CN109645198A - A kind of preparation method of the passion fruit preserved fruit rich in anthocyanidin - Google Patents
A kind of preparation method of the passion fruit preserved fruit rich in anthocyanidin Download PDFInfo
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- CN109645198A CN109645198A CN201811487800.5A CN201811487800A CN109645198A CN 109645198 A CN109645198 A CN 109645198A CN 201811487800 A CN201811487800 A CN 201811487800A CN 109645198 A CN109645198 A CN 109645198A
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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
- A23G3/48—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The preparation method of the invention discloses a kind of passion fruit preserved fruit rich in anthocyanidin, the preparation method comprise the steps of: S1: choosing raw material and simultaneously clean up；S2: by passion fruit fruit cutting, the pulp taken out in fruit is spare；S3: pericarp is cooked, and cuticula and pericarp meat are removed；S4: being cooked cuticula using hot water, to extract anthocyanidin therein, the anthocyanidin extracting solution obtained after cooking is concentrated, anthocyanidin concentrate is obtained；S5: it prepares and seeps sugar juice；S6: sugar juice is seeped in heating；S7: pericarp meat is mixed with sugar juice is seeped, carries out vacuum sugar infiltration；S8: drying；S9: after placing cooling, Icing Sugar is sprinkled, passion fruit preserved fruit is obtained.This method makes full use of the nutriments such as pectin and the anthocyanidin of passion fruit pericarp while retaining passion fruit flavor, so that the comprehensive utilization ratio of passion fruit pericarp greatly improves.
Description
Technical field
The invention belongs to fruit field of deep, and in particular to a kind of preparation side of the passion fruit preserved fruit rich in anthocyanidin
Method.
Background technique
Passion fruit is Passifloraceae Passiflora, and fruit is berry, and oval, shell is tough and tensile, and pulp is in yellow, and inside has
Black seeds, because its fruit juice nutrient is abundant, it is more can to give out banana, pineapple, lemon, strawberry, kind peach, pomegranate etc. for fragrant odour
It plants the strong fragrance of fruit and is known as " passion fruit ".
Passion fruit includes pulp and is coated on outer pericarp, and it is edible that pulp can be made into Passion Fruit Juice.Passion Fruit Juice is rich in
Multivitamin, especially vitamin C, also containing organic acid, niacin, amino acid, linoleic acid, minerals, carrotene, kind
More than the 160 kinds of beneficiating ingredients needed by human such as Lycopene, soluble dietary fiber, alkaloid, flavonoids, have refresh the mind,
Beautifying face and moistering lotion promotes the production of body fluid to quench thirst, preventing phlegm from forming and stopping coughing, relief of constipation, improves immune function of human body, enriching yin and nourishing kidney, eliminates fatigue, decompression drop
The effect of rouge, anti-aging, anti-hypertension.
The weight of passion fruit pericarp is more than the half of full fruit weight, and passion fruit pericarp includes cuticula and pericarp meat.Pericarp
Pectin is rich in meat, content accounts for 9%~15%, cuticula rich in the nutrient functionals such as several mineral materials, anthocyanidin, flavones at
Point, it is enriched especially with vitamin content in famous but current passion fruit process, usually loses pericarp after obtaining pulp
It abandons, so that the nutritional ingredient in pericarp fails to be fully used.
Passion fruit pericarp to it is carried out by deep processing food is made using being concentrated mainly at present.Chinese patent application
201410216492.8 disclose a kind of passion fruit dried meat and its processing method, by the cuticula of passion fruit pericarp and pericarp meat point
It opens, then pericarp meat part is digested, handled again through color protection and sugaring after enzymatic hydrolysis, preserved fruit, but this processing method is made
In do not make full use of the substances such as anthocyanin in cuticula (anthocyanin is the monomer in anthocyanidin)；Chinese patent application
201510855767.7 disclose a kind of passionfruit latex and preparation method thereof and the application in terms of high-quality fruitcake production,
By the passion flower-fruit peel including cuticula by mashing, tune pH value, enzymatic hydrolysis, enzyme deactivation and milled processed, obtain orange translucent
Fruitcake, however the material damages such as this method is cumbersome, anthocyanidin are serious.It can more effectively be utilized therefore, it is necessary to study a kind of
The method of passion fruit pericarp nutriment.
Summary of the invention
The preparation method of the purpose of the present invention is to provide a kind of passion fruit preserved fruit rich in anthocyanidin, this method are retaining
While passion fruit flavor, the nutriments such as pectin and the anthocyanidin of passion fruit pericarp are made full use of, improve passion fruit pericarp
Comprehensive utilization ratio.
The purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of the passion fruit preserved fruit rich in anthocyanidin comprising the steps of:
Step 1: taking out the pulp in passion fruit fruit, passion fruit Normal juice is made in pulp；
Step 2: the passion fruit pericarp after taking-up pulp being put into hot water and is cooked, cuticula and pericarp meat are removed；
Step 3: the cuticula after step 3 removing being cooked using warm water, to extract anthocyanidin therein, will be cooked
The anthocyanidin extracting solution obtained afterwards is concentrated, and the anthocyanidin concentrate that anthocyanidin content is 0.5~1.0mg/g is obtained；
Step 4: being prepared according to following proportion and seep sugar juice: 45~50 parts of white granulated sugar, 25~30 parts of anthocyanidin concentrate, hundred
10~15 parts of fragrant fruit Normal juice, 0.5~1.0 part of citric acid；
Step 5: the infiltration sugar juice that step 4 is prepared being heated, until seeping the total sugar amount of reduced sugar Zhan in sugar juice
45~55%；
Step 6: by after step 2 removing pericarp meat and step 5 treated that infiltration sugar juice is mixed in the ratio of 1:4~1:8
It closes, and is transferred in vacuum sugar infiltration device, carry out vacuum sugar infiltration, make to seep passion fruit Normal juice, anthocyanidin and the sugar in sugar juice
It penetrates into pericarp meat；
Step 7: pericarp meat being dried after vacuum sugar infiltration, water content is made to drop to 30% hereinafter, after cooling
Obtain passion fruit preserved fruit.
In the preparation method of the passion fruit preserved fruit rich in anthocyanidin, cuticula uses water low temperature after removing with pericarp meat
It cooks, anthocyanidin extracting solution is made to extract the beneficiating ingredients such as the anthocyanidin in cuticula, compared to existing enzymatic hydrolysis color protection
Technique, operation is more simple, and anthocyanidin retention rate is also higher；By anthocyanidin extracting solution concentration after with white granulated sugar, passion fruit Normal juice,
Citric acid is mixed and made into infiltration sugar juice, then so that the infiltration sugar juice rich in multiple beneficial ingredient is penetrated into fruit with the mode of vacuum sugar infiltration
Preserved fruit is made in skin and flesh, obtained passion fruit preserved fruit is rich in multiple nutritional components such as anthocyanidin, flavones, and passion fruit pericarp obtains
To making full use of, the discharge of passion fruit by-product is greatly reduced, is conducive to the protection of environment.
Preferably, the hot water temperature in the step 2 is 60~70 DEG C, and brew time is 60~70min, so that cutin
Layer is easily isolated just with pericarp meat, raw material of avoiding waste.
Preferably, the warm water temperature that cuticula is cooked in the step 3 is 40~45 DEG C, time 2h, guarantees cuticula
In nutriment while more fully extracted, avoid the heat-sensitive ingredients high temperature degradation such as anthocyanidin.
Preferably, it is cooked in the step 3 after extracting anthocyanidin, 0.5~1.0% citric acid is added, extracted
The stability of anthocyanidin in journey.
Preferably, anthocyanidin extracting solution is concentrated using the method for low-temperature rotary evaporation in the step 3.
Can be further added as one embodiment of the present invention, in anthocyanidin extracting solution described in step 3 from
Extracted anthocyanidin in the fruit of other plant, to increase the anthocyanidin content in anthocyanidin extracting solution and enrich final be made
Passion fruit preserved fruit flavor.
As one embodiment of the present invention, the heating time that sugar juice is seeped in step 5 is 25~30min.
Preferably, it during vacuum sugar infiltration described in the step 6, is first seeped under conditions of vacuum degree is 13~15kPa
After saturating 15~20min, restore normal pressure, 15~20min is then permeated under conditions of vacuum degree is 13~15kPa, finally normal
16~18h is permeated under pressure condition.
It is divided into multiple stages during above-mentioned vacuum sugar infiltration, has carried out multiple pressure change, the first stage is in vacuum
Degree carries out seeping sugar under conditions of being 13~15kPa, and second stage restores normal pressure, and the phase III is seeped under vacuum conditions again
Sugar finally carries out the infiltration sugar in a stage again under normal pressure state.The mode of this " pulse infiltration " is by being varied multiple times pressure
Difference improves mass-and heat-transfer efficiency, increases the solid yield and percentage of water loss of material, effectively improve under the action of hydration mechanism
The infiltration sugar efficiency of finished product passion fruit preserved fruit, while keeping passion fruit preserved fruit flavor and anthocyanidin content more abundant.
Preferably, drying course described in the step 7 first dries 2 under conditions of 60~65 DEG C using segmentation drying
~3h, after under conditions of 50~55 DEG C dry 2~3h.
Preferably, step 7 cooling procedure is 20~25℃Under conditions of cooling 5~7h, keep the moisture of product sufficiently flat
Weighing apparatus, product mouthfeel are more soft.
Compared with prior art, the invention has the following advantages:
1. present invention process is simple, cost is relatively low, the pectin and cuticula being sufficiently used in passion fruit pericarp, improves
The utilization rate of passion fruit pericarp by-product, greatly improves added value of product, avoids the waste of raw material and the pollution of environment；
2. obtained passion fruit preserved fruit through the invention has good flavor, plays glutinous moderate mouthfeel, anthocyanidin contains
Amount is more abundant compared with same based food, also rich in 17 kinds of amino acid, protein, vitamin C, vitamin A, vitamin B1, dimension life
A variety of nutriments such as plain B2, calcium, iron, nutritive value are high, have beautifying face and moistering lotion, promote the production of body fluid to quench thirst, enriching yin and nourishing kidney, eliminate fatigue etc.
Healthcare function.
Specific embodiment
Below by way of specific embodiment, the present invention is further illustrated.
Embodiment 1
Step 1: choosing fresh, no disease and pests harm, without what is gone bad, passion fruit fruits more than 6 maturations is raw material, cleaning removal
The silt adhered on fruit surface and other foreign matters；
Step 2: by the passion fruit fruit cutting as raw material, taking out the pulp in fruit, passion fruit original is made in pulp
Juice；
Step 3: the passion fruit pericarp after taking-up pulp being put into 60 DEG C of hot water and cooks 70min, until the angle of pericarp
Stop cooking when matter layer can be separated with pericarp meat and pulp organization is good, and cuticula and pericarp meat are removed；
Step 4: the cuticula after step 3 removing being cooked into 2h using 45 DEG C of warm water and is added with extracting anthocyanidin therein
Enter 0.5% citric acid, improve the stability of the anthocyanidin in extraction process, the anthocyanidin extracting solution obtained after cooking is carried out
Low-temperature rotary is concentrated by evaporation, and obtains the anthocyanidin concentrate that anthocyanidin content is 0.5mg/g；
Step 5: being prepared according to following proportion and seep sugar juice: 48 parts of white granulated sugar, 25 parts of anthocyanidin concentrate, passion fruit Normal juice
15 parts, 0.5 part of citric acid；
Step 6: the infiltration sugar juice that step 5 is prepared carries out heating 30min, until the reduced sugar seeped in sugar juice accounts for total reducing sugar
The 50% of amount；
Step 7: by step 3 removing after pericarp meat and step 6 treated seep sugar juice in 1:7 ratio mixing, and
It is transferred in vacuum sugar infiltration device, carries out vacuum sugar infiltration, make to seep anthocyanidin and sugar in sugar juice and penetrate into pericarp meat；
Step 8: pericarp meat is dried after vacuum sugar infiltration, first under conditions of 62 DEG C dries 3h, after 50
2h is dried under conditions of DEG C, and water content is made to drop to 30% or less；
Step 9: under conditions of the pericarp meat after drying is placed on 20 DEG C after cooling 5h, sprinkling Icing Sugar, obtain passion fruit
Preserved fruit.
Embodiment 2
Step 1: choosing fresh, no disease and pests harm, without what is gone bad, passion fruit fruits more than 6 maturations is raw material, cleaning removal
The silt adhered on fruit surface and other foreign matters；
Step 2: by the passion fruit fruit cutting as raw material, taking out the pulp in fruit, passion fruit original is made in pulp
Juice；
Step 3: the passion fruit pericarp after taking-up pulp being put into 65 DEG C of hot water and cooks 60min, until the angle of pericarp
Stop cooking when matter layer can be separated with pericarp meat and pulp organization keeps good, and cuticula and pericarp meat are removed；
Step 4: the cuticula after step 3 removing is cooked into 2h using 42 DEG C of warm water, to extract anthocyanidin therein, into
The anthocyanidin extracted from blueberry is added in one step, adds 0.8% citric acid, improves the stabilization of the anthocyanidin in extraction process
Property, the anthocyanidin extracting solution obtained after cooking is subjected to low-temperature rotary evaporation and concentration, obtains the flower that anthocyanidin content is 0.8mg/g
Green element concentrate；
Step 5: being prepared according to following proportion and seep sugar juice: 45 parts of white granulated sugar, 30 parts of anthocyanidin concentrate, passion fruit Normal juice
12 parts, 0.7 part of citric acid；
Step 6: the infiltration sugar juice that step 5 is prepared carries out heating 25min, until the reduced sugar seeped in sugar juice accounts for total reducing sugar
The 45% of amount；
Step 7: by step 3 removing after pericarp meat and step 6 treated seep sugar juice in 1:4 ratio mixing, and
It is transferred in vacuum sugar infiltration device, carries out vacuum sugar infiltration, first under conditions of vacuum degree is 13kPa after infiltration 20min, restore normal
Then pressure permeates 20min under conditions of vacuum degree is 13kPa, finally permeates 16h under normal pressure state, make to seep in sugar juice
Anthocyanidin and sugar penetrate into pericarp meat in；
Step 8: pericarp meat is dried after vacuum sugar infiltration, first under conditions of 60 DEG C dries 2h, after 55
3h is dried under conditions of DEG C, and water content is made to drop to 30% or less；
Step 9: under conditions of the pericarp meat after drying is placed on 20 DEG C after cooling 5.5h, sprinkling Icing Sugar, obtain hundred perfume
Fruit preserved fruit.
Embodiment 3
Step 1: choosing fresh, no disease and pests harm, without what is gone bad, passion fruit fruits more than 6 maturations is raw material, cleaning removal
The silt adhered on fruit surface and other foreign matters；
Step 2: by the passion fruit fruit cutting as raw material, taking out the pulp in fruit, passion fruit original is made in pulp
Juice；
Step 3: the passion fruit pericarp after taking-up pulp being put into 70 DEG C of hot water and cooks 63min, until the angle of pericarp
Stop cooking when matter layer can be separated with pericarp meat and pulp organization keeps good, and cuticula and pericarp meat are removed；
Step 4: the cuticula after step 3 removing being subjected to cooking 2h using 40 DEG C of warm water, to extract cyanine therein
The anthocyanidin extracted from mulberries is further added in element, adds 1.0% citric acid, improves the anthocyanidin in extraction process
Stability, by the anthocyanidin extracting solution obtained after cooking carry out low-temperature rotary evaporation and concentration, obtaining anthocyanidin content is
The anthocyanidin concentrate of 1.0mg/g；
Step 5: being prepared according to following proportion and seep sugar juice: 50 parts of white granulated sugar, 26 parts of anthocyanidin concentrate；Passion fruit Normal juice
10 parts；1.0 parts of citric acid；
Step 6: the infiltration sugar juice that step 5 is prepared carries out heating 28min, until the reduced sugar seeped in sugar juice accounts for total reducing sugar
The 55% of amount；
Step 7: by step 3 removing after pericarp meat and step 6 treated seep sugar juice in 1:8 ratio mixing, and
It is transferred in vacuum sugar infiltration device, carries out vacuum sugar infiltration, first under conditions of vacuum degree is 15kPa after processing 17min, restore normal
Then pressure handles 18min under conditions of vacuum degree is 15kPa, finally handles 18h under normal pressure state, make to seep in sugar juice
Anthocyanidin and sugar penetrate into pericarp meat in；
Step 8: pericarp meat is dried after vacuum sugar infiltration, first under conditions of 65 DEG C dries 3h, after 52
2h is dried under conditions of DEG C, and water content is made to drop to 30% or less；
Step 9: by the pericarp meat after drying 22℃Under conditions of after cooling 7h, sprinkle Icing Sugar, obtain passion fruit preserved fruit.
Embodiment 4
Step 1: choosing fresh, no disease and pests harm, without what is gone bad, passion fruit fruits more than 6 maturations is raw material, cleaning removal
The silt adhered on fruit surface and other foreign matters；
Step 2: by the passion fruit fruit cutting as raw material, taking out the pulp in fruit, passion fruit original is made in pulp
Juice；
Step 3: the passion fruit pericarp after taking-up pulp being put into 83 DEG C of hot water and cooks 65min, until the angle of pericarp
Stop cooking when matter layer can be separated with pericarp meat and pulp organization keeps good, and cuticula and pericarp meat are removed；
Step 4: the cuticula after step 3 removing being subjected to cooking 2h using 40 DEG C of warm water, to extract cyanine therein
0.6% citric acid is added in element, improves the stability of the anthocyanidin in extraction process, and the anthocyanidin obtained after cooking is extracted
Liquid carries out low-temperature rotary evaporation and concentration, obtains the anthocyanidin concentrate that anthocyanidin content is 0.7mg/g；
Step 5: being prepared according to following proportion and seep sugar juice: 49 parts of white granulated sugar, 28 parts of anthocyanidin concentrate；Passion fruit Normal juice
14 parts；0.8 part of citric acid；
Step 6: the infiltration sugar juice that step 5 is prepared carries out heating 29min, until the reduced sugar seeped in sugar juice accounts for total reducing sugar
The 52% of amount；
Step 7: by step 3 removing after pericarp meat and step 6 treated seep sugar juice in 1:6 ratio mixing, and
It is transferred in vacuum sugar infiltration device, carries out vacuum sugar infiltration, first under conditions of vacuum degree is 14kPa after processing 15min, restore normal
Then pressure handles 15min under conditions of vacuum degree is 13kPa, finally handles 17h under normal pressure state, make to seep in sugar juice
Anthocyanidin and sugar penetrate into pericarp meat in；
Step 8: pericarp meat is dried after vacuum sugar infiltration, first under conditions of 64 DEG C dries 3h, after 51
3h is dried under conditions of DEG C, and water content is made to drop to 30% or less；
Step 9: the pericarp meat after drying after cooling 6h, is sprinkled Icing Sugar, obtain passion fruit preserved fruit under conditions of 23 DEG C.
Passion fruit preserved fruit sense organ and Physico-chemical tests result obtained by Examples 1 to 4 are as shown in following table -1.
Table -1
From upper table as it can be seen that compared with passion fruit preserved fruit on the market, passion fruit preserved fruit flavour obtained by above-described embodiment
And smell is stronger, mouthfeel is finer and smoother, total sugar amount is lower, anthocyanidin content is higher, and water content is higher.
Through detecting, passion fruit preserved fruit obtained by above-described embodiment meets the index of correlation of food hygiene and safety.
Table -2
It should be pointed out that above-described embodiment be only to further explanation of the invention, rather than limit, art technology
Any adjustment or change of the personnel in the comparable meaning and scope with technical solution of the present invention are all considered as being included in this
In the protection scope of invention.
Claims (10)
1. a kind of preparation method of the passion fruit preserved fruit rich in anthocyanidin, which is characterized in that comprise the steps of:
Step 1: taking out the pulp in passion fruit fruit, passion fruit Normal juice is made in pulp；
Step 2: the passion fruit pericarp after taking-up pulp being put into hot water and is cooked, cuticula and pericarp meat are removed；
Step 3: the cuticula after step 3 removing being cooked using warm water, to extract anthocyanidin therein, will be obtained after cooking
To anthocyanidin extracting solution be concentrated, obtain anthocyanidin content be 0.5~1.0mg/g anthocyanidin concentrate；
Step 4: being prepared according to following proportion and seep sugar juice: 45~50 parts of white granulated sugar, 25~30 parts of anthocyanidin concentrate, passion fruit
10~15 parts of Normal juice, 0.5~1.0 part of citric acid；
Step 5: the infiltration sugar juice that step 4 is prepared is heated, until 45 of the total sugar amount of reduced sugar Zhan in infiltration sugar juice~
55%；
Step 6: by step 2 removing after pericarp meat and step 5 treated seep sugar juice in 1:4~1:8 ratio mixing, and
It is transferred in vacuum sugar infiltration device, carries out vacuum sugar infiltration, make to seep passion fruit Normal juice, anthocyanidin and sugar in sugar juice and penetrate into fruit
In skin and flesh；
Step 7: pericarp meat being dried after vacuum sugar infiltration, water content is made to drop to 30% hereinafter, obtaining after cooling
Passion fruit preserved fruit.
2. the preparation method of the passion fruit preserved fruit according to claim 1 rich in anthocyanidin, which is characterized in that in step 2
Hot water temperature be 60~70 DEG C, brew time be 60~70min.
3. the preparation method of the passion fruit preserved fruit according to claim 1 rich in anthocyanidin, which is characterized in that in step 3
The warm water temperature for cooking cuticula is 40~45 DEG C, time 2h.
4. the preparation method of the passion fruit preserved fruit according to claim 3 rich in anthocyanidin, which is characterized in that in step 3
It cooks after extracting anthocyanidin, 0.5~1.0% citric acid is added.
5. the preparation method of the passion fruit preserved fruit according to claim 1 rich in anthocyanidin, which is characterized in that in step 3
Anthocyanidin extracting solution is concentrated using the method that low-temperature rotary evaporates.
6. the preparation method of described in any item passion fruit preserved fruits rich in anthocyanidin, feature exist according to claim 1~5
In addition extracted anthocyanidin from the fruit of other plant in anthocyanidin extracting solution described in step 3.
7. the preparation method of the passion fruit preserved fruit according to claim 6 rich in anthocyanidin, which is characterized in that in step 5
The heating time for seeping sugar juice is 25~30min.
8. the preparation method of the passion fruit preserved fruit according to claim 6 rich in anthocyanidin, which is characterized in that step 6 institute
During stating vacuum sugar infiltration, first restore normal pressure, then after 15~20min of infiltration under conditions of vacuum degree is 13~15kPa
15~20min is permeated under conditions of vacuum degree is 13~15kPa, and 16~18h is finally permeated under normal pressure state.
9. the preparation method of the passion fruit preserved fruit according to claim 8 rich in anthocyanidin, which is characterized in that step 7 institute
The drying course stated first dries 2~3h using segmentation drying under conditions of 60~65 DEG C, after dried under conditions of 50~55 DEG C
Dry 2~3h.
10. the preparation method of the passion fruit preserved fruit according to claim 9 rich in anthocyanidin, which is characterized in that step 7 is cold
But process cooling 5~7h under conditions of 20~25 DEG C.
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