CN110074244A - A kind of guava preserved fruit manufacture craft - Google Patents
A kind of guava preserved fruit manufacture craft Download PDFInfo
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- CN110074244A CN110074244A CN201910376949.4A CN201910376949A CN110074244A CN 110074244 A CN110074244 A CN 110074244A CN 201910376949 A CN201910376949 A CN 201910376949A CN 110074244 A CN110074244 A CN 110074244A
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- guava
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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
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention discloses a kind of guava preserved fruit manufacture craft, belong to food processing technology field, including (1) raw material screening, (2) it cleans, cutting, (3) color protection, blanching, (4) vacuum sugar infiltration, (5) it dries, (6) it is vacuum-packed, the present invention is sliced guava by colour protecting liquid and carries out color protection treatment, guava slice can effectively be slowed down, and there is a situation where brown stains due to oxidation, the aqueous solution especially made with ascorbic acid, still there is good color after capable of greatly guaranteeing Preserved produciton, to improve the sales volume of product, sugar processing is seeped using vacuum sugar infiltration twice and normal pressure simultaneously, the sugar content in pulp can be effectively improved, by using the sugariness with higher of preserved fruit made of this manufacture craft and preferable mouthfeel.
Description
Technical field
The present invention discloses a kind of guava preserved fruit manufacture craft, belongs to food processing technology field.
Background technique
Guava is commonly called as Ba Le or pulls out son.Happy TaiWan, China fragrant plant is Myrtaceae Psidium fruit tree, and meat is very soft
Soft, gravy is abundant, and sweet and delicious, almost without seed, flavor is close between pears and Zizyphus mauritiana Lamk.Its fruit ellipse, face
Color cream is green to milky white, extremely beautiful, contains a large amount of potassium, iron, carrotene etc., nutrition is extremely enriched.Fragrant plant pleasure is the soil in Taiwan
One of unboiled water fruit, or the diet fruit of first-class one.Guava has spherical, oval, oval and foreign pyriform, pericarp are commonly
Green, red, yellow, pulp have white, red, yellow etc..Fine and tender taste, it is clear and melodious it is fragrant and sweet, it is tasty and refreshing it is comfortable, be not often fed up with eating, be
The best fruit of skin maintenance and cosmetic benefits.Guava is full of nutrition, can increase appetite, promotes upgrowth and development of children, contains protein, rouge
Fat, carbohydrate, vitamin A, B family vitamin, Victoria C, calcium, phosphorus, iron.Guava nutritive value is high, for vitamin C, than citrus,
Banana, the wooden fruit, tomato, western fruit, pineapple are all high, and iron, calcium, phosphorus content also enrich, and the content of iron is more better than other fruit in seed,
So preferably food goes down together.More eat can pre- anti-aging, exclude vivotoxin the effect of.Fresh guava is not easy to store
Hiding, is processed into guava health preserved fruits, convenient, full of nutrition, and commodity value improves.But traditional Fructus psidii guajavae immaturus making process of candied
It is coarse, especially preserved fruit in the production process due to oxidation will appear brown stain, do not take effectively color protection treatment can seriously affect
The appearance of subsequent preserved fruit is not unfavorable for the sale of product, while sugar content is insufficient in the pulp of guava, and preserved fruit completes
It is easy to appear shrivelled phenomenon later, to influence mouthfeel.
Summary of the invention
The object of the invention is to provide a kind of guava preserved fruit manufacture craft to solve the problem above-mentioned.
The present invention is achieved through the following technical solutions above-mentioned purpose, a kind of guava preserved fruit manufacture craft, including following
Step:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice is put into colour protecting liquid, impregnates 30min, then floated with clear water
Pulp surface is washed, then with picking up after 90-100 DEG C of hot water blanching 3-5min.
(4) vacuum sugar infiltration: the guava slice in step (3) is poured into container together with evacuation liquid, then together by it
It is put into vacuum plant, closes air valve after vacuumizing 3min, then in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C
30min is maintained, until pulp becomes after transparence with being cleaned, then is put into after pulp is pulled out in infiltration liquid glucose,
And carry out seeping sugar processing in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C and maintain 15-30min, then in normal pressure
Lower infiltration sugar 4h, repeating vacuum seeps sugar, normal pressure infiltration sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55-60 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Preferably, the colour protecting liquid in the step (3) is sodium hydrogensulfite, EDTA, sodium citrate, NaCl, ascorbic acid
A kind of aqueous solution, and concentration is in 0.05-0.15%.
Preferably, the ingredient of liquid is evacuated in the step (4) are as follows: sugar amount 5%-8%, CaCl2It is 0.2%, citric acid is
0.3%, remaining is distilled water, and the mass ratio for evacuating liquid and guava slice is 1:1.
Preferably, the ingredient of liquid glucose is seeped in the step (4) are as follows: sucrose 25%, glucose 20%, citric acid 0.3% are bright
Glue 0.6%, remaining is distilled water.
Compared with prior art, the beneficial effects of the present invention are:
1, guava is sliced by colour protecting liquid and carries out color protection treatment, can effectively slowed down guava slice and be sent out because of oxidation
The case where raw brown stain, the aqueous solution especially made with ascorbic acid still have well after capable of greatly guaranteeing Preserved produciton
Color, to improve the sales volume of product.
2, by carrying out vacuum sugar infiltration processing to the guava slice after color protection, containing for sugar in its pulp can be improved
Amount guarantees that product is full, while the alternate treatment of sugar is seeped using vacuum sugar infiltration twice and normal pressure, can effective guarantee sugar it is smooth
Enter in pulp so that manufactured guava preserved fruit has higher sugariness, and the sugar of high concentration when tasting
Antibacterial effect can be played, to extend the holding time of guava preserved fruit, furthermore joined gelatin in liquid glucose seeping, it can be with
Fructus psidii guajavae immaturus meat tissue is further filled, so that it is showed the state of full grains, can also promote the mouthfeel of trial test.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice is put into the aqueous solution of sodium bisulfite that solubility is 0.1% and is worked as
In, 30min is impregnated, then rinse pulp surface with clear water, then with picking up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%-8%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%,
Citric acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is taken out
Air valve is closed after vacuum 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until fruit
Meat becomes after transparence with being cleaned, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid
0.3%, gelatin 0.6%, remaining for the aqueous solution of distilled water in, and in the ring that vacuum degree is 0.085Mpa, temperature is 25 DEG C
It carries out seeping sugared processing in border and maintains 15min, then seep sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure infiltration is sugared ties afterwards twice
Beam.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Embodiment 2
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice being put into the EDTA aqueous solution that solubility is 0.1%, is impregnated
30min, then pulp surface is rinsed with clear water, then with being picked up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 15min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Embodiment 3
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice being put into the sodium citrate aqueous solution that solubility is 0.1%,
30min is impregnated, then rinses pulp surface with clear water, then with being picked up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 15min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Embodiment 4
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice being put into the NaCl aqueous solution that solubility is 0.1%, is impregnated
30min, then pulp surface is rinsed with clear water, then with being picked up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 15min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Embodiment 5
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice being put into the aqueous ascorbic acid that solubility is 0.1%,
30min is impregnated, then rinses pulp surface with clear water, then with being picked up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 15min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
In the identical situation of the conditions such as colour protecting liquid concentration, soaking time, blanching temperature and time, guava piece is through difference
After the processing of ingredient colour protecting liquid, (color depth grade is I to surface color, is further added by compared with the guava color after slice
One group without colour protecting liquid handle, the identical guava piece of remaining treatment conditions as a control group), color depth grade according to
VII > VI > V > IV > III > II > I sequence, specific color difference comparison result are shown in Table 1:
Under the guava pulp oxidation of portion's environment outside after slice, color easily becomes brown, it is demonstrated experimentally that using
The sodium hydrogensulfites of same concentrations, EDTA, sodium citrate, NaCl, aqueous solution made of ascorbic acid, to the color protection of guava piece
Effect most preferably ascorbic acid.
Embodiment 6
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice is put into the aqueous ascorbic acid that solubility is 0.05% and is worked as
In, 30min is impregnated, then rinse pulp surface with clear water, then with picking up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 15min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Embodiment 7
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice being put into the aqueous ascorbic acid that solubility is 0.1%,
30min is impregnated, then rinses pulp surface with clear water, then with being picked up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 15min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Embodiment 8
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice is put into the aqueous ascorbic acid that solubility is 0.15% and is worked as
In, 30min is impregnated, then rinse pulp surface with clear water, then with picking up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 15min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Aqueous solution is made as colour protecting liquid using ascorbic acid, it is identical in the conditions such as soaking time, blanching temperature and time
In the case where, guava is sliced after the processing of various concentration colour protecting liquid, and surface color depth levels size is according to III > II > I
Grade sequence, specific color difference comparison result are shown in Table 2:
It is demonstrated experimentally that aqueous solution made of ascorbic acid using various concentration, best to the effect of color protection of guava piece
Be %0.1 aqueous ascorbic acid.
Embodiment 9
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice being put into the aqueous ascorbic acid that solubility is 0.1%,
30min is impregnated, then rinses pulp surface with clear water, then with being picked up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 15min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Embodiment 10
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice being put into the aqueous ascorbic acid that solubility is 0.1%,
30min is impregnated, then rinses pulp surface with clear water, then with being picked up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 18min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Embodiment 11
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice being put into the aqueous ascorbic acid that solubility is 0.1%,
30min is impregnated, then rinses pulp surface with clear water, then with being picked up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 21min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Embodiment 12
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice being put into the aqueous ascorbic acid that solubility is 0.1%,
30min is impregnated, then rinses pulp surface with clear water, then with being picked up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 24min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Embodiment 13
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice being put into the aqueous ascorbic acid that solubility is 0.1%,
30min is impregnated, then rinses pulp surface with clear water, then with being picked up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 27min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Embodiment 14
A kind of guava preserved fruit manufacture craft, comprising the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, removes other and does not meet
It is required that guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, then half-and-half by it
Seed nest is excavated after incision, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice being put into the aqueous ascorbic acid that solubility is 0.1%,
30min is impregnated, then rinses pulp surface with clear water, then with being picked up after 90 DEG C of hot water blanching 3min.
(4) vacuum sugar infiltration: it is sugar amount 5%, CaCl that the guava in step (3), which is sliced with ingredient,2It is 0.2%, lemon
Acid is 0.3%, remaining is poured into container together for the aqueous solution of distilled water, then is put into togerther in vacuum plant, is vacuumized
Air valve is closed after 3min, then maintains 30min in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C, until pulp becomes
With being cleaned after transparence, then sucrose 25% is put into after pulp is pulled out, glucose 20%, citric acid 0.3% is bright
Glue 0.6%, remaining for the aqueous solution of distilled water in, and carried out in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C
Infiltration sugar handles and maintains 30min, then seeps sugar 4h under normal pressure, repeating vacuum infiltration is sugared, normal pressure seeps sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout,
It is subsequently placed into 55 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
Guava slice is being handled through the vacuum sugar infiltration of different durations, in the identical situation of remaining treatment conditions, in normal pressure
After seeping sugar, the sour-sweet degree situation of the concentration decline numerical value, guava piece that seep liquid glucose is shown in Table 3:
Experiment shows the extension with the vacuum sugar infiltration time, and the concentration rate of descent for seeping liquid glucose gradually rises, until 24min
After reach peak value, seep sugar concentration later and slightly decline, and be held essentially constant, and it is bigger to seep sugar concentration rate of descent, also
It is bigger to mean that guava pulp absorbs sugar amount, therefore vacuum sugar infiltration selection of time 24min is the most suitable, can increase guava
The plumpness of preserved fruit guarantees its sugariness.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (4)
1. a kind of guava preserved fruit manufacture craft, which comprises the following steps:
(1) raw material screening: fresh, no disease and pests harm the guava for selecting nine maturity is raw material, and it is undesirable to remove other
Guava.
(2) cleaning, cutting: guava is cleaned repeatedly with clear water, and shoots off the green peel of outside with planing tool, is then cut in half
After excavate seed nest, then guava pulp is cut into the sheet with a thickness of 4mm.
(3) color protection, blanching: the guava pulp after slice is put into colour protecting liquid, impregnates 30min, then rinse fruit with clear water
Meat surface, then with being picked up after 90-100 DEG C of hot water blanching 3-5min.
(4) vacuum sugar infiltration: the guava slice in step (3) is poured into container together with evacuation liquid, then is put into togerther
In vacuum plant, air valve is closed after vacuumizing 3min, is then maintained in the environment that vacuum degree is 0.09Mpa, temperature is 28 DEG C
30min until pulp becomes after transparence with being cleaned, then is put into infiltration liquid glucose after pulp is pulled out, and
It carries out seeping sugar processing in the environment that vacuum degree is 0.085Mpa, temperature is 25 DEG C and maintains 15-30min, then seep under normal pressure
Sugared 4h, repeating vacuum seeps sugar, normal pressure infiltration sugar terminates afterwards twice.
(5) it dries: pulling guava slice out rear draining sugar liquid from infiltration liquid glucose, then be loaded into baking pan and shakeout, then
It is put into 55-60 DEG C of baking oven and dries 4h.
(6) be vacuum-packed: the guava slice after drying is vacuum-packed with polyethylene film again after microwave disinfection.
2. a kind of guava preserved fruit manufacture craft according to claim 1, which is characterized in that the shield in the step (3)
Color liquid is a kind of aqueous solution of sodium hydrogensulfite, EDTA, sodium citrate, NaCl, ascorbic acid, and concentration is 0.05-0.15%.
3. a kind of guava preserved fruit manufacture craft according to claim 1, which is characterized in that evacuated in the step (4)
The ingredient of liquid are as follows: sugar amount 5%-8%, CaCl2It is 0.2%, citric acid 0.3%, remaining is distilled water, and evacuates liquid and kind stone
The mass ratio of pomegranate slice is 1:1.
4. a kind of guava preserved fruit manufacture craft according to claim 1, which is characterized in that seep sugar in the step (4)
The ingredient of liquid are as follows: sucrose 25%, glucose 20%, citric acid 0.3%, gelatin 0.6%, remaining is distilled water.
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| CN111248369A (en) * | 2020-01-22 | 2020-06-09 | 北京千菌方菌物科学研究院 | Preparation method of hericium erinaceus beverage |
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