CN1899073A - Low sugar orange smell preserved pumpkin fruits and its preparing method - Google Patents
Low sugar orange smell preserved pumpkin fruits and its preparing method Download PDFInfo
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- CN1899073A CN1899073A CN 200610036404 CN200610036404A CN1899073A CN 1899073 A CN1899073 A CN 1899073A CN 200610036404 CN200610036404 CN 200610036404 CN 200610036404 A CN200610036404 A CN 200610036404A CN 1899073 A CN1899073 A CN 1899073A
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Abstract
The present invention discloses a kind of low sugar orange taste preserved pumpkin, which is produced with the materials including mashed pumpkin 50-65 wt%, orange peel paste 5-15 wt%, syrup 20-35 wt% and table salt 0.1-0.5 wt%. The low sugar orange taste preserved pumpkin is produced through mixing the materials, eating to concentrate, cutting and drying in a drier at 60-80deg.c for 6-8 hr. The low sugar orange taste preserved pumpkin has the taste and health functions of both pumpkin and orange peel, and low sugar content.
Description
Technical field
The present invention relates to a kind of preserved fruit and preparation method thereof, especially relate to a kind of low sugar orange smell preserved pumpkin fruits and preparation method thereof.
Background technology
Pumpkin is the fruit of cucurbitaceous plant pumpkin, and it is edible that tender melon is done vegetables, and fresh and sweet agreeable to the taste, aging pumpkin can also be for grain, so be called the meal melon again.Pumpkin is rich in sugar and starch, contains multivitamin and mineral matter, and nutritive value is very high.In addition, pumpkin has surprising curative effect to diabetes, wherein contained cyclopropyl amino acid (CTY), can promote the pancreas excreting insulin, strengthen the sensitiveness of insulin receptor, can activate glucolase simultaneously, accelerate the conversion of glucose, reducing blood sugar concentration, have the diabetes of control, prevent and treat artery sclerosis, prevent and treat calculus, cancer-resisting, anti-ly treat constipation, prevent and treat multiple physiological function such as ulcer, is a kind of natural health food.
Tangerine peel is famous and precious Chinese medicine, and traditional traditional Chinese medical science thinks that tangerine peel is alkalescence, regulating qi-flowing for strengthening spleen and stomach preventing or arresting vomiting is arranged, eliminating dampness and eliminating phlegm merit.Modern study shows, is rich in multiple bioactive ingredients such as hesperidin, hesperetin, pectin, carrotene, cellulose in the tangerine peel, especially is rich in to have anticancer and prevent and treat the plant flavonoids material of angiocardiopathy effect.
In the prior art, the operation of making preserved pumpkin fruits comprises 1) the peeling stripping and slicing, 2) blanching, 3) sugar system, 4) step such as oven dry, wherein this step of sugar system also is divided into repeatedly sugaring and candy repeatedly two steps, whole production process is loaded down with trivial details, production cycle is long, and the pol of the product of gained is higher, at present, having had with single pumpkin is the research and development that primary raw material is made high preserved fruit containing no sugar, the product development of rarely seen low sugar preserved pumpkin fruits, and only be primary raw material with the pumpkin, the taste of elons and vegetables road of product is dense, mouthfeel is dull.
Summary of the invention
Purpose of the present invention just provides a kind of low sugar and has the preserved pumpkin fruits of tangerine flavor.Pumpkin is rich in multivitamin and mineral matter, and nutritive value is very high, and wherein contained cyclopropyl amino acid (CTY) has the diabetes of control, prevents and treats artery sclerosis, prevents and treats calculus, cancer-resisting, anti-ly treats constipation, prevents and treats multiple physiological function such as ulcer; Tangerine peel is rich in multiple bioactive ingredients such as hesperidin, hesperetin, pectin, carrotene, cellulose, especially is rich in to have anticancer and prevent and treat the plant flavonoids material of angiocardiopathy effect, and traditional traditional Chinese medical science is thought, tangerine peel is alkalescence, regulating qi-flowing for strengthening spleen and stomach preventing or arresting vomiting are arranged, eliminating dampness and eliminating phlegm merit.Pumpkin tubulosa and Orange Peel Jam merged make preserved pumpkin fruits and have unique local flavor.And provide a kind of operation simple, with short production cycle preparation method.
The objective of the invention is to realize by following technical measures: a kind of low sugar orange smell preserved pumpkin fruits comprises following raw materials by weight percent:
Pumpkin tubulosa 50～65% Orange Peel Jam 5～15%
Syrup 20～35% salt 0.1～0.5%
Described syrup is the compound syrup of sucrose and invert sugar (glucose and fructose) and flocculation aid.Described flocculation aid is the mixture of sodium carboxymethylcellulose, gelatin or they and agar.
The preparation method of low sugar orange smell preserved pumpkin fruits of the present invention:
By proportioning take by weighing pumpkin tubulosa, Orange Peel Jam, contain flocculation aid, syrup and salt, it is fully stirred, obtain uniform preserved fruit slurry; The preserved fruit slurry that obtains is heated concentrated, obtain concentrating the preserved fruit slurry, cooling is after stripping and slicing obtains the former base of preserved fruit; Place air dry oven then,, promptly obtain low sugar orange smell preserved pumpkin fruits in 60～80 ℃ of drying 6～8hr.
In order to make better preserved fruit, selecting compound syrup among the present invention for use is raw material, obtains by following concrete preparation process:
1. prepare percent concentration and be 30～60% sucrose solution;
2. in the sucrose solution that obtains, add citric acid/malic acid of 0.5～1.0%, be heated to 85～95 ℃, insulation 5～15min;
3. get the sodium carboxymethylcellulose/gelatin of compound syrup total amount 0.3～0.8%, add the agar of compound syrup total amount 3～8%,, stir with joining behind the hot water dissolving in the compound syrup;
Preparation by above-mentioned compound syrup can make better preserved fruit, be that to add concentration in 30%～60% sucrose solution be 0.5～1.0% citric acid or malic acid in concentration among the present invention, and under the condition of heating, make the sucrose partial hydrolysis be converted into glucose and fructose, pol is reduced to below 50%, and the ratio of the sucrose in the syrup, glucose and fructose can make product sand return can not occur in storage or return sugared phenomenon, kept the outward appearance and the quality of product; Sucrose part acid-hydrolysis method is converted into small-molecular weight glucose and fructose, can reduce product moisture activity, suppress growth of microorganism, reaches the purpose that strengthens the low sugar orange smell preserved pumpkin fruits keeping quality; The citric acid or the malic acid that add not only make sucrose partly be converted into glucose and fructose, and suppress the storage that growth of microorganism has further guaranteed product.
The preparation process of pumpkin tubulosa among the present invention is a raw material with ripe pumpkin, cleans, peeling, stripping and slicing; Place pressure cooker/autoclave water proof to cook the pumpkin piece, place beater to pull an oar in ripe pumpkin again, the centrifugal then part moisture of removing obtains pumpkin tubulosa.
The preparation process of Orange Peel Jam among the present invention is a raw material with the yellow or orange-yellow tangerine peel of ripe orange, after cleaning, adds 3～6 times clear water of tangerine peel weight, is heated to boiling, kept 3～6 minutes, and cooling, the taking-up tangerine peel places beater to pull an oar, and gets final product.
The present invention compared with prior art has the following advantages:
1, be primary raw material with pumpkin and tangerine peel, covered the taste of elons and vegetables road of pumpkin with the pure and fresh local flavor of tangerine peel, the defective that taste of elons and vegetables is dense, mouthfeel is single when having remedied the single preserved fruit made from pumpkin has been enriched the local flavor of preserved pumpkin fruits; 2, product has the dual physiological function of pumpkin and tangerine peel concurrently, and pol is lower than 50%, meets the development trend of food to low in calories, low sugar, health food; 3, the preparation method is simple, need not carry out repeatedly sugaring and candy, has shortened the production cycle.
The specific embodiment
Following examples only are used to set forth the present invention, and protection scope of the present invention is not only to be confined to following examples.The those of ordinary skill of described technical field all can be realized purpose of the present invention according to above content disclosed by the invention.Can use existing pumpkin tubulosa, Orange Peel Jam, syrup on the market among the embodiment, adopt method provided by the present invention to prepare pumpkin tubulosa, Orange Peel Jam, syrup in order to make better preserved fruit.
Embodiment one
1. the making of pumpkin tubulosa
1.1 with fresh medium well pumpkin is raw material, through cleaning, subdivision, remove the peel, go flesh and seed, stripping and slicing, obtains the pumpkin piece.
1.2 place the pressure cooker water proof to cook the pumpkin piece that obtains in the step 1.1, obtain ripe pumpkin piece through steam.
1.3 place beater to pull an oar the ripe pumpkin piece that obtains in the step 1.2, obtain fine and smooth pumpkin slurries.
1.4 the pumpkin slurries that obtain in the step 1.3 are dried through centrifuge, remove wherein part moisture, obtain the pumpkin tubulosa of water content below 50%.
2. the making of Orange Peel Jam
2.1 the yellow or orange-yellow tangerine peel with fresh ripe orange is a raw material, clear water is cleaned with flowing.
2.2 get the clean tangerine peel that obtains in the step 2.1, add the clear water of 3 times of its weight, be heated to and boil, and kept 6 minutes, tangerine peel is taken out in the cooling back, obtains removing the softening tangerine peel of part bitter taste.
2.3 place beater to pull an oar the softening tangerine peel that obtains in the step 2.2, obtain the Orange Peel Jam of delicate fragrance exquisiteness.
3. contain the making of the compound syrup of flocculation aid, sucrose and invert sugar
3.1 prepare the sucrose solution of 50% weight concentration.
3.2 the citric acid of adding 0.5% is heated to 95 ℃ in the sucrose solution that obtains in step 3.1, insulation 10min makes sucrose partly be converted into glucose and fructose (invert sugar), obtains containing the mixing molasses of sucrose and invert sugar.
3.3 get the sodium carboxymethylcellulose of the mixing molasses total amount 0.5% that step 3.2 obtains and 5% agar,, promptly obtain containing the compound syrup of flocculation aid, sucrose and invert sugar with adding in the mixing molasses that step 3.2 obtains behind a small amount of hot water dissolving and stirring.
4. the making of low sugar orange smell preserved pumpkin fruits
4.1 the base stock proportioning (percentage by weight) of low sugar orange smell preserved pumpkin fruits: pumpkin tubulosa 60%, Orange Peel Jam 10% contains the compound syrup 29.8% of flocculation aid, sucrose and invert sugar, salt 0.2%.
4.2 the raw material proportioning according in 4.1 has pumpkin tubulosa, Orange Peel Jam, the compound syrup that contains flocculation aid, sucrose and invert sugar and salt input in the jacketed pan of agitator respectively, fully stirs, and obtains uniform preserved fruit slurry.
4.3 the preserved fruit slurry that obtains in the step 4.2 is heated concentrated, obtains moisture and be the concentrated preserved fruit slurry below 40%.
4.4 while hot the concentrated preserved fruit slurry that obtains in 4.3 is placed on the stainless steel chopping board, is cut into 1cm thickness, the square former base of preserved fruit of 2cm * 4cm with stainless steel knife.
4.5 the former base of preserved fruit that obtains in 4.4 is placed air dry oven, in 60 ℃ of dry 8hr, promptly obtain moisture and be 20～30%, total sugar content is lower than 50% low sugar orange smell preserved pumpkin fruits.
Embodiment two
1. the making of pumpkin tubulosa
1.1 with fresh medium well pumpkin is raw material, through cleaning, subdivision, remove the peel, go flesh and seed, stripping and slicing, obtains the pumpkin piece.
1.2 place the autoclave water proof to cook the pumpkin piece that obtains in the step 1.1, obtain ripe pumpkin piece through steam.
1.3 place beater to pull an oar the ripe pumpkin piece that obtains in the step 1.2, obtain fine and smooth pumpkin slurries.
1.4 the pumpkin slurries that obtain in the step 1.3 are dried through centrifuge, remove wherein part moisture, obtain the pumpkin tubulosa of water content below 50%.
2. the making of Orange Peel Jam
2.1 the yellow or orange-yellow tangerine peel with fresh ripe orange is a raw material, clear water is cleaned with flowing.
2.2 get the clean tangerine peel that obtains in the step 2.1, add the clear water of 5 times of its weight, be heated to and boil, and kept 3 minutes, tangerine peel is taken out in the cooling back, obtains removing the softening tangerine peel of part bitter taste.
2.3 place beater to pull an oar the softening tangerine peel that obtains in the step 2.2, obtain the Orange Peel Jam of delicate fragrance exquisiteness.
3. contain the making of the compound syrup of flocculation aid, sucrose and invert sugar
3.1 prepare the sucrose solution of 45% weight concentration.
3.2 the malic acid of adding 0.5% is heated to 90 ℃ in the sucrose solution that obtains in step 3.1, insulation 15min makes sucrose partly be converted into glucose and fructose (invert sugar), obtains containing the mixing molasses of sucrose and invert sugar.
Obtain the gelatin of mixing molasses total amount 0.6% and 5% agar 3.3 get step 3.2,, promptly obtain containing the compound syrup of flocculation aid, sucrose and invert sugar with adding in the mixing molasses that step 3.2 obtains behind a small amount of hot water dissolving and stirring.
4. the making of low sugar orange smell preserved pumpkin fruits
4.1 the base stock proportioning (percentage by weight) of low sugar orange smell preserved pumpkin fruits: pumpkin tubulosa 58%, Orange Peel Jam 12% contains the compound syrup 29.5% of flocculation aid, sucrose and invert sugar, salt 0.5%.
4.2 the raw material proportioning according in 4.1 has pumpkin tubulosa, Orange Peel Jam, the compound syrup that contains flocculation aid, sucrose and invert sugar and salt input in the jacketed pan of agitator respectively, fully stirs, and obtains uniform preserved fruit slurry.
4.3 the preserved fruit slurry that obtains in the step 4.2 is heated concentrated, obtains moisture and be the concentrated preserved fruit slurry below 40%.
4.4 while hot the concentrated preserved fruit slurry that obtains in 4.3 is placed on the stainless steel chopping board, is cut into 1cm thickness, the square former base of preserved fruit of 2cm * 4cm with stainless steel knife.
4.5 the former briquet of preserved fruit that obtains in 4.4 is placed air dry oven, in 70 ℃ of dry 7.5hr, promptly obtain moisture and be 20～30%, total sugar content is lower than 50% low sugar orange smell preserved pumpkin fruits.
Claims (9)
1, a kind of low sugar orange smell preserved pumpkin fruits, its raw material comprises pumpkin tubulosa, Orange Peel Jam, syrup, salt, the white proportion by subtraction proportioning of its weight is as follows:
Pumpkin tubulosa 50～65%; Orange Peel Jam 5～15%; Syrup 20～35%; Salt 0.1～0.5%.
2, low sugar orange smell preserved pumpkin fruits according to claim 1 is characterized in that: described syrup is the compound syrup of flocculation aid, sucrose and invert sugar.
3, low sugar orange smell preserved pumpkin fruits according to claim 2 is characterized in that: described flocculation aid is sodium carboxymethylcellulose/gelatin and agar mixture.
4, low sugar orange smell preserved pumpkin fruits according to claim 3 is characterized in that: the content of sodium carboxymethylcellulose/gelatin is 0.3～0.8% of compound syrup total amount, and the content of agar is 3～8% of compound syrup total amount.
5, a kind of preparation method of low sugar orange smell preserved pumpkin fruits is characterized in that: by proportioning take by weighing pumpkin tubulosa, Orange Peel Jam, contain flocculation aid, the compound syrup and the salt of sucrose and invert sugar, it is fully stirred, obtain uniform preserved fruit slurry; The preserved fruit slurry that obtains is heated concentrated, obtain concentrating the preserved fruit slurry, cooling is after stripping and slicing obtains the former base of preserved fruit; Place air dry oven then,, promptly obtain low sugar orange smell preserved pumpkin fruits in 60～80 ℃ of drying 6～8hr.
6, preparation method according to claim 5 is characterized in that the preparation process of compound syrup is:
1. prepare percent concentration and be 30～60% sucrose solution;
2. in the sucrose solution that obtains, add citric acid/malic acid of 0.5～1.0%, be heated to 85～95 ℃, insulation 5～15min;
3. get the sodium carboxymethylcellulose/gelatin of compound syrup total amount 0.3～0.8%, add the agar of compound syrup total amount 3～8%,, stir with joining behind the hot water dissolving in the compound syrup.
7, preparation method according to claim 5, it is characterized in that the preparation process of pumpkin tubulosa is: with ripe pumpkin is raw material, cleans, peeling, stripping and slicing; Place pressure cooker/autoclave water proof to cook the pumpkin piece, place beater to pull an oar in ripe pumpkin again, the centrifugal then part moisture of removing obtains pumpkin tubulosa.
8, preparation method according to claim 7 is characterized in that: described pumpkin tubulosa water content is less than 50%.
9, preparation method according to claim 5, the preparation process that it is characterized in that Orange Peel Jam is: the yellow or orange-yellow tangerine peel with ripe orange is a raw material, after the cleaning, 3～6 times the clear water that adds tangerine peel weight, be heated to boiling, kept 3～6 minutes, cooling, take out tangerine peel and place beater to pull an oar, get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100364041A CN100438770C (en) | 2006-07-07 | 2006-07-07 | Low sugar orange smell preserved pumpkin fruits and its preparing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100364041A CN100438770C (en) | 2006-07-07 | 2006-07-07 | Low sugar orange smell preserved pumpkin fruits and its preparing method |
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| CN1899073A true CN1899073A (en) | 2007-01-24 |
| CN100438770C CN100438770C (en) | 2008-12-03 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351448A (en) * | 2014-10-13 | 2015-02-18 | 洛阳祥和牡丹科技有限公司 | Preparation method of preserved fruit made from fresh petals of paeonia ostii T.Hong et J.X.Zhang |
| CN110122644A (en) * | 2019-05-31 | 2019-08-16 | 张慧君 | A kind of yacon puffed preserved fruits and preparation method thereof |
| CN115715584A (en) * | 2022-11-24 | 2023-02-28 | 华南理工大学 | Pericarpium citri reticulatae sesame, wax gourd and pumpkin bitter gourd sauce and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077408C (en) * | 1998-12-31 | 2002-01-09 | 吴宝贵 | Preparation of preserved squash |
| CN1344502A (en) * | 2000-09-26 | 2002-04-17 | 王应槐 | Serial health oligosaccharide candied fruits and their production process |
-
2006
- 2006-07-07 CN CNB2006100364041A patent/CN100438770C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351448A (en) * | 2014-10-13 | 2015-02-18 | 洛阳祥和牡丹科技有限公司 | Preparation method of preserved fruit made from fresh petals of paeonia ostii T.Hong et J.X.Zhang |
| CN110122644A (en) * | 2019-05-31 | 2019-08-16 | 张慧君 | A kind of yacon puffed preserved fruits and preparation method thereof |
| CN115715584A (en) * | 2022-11-24 | 2023-02-28 | 华南理工大学 | Pericarpium citri reticulatae sesame, wax gourd and pumpkin bitter gourd sauce and preparation method thereof |
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| CN100438770C (en) | 2008-12-03 |
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Granted publication date: 20081203 Termination date: 20120707 |