CN109221579A - The processing method of calcium fruit preserved fruit - Google Patents
The processing method of calcium fruit preserved fruit Download PDFInfo
- Publication number
- CN109221579A CN109221579A CN201811047416.3A CN201811047416A CN109221579A CN 109221579 A CN109221579 A CN 109221579A CN 201811047416 A CN201811047416 A CN 201811047416A CN 109221579 A CN109221579 A CN 109221579A
- Authority
- CN
- China
- Prior art keywords
- fruit
- calcium
- calcium fruit
- hours
- sugar
- 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.)
- Withdrawn
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 79
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 59
- 239000011575 calcium Substances 0.000 title claims abstract description 59
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 59
- 238000003672 processing method Methods 0.000 title abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 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 description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000009923 sugaring Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 230000035699 permeability Effects 0.000 abstract description 4
- 230000008859 change Effects 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000003020 moisturizing effect Effects 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 235000013569 fruit product Nutrition 0.000 description 5
- 244000234181 Syzygium samarangense Species 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000013036 cure process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010002537 Fruit Proteins Proteins 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- WNQQFQRHFNVNSP-UHFFFAOYSA-N [Ca].[Fe] Chemical compound [Ca].[Fe] WNQQFQRHFNVNSP-UHFFFAOYSA-N 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Abstract
The invention discloses a kind of processing methods of calcium fruit preserved fruit, using calcium fruit as raw material, by stocking up, protecting brittleization, sulphuring treatment, precook, sugar system, dry, packaging, the processes such as examine to be process.This method is precooked calcium fruit using salt water, slough its partial moisture, make its tissue tight, and change the permeability of cell, it is penetrated into calcium fruit preserved fruit conducive to sugar, using brittleization and color protection treatment is protected, make preserved fruit unique flavor, delicious taste, color stability, there is moisturizing beauty treatment, supplement calcium and other effects.
Description
Technical field
The present invention relates to food deep processings, more particularly, to a kind of processing method of calcium fruit preserved fruit.
Background technique
Calcium fruit, because its fruit calcium content is high, also referred to as " star replenished the calcium ".Calcium fruit protein rich in, mineral
Prime element, vitamin and amino acid.Every hectogram fresh fruit calcium iron content respectively reaches 80 mg and 1.5 mg, contains 17 kinds in fruit
Amino acid, total amount be up to 338.3~451.7mg/100g, especially vitamin C, B2 and E content and potassium, phosphorus, iron, zinc,
The content of selenium and lysine is above existing Common Fruits.Calcium fruit nutritive value is abundant, and color is more and gorgeous, is processed to drink more
The food such as material, fruit wine, cake or drink, and the preserved fruit being fabricated to using calcium fruit as raw material, there is not yet Related product lists.
Summary of the invention
The purpose of the present invention is the processing maturation periods for calcium fruit self-defects short, not easy to maintain etc., provide a kind of palatable happy
People, the sweet perfume of mouthfeel calcium fruit preserved fruit processing method, this method can be sufficiently reserved the nutriment in raw material, easy to operate,
Convenient for grasping.
A kind of processing method of calcium fruit preserved fruit, which is characterized in that use following steps:
A, it stocks up: after selecting mature, no disease and pests harm calcium fruit peeling, cutting half stoning, it is spare after cleaning；
B, it protects brittleization: stoning calcium fruit is put into impregnate 5-7 hours in the edible calcium chloride solution of 0.1-0.15% and carries out at hardening
Reason；
C, color protection treatment: the calcium fruit after brittleization will be protected and pull out, be filtered dry, be put into the ascorbic acid solution of 0.06-0.1%, impregnate
It 4-6 hours, is rinsed, is drained away the water with clear water after immersion；
D, it precooks: the calcium fruit after color protection treatment being put into 80-90 DEG C of water and precooked, and the salt of calcium fruit weight 8-10% is added,
The time precook as 4-6min；
E, sugar system: the calcium fruit after precooking is put into the sugar juice that sugared concentration is 32% and cooks, and pours out liquid glucose every 20-30min
Heating concentration mentions high glucose concentration, then hot liquid glucose is returned to be added in raw material and continues sugaring, when liquid glucose sugar concentration is greater than or equal to 65%,
Continue to cook 20-30min；
F, drying: the calcium fruit after will be candy is put into baking oven and toasts, and baking twice, is toasted 3-5 hours, temperature 60- for the first time
It 65 DEG C, stands 8-10 hours and eases back, make moisture redistribution uniformly, second of baking 6-8 hours, is dried to by 50-55 DEG C of temperature
Moisture content is 14-16%, is packed after cooling；
G, it examines: being stored under dry and ventilated environment after the calcium fruit preserved fruit after packaging is examined.
The utility model has the advantages that this method is precooked calcium fruit using salt water, its partial moisture is sloughed, makes its tissue tight, and change
The permeability of cell is conducive to sugar and penetrates into calcium fruit preserved fruit, using brittleization and color protection treatment is protected, makes preserved fruit unique flavor, taste
Road is palatable, color stability, has moisturizing beauty treatment, supplement calcium and other effects.
Specific embodiment
Embodiment 1: a kind of processing method of calcium fruit preserved fruit, processing method use following steps:
A, it stocks up: after selecting mature, no disease and pests harm calcium fruit peeling, cutting half stoning, it is spare after cleaning；
B, it protects brittleization: 10kg stoning calcium fruit being put into 0.1% edible calcium chloride solution and impregnates 7 hours progress cure process,
Improve the mouthfeel of preserved fruit product；
C, color protection treatment: the calcium fruit after brittleization will be protected and pull out, be filtered dry, be put into 0.06% ascorbic acid solution, it is small to impregnate 6
When, it is rinsed, is drained away the water with clear water after immersion, by color protection treatment, make preserved fruit color stability；
D, it precooks: the calcium fruit after 10kg color protection treatment being put into 80 DEG C of water and precooked, and the salt of 0.8kg is added, when precooking
Between be 6min, precook and change the permeability of calcium fruit, enter in calcium fruit convenient for sugar, improve the mouthfeel of preserved fruit product；
E, sugar system: the calcium fruit after precooking is put into the sugar juice that sugared concentration is 32% and cooks, and pours out liquid glucose every 20min and adds
Thermal concentration mentions high glucose concentration, then hot liquid glucose is returned to be added in raw material and continues sugaring, and after 3 concentrations, liquid glucose sugar concentration is 60%, after
It is continuous to cook 30min；
F, drying: the calcium fruit after will be candy is put into baking oven and toasts, and toasts twice, for the first time baking 3 hours, 65 DEG C of temperature,
It stands 8 hours to ease back, makes moisture redistribution uniformly, second of baking 6 hours, 55 DEG C of temperature, being dried to moisture content is
14%, it is packed after cooling, dries twice, improve the quality of preserved fruit product；
G, it examines: being stored under dry and ventilated environment after the calcium fruit preserved fruit after packaging is examined.
Embodiment 2: a kind of processing method of calcium fruit preserved fruit, processing method use following steps:
A, it stocks up: after selecting mature, no disease and pests harm calcium fruit peeling, cutting half stoning, it is spare after cleaning；
B, protect brittleization: by 8kg be enucleated calcium fruit, 2kg wax-apple block be put into 0.12% edible calcium chloride solution impregnate 6 hours into
Row cure process improves the mouthfeel of preserved fruit product；
C, color protection treatment: will protect the calcium fruit after brittleization, wax-apple removes filter dry, and is put into 0.08% ascorbic acid solution, impregnate
It 5 hours, is rinsed, is drained away the water with clear water after immersion, by color protection treatment, make preserved fruit color stability；
D, it precooks: the wax-apple of calcium fruit, 2kg after 8kg sulphuring treatment being put into 85 DEG C of water and precooked, and the salt of 0.9kg is added,
The time precook as 5min, precooks and changes the permeability of calcium fruit, enter in calcium fruit convenient for sugar, improve the mouthfeel of preserved fruit product；
E, sugar system: the calcium fruit after precooking is put into the sugar juice that sugared concentration is 32% and cooks, and pours out liquid glucose every 25min and adds
Thermal concentration mentions high glucose concentration, then hot liquid glucose is returned to be added in raw material and continues sugaring, and after 3 concentrations, liquid glucose sugar concentration is 66%, after
It is continuous to cook 25min；
F, tinning: the calcium fruit after sugar system is subjected to tinning, every tank liquid glucose amount accounts for the 45% of gross dry weight, vacuum sealing, the calcium fruit with juice
Preserved fruit avoids nutrition loss；
G, it sterilizes: the calcium fruit preserved fruit after tinning is sterilized into 20min at 90 DEG C, after sterilization, natural cooling；
H, inspection, labeling: the calcium fruit preserved fruit after sterilization is cooled to room temperature labels after examining.
Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.
Claims (1)
1. a kind of production method of calcium fruit preserved fruit, which is characterized in that use following steps:
A, it stocks up: after selecting mature, no disease and pests harm calcium fruit peeling, cutting half stoning, it is spare after cleaning；
B, it protects brittleization: stoning calcium fruit is put into impregnate 5-7 hours in the edible calcium chloride solution of 0.1-0.15% and carries out at hardening
Reason；
C, color protection treatment: the calcium fruit after brittleization will be protected and pull out, be filtered dry, be put into the ascorbic acid solution of 0.06-0.1%, impregnate
It 4-6 hours, is rinsed, is drained away the water with clear water after immersion；
D, it precooks: the calcium fruit after color protection treatment being put into 80-90 DEG C of water and precooked, and the salt of calcium fruit weight 8-10% is added,
The time precook as 4-6min；
E, sugar system: the calcium fruit after precooking is put into the sugar juice that sugared concentration is 32% and cooks, and pours out liquid glucose every 20-30min
Heating concentration mentions high glucose concentration, then hot liquid glucose is returned to be added in raw material and continues sugaring, when liquid glucose sugar concentration is greater than or equal to 65%,
Continue to cook 20-30min；
F, drying: the calcium fruit after will be candy is put into baking oven and toasts, and baking twice, is toasted 3-5 hours, temperature 60- for the first time
It 65 DEG C, stands 8-10 hours and eases back, make moisture redistribution uniformly, second of baking 6-8 hours, is dried to by 50-55 DEG C of temperature
Moisture content is 14-16%, is packed after cooling；
G, it examines: being stored under dry and ventilated environment after the calcium fruit preserved fruit after packaging is examined.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811047416.3A CN109221579A (en) | 2018-09-09 | 2018-09-09 | The processing method of calcium fruit preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811047416.3A CN109221579A (en) | 2018-09-09 | 2018-09-09 | The processing method of calcium fruit preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109221579A true CN109221579A (en) | 2019-01-18 |
Family
ID=65067621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811047416.3A Withdrawn CN109221579A (en) | 2018-09-09 | 2018-09-09 | The processing method of calcium fruit preserved fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109221579A (en) |
-
2018
- 2018-09-09 CN CN201811047416.3A patent/CN109221579A/en not_active Withdrawn
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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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190118 |