CN111184052A - Preparation method of passion fruit stuffing - Google Patents
Preparation method of passion fruit stuffing Download PDFInfo
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- CN111184052A CN111184052A CN202010057476.4A CN202010057476A CN111184052A CN 111184052 A CN111184052 A CN 111184052A CN 202010057476 A CN202010057476 A CN 202010057476A CN 111184052 A CN111184052 A CN 111184052A
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- passion fruit
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 130
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 130
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 239000002245 particle Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000004108 freeze drying Methods 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
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- 239000000230 xanthan gum Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 13
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- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 206010016807 Fluid retention Diseases 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 244000184734 Pyrus japonica Species 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
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- 239000000203 mixture Substances 0.000 description 2
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- 239000008158 vegetable oil Substances 0.000 description 2
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- 229940088594 vitamin Drugs 0.000 description 2
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- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 235000011925 Passiflora alata Nutrition 0.000 description 1
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- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
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- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
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- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method of passion fruit stuffing, which fully utilizes passion fruit raw materials, wherein the stuffing is prepared by innovatively adopting peel meat powder and peel meat particles which are prepared by grinding and drying passion fruit peel as main supports, then adding passion fruit pulp into the stuffing for taste extraction, the prepared raw materials are completely passion fruit materials, meanwhile, the pulp powder is treated in a freeze drying mode, so that the effective components in the pulp powder are kept from being damaged to the maximum extent, meanwhile, the treatment mode enables the product to have certain water retention property, and the flavor of the product can be effectively kept not to be lost easily in the processing process to a certain extent. The passion fruit stuffing prepared by the invention can restore the unique flavor of the passion fruit, does not waste raw materials, and also solves the problem that the passion fruit stuffing collapses or bursts when applied to a baked product without adding other fruit supports.
Description
Technical Field
The invention relates to a preparation method of fruit stuffing, in particular to a preparation method of passion fruit stuffing.
Background
The passion fruit is also called passion flower, is native to south America, and belongs to perennial evergreen climbing vine fruit. The passion fruit is obtained because the fruit juice has the fragrance of fruits such as guavas, pomegranates, pineapples, mangoes, bananas and the like. The passion fruit is rich in amino acids, various vitamins, carotenoid, superoxide dismutase (SOD), selenium and various trace elements required by a human body, is called the king of VC (vitamin) in the fruit, and has unique taste. Therefore, in recent years, the market has risen a trend of passion fruit series products, wherein the passion fruit stuffing is the hottest.
The existing preparation process of the passion fruit stuffing has the following defects: 1. generally, the fruit stuffing of passion fruit products prepared by merchants adopts pulp of other fruits (such as wax gourd, lotus seed paste, sweetened bean paste and the like) as stuffing supporting materials, and then passion fruit juice is added into the stuffing supporting materials for flavoring, so that the products have the passion fruit flavor, but the passion fruit flavor in the fruit stuffing is not pure, and other flavors are mixed when the products are eaten. 2. If the passion fruit pulp is simply adopted and is not easy to be used as the stuffing of the baked food, the situations of collapse, pulp explosion and the like are easy to occur in the baking process. 3. The flavor of the passion fruit products of some merchants is formed by adopting essence and spice, the flavor components of the passion fruit are complex, the essence and the spice cannot perfectly restore the unique flavor of the passion fruit, and the adoption of the essence and the spice also does not meet the requirements of people on health food. 4. After a plurality of merchants extract the juice, the pulp is basically discarded as garbage, so that the waste of raw materials is caused, and the utilization rate of the passion fruit pulp in the current market is extremely low (only the use of the passion fruit pulp for making preserved fruit is facilitated). The passion fruit pulp contains anthocyanin pigment, has antioxidant activity, can delay aging, expel toxin and maintain beauty, and can also promote blood circulation, strengthen body, reduce blood fat and blood pressure, eliminate fatigue, enhance immunity and the like.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the method fully utilizes passion fruit raw materials, passion fruit peel meat powder and passion fruit peel meat particles are used as main supports, passion fruit pulp is added into the passion fruit raw materials, and the prepared passion fruit raw materials are completely the passion fruit materials, so that the prepared passion fruit stuffing can restore the unique flavor of the passion fruit, the raw materials are not wasted, and the problem that the passion fruit stuffing collapses or bursts when being applied to baked products when no other fruit supports are added is solved.
The technical scheme for solving the technical problems is as follows: a preparation method of passion fruit stuffing comprises the following steps:
(1) cleaning passion fruits, and taking out fruit pulp;
(2) cleaning the passion fruit peel left after the fruit pulp is taken out, putting the passion fruit peel into water for heating, boiling the water for 2 to 3 minutes, fishing out the boiled water, and removing hard peel and hard shell on the outer surface to obtain passion fruit peel and pulp;
(3) crushing the passion fruit peel and pulp obtained in the step (2) into paste, pre-freezing the crushed passion fruit peel and pulp at-28 to-32 ℃ for 11 to 13 hours, then putting the pulp into a freeze dryer for freeze drying for 18 to 22 hours, and crushing the dried passion fruit peel and pulp to obtain passion fruit peel and pulp powder;
(4) and (3) adding the passion fruit peel pulp obtained in the step (2) into a sugar solution with the mass concentration of 45-55%, wherein the mass ratio of the passion fruit peel pulp to the sugar solution is 1: (1.5-2.5), boiling for 10-15 minutes, and cutting the pulp into uniform and fine small particles of passion fruit peel and pulp particles after the boiling is finished;
(5) mixing the raw materials according to the mass ratio of passion fruit peel and meat powder: passion fruit pulp: carrageenin: xanthan gum: sugar liquor: the mass ratio of the passion fruit peel to the meat particles is = 10: (9-11): (0.1-0.3): (0.1-0.3): (28-32): (33-37) mixing to obtain passion fruit stuffing; the mass concentration of the sugar solution is 45-55%.
Further, in the step (3), the freeze drying is carried out under the conditions that the temperature of a cold trap is-45 ℃ and the vacuum degree is 15 Pa.
Further, in the step (4), the passion fruit peel and meat particles are cuboid particles with the length, width and height of 3-5 mm.
Further, the sugar solution in the step (4) and the step (5) is a white granulated sugar solution.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. the passion fruit stuffing prepared by the invention makes full use of the passion fruit. Firstly, stuffing is prepared by innovatively adopting peel meat powder and peel meat particles which are prepared by grinding and drying the peel of the passion fruit as main supports, and then adding passion fruit pulp to extract flavor, the prepared raw materials are completely the passion fruit materials, meanwhile, the pulp powder is processed in a freeze drying mode, so that the active ingredients in the pulp powder are kept from being damaged to the maximum extent, meanwhile, the processing mode ensures that the product has certain water retention property, and the flavor of the product is effectively kept not to be lost in the processing process to a certain extent.
2. The flavor of the passion fruit products on the market is formed by adopting the essence and spice, the flavor components of the passion fruit are complex, the essence and the spice cannot perfectly restore the unique flavor of the passion fruit, no essence and spice is added in the production process of the product, the material of the passion fruit is adopted, the produced passion fruit stuffing can restore the unique flavor of the passion fruit, the raw material cannot be wasted, and the requirement of people on health food is met.
3. The passion fruit peel meat powder and the passion fruit peel meat particles are used as supports for the stuffing, and meanwhile, the passion fruit peel meat powder is processed in a freeze drying mode and cannot collapse or explode pulp when being applied to products needing to be baked. Solves the problem that the passion fruit stuffing prepared from the passion fruit pulp is easy to collapse or explode during the baking process.
The technical features of the method for preparing a passion fruit filling of the present invention will be further described with reference to the following examples.
Detailed Description
Example 1: a preparation method of passion fruit stuffing comprises the following steps: (1) cleaning passion fruits, and taking out fruit pulp;
(2) cleaning the passion fruit peel left after the fruit pulp is taken out, putting the passion fruit peel into water for heating, boiling the water for 2 to 3 minutes, fishing out the boiled water, and removing hard peel and hard shell on the outer surface to obtain passion fruit peel and pulp;
(3) crushing the passion fruit peel and pulp obtained in the step (2) into paste, pre-freezing the crushed passion fruit peel and pulp at-30 ℃ for 12 hours, then putting the crushed passion fruit peel and pulp into a freeze dryer, freeze-drying the crushed passion fruit peel and pulp for 20 hours under the conditions that the cold trap temperature is-45 ℃ and the vacuum degree is 15Pa, crushing the dried passion fruit peel and pulp, and sieving the crushed passion fruit peel and pulp with a 60-mesh sieve to obtain passion fruit peel and pulp powder;
(4) and (3) simultaneously adding the passion fruit peel pulp obtained in the step (2) into a white granulated sugar solution with the mass concentration of 50%, wherein the mass ratio of the passion fruit peel pulp to the sugar solution is 1: 2, boiling for 10-15 minutes, and cutting the pulp into uniform passion fruit peel and pulp particles with fine particles (cuboid particles with the length, width and height of 3-5 mm);
(5) mixing the raw materials according to the mass ratio of passion fruit peel and meat powder: passion fruit pulp: carrageenin: xanthan gum: sugar solution (white granulated sugar solution with a mass concentration of 50%): the mass ratio of the passion fruit peel to the meat particles is = 10: 10: 0.2: 0.2: 30: 35, and mixing to obtain the passion fruit stuffing.
The passion fruit mochi prepared in example 1 was used to make the passion fruit mochi a:
preparing raw materials according to the following proportion, namely, precooking the mochi powder: high gluten flour: water: vegetable oil: sugar solution (mass concentration 50%): egg white = 10: 4: 2: 7: 12: 6 (mass ratio), and kneading after preparation to uniformly mix the raw materials to obtain the passion fruit-hemp potato peel. Wrapping the passion fruit stuffing prepared in the example 1 by passion fruit and manioc squamae peels, kneading and forming, and baking in an oven for 20-30 minutes (at the temperature of 180 ℃ above and 170 ℃) to obtain the passion fruit manioc squamae A. The phenomena of slurry explosion or collapse are not generated in the baking process, and the prepared passion fruit and mochi stuffing has no big holes. The spicy sweet potato wrapper is added with the high gluten flour, so that the spicy sweet potato wrapper has chewiness, the wrapper Q is elastic and lovely, is smooth and tender after being eaten, has the chewiness of the wrapper, can taste the peculiar smell of the spicy fruits in the stuffing, and is body fluid and tasty, and people can have endless aftertastes.
Comparative example: preparing passion fruit mochi B by utilizing passion fruit pulp:
preparing raw materials according to the following proportion, namely, precooking the mochi powder: high gluten flour: water: vegetable oil: sugar solution (mass concentration 50%): egg white = 10: 4: 2: 7: 12: 6 (mass ratio), and kneading after preparation to uniformly mix the raw materials to obtain the manioc skin. Wrapping the passion fruit pulp with the passion fruit manioc japonicas peel, kneading and forming, and baking in an oven for 20-30 minutes (at 180 ℃ above and 170 ℃ below) to obtain the passion fruit manioc japonicas B.
The passion fruit mochi B can be subjected to pulp explosion or large holes in the passion fruit mochi B, the passion fruit mochi A cannot be subjected to pulp explosion or collapse, and large holes cannot be formed in the passion fruit mochi A. Meanwhile, the passion fruit peel meat powder added in the passion fruit mochi A is freeze-dried, so that the effective components in the passion fruit peel meat are kept to a large extent and are not damaged, if high-temperature drying is adopted, the physical properties of the peel meat powder are greatly changed, the rehydration and water retention of the fruit stuffing prepared from the peel meat powder are poor, and the taste is relatively rough and not fine.
Claims (4)
1. A preparation method of passion fruit stuffing is characterized by comprising the following steps: the method comprises the following steps:
(1) cleaning passion fruits, and taking out fruit pulp;
(2) cleaning the passion fruit peel left after the fruit pulp is taken out, putting the passion fruit peel into water for heating, boiling the water for 2 to 3 minutes, fishing out the boiled water, and removing hard peel and hard shell on the outer surface to obtain passion fruit peel and pulp;
(3) crushing the passion fruit peel and pulp obtained in the step (2) into paste, pre-freezing the crushed passion fruit peel and pulp at-28 to-32 ℃ for 11 to 13 hours, then putting the pulp into a freeze dryer for freeze drying for 18 to 22 hours, and crushing the dried passion fruit peel and pulp to obtain passion fruit peel and pulp powder;
(4) and (3) adding the passion fruit peel pulp obtained in the step (2) into a sugar solution with the mass concentration of 45-55%, wherein the mass ratio of the passion fruit peel pulp to the sugar solution is 1: (1.5-2.5), boiling for 10-15 minutes, and cutting the pulp into uniform and fine small particles of passion fruit peel and pulp particles after the boiling is finished;
(5) mixing the raw materials according to the mass ratio of passion fruit peel and meat powder: passion fruit pulp: carrageenin: xanthan gum: sugar liquor: the mass ratio of the passion fruit peel to the meat particles is = 10: (9-11): (0.1-0.3): (0.1-0.3): (28-32): (33-37) mixing to obtain passion fruit stuffing; the mass concentration of the sugar solution is 45-55%.
2. The preparation method of the passion fruit filling according to claim 1, wherein the method comprises the following steps: and (3) freeze-drying at the conditions that the temperature of a cold trap is-45 ℃ and the vacuum degree is 15 Pa.
3. The method for preparing the passion fruit filling according to claim 1 or 2, wherein the method comprises the following steps: in the step (4), the passion fruit peel and meat particles are cuboid particles with the length, width and height of 3-5 mm.
4. The method for preparing the passion fruit filling according to claim 1 or 2, wherein the method comprises the following steps: and (5) the sugar solution in the step (4) and the step (5) is a white granulated sugar solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010057476.4A CN111184052A (en) | 2020-01-19 | 2020-01-19 | Preparation method of passion fruit stuffing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010057476.4A CN111184052A (en) | 2020-01-19 | 2020-01-19 | Preparation method of passion fruit stuffing |
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| Publication Number | Publication Date |
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| CN111184052A true CN111184052A (en) | 2020-05-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010057476.4A Pending CN111184052A (en) | 2020-01-19 | 2020-01-19 | Preparation method of passion fruit stuffing |
Country Status (1)
| Country | Link |
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| CN (1) | CN111184052A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170094A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of green plum filling |
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|---|---|---|---|---|
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| CN107373549A (en) * | 2017-08-22 | 2017-11-24 | 浦北县龙腾食品有限公司 | A kind of production technology of passion fruit sauce |
| CN109480244A (en) * | 2018-12-22 | 2019-03-19 | 李瑞瑞 | A kind of passion fruit jam processing method |
| CN109965198A (en) * | 2019-03-29 | 2019-07-05 | 玉林师范学院 | A kind of instant high dietary-fiber passion fruit rice dumpling and preparation method thereof |
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2020
- 2020-01-19 CN CN202010057476.4A patent/CN111184052A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| JP2008029338A (en) * | 2006-07-07 | 2008-02-14 | Itoman Kanko Noen Kk | Method for effectively using passion fruit |
| CN106106981A (en) * | 2016-06-25 | 2016-11-16 | 韶关绿之源包装食品有限公司 | Passifolra edulis method for preparing preserved fruit |
| CN107373549A (en) * | 2017-08-22 | 2017-11-24 | 浦北县龙腾食品有限公司 | A kind of production technology of passion fruit sauce |
| CN109480244A (en) * | 2018-12-22 | 2019-03-19 | 李瑞瑞 | A kind of passion fruit jam processing method |
| CN109965198A (en) * | 2019-03-29 | 2019-07-05 | 玉林师范学院 | A kind of instant high dietary-fiber passion fruit rice dumpling and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 付满等: "一种用于果酱的百香果果皮浆制备工艺", 《食品工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170094A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of green plum filling |
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Application publication date: 20200522 |