CN109221987A - The method for removing the puckery bitter taste of Phyllanthus embical fruit - Google Patents
The method for removing the puckery bitter taste of Phyllanthus embical fruit Download PDFInfo
- Publication number
- CN109221987A CN109221987A CN201710562502.7A CN201710562502A CN109221987A CN 109221987 A CN109221987 A CN 109221987A CN 201710562502 A CN201710562502 A CN 201710562502A CN 109221987 A CN109221987 A CN 109221987A
- Authority
- CN
- China
- Prior art keywords
- fruit
- pulp
- bitter taste
- phyllanthus embical
- puckery
- 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- Withdrawn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 33
- 238000000034 method Methods 0.000 title claims abstract description 15
- 241001130943 Phyllanthus <Aves> Species 0.000 title claims abstract description 12
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000003513 alkali Substances 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 239000002253 acid Substances 0.000 claims abstract description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 241001330002 Bambuseae Species 0.000 claims description 3
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000004571 lime Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 230000003796 beauty Effects 0.000 abstract description 3
- 239000003086 colorant Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000009491 slugging Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000119298 Emblica officinalis Species 0.000 description 2
- 235000015489 Emblica officinalis Nutrition 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 208000006770 Ascorbic Acid Deficiency Diseases 0.000 description 1
- 206010011224 Cough Diseases 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
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000029162 bladder disease Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 206010013023 diphtheria Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000002672 hepatitis B Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- MQYXUWHLBZFQQO-QGTGJCAVSA-N lupeol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C)CC[C@@H](C(=C)C)[C@@H]5[C@H]4CC[C@@H]3[C@]21C MQYXUWHLBZFQQO-QGTGJCAVSA-N 0.000 description 1
- PKGKOZOYXQMJNG-UHFFFAOYSA-N lupeol Natural products CC(=C)C1CC2C(C)(CCC3C4(C)CCC5C(C)(C)C(O)CCC5(C)C4CCC23C)C1 PKGKOZOYXQMJNG-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 208000026533 urinary bladder disease Diseases 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
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N7/00—Peeling vegetables or fruit
- A23N7/01—Peeling vegetables or fruit using chemical substances, e.g. lye
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Toxicology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of methods for removing the puckery bitter taste of Phyllanthus embical fruit, it is peeled in the sodium hydroxide solution for first pour into fruit 2-2.5%, then the fruit after peeling is placed in dilute citric acid solution and is soaked 5-6 minutes, neutralize alkali and acid, rinsing, then brittle, salt water impregnates, moves back salt, sugar is salted through limewash.The decortication of this method lye had not only eliminated inedible pericarp, but also maintained the complete beauty of former fruit, and the crisp mouth slugging of pulp is made to keep primary colors；It is salted: to eliminate that former fruit part is sour, puckery, bitter taste；The sugar method that salts down enhances the flavor and taste of product.
Description
Technical field
It is related to fruit process, the method for specifically a kind of removal puckery bitter taste of Phyllanthus embical fruit.
Background technique
Phyllanthus embical fruit also known as Yunnan olive are a kind of very high fruit of nutritive value, and richness vitamin C rich in, has SOD
Machine selenium and 18 kinds of amino acid, 16 kinds of microelements, also containing emblic fruit phenol, gallic acid, Lupeol, β-paddy steroid be liquor-saturated, tan
Matter compound and its minerals and vitamins etc., have beauty, preventing phlegm from forming and stopping coughing of promoting the production of body fluid, treatment sphagitis, diphtheria, cold, fever,
Hyperlipidemia, high blood viscosity, hypertension, diabetes, blood-head, hepatitis B, liver and bladder disease, indigestion, vitamin C deficiency and other effects, but
It is crude emblic tartaric acid, puckery, bitter, common people are difficult to receive.
Summary of the invention
In view of the above-mentioned problems, the present invention provides a kind of method for removing the puckery bitter taste of Phyllanthus embical fruit, this method comprises the following steps:
(1) fruit is selected, is cleaned；
(2) it peels: first preparing the sodium hydroxide solution of 2-2.5%, heat and boil in pot,
Phyllanthus embical fruit is poured into pot again and is boiled 2 ~ 3 minutes, is stirred continuously, is picked up in the bamboo trailing plants for being put into and filling water after skin and flesh separation
It washes by rubbing with the hands, skin is removed；
(3) except alkali rinses: the dilute citric acid for going follicarpium to be 0.15 ~ 0.25% in weight ratio is molten
It is soaked 5 ~ 6 minutes in liquid, neutralizes remaining alkali and acid, fruit is then put into rinsed clean in clear water；
(4) brittle: pulp being put into the lime aqueous solution that weight ratio is 0.2-0.3% and is impregnated 8 ~ 10 hours, pulls pulp out in clear
It is cleaned in water；
(5) salted and move back salt: pulp being put into the salt water that weight ratio is 4-5% and impregnates 8 ~ 10
Hour, then, fruit is pulled out to be rinsed 4 hours with clear water and moves back salt；
(6) sugar is marinated: pressing pulp weight and 8 ~ 12% white granulated sugars are added, drip through step (5)
The pulp of solid carbon dioxide point mixes well marinated；
Beneficial effects of the present invention:
The decortication of this method lye had not only eliminated inedible pericarp, but also maintained the complete beauty of former fruit
It sees, the crisp mouth slugging of pulp is made to keep primary colors；It is salted: to eliminate that former fruit part is sour, puckery, bitter taste；The sugar method that salts down enhances production
The flavor and taste of product.
Specific embodiment
The step of this technique, is as follows:
(1) select fruit to clean: choose completely filled fruit, it is plump it is fresh, without pesticide and other are toxic
Substance residual, fruit shape is mature, not damaged, nothing is gone rotten, the big beautiful Phyllanthus embical fruit without branches and leaves；
(2) it peels: being made into about 2% sodium hydroxide solution, heating is boiled, then by Phyllanthus embical fruit
It pours into pot and boils 2 ~ 3 minutes, be stirred continuously, pick up in the bamboo trailing plants for being put into full water and wash by rubbing with the hands after skin and flesh separation, skin is gone
Fall；
(3) except alkali rinses: the pulp after peeling is soaked in 0.2% dilute citric acid solution
5 ~ 6 minutes, remaining alkali and acid are neutralized, fruit is then put into rinsed clean in clear water, without broken pericarp, fruit；
(4) brittle: pulp is put into 0.3% lime aqueous solution and is impregnated 8 ~ 10 hours,
Pulp is pulled out to clean in clear water；
(5) salted and move back salt: pulp is put into 5% salt water and is impregnated 8 ~ 10 hours, it will
Fruit is pulled out to be rinsed 4 hours with clear water；
(6) sugar is marinated: pressing pulp weight and is added 10% white granulated sugar, in the pulp to drain away the water
It mixes well marinated.
Claims (2)
1. the method for removing the puckery bitter taste of Phyllanthus embical fruit, characterized in that include the following steps:
(1) fruit is selected, is cleaned；
(2) it peels: first preparing the sodium hydroxide solution of 2-2.5%, heat and boil in pot,
Phyllanthus embical fruit is poured into pot again and is boiled 2 ~ 3 minutes, is stirred continuously, is picked up in the bamboo trailing plants for being put into and filling water after skin and flesh separation
It washes by rubbing with the hands, skin is removed；
(3) except alkali rinses: the dilute citric acid for going follicarpium to be 0.15 ~ 0.25% in weight ratio is molten
It is soaked 5 ~ 6 minutes in liquid, neutralizes remaining alkali and acid, fruit is then put into rinsed clean in clear water；
(4) brittle: pulp being put into the lime aqueous solution that weight ratio is 0.3% and impregnates 8 ~ 10
Hour, it pulls pulp out and is cleaned in clear water；
(5) salted, move back salt: by pulp be put into weight ratio be 4-5% salt water in impregnate 8 ~ 10
Hour, then, fruit is pulled out to be rinsed 4 hours with clear water and moves back salt；
(6) sugar is marinated: pressing pulp weight and 8 ~ 12% white granulated sugars are added, drip through step (5)
The pulp of solid carbon dioxide point mixes well marinated.
2. the Phyllanthus embical fruit for eliminating puckery bitter taste prepared with claim 1 the method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710562502.7A CN109221987A (en) | 2017-07-11 | 2017-07-11 | The method for removing the puckery bitter taste of Phyllanthus embical fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710562502.7A CN109221987A (en) | 2017-07-11 | 2017-07-11 | The method for removing the puckery bitter taste of Phyllanthus embical fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109221987A true CN109221987A (en) | 2019-01-18 |
Family
ID=65083523
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710562502.7A Withdrawn CN109221987A (en) | 2017-07-11 | 2017-07-11 | The method for removing the puckery bitter taste of Phyllanthus embical fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109221987A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059641A (en) * | 1991-07-16 | 1992-03-25 | 广西药物研究所益宝保健饮料厂 | The preparation method of preserved Yunnan olive fruit |
| CN1080125A (en) * | 1992-12-06 | 1994-01-05 | 中国林业科学研究院资源昆虫研究所 | Preserved Yunnan olive fruit and processing method thereof |
| CN105831379A (en) * | 2016-04-17 | 2016-08-10 | 莫玉明 | Method for processing preserved phyllanthus emblica |
| CN105994883A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Method for processing candied preserved emblica officinalis |
-
2017
- 2017-07-11 CN CN201710562502.7A patent/CN109221987A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059641A (en) * | 1991-07-16 | 1992-03-25 | 广西药物研究所益宝保健饮料厂 | The preparation method of preserved Yunnan olive fruit |
| CN1080125A (en) * | 1992-12-06 | 1994-01-05 | 中国林业科学研究院资源昆虫研究所 | Preserved Yunnan olive fruit and processing method thereof |
| CN105831379A (en) * | 2016-04-17 | 2016-08-10 | 莫玉明 | Method for processing preserved phyllanthus emblica |
| CN105994883A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Method for processing candied preserved emblica officinalis |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104263588B (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN104304614A (en) | Preparation method for delicious hawthorn preserved fruit | |
| CN103783236A (en) | Low-sugar preserved plum preparation method | |
| CN105029258A (en) | Production method of multi-flavor olive | |
| CN101862010A (en) | Preparation method of fruit juice for reducing organic acid content | |
| CN103416695A (en) | Convenient yam cake with function of strengthening spleen and stomach, and preparation method thereof | |
| CN104431256A (en) | Production method of preserved Huanggan peach fruits | |
| CN106490508A (en) | A kind of preparation method of the vinegar egg juice with invigorating the spleen for eliminating dampness function | |
| CN105010504A (en) | Method for producing canned cherry in syrup | |
| CN106035960A (en) | Production method of health preserved escarole | |
| CN104757236A (en) | Processing method of sweet and sour bitter gourd slices | |
| CN105494675A (en) | Purple potato and rose flavor soya milk film and making method thereof | |
| CN105265723A (en) | Processing method of preserved fruits of dark plums stir-fried with honey | |
| CN106136162A (en) | A kind of peach gum blueberry novel nourishing jelly | |
| CN109221987A (en) | The method for removing the puckery bitter taste of Phyllanthus embical fruit | |
| CN108991434A (en) | A kind of production method of chocolate flavoured olive can | |
| CN104256037A (en) | Preparation method of red jujube preserved fruits | |
| CN104273615A (en) | Extraction method for hawthorn extracting solution | |
| CN104059835A (en) | Pumpkin wine | |
| CN103652050A (en) | Pomegranate green tea drink and preparation method thereof | |
| CN102283407A (en) | Lucid ganoderma and pearl powder, milk and papaya juice beverage and preparation method thereof | |
| CN102450370A (en) | Preparation process of preserved apricot | |
| CN105028668A (en) | Preparation process of kernel and hawthorn health-care milk | |
| CN105614336A (en) | Dried hemerocallis citrina baroni dish and production method | |
| CN109674007A (en) | A kind of processing method of Six-element pumpkin seeds |
Legal Events
| 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 |