CN109090324A - A kind of production method of red heart potato preserved fruit - Google Patents
A kind of production method of red heart potato preserved fruit Download PDFInfo
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- CN109090324A CN109090324A CN201810810967.4A CN201810810967A CN109090324A CN 109090324 A CN109090324 A CN 109090324A CN 201810810967 A CN201810810967 A CN 201810810967A CN 109090324 A CN109090324 A CN 109090324A
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- red heart
- heart potato
- potato chips
- preserved fruit
- baking
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- 238000002360 preparation method Methods 0.000 claims abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000002253 acid Substances 0.000 claims description 6
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- 238000005303 weighing Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims 1
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- 230000000694 effects Effects 0.000 description 2
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- 235000013305 food Nutrition 0.000 description 2
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- 208000002720 Malnutrition Diseases 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 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 1
- 229940061641 androsterone Drugs 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 125000001409 beta-carotene group Chemical group 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
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- 208000014617 hemorrhoid Diseases 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 206010038038 rectal cancer Diseases 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
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- 229940045997 vitamin a Drugs 0.000 description 1
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
- A23G3/48—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
- A23G3/364—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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/74—Rubiaceae (Madder family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/10—Laxatives
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/16—Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P13/00—Drugs for disorders of the urinary system
- A61P13/12—Drugs for disorders of the urinary system of the kidneys
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P35/00—Antineoplastic agents
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- 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
The present invention relates to a kind of production method of red heart potato preserved fruit, preparation step is to carry out raw material selection first；It is re-weighed；Circulating water is reused to clean fruit surface；The red heart potato after cleaning is cooked again；Well-done red heart potato is removed the peel again, is then sliced；The red heart potato chips on sieve are toasted again；The red heart potato chips after baking are put into boiling water again and are boiled；Red heart potato chips baking oven is placed into again to toast；The red heart potato chips after baking are put into the hot water boiled again and are boiled；Red heart potato chips after cooling are put into deployed liquid glucose again and are impregnated；Again the red heart potato chips draining sugar liquid after sugaring, it is placed on sieve, is put into baking oven and toasts；Finally the red heart potato chips of drying are placed in stainless steel barrel and closed obtained red heart potato preserved fruit in the way of one layer of Icing Sugar, one layer of preserved fruit.With the features such as delicious, in good taste, convenient, low in cost, the holding time is long, promotion health.
Description
Technical field
The invention belongs to food production technology fields, are related to a kind of production method of red heart potato preserved fruit.
Background technique
Red heart potato contains unique bioflavonoid ingredient, and defecation can be promoted unobstructed, breast cancer and colon can be effectively suppressed
The generation of cancer；The function of digestive organs can be improved, it is nourishing liver and kidney, it can also effectively treat hepatitis and jaundice.Red heart potato protein
Quality is high, can make up rice, the nutritional deficiency in fine flour, often edible that human body can be improved to the mesotrophic utilization rate of staple food, makes
Human body health is promoted longevity.Red heart potato is rich in dietary fiber, has the specific function for preventing sugar transition fat；It can promote
Into gastrointestinal peristalsis and constipation is prevented, for treating hemorrhoid and anal fissure etc., also has certain effect to prevention rectum cancer and colon cancer.It is red
Heart potato has special protective effect to human organ mucous membrane, can inhibit the deposition of cholesterol, keeps blood vessel elasticity, prevents in liver kidney
Adesmosis, prevent the generation of collagen disease.
It can be used for preventing colon cancer and breast cancer hydrogen meter androsterone containing a kind of chemical substance in red heart potato.In diet
The nutriment of most antitumaous effect is beta carotene (vitamin A precursor), vitamin C and folic acid, and in red heart potato
Three's content is all relatively abundanter.
Summary of the invention
In order to overcome the disadvantages mentioned above of the prior art, the present invention provides a kind of production method of red heart potato preserved fruit, it has
The features such as delicious, in good taste, convenient, low in cost, the holding time is long, promotes health.
The technical solution adopted by the present invention to solve the technical problems is: a kind of production method of red heart potato preserved fruit, system
Standby step is:
Step 1: raw material selection, the red heart potato that use is fresh, disease-free, without incrustation is as raw material；
Step 2: weighing, is weighed and is recorded to red heart potato；
Step 3: cleaning, cleans fruit surface using circulating water, to remove red heart potato epidermis silt and other are miscellaneous
Matter foreign matter；
Step 4: cook, the red heart potato after cleaning is cooked, boil to 5~8 points it is ripe so that red heart potato skin and meat obtain
It is subject to separation and pulp is not rotten；
Step 5: peeling, slice, well-done red heart potato is removed the peel, is then sliced, thickness wants moderate, is placed in sieve
On the net；
Step 6: baking, toasts the red heart potato chips on sieve, 60-65 DEG C of baking temperature, 10h is toasted, then normal
The cooling lower 10h of temperature；
Step 7: second of boiling, then the red heart potato chips after baking are put into boiling water and boil 4-8min, it then pours out and drains
Moisture content is then put on sieve, is cooled to room temperature；
Step 8: second is toasted, red heart potato chips are placed into 65-70 DEG C/8h baking oven and carry out baking 5 hours, room temperature is cold
But 10h；
Step 9: third time boiling, the red heart potato chips after baking is put into the hot water boiled and boils 8min, then pour out drip
Solid carbon dioxide part, is cooled to room temperature；
Step 10: sugaring, red heart potato chips after cooling are put into deployed liquid glucose and impregnate 40h, if answered in summer
It is placed in 20 DEG C of constant temperature indoor sugarings；
Step 11: third time toast, the red heart potato chips draining sugar liquid after sugaring, be placed on sieve, be put into 65 DEG C/
It is toasted in the baking oven of 6h, room temperature cooling 8h；
Step 12: wrapping up in powder: the red heart potato chips of drying are placed in stainless steel barrel in the way of one layer of Icing Sugar, one layer of preserved fruit
In and it is closed, be sure to can to enable Icing Sugar to wrap preserved fruit completely and uniformly, carry out sealed packaging after placing 12h-15h, make
Obtain red heart potato preserved fruit.
The liquid glucose is sequentially added the fruit magma of 1/2 liquid glucose weight by the white granulated sugar liquid glucose that pol is 60%Brix or more
And appropriate citric acid is made, total acid 20g/Kg.
When the liquid glucose is reused, needs to add suitable white granulated sugar and carry out water supplement according to the 1/2 of liquid glucose weight
Fruit protoplasm adds citric acid appropriate simultaneously, so that the pol of liquid glucose is reached 55%Brix or more, total acid reaches 20g/Kg or more i.e.
It can.
During the tenth step sugaring, need it is primary at interval of thoroughly to stir within 1-3 hours red heart potato chips, to guarantee
Sugaring it is uniform.
The positive effect of the present invention is: have it is delicious, in good taste, convenient, low in cost, the holding time is long, promote
The features such as into health, and technique is rigorous, and fresh material effectively saves the taste of red heart potato, and is conducive to eater's
Health promotes defecation unobstructed, and the generation of breast cancer and colon cancer can be effectively suppressed；The function of digestive organs can be improved, is grown
Nourishing liver and kidney can also effectively treat hepatitis and jaundice.
Detailed description of the invention
The drawings herein are incorporated into the specification and forms part of this specification, and shows and meets implementation of the invention
Example, and be used to explain the principle of the present invention together with specification.
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, for those of ordinary skill in the art
Speech, without any creative labor, is also possible to obtain other drawings based on these drawings.
Fig. 1 is process flow chart of the invention.
Specific embodiment
The present invention is further described with reference to the accompanying drawings and embodiments.
Referring to Fig. 1, a kind of production method of red heart potato preserved fruit,
Step 1: raw material selection, the red heart potato that use is fresh, disease-free, without incrustation is as raw material；
Step 2: weighing, is weighed and is recorded to red heart potato；
Step 3: cleaning, cleans fruit surface using circulating water, to remove red heart potato epidermis silt and other are miscellaneous
Matter foreign matter；
Step 4: cook, the red heart potato after cleaning is cooked, boil to 5~8 points it is ripe so that red heart potato skin and meat obtain
It is subject to separation and pulp is not rotten；
Step 5: peeling, slice, well-done red heart potato is removed the peel, is then sliced, thickness wants moderate, is placed in sieve
On the net；
Step 6: baking, toasts the red heart potato chips on sieve, 60-65 DEG C of baking temperature, 10h is toasted, then normal
The cooling lower 10h of temperature；
Step 7: second of boiling, then the red heart potato chips after baking are put into boiling water and boil 4-8min, it then pours out and drains
Moisture content is then put on sieve, is cooled to room temperature；
Step 8: second is toasted, red heart potato chips are placed into 65-70 DEG C/8h baking oven and carry out baking 5 hours, room temperature is cold
But 10h；
Step 9: third time boiling, the red heart potato chips after baking is put into the hot water boiled and boils 8min, then pour out drip
Solid carbon dioxide part, is cooled to room temperature；
Step 10: sugaring, red heart potato chips after cooling are put into deployed liquid glucose and impregnate 40h, if answered in summer
It is placed in 20 DEG C of constant temperature indoor sugarings；
Step 11: third time toast, the red heart potato chips draining sugar liquid after sugaring, be placed on sieve, be put into 65 DEG C/
It is toasted in the baking oven of 6h, room temperature cooling 8h；
Step 12: wrapping up in powder: the red heart potato chips of drying are placed in stainless steel barrel in the way of one layer of Icing Sugar, one layer of preserved fruit
In and it is closed, be sure to can to enable Icing Sugar to wrap preserved fruit completely and uniformly, carry out sealed packaging after placing 12h-15h, make
Obtain red heart potato preserved fruit.
The liquid glucose is sequentially added the fruit magma of 1/2 liquid glucose weight by the white granulated sugar liquid glucose that pol is 60%Brix or more
And appropriate citric acid is made, total acid 20g/Kg.
When the liquid glucose is reused, needs to add suitable white granulated sugar and carry out water supplement according to the 1/2 of liquid glucose weight
Fruit protoplasm adds citric acid appropriate simultaneously, so that the pol of liquid glucose is reached 55%Brix or more, total acid reaches 20g/Kg or more i.e.
It can.
During the tenth step sugaring, need it is primary at interval of thoroughly to stir within 1-3 hours red heart potato chips, to guarantee
Sugaring it is uniform.
The present invention has delicious, and in good taste, convenient, low in cost, the holding time is long, promotes the spies such as health
Point, and technique is rigorous, and fresh material effectively saves the taste of red heart potato, and is conducive to the health of eater, promotes
Defecation is unobstructed, and the generation of breast cancer and colon cancer can be effectively suppressed；The function of digestive organs can be improved, it is nourishing liver and kidney, it can also be with
Effectively treatment hepatitis and jaundice.
Claims (4)
1. a kind of production method of red heart potato preserved fruit, it is characterised in that preparation step is:
Step 1: raw material selection, the red heart potato that use is fresh, disease-free, without incrustation is as raw material；
Step 2: weighing, is weighed and is recorded to red heart potato；
Step 3: cleaning, cleans fruit surface using circulating water, it is different to remove red heart potato epidermis silt and other impurities
Object；
Step 4: cook, the red heart potato after cleaning is cooked, boil to 5~8 points it is ripe so that red heart potato skin and meat are divided
From and pulp it is not rotten subject to；
Step 5: peeling, slice, well-done red heart potato is removed the peel, is then sliced, thickness wants moderate, is placed on sieve；
Step 6: baking, toasts the red heart potato chips on sieve, 60-65 DEG C of baking temperature, 10h is toasted, then cold in room temperature
But 10h is descended；
Step 7: second of boiling, then the red heart potato chips after baking are put into boiling water and boil 4-8min, it then pours out and drains the water
Part, it then puts on sieve, is cooled to room temperature；
Step 8: second is toasted, red heart potato chips are placed into 65-70 DEG C/8h baking oven and carry out baking 5 hours, room temperature cooling
10h；
Step 9: third time boiling, the red heart potato chips after baking is put into the hot water boiled and boils 8min, then poured out and drain the water
Part, it is cooled to room temperature；
Step 10: sugaring, red heart potato chips after cooling are put into deployed liquid glucose and impregnate 40h, if should be placed in summer
20 DEG C of constant temperature indoor sugarings；
Step 11: third time is toasted, the red heart potato chips draining sugar liquid after sugaring, it is placed on sieve, is put into 65 DEG C/6h's
It is toasted in baking oven, room temperature cooling 8h；
Step 12: wrapping up in powder: the red heart potato chips of drying are placed in stainless steel barrel simultaneously in the way of one layer of Icing Sugar, one layer of preserved fruit
It is closed, it is sure to that Icing Sugar can be enable to wrap preserved fruit completely and uniformly, carries out sealed packaging after placing 12h-15h, be made red
Heart potato preserved fruit.
2. the production method of red heart potato preserved fruit as described in claim 1, it is characterised in that: the liquid glucose is 60%Brix by pol
Above white granulated sugar liquid glucose sequentially adds the fruit magma of 1/2 liquid glucose weight and appropriate citric acid is made, total acid 20g/Kg.
3. the production method of red heart potato preserved fruit as described in claim 1, it is characterised in that: when the liquid glucose is reused, need
It adds suitable white granulated sugar and carries out water supplement fruit protoplasm according to the 1/2 of liquid glucose weight while adding citric acid appropriate, make sugar
The pol of liquid reaches 55%Brix or more, total acid reaches 20g/Kg or more.
4. the production method of red heart potato preserved fruit as described in claim 1, it is characterised in that: during the tenth step sugaring,
Need thoroughly to stir that red heart potato chips are primary at interval of 1-3 hours, to guarantee the uniform of sugaring.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994916A (en) * | 2016-06-25 | 2016-10-12 | 韶关绿之源包装食品有限公司 | Preparation method of preserved sweet potatoes |
| KR20180078716A (en) * | 2016-12-30 | 2018-07-10 | 세종대학교산학협력단 | A dried sweet potato having the improved texture and the process for the preparation thereof |
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2018
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105994916A (en) * | 2016-06-25 | 2016-10-12 | 韶关绿之源包装食品有限公司 | Preparation method of preserved sweet potatoes |
| KR20180078716A (en) * | 2016-12-30 | 2018-07-10 | 세종대학교산학협력단 | A dried sweet potato having the improved texture and the process for the preparation thereof |
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Application publication date: 20181228 |