CN110679716A - Production process of preserved passion fruits - Google Patents
Production process of preserved passion fruits Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a manufacturing process of preserved passion fruits, which is characterized by comprising the following steps of: the method comprises the following steps: steam peeling is carried out after the materials are prepared, the passion fruit shells are steamed until the surfaces of the passion fruit shells are turned over and peeled off, and the surfaces of the passion fruit shells are removed to obtain shell meat for later use; boiling in water, mixing, cooking fruit shell and pulp, filtering, cooling until the water content of fruit shell and pulp is 30%, mixing the passion fruit shell and pulp, fruit juice and skin powder, boiling in water at constant temperature, concentrating to obtain thick juice, and cooling; sugaring, namely adding sugar into the passion fruit for soaking, and adding citric acid for seasoning at the later stage; drying and packaging: oven drying, sterilizing, and packaging with transparent plastic bag. The process not only fully preserves the nutrient components of the passion fruit, but also solves the problem that the passion fruit shell cannot be directly eaten, so that the nutrition of the passion fruit is fully utilized, the economic value of the passion fruit is increased, and the economic benefit of the passion fruit is improved.
Description
Technical Field
The invention relates to the technical field of deep processing of agricultural products, in particular to preserved passion fruit and a manufacturing process thereof.
Background
Preserved fruits are traditional folk food in China and have a long processing history. The preserved fruit is produced through salting fresh fruit, desalting, soaking in sugar liquid and natural drying. The problems of the preserved fruits produced in the way are mainly reflected in food quality, safety and sanitation, such as overproof microorganisms, abuse of food additives, overhigh sugar content, more impurities, poor taste and the like; meanwhile, with the improvement of the living standard and the improvement of health care consciousness of people, consumers gradually abandon high-sugar foods and require low sweetness, strong original fruit taste, high vitamin C content and the like in the preserved fruits. Obviously, the traditional production mode (ceramic jar or large pool dipping) of the preserved fruit industry is difficult to ensure the product quality and can not meet the modern consumption requirements.
Passion fruit originally produces in south America, the name of passion flower, the pulp of which can give off the strong fragrance of more than ten kinds of fruits such as banana, pineapple, strawberry, lychee, lemon, mango, plum and the like, and the passion fruit is a fragrant fruit and has the reputation of the king of fruit juice. The passion fruit contains 17 amino acids, and 165 abundant substances such as protein, fat, sugar, vitamins, calcium, phosphorus, iron, potassium, trace elements, SOD enzyme, super fiber and the like which are beneficial to human bodies, has unique taste, high nutritional value and higher medicinal value, and has the health-care effects of diminishing inflammation, relieving pain, promoting blood circulation, strengthening the body, reducing blood fat and blood pressure, nourishing yin, tonifying the kidney, refreshing the brain, promoting the production of body fluid, quenching thirst, eliminating fatigue, promoting digestion, expelling toxin, beautifying, enhancing the immunity and the like. However, the passion fruit is not easy to preserve, and the nutritional value is greatly reduced after the passion fruit is preserved for a long time. Therefore, how to effectively preserve the nutrient components of the passion fruit and prepare more passion fruit processed products with better taste becomes a new direction for the processing and development of passion fruit foods.
Disclosure of Invention
The invention aims to: aiming at the problems, a manufacturing process of the preserved passion fruit is found, the process not only fully preserves the nutritional ingredients of the passion fruit, but also solves the problem that the passion fruit shell cannot be directly eaten, so that the nutrition of the passion fruit is fully utilized, the economic value of the passion fruit is increased, and the economic benefit of the passion fruit is improved.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
a manufacturing process of preserved passion fruits comprises the following steps:
(1) preparing materials: selecting high-quality passion fruit, cleaning, cutting the passion fruit into two halves, and separating internal fruit juice from shells for later use;
(2) peeling with steam: placing the passion fruit shells separated in the step (1) in a steamer to steam until the skins are turned over and fall off, removing the skins to obtain shell meat for later use, and crushing the fallen skins into powder for later use by using a wall breaking machine;
(3) boiling and mixing: boiling fruit shell meat in water, filtering, cooling at room temperature until water content in the fruit shell meat is 30%, mixing passion fruit shell meat, fruit juice and skin powder at a certain ratio, heating at constant temperature, boiling, cooling, concentrating to obtain thick juice, and cooling to room temperature;
(4) sugar soaking treatment: adding sugar powder into the thick juice obtained in the step (3) according to a certain proportion, adding the sugar powder once at intervals for soaking for a period of time, adding maltose syrup after multiple times of soaking, adding maltose once at intervals during the period, and adding citric acid for seasoning at the later stage;
(5) drying and packaging: and (4) putting the candied passion fruits in the step (4) into drying equipment for drying, cooling and sterilizing after drying, and packaging with transparent plastic bags.
Further, in the step (2), the passion fruit is placed in a steamer for steaming for 3-10 min.
Further, in the step (3), the water boiling time is 20-40min, the ratio of the passion fruit shell meat, the juice and the powder formed by the skin is 1:1.15:0.1, the constant-temperature heating temperature is 70-90 ℃, the heating time is 0.5-1.5h, and the temperature is reduced and concentrated to the temperature of 50-60 ℃ of thick juice.
Further, the relative density of the thick juice is 1.16-1.21.
Further, in the step (4), the sugar powder is added in an amount which is 8 times of the mass of the candied passion fruit, the sugaring temperature is 18-20 ℃, the maltose syrup is added in an amount which is 1-1.5 times of the weight of the passion fruit, the citric acid is 0.5-0.8% of the weight of the passion fruit, the citric acid is added for the third day of the sugaring, and the sugaring time is 5 days in total.
Furthermore, sugar powder is added twice in the sugar soaking treatment, the second sugar powder soaking time is twice of that of the first sugar powder, after the maltose syrup is added, the second sugar powder soaking time is first soaked for a period of time, and then the same amount of maltose syrup is added every other period of time.
Further, the first sugar powder soaking time is 24h, the second soaking time is 48h, soaking is carried out for 3-6 days after adding maltose syrup, and maltose syrup is added for 2 times every day in the later period.
Further, the addition of the maltose syrup is carried out once at 8: 30-10: 00 am and once at 3: 00-4: 00 pm every day, the sugar amount increased each time is 6-8% of the weight of the passion fruit, namely the sugar degree percentage increased each time is 6-8%, and the final end point of stopping the sugar addition is that the sugar degree percentage reaches 64-86%.
Further, in the step (5), the drying adopts hot air circulation drying, the baking is carried out at different temperatures for different time lengths, and pasteurization is adopted for sterilization.
Further, the drying temperature and time are 45-55 ℃ for 6-10 hours, 60-75 ℃ for 1-2 hours, and 48-55 ℃ for 4-5 hours.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
the method takes the fresh passion fruit as a raw material, and the passion fruit is prepared by cleaning, shelling, water boiling, cooling, sugaring, drying and packaging. The preparation process is unique and simple, provides an ideal choice for people, and also opens up a new way for the deep processing of the passion fruit;
in the invention, when water is boiled, the passion fruit shell is boiled completely, then the fruit juice is added, so that the partial juice can be prevented from being boiled completely, the fruit juice is added, then the mixture is heated to 80 ℃ and fully boiled and mixed, the mixture is cooled and concentrated, the pot is not easy to be burnt, and the temperature is low, so that the heating end point can be controlled conveniently.
The sugar soaking method adopts a mode of adding sugar for multiple times for sugar soaking, so that the passion fruit pulp can fully absorb the sugar, and the preserved fruit with uniform taste is obtained.
The method is simple to operate and low in cost, and the prepared passion fruit preserved fruit is uniform in sweetness, good in taste and convenient to popularize widely.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
Example 1
A manufacturing process of preserved passion fruits comprises the following steps:
(1) preparing materials: selecting high-quality passion fruit, cleaning, cutting the passion fruit into two halves, and separating internal fruit juice from shells for later use;
(2) peeling with steam: placing the passion fruit shells separated in the step (1) in a steamer to steam for 3min until the skins are turned over and fall off, removing the skins to obtain shell meat for later use, and crushing the fallen skins into powder for later use by using a wall breaking machine;
(3) boiling and mixing: boiling fruit shell meat in water for 20min, filtering, cooling at room temperature until water content in the fruit shell meat is 30%, mixing passion fruit shell meat, fruit juice and powder made from peel according to a ratio of 1:1.15:0.1, heating at constant temperature of 70 deg.C, boiling for 0.5h, cooling to 50 deg.C, further boiling until relative density of thick juice is 1.16, and cooling to room temperature;
(4) sugar soaking treatment: adding sugar powder into the thick juice obtained in the step (3) according to a certain proportion, adding the sugar powder once at intervals for soaking for a period of time, adding maltose syrup after multiple times of soaking, adding maltose once at intervals during the period, and adding citric acid for seasoning at the later stage;
the adding amount of sugar powder is 8 times of the mass of the candied passion fruit, the sugaring temperature is 18 ℃, the adding amount of maltose syrup is 1 time of the weight of the passion fruit, the adding amount of citric acid is 0.5 percent of the weight of the passion fruit, the adding time of the citric acid is the third day of the sugaring, and the sugaring time is 5 days in total.
Adding sugar powder twice in the sugar soaking treatment, adding maltose syrup, soaking for a period of time, and adding equal amount of maltose syrup every other period of time; the first sugar powder dipping time is 24 hours, the second dipping time is 48 hours, the sugar syrup is added and then dipped for 3 days, the later period is added with the malt syrup for 2 times every day, the adding of the malt syrup is carried out once at 8: 30-10: 00 am every day and once at 3: 00-4: 00 pm every day, the sugar amount increased every time is 6 percent of the weight of the passion fruit, namely the sugar degree percentage increased every time is 6 percent, and the final point of stopping adding the sugar is that the sugar degree percentage reaches 64 percent.
(5) Drying and packaging: and (3) drying the candied passion fruits in the step (4) in a drying device, cooling and sterilizing the baked passion fruits, and packaging the baked passion fruits in a transparent plastic bag, wherein the drying is realized by adopting hot air circulation drying, the baking is carried out at different temperatures for different time lengths, the pasteurization is adopted for sterilization, the drying temperature and time are 45 ℃ for 6 hours, 60 ℃ for 1 hour, and 48 ℃ for 4 hours.
Example 2
A manufacturing process of preserved passion fruits comprises the following steps:
(1) preparing materials: selecting high-quality passion fruit, cleaning, cutting the passion fruit into two halves, and separating internal fruit juice from shells for later use;
(2) peeling with steam: placing the passion fruit shells separated in the step (1) in a steamer for steaming for 10min until the skins are turned over and fall off, removing the skins to obtain shell meat for later use, and crushing the fallen skins into powder for later use by using a wall breaking machine;
(3) boiling and mixing: boiling fruit shell meat in water for 40min, filtering, cooling at room temperature until water content in the fruit shell meat is 30%, mixing passion fruit shell meat, fruit juice and powder made from peel according to a ratio of 1:1.15:0.1, heating at constant temperature of 90 deg.C, boiling for 1.5h, cooling to 60 deg.C, further boiling until relative density of thick juice is 1.16-1.21, and cooling to room temperature;
(4) sugar soaking treatment: adding sugar powder into the thick juice obtained in the step (3) according to a certain proportion, adding the sugar powder once at intervals for soaking for a period of time, adding maltose syrup after multiple times of soaking, adding maltose once at intervals during the period, and adding citric acid for seasoning at the later stage;
the adding amount of sugar powder is 8 times of the mass of the candied passion fruit, the sugaring temperature is 20 ℃, the adding amount of maltose syrup is 1.5 times of the weight of the passion fruit, the adding amount of citric acid is 0.8 percent of the weight of the passion fruit, the adding time of the citric acid is the third day of the sugaring, and the sugaring time is 5 days in total.
Adding sugar powder twice in the sugar soaking treatment, adding maltose syrup, soaking for a period of time, and adding equal amount of maltose syrup every other period of time; the first sugar powder dipping time is 24 hours, the second dipping time is 48 hours, the sugar syrup is added and then dipped for 6 days, the later period is added with the malt syrup for 2 times every day, the adding of the malt syrup is 8: 30-10: 00 am every day and 3: 00-4: 00 pm every day, the sugar amount increased every time is 8 percent of the weight of the passion fruit, namely the sugar degree percentage increased every time is 8 percent, and the final point of stopping adding the sugar is that the sugar degree percentage reaches 86 percent.
(5) Drying and packaging: and (3) drying the candied passion fruits in the step (4) in a drying device, cooling and sterilizing the baked passion fruits, and packaging the baked passion fruits in a transparent plastic bag, wherein the drying is realized by adopting hot air circulation drying, the baking is carried out at different temperatures for different time lengths, the pasteurization is adopted for sterilization, the drying temperature and time are 55 ℃ for 10 hours, 75 ℃ for 2 hours, and 55 ℃ for 5 hours.
Example 3
A manufacturing process of preserved passion fruits comprises the following steps:
(1) preparing materials: selecting high-quality passion fruit, cleaning, cutting the passion fruit into two halves, and separating internal fruit juice from shells for later use;
(2) peeling with steam: placing the passion fruit shells separated in the step (1) in a steamer for steaming for 3-10min until the skins are turned over and fall off, removing the skins to obtain shell meat for later use, and crushing the fallen skins into powder for later use by using a wall breaking machine;
(3) boiling and mixing: boiling fruit shell meat in water for 30min, filtering, cooling at room temperature until water content in the fruit shell meat is 30%, mixing passion fruit shell meat, fruit juice and powder made from peel according to a ratio of 1:1.15:0.1, heating at 80 deg.C, boiling for 0.5h, cooling to 60 deg.C, further boiling until the relative density of thick juice is 1.16-1.21, and cooling to room temperature;
(4) sugar soaking treatment: adding sugar powder into the thick juice obtained in the step (3) according to a certain proportion, adding the sugar powder once at intervals for soaking for a period of time, adding maltose syrup after multiple times of soaking, adding maltose once at intervals during the period, and adding citric acid for seasoning at the later stage;
the adding amount of sugar powder is 8 times of the mass of the candied passion fruit, the sugaring temperature is 20 ℃, the adding amount of maltose syrup is 1.2 times of the weight of the passion fruit, the adding amount of citric acid is 0.6 percent of the weight of the passion fruit, the adding time of the citric acid is the third day of the sugaring, and the sugaring time is 5 days in total.
Adding sugar powder twice in the sugar soaking treatment, adding maltose syrup, soaking for a period of time, and adding equal amount of maltose syrup every other period of time; the first sugar powder dipping time is 24 hours, the second dipping time is 48 hours, the sugar syrup is added and then dipped for 5 days, the later period is added with the malt syrup for 2 times every day, the adding of the malt syrup is 8: 30-10: 00 am every day and 3: 00-4: 00 pm every day, the sugar amount increased every time is 7 percent of the weight of the passion fruit, namely the sugar degree percentage increased every time is 7 percent, and the final point of stopping adding the sugar is that the sugar degree percentage reaches 70 percent.
(6) Drying and packaging: and (3) drying the candied passion fruits in the step (4) in a drying device, cooling and sterilizing the baked passion fruits, and packaging the baked passion fruits in a transparent plastic bag, wherein the drying is realized by adopting hot air circulation drying, the baking is carried out at different temperatures for different time lengths, the pasteurization is adopted for sterilization, the drying temperature and time are 50 ℃ for 8 hours, 70 ℃ for 1.5 hours, and 50 ℃ for 5 hours.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (10)
1. A manufacturing process of preserved passion fruits is characterized by comprising the following steps: the method comprises the following steps:
(1) preparing materials: selecting high-quality passion fruit, cleaning, cutting the passion fruit into two halves, and separating internal fruit juice from shells for later use;
(2) peeling with steam: placing the passion fruit shells separated in the step (1) in a steamer to steam until the skins are turned over and fall off, removing the skins to obtain shell meat for later use, and crushing the fallen skins into powder for later use by using a wall breaking machine;
(3) boiling and mixing: boiling fruit shell meat in water, filtering, cooling at room temperature until water content in the fruit shell meat is 30%, mixing passion fruit shell meat, fruit juice and skin powder at a certain ratio, heating at constant temperature, boiling, cooling, concentrating to obtain thick juice, and cooling to room temperature;
(4) sugar soaking treatment: adding sugar powder into the thick juice obtained in the step (3) according to a certain proportion, adding the sugar powder once at intervals for soaking for a period of time, adding maltose syrup after multiple times of soaking, adding maltose once at intervals during the period, and adding citric acid for seasoning at the later stage;
(5) drying and packaging: and (4) putting the candied passion fruits in the step (4) into drying equipment for drying, cooling and sterilizing after drying, and packaging with transparent plastic bags.
2. The preserved passion fruit manufacturing process according to claim 1, characterized by comprising the following steps: in the step (2), the passion fruit is placed in a food steamer to be steamed for 3-10 min.
3. The preserved passion fruit manufacturing process according to claim 1, characterized by comprising the following steps: in the step (3), the water boiling time is 20-40min, the ratio of the passion fruit shell, fruit juice and the powder formed by the skin is 1:1.15:0.1, the constant-temperature heating temperature is 70-90 ℃, the heating time is 0.5-1.5h, and the temperature is reduced and concentrated to the temperature of 50-60 ℃ of thick juice.
4. The preserved passion fruit manufacturing process according to claim 3, characterized by comprising the following steps: the relative density of the thick juice is 1.16-1.21.
5. The preserved passion fruit manufacturing process according to claim 1, characterized by comprising the following steps: in the step (4), the added sugar powder accounts for 8 times of the mass of the candied passion fruits, the sugaring temperature is 18-20 ℃, the added maltose syrup accounts for 1-1.5 times of the weight of the passion fruits, the added citric acid accounts for 0.5-0.8% of the weight of the passion fruits, the adding time of the citric acid accounts for the third day of the sugaring, and the sugaring time is 5 days in total.
6. The preserved passion fruit manufacturing process according to claim 5, characterized by comprising the following steps: sugar powder is added twice in the sugar soaking treatment, the second sugar powder soaking time is twice of that of the first sugar powder, after the maltose syrup is added, the second sugar powder soaking time is a period of soaking time, and then the same amount of maltose syrup is added every other period of time.
7. The preserved passion fruit manufacturing process according to claim 6, characterized by comprising the following steps: the first sugar powder soaking time is 24h, the second soaking time is 48h, soaking is carried out for 3-6 days after maltose syrup is added, and maltose syrup is added for 2 times every day in the later period.
8. The preserved passion fruit manufacturing process according to claim 7, characterized by comprising the following steps: the maltose syrup is added once at 8: 30-10: 00 am and once at 3: 00-4: 00 pm every day, the sugar amount increased each time is 6-8% of the weight of the passion fruit, namely the sugar degree percentage increased each time is 6-8%, and the final point of stopping adding sugar is that the sugar degree percentage reaches 64-86%.
9. The preserved passion fruit manufacturing process according to claim 1, characterized by comprising the following steps: in the step (5), the drying is realized by adopting hot air circulation drying, the baking is carried out at different temperatures for different time lengths, and pasteurization is adopted for sterilization.
10. The preserved passion fruit manufacturing process according to claim 9, characterized by comprising the following steps: the drying temperature and time are 45-55 ℃ for 6-10 hours, 60-75 ℃ for 1-2 hours, and 48-55 ℃ for 4-5 hours.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401048A (en) * | 2020-11-23 | 2021-02-26 | 广西和谊食品有限公司 | Method for making preserved passion fruits capable of being sugared quickly and recovering sugar water |
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| CN104161160A (en) * | 2014-05-08 | 2014-11-26 | 张共青 | Preserved passion fruit and production process thereof |
| CN105724713A (en) * | 2016-02-19 | 2016-07-06 | 漳州市同裕食品有限公司 | Dried passion fruit and preparing method thereof |
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| CN104161160A (en) * | 2014-05-08 | 2014-11-26 | 张共青 | Preserved passion fruit and production process thereof |
| CN105724713A (en) * | 2016-02-19 | 2016-07-06 | 漳州市同裕食品有限公司 | Dried passion fruit and preparing method thereof |
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