CN113397025A

CN113397025A - Preparation method of preserved rose and passion fruit

Info

Publication number: CN113397025A
Application number: CN202110748493.7A
Authority: CN
Inventors: 涂思婷; 董倩; 郭志英; 王海利; 吴承燕; 张文森
Original assignee: Fujian Polytechnic Normal University
Current assignee: Fujian Polytechnic Normal University
Priority date: 2021-07-02
Filing date: 2021-07-02
Publication date: 2021-09-17

Abstract

The invention provides a preparation method of preserved rose and passion fruit, and belongs to the technical field of food processing. The method specifically comprises the steps of selecting raw materials, cleaning, slicing, scooping, shelling, protecting color, hardening, pre-boiling, boiling with sugar, sugaring, draining, drying and the like. The preserved fruit with rose and passion fruits prepared by the invention has the beneficial effects that: the water content of the prepared product is about 20 percent, the sugar content is about 45 percent, and the content of flavonoid substances is more than or equal to 1 percent. Compared with the preserved fruit prepared by the traditional process, the sugar content is greatly reduced, the fragrance and nutrition of the peel are kept to the maximum extent, and the preserved fruit is more natural and healthy, and meanwhile, the product contains the nutrient components of the rose; the product has strong passion fruit fragrance and rose fragrance, moderate hardness, rich mouthfeel and palatable sour and sweet taste, and meets the requirements of people on green health food.

Description

Preparation method of preserved rose and passion fruit

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of preserved rose and passion fruit.

Background

With the continuous and rapid development of fruit production in China, the fruit yield is greatly increased, and the fruit processing industry is also developed to a certain extent. The main varieties of the traditional preserved fruit are preserved plums, dark plums, dates, apricots, plums, apples, mangoes, olives, sweet potatoes and other products.

Passion fruit, also known as eggfruit, passionflower, and the like, belongs to the passionflower family, and belongs to the perennial herb vine of the passionflower genus, and the main varieties are 'Huangpi Passion fruit' and 'Zipi Passion fruit'; the passion fruit is native to Brazil, belongs to tropical fruits, mainly grows in subtropical and tropical regions, and is cultivated in Taiwan, Fujian, Guangdong, Hainan, Yunnan and other places in China in a large quantity. The passion fruit contains protein, fat, saccharide, various vitamins, amino acid and the like, wherein the soluble solid is 15-16%, the total acid content is 3.8-4.0%, and the passion fruit is called as the king of fruit juice and the beverage monosodium glutamate. The fruit juice has rich nutrition, is sour, sweet and delicious, has the fragrance of pomegranate, banana, strawberry, lemon, mango, smoked plum and other fruits, has strong flavor and pleasant aroma, can be eaten and processed fresh, can be processed into fruit juice, jam, jelly and buccal tablets, and is mainly eaten by processing the fruit juice. The pulp is juicy, and calcium bicarbonate and sugar are added to make into fragrant and delicious beverage. The passion fruit contains seventeen kinds of amino acids, multiple vitamins, carotene and various trace elements. The amino acids are the basic components of life and are widely involved in the metabolism and physiological processes of human bodies. In addition, the vitamin C can improve the quality of cells and keep the activity of the cells, thereby improving the sterilization capability and enhancing the immunity of human bodies.

The rose is a plant of Rosa of Rosaceae, and has various colors such as white, yellow, powder, red, compound color, etc., and its petal is heavy to half heavy, and has fragrant taste. Originally produced in north China, Japan and Korea, and cultivated in Yunnan and all over the country at present. The flos Rosae Rugosae contains various chemical components, and the fresh flower contains volatile oil (oleum Rosae Rugosae) about 0.03%, and mainly contains citronellol, 6-alcohol, nerol, eugenol, phenethyl alcohol, etc. The content of citronellol can reach 60%, the content of 6 alcohol in the residue is lower than that of citronellol, the content of nerol is 5-10%, and the content of eugenol and phenethyl alcohol are respectively 1%. The oil also contains nonanol, benzyl alcohol, linalool, and phenethylacetate. In addition, the flower also contains quercetin, bitter taste substance, tannin, fatty oil, organic acid (gallic acid), red pigment, yellow pigment, wax, beta-carotene, etc.; the fruit contains abundant vitamin C, saccharide such as glucose, fructose, xylose, and sucrose, and non-volatile acid such as citric acid, malic acid, and quinic acid; flavonoids such as quercetin, isoquercetin, etc.; also contains various pigments such as phytoxanthin, rubixanthin tomato hydrocarbon, gamma-carotene, etc.; the leaves contain isoquercitrin. The flowers and roots of the rose can be used as medicine, has the functions of regulating qi, promoting blood circulation, astringing and the like, and is mainly used for treating diseases such as irregular menstruation, traumatic injury, liver qi and stomach pain, breast swelling and pain and the like; the pulp of the rose fruit can be made into jam, has special flavor, contains rich vitamin C and vitamin P, and can prevent acute and chronic infectious diseases, coronary heart disease and liver disease and prevent carcinogenic substances; the rose water can improve skin texture, and promote blood circulation and metabolism. According to researches, the chemical components of polyphenols, flavonoids and the like in the rose have the effects of reducing and eliminating free radicals, resisting oxidation activity, resisting thrombus, resisting cancer, resisting inflammation, resisting bacteria, regulating immunity, reducing blood fat, preventing heart diseases and the like.

Disclosure of Invention

The invention provides a preparation method of preserved rose and passion fruit, the prepared preserved rose and passion fruit has the advantages that the water content is about 20%, the sugar content is low, the content of flavonoid substances is more than or equal to 1%, the fragrance and nutrition of peel are kept to the maximum extent, and the product is more natural and healthy and contains the nutritional ingredients of rose; the product has strong passion fruit fragrance and rose fragrance, moderate hardness, rich mouthfeel and palatable sour and sweet taste, and meets the requirements of people on green health food.

The invention is realized by the following technical scheme:

a preparation method of preserved rose and passion fruit comprises the following steps:

(1) selecting and cleaning raw materials: selecting 7-9 mature purple-skin passion fruit peels with complete and disease-free skins, and cleaning with clear water;

(2) slicing and digging a ladle: cutting the peel of the cleaned passion fruit to separate the peel from the pulp, putting the pulp into a refrigerator for cold storage for later use, and then cleaning the film and impurities on the inner skin of the peel;

(3) shelling: boiling the washed passion fruit peel in boiling water until the peel is separated from the cuticle and the peel is not rotten, then taking out the peel when the peel is hot and removing the cuticle to obtain the peel of the peeled passion fruit;

(4) color protection and hardening: placing the passion fruit peel subjected to shelling in the step (3) into a mixed aqueous solution of calcium chloride and sodium bisulfite, soaking for 1.5-2.0 h, and then rinsing for more than 3 times with clear water for later use; the mixed water solution of the calcium chloride and the sodium bisulfite contains 0.1 to 0.15 mass percent of calcium chloride and 0.1 to 0.2 mass percent of sodium bisulfite;

(5) pre-cooking: cutting the passion fruit peel subjected to color protection and hardening in the step (3) into a required shape, then putting the passion fruit peel into boiling water, boiling the cut passion fruit peel for 25-35 min with a slow fire, and then fishing out and draining the passion fruit peel;

(6) sugar boiling: putting the peels pre-cooked in the step (5) into a sugar water solution, then adding citric acid, rose extract and the passion fruit pulp obtained in the step (2), boiling and cooking with soft fire for 15-25 min; the mass ratio of the citric acid to the sugar water solution is 0.4-0.6: 100, respectively; the mass ratio of the rose extract to the sugar water solution is 5-10: 100, respectively; the mass ratio of the passion fruit pulp obtained in the step (2) to the sugar water solution is 10-15: 100; the sugar water solution contains 15-30% of sucrose and 10-20% of glucose by mass;

(7) sugar curing: pouring the peels and the sugar solution after sugar boiling in the step (6) into a prepared container, and then putting the container into a vacuum sugar soaking pot with the vacuum degree of-0.05 to-0.1 MPa for soaking for 6 to 8 hours;

(8) draining: fishing out the sugared peel and draining the sugar liquid;

(9) primary drying: baking the dried pericarp obtained in the step (8) at 65-75 ℃ for 24-36 h until the water content is less than or equal to 25%;

(10) spraying: uniformly spraying the seasoning liquid on the surface of the peel dried in the step (9); the mass ratio of the seasoning liquid to the passion fruit peel dried in the step (9) is 0.5-2: 100;

(11) secondary drying: and (3) baking the fruit peel sprayed in the step (10) at the temperature of 85-95 ℃ for 11-13h until the water content is less than or equal to 20%, thus obtaining the fruit peel.

Further, the seasoning liquid is prepared from the following components in a mass ratio of 30-50: 15-30: 20-35: 8-15 of maltose, maltodextrin, starch and edible rose flower by dry mixing.

Advantageous effects

The water content of the prepared product is about 20 percent, the sugar content is low, the content of flavonoid substances is more than or equal to 1 percent, and the product contains nutrient components of roses while the fragrance and nutrition of the peel are kept to the maximum extent and the product is more natural and healthy; the product has strong passion fruit fragrance and rose fragrance, moderate hardness, rich mouthfeel and palatable sour and sweet taste, and meets the requirements of people on green health food.

In particular, the amount of the solvent to be used,

(1) the passion fruit raw juice is added in the sugar boiling process, so that the passion fruit contains more nutrient components of the passion fruit, the fragrance of the passion fruit is more intense, the use amount of a sweet additive can be reduced, and the low-sugar green preserved fruit is prepared.

(2) Adding rose extract in the process of boiling with sugar, endowing the product with rose fragrance, and simultaneously adding color to the preserved passion fruit; the dried rose product sprayed on the surface is matched with the passion fruit preserved fruit to bring out the best in each other, so that the attractiveness of the product is greatly improved; the rose petals have fine and smooth mouthfeel, and enrich the mouthfeel level of the preserved passion fruits.

(3) Removing the bitter and astringent flavors of the passion fruit peel by blanching; the citric acid is added to play a role in preservation and corrosion prevention, so that the preservation period of the passion fruit is prolonged, and a certain sour taste is provided for the preserved passion fruit.

(4) The passion fruit peel is deeply processed into the passion fruit preserved fruit, so that the utilization rate of the passion fruit is improved, and the problem of environmental pollution caused by waste peel is effectively solved; meanwhile, the method is favorable for further optimizing the agricultural industrial structure, promoting the joy of the rural industry, promoting the employment, promoting the environmental protection and ecological construction, solving the problem of high value of the fruit left in sale and having important significance for promoting the joy of the rural industry.

Detailed description of the preferred embodiments

In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.

Example 1

(4) color protection and hardening: placing the passion fruit peel subjected to shelling in the step (3) in a mixed aqueous solution of calcium chloride and sodium bisulfite for soaking for 1.5h, and then rinsing for more than 3 times with clear water for later use; the mixed water solution of the calcium chloride and the sodium bisulfite contains 0.1 percent of calcium chloride and 0.1 percent of sodium bisulfite by mass fraction;

(5) pre-cooking: cutting the passion fruit peel subjected to color protection and hardening in the step (3) into a required shape, then putting the passion fruit peel into boiling water, boiling the cut passion fruit peel for 25min with a slow fire, and then fishing out and draining the passion fruit peel;

(6) sugar boiling: putting the peels pre-cooked in the step (5) into a sugar water solution, then adding citric acid, rose extract and the passion fruit pulp obtained in the step (2), boiling and cooking with soft fire for 15 min; the mass ratio of the citric acid to the sugar water solution is 0.4: 100, respectively; the mass ratio of the rose extract to the sugar water solution is 5:100, respectively; the mass ratio of the passion fruit pulp obtained in the step (2) to the sugar water solution is 10: 100; the sugar water solution contains 15-30% of sucrose and 10% of glucose by mass;

(7) sugar curing: pouring the peels and the sugar solution after sugar boiling in the step (6) into a prepared container, and then putting the container into a vacuum sugar soaking pot with the vacuum degree of-0.05 MPa for soaking for 6 hours;

(8) draining: fishing out the sugared peel and draining the sugar liquid;

(9) primary drying: baking the dried pericarp obtained in the step (8) at 65 ℃ for 24 hours until the moisture content is less than or equal to 25%;

(10) spraying: uniformly spraying the seasoning liquid on the surface of the peel dried in the step (9); the mass ratio of the seasoning liquid to the passion fruit peel dried in the step (9) is 0.5: 100;

(11) secondary drying: and (3) baking the fruit peel sprayed in the step (10) at 85 ℃ for 11-13h until the water content is less than or equal to 20 percent, thus obtaining the fruit peel.

The seasoning liquid is prepared from the following components in percentage by mass of 30: 15: 20: 8, mixing the maltose, the maltodextrin, the starch and the edible rose flower in dry mixing.

Example 2

(4) color protection and hardening: placing the passion fruit peel subjected to shelling in the step (3) in a mixed aqueous solution of calcium chloride and sodium bisulfite for soaking for 2.0h, and then rinsing for more than 3 times with clear water for later use; the mixed water solution of the calcium chloride and the sodium bisulfite contains 0.15 percent of calcium chloride and 0.2 percent of sodium bisulfite by mass fraction;

(5) pre-cooking: cutting the passion fruit peel subjected to color protection and hardening in the step (3) into a required shape, then putting the passion fruit peel into boiling water, boiling the cut passion fruit peel for 35min with slow fire, and then fishing out and draining the passion fruit peel;

(6) sugar boiling: putting the pericarp pre-cooked in the step (5) into a sugar water solution, then adding citric acid, rose extract and the passion fruit pulp obtained in the step (2), boiling, and cooking with soft fire for 25 min; the mass ratio of the citric acid to the sugar water solution is 0.6: 100, respectively; the mass ratio of the rose extract to the sugar water solution is 10:100, respectively; the mass ratio of the passion fruit pulp obtained in the step (2) to the sugar water solution is 15: 100; the sugar water solution contains 15-30% of sucrose and 20% of glucose by mass;

(7) sugar curing: pouring the peels and the sugar solution boiled in the step (6) into a prepared container, and then putting the container into a vacuum sugar soaking pot with the vacuum degree of-0.1 MPa for soaking for 8 hours;

(8) draining: fishing out the sugared peel and draining the sugar liquid;

(9) primary drying: baking the dried pericarp in the step (8) for 36h at the temperature of 75 ℃ until the moisture content is less than or equal to 25 percent;

(10) spraying: uniformly spraying the seasoning liquid on the surface of the peel dried in the step (9); the mass ratio of the seasoning liquid to the passion fruit peel dried in the step (9) is 2: 100;

(11) secondary drying: and (3) baking the fruit peel sprayed in the step (10) at the temperature of 95 ℃ for 13 hours until the water content is less than or equal to 20 percent, thus obtaining the fruit peel.

The seasoning liquid is prepared from the following components in percentage by mass of 50: 30: 35: 15, and mixing the maltose, the maltodextrin, the starch and the edible rose flower in dry blend.

Example 3

(4) color protection and hardening: placing the passion fruit peel subjected to shelling in the step (3) in a mixed aqueous solution of calcium chloride and sodium bisulfite for soaking for 1.8h, and then rinsing for more than 3 times with clear water for later use; the mixed water solution of the calcium chloride and the sodium bisulfite contains 0.125 percent of calcium chloride and 0.15 percent of sodium bisulfite by mass fraction;

(5) pre-cooking: cutting the passion fruit peel subjected to color protection and hardening in the step (3) into a required shape, then putting the passion fruit peel into boiling water, boiling the cut passion fruit peel for 30min with a slow fire, and then fishing out and draining the passion fruit peel;

(6) sugar boiling: putting the peels pre-cooked in the step (5) into a sugar water solution, then adding citric acid, rose extract and the passion fruit pulp obtained in the step (2), boiling and cooking with soft fire for 20 min; the mass ratio of the citric acid to the sugar water solution is 0.5:100, respectively; the mass ratio of the rose extract to the sugar water solution is 7: 100, respectively; the mass ratio of the passion fruit pulp obtained in the step (2) to the sugar water solution is 12: 100; the sugar water solution contains 15-30% of sucrose and 15% of glucose by mass;

(7) sugar curing: pouring the peels and the sugar solution boiled in the step (6) into a prepared container, and then putting the container into a vacuum sugar soaking pot with the vacuum degree of-0.06 MPa for soaking for 7 hours;

(8) draining: fishing out the sugared peel and draining the sugar liquid;

(9) primary drying: baking the dried pericarp obtained in the step (8) at 70 ℃ for 30h until the moisture content is less than or equal to 25%;

(10) spraying: uniformly spraying the seasoning liquid on the surface of the peel dried in the step (9); the mass ratio of the seasoning liquid to the passion fruit peel dried in the step (9) is 1: 100;

(11) secondary drying: and (3) baking the fruit peel sprayed in the step (10) at the temperature of 90 ℃ for 12 hours until the water content is less than or equal to 20 percent, thus obtaining the fruit peel.

The seasoning liquid is prepared from the following components in percentage by mass of 40: 20: 30: 10 maltose, maltodextrin, starch and edible rose flower are mixed in dry mode.

Sensory evaluation of the preserved passion fruit prepared in examples 1, 2 and 3

The method for producing the preserved passion fruits comprises the steps of 1, 2 and 3, wherein the physical and chemical indexes of the product prepared by the method 1, 2 and 3 are the average values, and the results are shown in the following table compared with the preserved passion fruits produced by the traditional method by taking the color, taste, smell, appearance and physical and chemical indexes as comparison index items.

As can be seen from the table 1, the preserved passion fruits produced by the technical method are brighter in color and attractive in appearance; the taste is rich, and the passion fruit vinegar has the sour and sweet taste of passion fruits and the fresh fragrance of roses; has strong smell, passion fruit fragrance and rose fragrance, moderate hardness and suitability for people of all ages. Compared with the traditional preserved passion fruit, the sugar content of the preserved rose passion fruit is reduced by about 5%, the taste is richer than that of the traditional preserved passion fruit, the taste is unique, and the product contains flavonoid substances and has higher nutritional value.

TABLE 1 comparison of traditional and Rose Passion fruit preserves

The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the present invention.

Claims

1. A preparation method of preserved rose and passion fruit is characterized by comprising the following steps:

(1) selecting and cleaning raw materials: selecting 7-9 mature purple-peel passion fruits with complete and disease-free surfaces, and cleaning with clear water;

(2) slicing and digging a ladle: cutting the cleaned passion fruit to separate peel and pulp, putting the pulp into a refrigerator for cold storage for later use, and then cleaning the film and impurities on the inner skin of the peel;

(8) draining: fishing out the sugared peel and draining the sugar liquid;

2. The preparation method of the preserved rose passion fruit according to claim 1, wherein the preparation method comprises the following steps: the seasoning liquid is prepared from the following components in a mass ratio of 30-50: 15-30: 20-35: 8-15 of maltose, maltodextrin, starch and edible rose flower by dry mixing.