CN108967942A - 一种菠萝干的加工方法 - Google Patents
一种菠萝干的加工方法 Download PDFInfo
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- CN108967942A CN108967942A CN201710394800.XA CN201710394800A CN108967942A CN 108967942 A CN108967942 A CN 108967942A CN 201710394800 A CN201710394800 A CN 201710394800A CN 108967942 A CN108967942 A CN 108967942A
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- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 41
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 244000099147 Ananas comosus Species 0.000 title 1
- 241000234671 Ananas Species 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 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 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 4
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract 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 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims abstract description 4
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims abstract description 4
- 239000005720 sucrose Substances 0.000 claims abstract description 4
- 238000007598 dipping method Methods 0.000 claims abstract description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及一种菠萝干的加工方法,由如下的步骤完成:(1)取八成熟菠萝,用机械去心,去果眼并切成菠萝片;(2)用0.1%二氯化钙和0.1%亚硫酸氢钠混合液浸泡菠萝片,过后取出,沥干水分;(3)配制60%蔗糖液,把菠萝片浸入配置的糖液中,糖液刚浸过原料便可;(4)把菠萝片从糖液中捞起,沥干水分,在65摄氏度下干燥18―20小时,使其含水量为16%;(5)密封包装即可。本发明的有益效果是:制得菠萝干成品的得率很高,并且风味较佳。
Description
技术领域
本发明涉及农产品加工领域,具体涉及一种菠萝干的加工方法。
背景技术
脱水菠萝即菠萝干的加工技术相似于芒果干,因为菠萝果肉组织比较疏松,含水量较多,如果直接干制而得菠萝干,其缺点是:成品得率很低,而且风味欠佳,使用一般热风干燥方式对风味影响太大。
发明内容
综上所述,为解决现有技术的不足,本发明所要解决的技术问题是提供一种菠萝干的加工方法。
本发明解决上述技术问题的技术方案如下:一种菠萝干的加工方法,由如下的步骤完成:
(1)取八成熟菠萝,用机械去心,去果眼并切成菠萝片;
(2)用0.1%二氯化钙和0.1%亚硫酸氢钠混合液浸泡菠萝片,过后取出,沥干水分;
(3)配制60%蔗糖液,把菠萝片浸入配置的糖液中,糖液刚浸过原料便可;
(4)把菠萝片从糖液中捞起,沥干水分,在65摄氏度下干燥18―20小时,使其含水量为16%;
(5)密封包装即可。
本发明的有益效果是:制得菠萝干成品的得率很高,并且风味较佳。
在上述技术方案的基础上,本发明还可以做如下改进:
进一步,步骤(1)中菠萝片的厚度为3―4毫米,呈扇状。
进一步,步骤(2)中浸菠萝片的浸泡时间为8小时。
进一步,步骤(3)中浸糖时间为24小时。
具体实施方式
以下结合具体例对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
一种菠萝干的加工方法,由如下的步骤完成:
(1)原料处理:取八成熟菠萝,果肉已转黄色,具菠萝芳香,用机械去心,去果眼,切片,每片大小厚度3―4毫米,呈扇状。
(2)硬化、护色措施:用0.1%二氯化钙和0.1%亚硫酸氢钠混合液浸菠萝片8小时,过后取出,沥干水分。
(3)浓糖液处理:配制60%蔗糖液,即是100斤糖液中有60公斤砂糖,40公斤水组成。把菠萝片浸入60%糖液中,糖液刚浸过原料便可,浸糖时间为24小时。
(4)干燥:把菠萝片从糖液中捞起,沥干水分,在65摄氏度下干燥18―20小时,使其含水量为16%标准。
(5)包装:需要密封包装。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种菠萝干的加工方法,其特征在于,由如下的步骤完成:
(1)取八成熟菠萝,用机械去心,去果眼并切成菠萝片;
(2)用0.1%二氯化钙和0.1%亚硫酸氢钠混合液浸泡菠萝片,过后取出,沥干水分;
(3)配制60%蔗糖液,把菠萝片浸入配置的糖液中,糖液刚浸过原料便可;
(4)把菠萝片从糖液中捞起,沥干水分,在65摄氏度下干燥18―20小时,使其含水量为16%;
(5)密封包装即可。
2.根据权利要求1所述的菠萝干的加工方法,其特征在于,步骤(1)中菠萝片的厚度为3―4毫米,呈扇状。
3.根据权利要求1所述的菠萝干的加工方法,其特征在于,步骤(2)中浸菠萝片的浸泡时间为8小时。
4.根据权利要求1所述的菠萝干的加工方法,其特征在于,步骤(3)中浸糖时间为24小时。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN111493196A (zh) * | 2020-04-28 | 2020-08-07 | 青岛宏瑞特食品有限公司 | 一种菠萝果脯生产的去皮切片装置及工艺方法 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN111493196A (zh) * | 2020-04-28 | 2020-08-07 | 青岛宏瑞特食品有限公司 | 一种菠萝果脯生产的去皮切片装置及工艺方法 |
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