CN113826749A - Preserved fingered citron and preparation method thereof - Google Patents
Preserved fingered citron and preparation method thereof Download PDFInfo
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- CN113826749A CN113826749A CN202111112267.6A CN202111112267A CN113826749A CN 113826749 A CN113826749 A CN 113826749A CN 202111112267 A CN202111112267 A CN 202111112267A CN 113826749 A CN113826749 A CN 113826749A
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- 240000007126 Citrus medica var. sarcodactylis Species 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 39
- 240000007660 Sechium edule Species 0.000 claims abstract description 35
- 235000019095 Sechium edule Nutrition 0.000 claims abstract description 35
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 20
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 230000000694 effects Effects 0.000 claims abstract description 18
- 230000002779 inactivation Effects 0.000 claims abstract description 13
- 230000008595 infiltration Effects 0.000 claims abstract description 11
- 238000001764 infiltration Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 230000000415 inactivating effect Effects 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 238000009835 boiling Methods 0.000 claims description 38
- 238000000034 method Methods 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 37
- 235000013569 fruit product Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000001514 detection method Methods 0.000 abstract description 4
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- 210000001161 mammalian embryo Anatomy 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 3
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 3
- 241000238631 Hexapoda Species 0.000 description 3
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 3
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- 229940085605 saccharin sodium Drugs 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 3
- 235000010234 sodium benzoate Nutrition 0.000 description 3
- 239000004299 sodium benzoate Substances 0.000 description 3
- 229960001462 sodium cyclamate Drugs 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 229960004793 sucrose Drugs 0.000 description 3
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- 239000003765 sweetening agent Substances 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
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- 241001093501 Rutaceae Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- SGDJFCRVZKJZCO-VRUIMAEFSA-L potassium;sodium;(2e,4e)-hexa-2,4-dienoate;benzoate Chemical compound [Na+].[K+].C\C=C\C=C\C([O-])=O.[O-]C(=O)C1=CC=CC=C1 SGDJFCRVZKJZCO-VRUIMAEFSA-L 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a fingered citron preserved fruit and a preparation method thereof, wherein the preparation method comprises the following steps: carrying out pinhole treatment on chayote; and (3) inactivating enzyme activity: instantly heating and pressurizing the chayote subjected to the pinhole treatment; intermittent high-pressure heating: spin-drying fructus Sechii edulis subjected to enzyme activity inactivation treatment, draining, decocting under pressure twice, and draining; vacuum material infiltration: sealing the pulp obtained in the step (3), reducing pressure in vacuum, pouring the pulp into the feed liquid under reduced pressure, and soaking; steam humidification and drying: lengthening a drying production line, and drying and humidifying the pulp obtained in the step (4); and (6) packaging. The preparation method ensures the high quality and controllable quality of the products, and realizes the industrialized and standardized production of the fingered citron preserves. The prepared fingered citron preserved fruit product achieves the expected target through detection of various indexes, does not contain additives, not only meets the standards of pollution-free and green food, but also is delicious and tasty, has long shelf life, and fills the market gap of sugar-free fingered citron preserved fruit in China.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to fingered citron preserved fruit and a preparation method thereof.
Background
The fingered citron is a plant of the genus Citrus in the family Rutaceae and is widely planted in a plurality of provinces in the south of China. The fingered citron has the functions of soothing liver, regulating qi, harmonizing stomach, relieving pain, eliminating dampness and reducing phlegm. Can be used for treating stagnation of qi of liver and stomach, distending pain in chest and hypochondrium, fullness and distention in stomach, anorexia, emesis, cough, and excessive phlegm. The bergamot fruit is often used as a traditional Chinese medicine, and can also be cultivated in a bonsai and processed into preserved fruit. The fingered citron fruit is processed into the sweetmeat for eating for a long time, the folk process for processing the fingered citron fruit is simpler, the astringent taste is removed by boiling, then the cane sugar is directly added for boiling, and the fingered citron fruit becomes the aged fingered citron sweetmeat after being placed for three or five years.
Because the standard process level of the traditional preserved fruit production is weak, the quality of most preserved fruit products cannot be controlled in the processing flow, so that the food safety problem occurs; moreover, most of production enterprises adopting the fingered citron fruits to prepare the preserved fruits are small in scale, and the problems that the process operation is not standard, the processing of the preserved fruits still stays at the level of high sugar, high acid and high salt, and the level of adding saccharin sodium, sodium cyclamate, potassium sorbate and sodium benzoate is depended on, the production controllability is poor, the sanitation cannot be guaranteed and the like exist, so that the production enterprises become bottlenecks which restrict the processing and the industrialization of the fingered citron.
Disclosure of Invention
The invention aims to solve the technical problems that the traditional candied chayote preparation process is not standard and the safety problem is easy to occur, and aims to provide the candied chayote and the preparation method thereof to solve the problems.
The invention is realized by the following technical scheme:
the first purpose of the invention is to provide a method for preparing candied fingered citron, which comprises the following steps:
(1) carrying out pinhole treatment on chayote;
(2) and (3) inactivating enzyme activity: instantly heating and pressurizing the chayote subjected to the pinhole treatment;
(3) intermittent high-pressure heating: spin-drying fructus Sechii edulis subjected to enzyme activity inactivation treatment, draining, decocting under pressure twice, and draining;
(4) vacuum material infiltration: sealing the pulp obtained in the step (3), reducing pressure in vacuum, pouring the pulp into the feed liquid under reduced pressure, and soaking;
(5) steam humidification and drying: lengthening a drying production line, and drying and humidifying the pulp obtained in the step (4);
(6) and (6) packaging.
Preferably, the chayote in the step (1) is subjected to dicing treatment;
the pinhole treatment process comprises the following steps: and carrying out pinhole processing on the blocky chayote by adopting a pinhole processing machine.
Preferably, the temperature of the inactivation enzyme activity treatment in the step (2) is 92 ℃, the treatment time is 6s, and the pressure value is 850 MPa.
Preferably, the two times of pressure cooking in step (3) comprises the following steps:
pressurizing and boiling for the first time: adding the chayote with the moisture removed in the step (3) into the feed liquid boiled in the pressure cooker, pressurizing and boiling, cooling and boiling, and cooling;
and (3) pressurizing and boiling for the second time: adding the first-time pressurized and boiled material into the material liquid boiled in the pressure cooker, and pressurizing and boiling.
Preferably, the pressure of the first pressurizing and boiling is 850MPa, the boiling time is 30min, and the volume ratio of the chayote with the moisture removed in the step (3) to the feed liquid is 3: 1;
the pressure of the second pressurized boiling is 850MPa, the boiling time is 450min, and the volume ratio of the substances subjected to the first pressurized boiling to the feed liquid is 4: 1.
Preferably, the draining in (3) is to drain moisture of the chayote by using an air dryer, and the moisture content of the drained chayote is 20%.
Preferably, the soaking time in the step (4) is 24 hours.
Preferably, the length of the drying line in (5) is 42 m.
The second purpose of the invention is to provide the fingered citron preserves prepared according to the method.
Compared with the prior art, the invention has the following advantages and beneficial effects:
according to the preparation method of the fingered citron preserved fruit, provided by the embodiment of the invention, the traditional fingered citron preserved fruit production process is technically innovated and reformed, and the technologies of pinhole fruit embryo treatment, inactivation enzyme activity treatment, intermittent high-pressure heating, vacuum preserved fruit infiltration and steam humidification and drying are adopted, so that the high quality, controllable quality, sanitation and safety of the product are ensured, the production can be carried out all the year round, and the industrial and standardized production of the fingered citron preserved fruit is realized. The indexes of the prepared fingered citron preserved fruit product reach the expected targets through detection, and additives such as cane sugar, preservative, sweetening agent and the like are not contained in the produced fingered citron preserved fruit product, so that the product meets the pollution-free and green food standards, has delicious taste and long shelf life, is a new generation of healthy pollution-free fingered citron preserved fruit product, and fills the market blank of sugar-free fingered citron preserved fruit in China.
Drawings
FIG. 1 is a flow chart of a process for preparing fingered citron preserves according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples and accompanying drawings, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not meant to limit the present invention.
Throughout the specification, reference to "one embodiment," "an embodiment," "one example," or "an example" means: the particular features, characteristics, or characteristics described in connection with the embodiment or example are included in at least one embodiment of the present invention. Thus, the appearances of the phrases "one embodiment," "an embodiment," "one example" or "an example" in various places throughout this specification are not necessarily all referring to the same embodiment or example. Furthermore, the particular features, characteristics may be combined in any suitable combinations and/or sub-combinations in one or more embodiments or examples. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
Example 1:
a manufacturing method of pollution-free fingered citron preserved fruit comprises the following steps:
(1) carrying out pinhole treatment on chayote: firstly, selecting materials, namely selecting fresh chayote which is suitable in maturity, free of insect pest and rot; pretreating selected chayote, specifically planing off the chayote skin, and cleaning with clear water; cutting fructus Sechii edulis into pieces of 15 × 15 × 15 mm; and (3) carrying out pinhole processing on the blocky fingered citron fruit embryo by selecting a fruit pinhole processing machine with a certain needle pitch, wherein the distance of the pinholes is 5mm multiplied by 5 mm.
(2) And (3) inactivating enzyme activity: and (3) carrying out instantaneous heating and pressurizing treatment on the chayote subjected to the pinhole treatment, wherein the treatment temperature is 92 ℃, the treatment time is 6s, and the pressure value is 850 MPa.
(3) Intermittent high-pressure heating: spin-drying fructus Sechii edulis subjected to enzyme activity inactivation treatment, draining, decocting under pressure twice, and draining;
the method specifically comprises the following steps: spin-drying the chayote subjected to the enzyme activity inactivation treatment by using a spin dryer to remove excessive water, and further drying the pulp by using an air dryer, wherein the water content is 20% after drying;
pressurizing and boiling for the first time: adding the feed liquid and water in a pressure cooker in a certain proportion, and heating to boil the mixed liquid; putting the dried fructus Sechii edulis into a pressure cooker, wherein the volume ratio of the dried fructus Sechii edulis to the feed liquid in the pressure cooker is 3:1, decocting under 850Mpa for 30min, reducing pressure, boiling, and naturally cooling;
and (3) pressurizing and boiling for the second time: adding the feed liquid into the pressure cooker again, heating to boil, adding the first-time pressurized and boiled material into the pressure cooker, wherein the volume ratio of the first-time pressurized and boiled material to the feed liquid is 4:1, pressurizing and boiling under 850Mpa for 45min, reducing pressure, boiling, and naturally cooling;
then, the water was drained off using an air dryer to obtain pulp.
(4) Vacuum material infiltration: putting the pulp obtained in the step (3) into a vacuum infiltration device, reducing pressure in a sealed vacuum manner, and then pouring the pressure into the feed liquid; and finally, fishing out the pulp and soaking the pulp in a material liquid salting stainless steel container for 24 hours.
(5) Steam humidification and drying: and (4) lengthening the drying production line to 42m, and improving the taste of the preserved fruits by drying, humidifying and re-drying the pulp obtained in the step (4).
(6) Packaging: vacuum packaging with food-grade polyethylene packaging bag to obtain fructus Citri Sarcodactylis confection.
Example 2:
a manufacturing method of pollution-free fingered citron preserved fruit comprises the following steps:
(1) carrying out pinhole treatment on chayote: firstly, selecting materials, namely selecting fresh chayote which is suitable in maturity, free of insect pest and rot; pretreating selected chayote, specifically planing off the chayote skin, and cleaning with clear water; cutting fructus Sechii edulis into pieces of 15 × 15 × 15 mm; and (3) carrying out pinhole processing on the blocky fingered citron fruit embryo by selecting a fruit pinhole processing machine with a certain needle pitch, wherein the distance of the pinholes is 3mm multiplied by 3 mm.
(2) And (3) inactivating enzyme activity: and (3) carrying out instantaneous heating and pressurizing treatment on the chayote subjected to the pinhole treatment, wherein the treatment temperature is 75 ℃, the treatment time is 5s, and the pressure value is 800 MPa.
(3) Intermittent high-pressure heating: spin-drying fructus Sechii edulis subjected to enzyme activity inactivation treatment, draining, decocting under pressure twice, and draining;
the method specifically comprises the following steps: spin-drying the chayote subjected to the enzyme activity inactivation treatment by using a spin dryer to remove excessive water, and further drying the pulp by using an air dryer, wherein the water content is 10% after the pulp is dried;
pressurizing and boiling for the first time: adding the feed liquid and water in a pressure cooker in a certain proportion, and heating to boil the mixed liquid; putting the dried fructus Sechii edulis into a pressure cooker, wherein the volume ratio of the dried fructus Sechii edulis to the feed liquid in the pressure cooker is 2:1, decocting under 800Mpa for 40min, reducing pressure, boiling, and naturally cooling;
and (3) pressurizing and boiling for the second time: adding the feed liquid into the pressure cooker again, heating to boil, adding the first-time pressurized and boiled material into the pressure cooker, wherein the volume ratio of the first-time pressurized and boiled material to the feed liquid is 3:1, pressurizing and boiling at 800Mpa for 30min, reducing pressure, boiling, and naturally cooling;
then, the water was drained off using an air dryer to obtain pulp.
(4) Vacuum material infiltration: putting the pulp obtained in the step (3) into a vacuum infiltration device, reducing pressure in a sealed vacuum manner, and then pouring the pressure into the feed liquid; and finally, fishing out the pulp and soaking the pulp in a material liquid salting stainless steel container for 24 hours.
(5) Steam humidification and drying: and (4) lengthening the drying production line to 35m, and improving the taste of the preserved fruits by drying, humidifying and re-drying the pulp obtained in the step (4).
(6) Packaging: vacuum packaging with food-grade polyethylene packaging bag to obtain fructus Citri Sarcodactylis confection.
Example 3:
a manufacturing method of pollution-free fingered citron preserved fruit comprises the following steps:
(1) carrying out pinhole treatment on chayote: firstly, selecting materials, namely selecting fresh chayote which is suitable in maturity, free of insect pest and rot; pretreating selected chayote, specifically planing off the chayote skin, and cleaning with clear water; cutting fructus Sechii edulis into pieces of 15 × 15 × 15 mm; and (3) carrying out pinhole processing on the blocky fingered citron fruit embryo by selecting a fruit pinhole processing machine with a certain needle pitch, wherein the distance of the pinholes is 6mm multiplied by 6 mm.
(2) And (3) inactivating enzyme activity: and (3) carrying out instantaneous heating and pressurizing treatment on the chayote subjected to the pinhole treatment, wherein the treatment temperature is 85 ℃, the treatment time is 7s, and the pressure value is 900 MPa.
(3) Intermittent high-pressure heating: spin-drying fructus Sechii edulis subjected to enzyme activity inactivation treatment, draining, decocting under pressure twice, and draining;
the method specifically comprises the following steps: spin-drying the chayote subjected to the enzyme activity inactivation treatment by using a spin dryer to remove excessive water, and further drying the pulp by using an air dryer, wherein the water content is 15% after drying;
pressurizing and boiling for the first time: adding the feed liquid and water in a pressure cooker in a certain proportion, and heating to boil the mixed liquid; putting the dried fructus Sechii edulis into a pressure cooker, wherein the volume ratio of the dried fructus Sechii edulis to the feed liquid in the pressure cooker is 4:1, decocting under 900Mpa for 50min, reducing pressure, boiling, and naturally cooling;
and (3) pressurizing and boiling for the second time: adding the feed liquid into the pressure cooker again, heating to boil, adding the first-time pressurized and boiled material into the pressure cooker, wherein the volume ratio of the first-time pressurized and boiled material to the feed liquid is 2:1, pressurizing and boiling under 900Mpa for 50min, reducing pressure, boiling, and naturally cooling;
then, the water was drained off using an air dryer to obtain pulp.
(4) Vacuum material infiltration: putting the pulp obtained in the step (3) into a vacuum infiltration device, reducing pressure in a sealed vacuum manner, and then pouring the pressure into the feed liquid; and finally, fishing out the pulp and soaking the pulp in a material liquid salting stainless steel container for 24 hours.
(5) Steam humidification and drying: and (4) lengthening the drying production line to 40m, and improving the taste of the preserved fruits by drying, humidifying and re-drying the pulp obtained in the step (4).
(6) Packaging: vacuum packaging with food-grade polyethylene packaging bag to obtain fructus Citri Sarcodactylis confection.
Example 4 detection
After the fingered citron preserves obtained in examples 1-3 were stored at 37 ℃ for 5 days, the microbial acceptability, sodium benzoate, potassium sorbate, saccharin sodium and sodium cyclamate were examined, and the results are shown in table 1:
TABLE 1
| Serial number | Qualified rate of microorganisms | Sodium benzoate | Potassium sorbate | Saccharin sodium salt | Sodium cyclamate |
| Example 1 | 100％ | Not detected out | Not detected out | Not detected out | Not detected out |
| Example 2 | 100％ | Not detected out | Not detected out | Not detected out | Not detected out |
| Example 3 | 100％ | Not detected out | Not detected out | Not detected out | Not detected out |
As can be seen from table 1, the bergamot preserves obtained in examples 1 to 3 still had a microbial pass percentage of 100% after being left for a certain period of time, and neither sodium benzoate nor potassium sorbate nor saccharin sodium nor cyclamate were detected. And after being placed for 5 days, the product keeps good color, texture and smell, has rich flavor and moderate taste, and is suitable for people of all ages to eat.
According to the preparation method of the fingered citron preserved fruit provided by the embodiment of the invention, various indexes of the obtained fingered citron preserved fruit product reach the expected target through detection. The traditional fingered citron preserved fruit production process is improved, and the technologies of pinhole fruit embryo treatment, enzyme activity inactivation treatment, intermittent high-pressure heating, vacuum preserved fruit infiltration and steam humidification and drying are adopted, so that the products are high in quality, controllable in quality, sanitary and safe, can be produced all year round, and industrial and standardized production of fingered citron preserved fruits is realized.
In addition, the fingered citron preserved fruit prepared by the method does not contain cane sugar, preservatives, sweetening agents and other additives, so that the product meets the standards of pollution-free and green food, is delicious and tasty, has long shelf life, and fills the market blank of the sugar-free fingered citron preserved fruit in China.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (9)
1. The preparation method of fingered citron preserves is characterized by comprising the following steps:
(1) carrying out pinhole treatment on chayote;
(2) and (3) inactivating enzyme activity: instantly heating and pressurizing the chayote subjected to the pinhole treatment;
(3) intermittent high-pressure heating: spin-drying fructus Sechii edulis subjected to enzyme activity inactivation treatment, draining, decocting under pressure twice, and draining;
(4) vacuum material infiltration: sealing the pulp obtained in the step (3), reducing pressure in vacuum, pouring the pulp into the feed liquid under reduced pressure, and soaking;
(5) steam humidification and drying: lengthening a drying production line, and drying and humidifying the pulp obtained in the step (4);
(6) and (6) packaging.
2. The method for preparing candied fingered citron according to claim 1, wherein the chayote in (1) is cut into pieces;
the pinhole treatment process comprises the following steps: and (3) carrying out pinhole processing on the blocky chayote by adopting a pinhole processing machine, wherein the distance of pinholes is 3mm multiplied by 3 mm-6 mm multiplied by 6 mm.
3. The preparation method of fingered citron preserves as claimed in claim 1, wherein the temperature of the inactivation enzyme treatment in the step (2) is 75-95 ℃, the treatment time is 5-7 s, and the pressure value is 800-900 MPa.
4. The method for preparing fingered citron preserves as claimed in claim 1, wherein the two times of pressure boiling in step (3) are as follows:
pressurizing and boiling for the first time: adding the chayote with the moisture removed in the step (3) into the feed liquid boiled in the pressure cooker, pressurizing and boiling, cooling and boiling, and cooling;
and (3) pressurizing and boiling for the second time: adding the first-time pressurized and boiled material into the material liquid boiled in the pressure cooker, and pressurizing and boiling.
5. The preparation method of candied fingered citrons according to claim 4, wherein the pressure of the first pressure boiling is 800-900 MPa, the boiling time is 30-50 min, and the volume ratio of the dried fingered citron to the feed liquid in the step (3) is 2: 1-4: 1;
the pressure of the second pressurized boiling is 800-900 MPa, the boiling time is 30-50 min, and the volume ratio of the substances subjected to the first pressurized boiling to the feed liquid is 2: 1-4: 1.
6. The preparation method of candied fingered citron according to claim 1, wherein the draining in (3) is to drain the fingered citron by using an air dryer, and the moisture content of the drained fingered citron is less than or equal to 20%.
7. The preparation method of fingered citron preserves as claimed in claim 1, wherein the soaking time in (4) is 24 hours.
8. The preparation method of fingered citron preserves as claimed in claim 1, wherein the length of the drying line in (5) is 35-45 m.
9. A fingered citron preserve prepared by the method for preparing fingered citron preserve according to any one of claims 1 to 8.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390555A (en) * | 2008-11-14 | 2009-03-25 | 杨启财 | Process method of finger citron succade |
| CN102370033A (en) * | 2010-08-23 | 2012-03-14 | 李家庆 | Processing technology of candied citron |
| CN102599321A (en) * | 2012-03-17 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Manufacturing method for crystallized fruit |
| CN105918592A (en) * | 2016-05-22 | 2016-09-07 | 王伟家 | Processing method of preserved chayote |
| CN105994897A (en) * | 2016-05-24 | 2016-10-12 | 宇琪 | Method for preparing special preserved chayote |
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- 2021-09-18 CN CN202111112267.6A patent/CN113826749A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390555A (en) * | 2008-11-14 | 2009-03-25 | 杨启财 | Process method of finger citron succade |
| CN102370033A (en) * | 2010-08-23 | 2012-03-14 | 李家庆 | Processing technology of candied citron |
| CN102599321A (en) * | 2012-03-17 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Manufacturing method for crystallized fruit |
| CN105918592A (en) * | 2016-05-22 | 2016-09-07 | 王伟家 | Processing method of preserved chayote |
| CN105994897A (en) * | 2016-05-24 | 2016-10-12 | 宇琪 | Method for preparing special preserved chayote |
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Application publication date: 20211224 |