CN107996804A - 一种圣女果蜜饯的加工工艺 - Google Patents
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Classifications
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- 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
- 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
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Abstract
本发明公开了一种圣女果蜜饯的加工工艺，属于食品加工技术领域。其特征在于，采用原料挑选—清洗—刺孔—硬化—漂洗—糖渍—包装成品的加工工艺流程。本发明制得的圣女果蜜饯具有健胃消食，清热解毒，凉血平肝，补血养血和增进食欲的功效；加工时间短，将圣女果转为蜜饯产品是蜜饯类产品中的新品种，也为种植户的等外品圣女果提供了销售渠道和圣女果的附加值，同时也提高了农民的经济效益。
Description
技术领域
本发明属于食品加工技术，尤其涉及一种圣女果蜜饯加工工艺。
背景技术
圣女果，常被称为小西红柿，中文正式名叫做樱桃番茄，是一年生草本植物，属茄科番茄属，植株最高时能长到2米。圣女果，在国外又有“小金果”、“爱情果”之称。它既是蔬菜又是水果，不仅色泽艳丽、形态优美，而且味道适口、营养丰富，除了含有番茄的所有营养成分之外，其维生素含量比普通番茄高。被联合国粮农组织列为优先推广的“四大水果”之一。
圣女果中含有谷胱甘肽和番茄红素等特殊物质。可促进人体的生长发育，特别可促进小儿的生长发育，增加人体抵抗力，延缓人的衰老。另外，番茄红素可保护人体不受香烟和汽车废气中致癌毒素的侵害，并可提高人体的防晒功能。对于防癌、抗癌，特别是前列腺癌，可以起到有效的治疗和预防。樱桃番茄中维生素PP的含量居果蔬之首，是保护皮肤，维护胃液正常分泌，促进红细胞的生成，对肝病也有辅助治疗作用。
圣女果中含有谷光甘汰和番茄红素等特殊物质。这些物质可促进人体的生长发育，特别可促进小儿的生长发育，并且可增加人体抵抗力，延缓人的衰老。另外，番茄红素可保护人体不受香烟和汽车废气中致癌毒素的侵害，并可提高人体的防晒功能。近些年来美国、德国科学家发现，番茄制品中的番茄红素不但可防癌、抗癌，特别是可防前列腺癌，而且还可治疗前列腺癌。
发明内容
本发明目的是在于提供一种圣女果蜜饯加工工艺，提高了农民的经济效益。
本发明提供以下技术方案：
1、原料挑选：挑选果形圆大、色泽清鲜、无腐无烂的圣女果。
2、清洗：将选好的圣女果用蒸馏水清洗干净。
3、刺孔：每个圣女果上刺孔不少于25个。
4、硬化：采用0.3%氯化钙，0.3%~0.5%明矾溶液硬化处理3~4小时，以果实表皮微微发硬，果实浆不能从刺孔流出为准。
5、漂洗：用流动水清洗除去附着在果实上的硬化液。
6、糖渍：每千克圣女果用白砂糖0.8~1.0千克，先将圣女果放入浓度为35~40%的沸糖液中热烫8~10min，然后圣女果和糖液一起倒入容器中，浸渍15个小时，再将糖液浓度增加到40~45%后煮沸，又浸渍15个小时，第三次将糖液浓度增加到50~55%后煮沸，边煮边加糖，糖液浓度达到65~70%捞出圣女果。
7、烘晒：将糖渍好的圣女果捞出后，沥去多余的糖液，加入5‰的防腐剂山梨酸钠，再进行烘晒。
8、包装：烘晒好的圣女果用食品级塑料盒包装，将塑料盒及一小袋脱氧剂装入复合塑料袋内，真空封口。
有益效果：本发明制得的圣女果蜜饯具有健胃消食，清热解毒，凉血平肝，补血养血和增进食欲的功效；加工时间短，将圣女果转为蜜饯产品是蜜饯类产品中的新品种，也为种植户的等外品圣女果提供了销售渠道和圣女果的附加值，同时也提高了农民的经济效益。
具体实施方式
实施例1
一种圣女果蜜饯的加工工艺，具体操作步骤：
1、原料挑选：挑选果形圆大、色泽清鲜、无腐无烂的圣女果。
2、清洗：将选好的圣女果用蒸馏水清洗干净。
3、刺孔：每个圣女果上刺孔不少于25个。
4、硬化：采用0.3%氯化钙，0.3%明矾溶液硬化处理4小时，以果实表皮微微发硬，果实浆不能从刺孔流出为准。
5、漂洗：用流动水清洗除去附着在果实上的硬化液。
6、糖渍：每千克圣女果用白砂糖0.8千克，先将圣女果放入浓度为35%的沸糖液中热烫10min，然后圣女果和糖液一起倒入容器中，浸渍15个小时，再将糖液浓度增加到40%后煮沸，又浸渍15个小时，第三次将糖液浓度增加到50%后煮沸，边煮边加糖，糖液浓度达到65%捞出圣女果。
7、烘晒：将糖渍好的圣女果捞出后，沥去多余的糖液，加入5‰的防腐剂山梨酸钠，再进行烘晒。
8、包装：烘晒好的圣女果用食品级塑料盒包装，将塑料盒及一小袋脱氧剂装入复合塑料袋内，真空封口。
实施例2
一种圣女果蜜饯的加工工艺，具体操作步骤：
1、原料挑选：挑选果形圆大、色泽清鲜、无腐无烂的圣女果。
2、清洗：将选好的圣女果用蒸馏水清洗干净。
3、刺孔：每个圣女果上刺孔不少于25个。
4、硬化：采用0.3%氯化钙， 0.5%明矾溶液硬化处理3小时，以果实表皮微微发硬，果实浆不能从刺孔流出为准。
5、漂洗：用流动水清洗除去附着在果实上的硬化液。
6、糖渍：每千克圣女果用白砂糖1.0千克，先将圣女果放入浓度为40%的沸糖液中热烫8min，然后圣女果和糖液一起倒入容器中，浸渍15个小时，再将糖液浓度增加到45%后煮沸，又浸渍15个小时，第三次将糖液浓度增加到55%后煮沸，边煮边加糖，糖液浓度达到70%捞出圣女果。
7、烘晒：将糖渍好的圣女果捞出后，沥去多余的糖液，加入5‰的防腐剂山梨酸钠，再进行烘晒。
8、包装：烘晒好的圣女果用食品级塑料盒包装，将塑料盒及一小袋脱氧剂装入复合塑料袋内，真空封口。
Claims (3)
1.一种圣女果蜜饯的加工工艺，其特征在于，采用原料挑选—清洗—刺孔—硬化—漂洗—糖渍—包装，具体操作步骤：
（1）原料挑选：挑选果形圆大、色泽清鲜、无腐无烂的圣女果；
（2）清洗：将选好的圣女果用蒸馏水清洗干净；
（3）刺孔：每个圣女果上刺孔不少于25个；
（4）硬化：采用0.3%氯化钙，0.3%~0.5%明矾溶液硬化处理3~4小时，以果实表皮微微发硬，果实浆不能从刺孔流出为准；
（5）漂洗：用流动水清洗除去附着在果实上的硬化液；
（6）糖渍：每千克圣女果用白砂糖0.8~1.0千克，先将圣女果放入浓度为35~40%的沸糖液中热烫8~10min，然后圣女果和糖液一起倒入容器中，浸渍15个小时，再将糖液浓度增加到40~45%后煮沸，又浸渍15个小时，第三次将糖液浓度增加到50~55%后煮沸，边煮边加糖，糖液浓度达到65~70%捞出圣女果。
2.根据权利要求1所述的工艺，其特征在于，还包括步骤（7）烘晒：将糖渍好的圣女果捞出后，沥去多余的糖液，加入5‰的防腐剂山梨酸钠，再进行烘晒。
3.根据权利要求1所述的工艺，其特征在于，还包括步骤（8）包装：烘晒好的圣女果用食品级塑料盒包装，将塑料盒及一小袋脱氧剂装入复合塑料袋内，真空封口。
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| CN109007209A (zh) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | 一种圣女果果脯的加工方法 |
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| CN109007209A (zh) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | 一种圣女果果脯的加工方法 |
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