CN107889921A - The preparation method of longan preserved fruit - Google Patents
The preparation method of longan preserved fruit Download PDFInfo
- Publication number
- CN107889921A CN107889921A CN201711149287.4A CN201711149287A CN107889921A CN 107889921 A CN107889921 A CN 107889921A CN 201711149287 A CN201711149287 A CN 201711149287A CN 107889921 A CN107889921 A CN 107889921A
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- CN
- China
- Prior art keywords
- longan
- pulp
- fruit
- preparation
- equivalent
- 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
Links
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 53
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000139609 Euphoria longan Species 0.000 title 1
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 52
- 238000001035 drying Methods 0.000 claims abstract description 10
- 108010010803 Gelatin Proteins 0.000 claims abstract description 6
- 229920000159 gelatin Polymers 0.000 claims abstract description 6
- 239000008273 gelatin Substances 0.000 claims abstract description 6
- 235000019322 gelatine Nutrition 0.000 claims abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 235000010987 pectin Nutrition 0.000 claims abstract description 5
- 229920001277 pectin Polymers 0.000 claims abstract description 5
- 239000001814 pectin Substances 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 235000013569 fruit product Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 abstract description 6
- 239000006227 byproduct Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000035699 permeability Effects 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000003672 processing method Methods 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
- A23G3/42—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
- 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)
- Molecular Biology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The preparation method that the present invention provides longan preserved fruit, belongs to food processing technology field, including the step such as selects fruit, demucilage, squeeze, smash, pre-processing, seasoning, drying, dispensing.The present invention changes the permeability of longan by pickling, then white granulated sugar is added, gelatin and pectin are seasoned, are thickened and preservation, the product for being produced the present invention has the mouthfeel and flavor different from original longan converted products, can open up the market of longan byproduct.
Description
Technical field
The invention belongs to food processing technology field, the preparation method for relating generally to longan preserved fruit.
Background technology
Longan is deep by popular tropical fruit (tree), and the longan for typically failing to sell in time can mainly be processed into longan production
Raw economic value, with the saturation in longan market, there is provided new longan processing method is extremely urgent.
The content of the invention
In view of the foregoing, it is necessary to provide the method for new longan processing to expand the market of longan byproduct, this hair
Technical scheme is used by bright：The preparation method of longan preserved fruit, the preparation method of the longan preserved fruit comprise the following steps：
S1, select fruit：The individual longan cultivars big, meat is thick of selection, pick out maturation, without the rotten, fresh fruit of no disease and pests harm；
S2, demucilage：Fresh fruit is removed the peel and is enucleated；
S3, squeezing：The fruit juice of longan is squeezed out using squeezer, the longan pulp after must squeezing, fruit juice reserves for other use；
S4, smash:The longan pulp after squeezing is smashed using mixer；
S5, pretreatment：Salt of the quality equivalent to longan pulp 0.3% is added in the longan pulp after smashing, after stirring
Place 6~8 hours in the cool；
S6, seasoning：Added to by pretreated pulp equivalent to the white granulated sugar of 8% longan pulp quality, equivalent to 3% longan
The gelatin of pulp quality and 0.1% pectin equivalent to longan pulp quality, and stir；
S7, drying：Seasoned pulp is dried using dryer, treats its natural cooling；
S8, packing；Pulp after drying is cut into strip, packed with vacuum packing machine, obtains longan preserved fruit product.
The invention has the advantages that：
The present invention changes the permeability of longan by pickling, and then adds white granulated sugar, gelatin and pectin and is seasoned, thickens
And preservation, the product for being produced the present invention have the mouthfeel and flavor different from original longan converted products, Ke Yikai
Open up the market of longan byproduct.
Embodiment
Among a preferred embodiment of the present invention, the preparation method of longan preserved fruit comprises the following steps：
S1, select fruit：The individual longan cultivars big, meat is thick of selection, pick out maturation, without the rotten, fresh fruit of no disease and pests harm；
S2, demucilage：Fresh fruit is removed the peel and is enucleated；
S3, squeezing：The fruit juice of longan is squeezed out using squeezer, the longan pulp after must squeezing, fruit juice reserves for other use；
S4, smash:The longan pulp after squeezing is smashed using mixer；
S5, pretreatment：Salt of the quality equivalent to longan pulp 0.7% is added in the longan pulp after smashing, after stirring
Place 6~8 hours in the cool；
S6, seasoning：Added to by pretreated pulp equivalent to the white granulated sugar of 8% longan pulp quality, equivalent to 3% longan
The gelatin of pulp quality and 0.1% pectin equivalent to longan pulp quality, and stir；
S7, drying：Seasoned pulp is dried using dryer, treats its natural cooling；Preferably, drying temperature is 70 DEG C,
This product is dried in the case where not destroying gelatin and fruit flesh component, reach the efficiency of drying and the taste of product
Maximum balance；
S8, packing；Pulp after drying is cut into strip, packed with vacuum packing machine, obtains longan preserved fruit product.
Claims (2)
1. the preparation method of longan preserved fruit, it is characterised in that：The preparation method of the longan preserved fruit comprises the following steps：
S1, select fruit：The individual longan cultivars big, meat is thick of selection, pick out maturation, without the rotten, fresh fruit of no disease and pests harm；
S2, demucilage：Fresh fruit is removed the peel and is enucleated；
S3, squeezing：The fruit juice of longan is squeezed out using squeezer, the longan pulp after must squeezing, fruit juice reserves for other use；
S4, smash:The longan pulp after squeezing is smashed using mixer；
S5, pretreatment：Salt of the quality equivalent to longan pulp 0.7% is added in the longan pulp after smashing, after stirring
Place 6~8 hours in the cool；
S6, seasoning：Added to by pretreated pulp equivalent to the white granulated sugar of 8% longan pulp quality, equivalent to 3% longan
The gelatin of pulp quality and 0.1% pectin equivalent to longan pulp quality, and stir；
S7, drying：Seasoned pulp is dried using dryer, treats its natural cooling；
S8, packing；Pulp after drying is cut into strip, packed with vacuum packing machine, obtains longan preserved fruit product.
2. the preparation method of longan preserved fruit as claimed in claim 1, it is characterised in that：In the step s 7, drying temperature 70
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711149287.4A CN107889921A (en) | 2017-11-18 | 2017-11-18 | The preparation method of longan preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711149287.4A CN107889921A (en) | 2017-11-18 | 2017-11-18 | The preparation method of longan preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107889921A true CN107889921A (en) | 2018-04-10 |
Family
ID=61804401
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711149287.4A Pending CN107889921A (en) | 2017-11-18 | 2017-11-18 | The preparation method of longan preserved fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107889921A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583778A (en) * | 2013-11-19 | 2014-02-19 | 华南农业大学 | Litchi candied fruit with core materials and preparation method of litchi candied fruit |
| CN103749903A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Salty preserved honey pomelo and preparation method thereof |
| CN104872352A (en) * | 2015-04-29 | 2015-09-02 | 柳州环山科技有限公司 | Preserved passion fruit processing and sugar infusion method |
| CN106616684A (en) * | 2016-12-30 | 2017-05-10 | 三只松鼠股份有限公司 | Preserved green plum manufacture method |
-
2017
- 2017-11-18 CN CN201711149287.4A patent/CN107889921A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583778A (en) * | 2013-11-19 | 2014-02-19 | 华南农业大学 | Litchi candied fruit with core materials and preparation method of litchi candied fruit |
| CN103749903A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Salty preserved honey pomelo and preparation method thereof |
| CN104872352A (en) * | 2015-04-29 | 2015-09-02 | 柳州环山科技有限公司 | Preserved passion fruit processing and sugar infusion method |
| CN106616684A (en) * | 2016-12-30 | 2017-05-10 | 三只松鼠股份有限公司 | Preserved green plum manufacture method |
Non-Patent Citations (1)
| Title |
|---|
| 第8期: "荔枝肉脯加工的实验研究", 《现代农业装备》 * |
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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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180410 |
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| WD01 | Invention patent application deemed withdrawn after publication |