CN1969649A - Low-sugar preserved bitter gourd and preparation method thereof - Google Patents
Low-sugar preserved bitter gourd and preparation method thereof Download PDFInfo
- Publication number
- CN1969649A CN1969649A CNA2006100488932A CN200610048893A CN1969649A CN 1969649 A CN1969649 A CN 1969649A CN A2006100488932 A CNA2006100488932 A CN A2006100488932A CN 200610048893 A CN200610048893 A CN 200610048893A CN 1969649 A CN1969649 A CN 1969649A
- Authority
- CN
- China
- Prior art keywords
- sugar
- bitter gourd
- balsam pear
- low
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a making method of low-sugar bitter gourd preserve, which comprises the following steps: manufacturing raw material; hardening; allocating CaCl2 solution; putting cut bitter gourd to soak 4-10h; removing bitterness; allocating NaCl solution; boiling; putting disposed bitter gourd to boil; cooling to 25-35 deg.c; repeating 3-5 times to remove bitterness; allocating sugar liquid to boil; pouring bitter gourd; soaking for 24-48h; filtering sugar liquid; condensing sugar liquid to improve sweetness by 5%; immersing bitter gourd for 24-48h; repeating immersion for 2-3 times; drying at 70 deg.c to obtain the product with total sweetness lower than 55% and water content at 18-23%.
Description
Technical field
The present invention relates to a kind of vegetables dried meat and preparation method thereof, concrete is low-sugar preserved bitter gourd and preparation method thereof.
Background technology
Balsam pear Momordica charantia L calls bright and beautiful lichee, balsam pear, red sheep, is the fruit of cucurbitaceous plant balsam pear.Its nature and flavor bitter cold has effects such as clearing heat and detoxicating, that enriching yin is strong.Compendium of Material Medica record: balsam pear can " remove heat symptoms caused by an exopathgen, separate tiredly, clearing away heart-fire makes eye bright ", and can " rush down the fire of the six channels "." Chinese pharmacopoeia record balsam pear has except that heat symptoms caused by an exopathgen, controls red fiery poison gas, rushes down the six channels excess fire, beneficial gas quench the thirst, separate tired, clearing away heart-fire makes eye bright, nourishes blood effects such as nourishing liver, the kidney tonifying of profit spleen.Can treat carbuncle toxin, have blood in stool, have a toothache, quench one's thirst, disease such as eczema, diarrhoea.Bitter cold in nature is gone into heart taste, and clear heat is washed heat, and detoxifcation makes eye bright.Contain Charantin, bitter principle, glutamic acid, alanine, phenylalanine, proline, melon meat bitter cold in nature, can wash heat by clear heat, detoxifcation makes eye bright, can control diseases such as heatstroke, dysentery, ophthalmodynia, carbuncle be swollen, be rich in Charantin, Charantin in the fruit, and in recent years, along with going deep into of modern pharmacological research, people have had more deep understanding to the medical value of balsam pear, and balsam pear demonstrates various pharmacological activities such as hypoglycemic, antiviral raising immunity.According to the pharmacological testing in modern age, find that balsam pear has the effect that reduces blood sugar, think that this is owing to contain a kind of cause of similar insulin material in the balsam pear.Its effect uses some hypoglycemic agents also obvious than now, so the balsam pear desirable health food that is the diabetic.U.S. scientist extracts a kind of quinine essence that contains physiological activator from balsam pear, help the new life and the wound healing of human body skin, so the melon of bearing hardships can increase the vigor of skin, makes face become delicate.Balsam pear has higher medicinal and health care and is worth as the plant of integration of drinking and medicinal herbs.Usually people are as vegetables or stir-fry or boil balsam pear.The bitter taste of facing balsam pear also makes some people hang back, and balsam pear is seasonable.
Summary of the invention
The objective of the invention is to propose a kind of low-sugar vegetable dried meat made from balsam pear and preparation method thereof, so not only opened up the edible new way of balsam pear, also make balsam pear more people accept.
Technical scheme of the present invention is, a kind of preparation method of low-sugar preserved bitter gourd,
(1) material preliminary working selects for use ripe fresh balsam pear to clean, and removes son and flesh, cutting;
(2) cure process is joined the Cacl of 0.2-0.6%
2The aqueous solution is put into immersion 4-10 hour with the balsam pear after the cutting, pulls drip-dry moisture out;
(3) debitterize is joined 5-7%Nacl solution, boils, and the balsam pear of (2) processing is put into solution boil, and pulls out and is cooled to about 25-35 ℃, does not extremely have bitter taste substantially 3-5 time repeatedly, pulls drip-dry moisture out;
(4) the sugar system is joined syrup, boils, and pours the balsam pear of debitterize into, soaked 24-48 hour, syrup is leached, concentrated syrup was soaked balsam pear 24-48 hour after making its sugariness improve 5% once more, soaked 2-3 time repeatedly, soak into sugar fully to balsam pear, total sugar content is lower than 55%, pulls drip-dry moisture out;
(5) oven dry, temperature be lower than 70 ℃ dry by the fire to water content be 18-23%;
(6) check, packing, warehouse-in.
Described syrup is made up of following routine component, and its percentage by weight is, granulated sugar 20-35%, and starch syrup 20-35%, citric acid 0.1-0.3%, glue 0.1-0.2%, surplus is a water, each component percentage by weight sum is a hundred per cent.
Described glue is xanthans, gelatin, pectin, the carragheen that food is accepted.Described granulated sugar is sucrose, beet sugar.
Low-sugar preserved bitter gourd is characterized in that, adopt the preparation of above-mentioned technology, total sugar content is lower than 55%, water content is the 18-23% preserved bitter gourd.
Traditional high preserved fruit containing no sugar is that the sugar by high-load part makes preserved fruit full transparent, and starch syrup contains 50% glucose, 42% fructose, 8% compound sugar, and sugariness is lower, has characteristics such as local flavor is pure, hygroscopicity strong, be difficult for the crystallization sand return, osmotic pressure is big.The present invention adds a large amount of starch sugars to reduce the sugar content of preserved bitter gourd in syrup, reduce the absorption to sugar.Be to solve the not full transparent problem of low-sugar preserved fruit outward appearance, the present invention is by improving moisture content, and in sugar system process liquid glucose added xanthans that food accepts, gelatin, pectin, carragheen etc., to improve the presentation quality of low-sugar preserved bitter gourd.What the present invention adopted is the method drying of low temperature drying, makes it keep the nutrition of balsam pear.The present invention is through technique scheme, and it is good that the balsam pear that mouthfeel is bitter is made as mouthfeel, and the preserved bitter gourd of unique flavor has not only enriched people's non-staple food, also makes people face balsam pear and no longer hangs back.The present invention can also make edible balsam pear not be subjected to the restriction in season.Unique flavor of the present invention, mouthfeel be good, be convenient to transportation and storage, is a kind of ticbit with health care and treatment.
The specific embodiment
1, the preparation method of low-sugar type preserved bitter gourd
(1) raw material preliminary working selects for use ripe fresh balsam pear to clean, and removes son and flesh, and cutting is wide 10 millimeters strip;
(2) cure process is joined the Cacl of 0.2-0.6%
2Solution is put into 4-10 hour portion of immersion with the balsam pear after the cutting, pulls flushing, drip-dry moisture out;
(3) debitterize is joined 5-7%Nacl solution, boils, and the balsam pear of (2) processing is put into solution boil, and pulls about 25-35 ℃ of cooling out, does not extremely have bitter taste substantially 3-5 time repeatedly, pulls drip-dry moisture out;
(4) the sugar system is joined syrup, and its percentage by weight is granulated sugar 20-35%, starch syrup 20-35%, and citric acid 0.1-0.3%, xanthans 0.1-0.2%, surplus is a water, each component percentage by weight sum is that absolutely granulated sugar is sucrose or beet sugar;
(5) syrup is boiled, pour into and the complete submergence balsam pear of debitterize, soaked 24-48 hour, syrup is leached, concentrated syrup was soaked balsam pear 24-48 hour after making concentration improve 5% once more, soaked 2-3 time repeatedly, soaked into sugar fully to balsam pear, pull out, drip-dry moisture, the control total sugar content is lower than 5%;
(6) oven dry is lower than 70 ℃ of bakings to tack-free with heated-air circulation oven baking temperature, and water content is generally 18-23%;
(7) check, packing, warehouse-in.
Claims (5)
1, a kind of preparation method of low-sugar preserved bitter gourd is characterized in that, concrete steps are
(1) raw material preliminary working selects for use ripe fresh balsam pear to clean, and removes son and flesh, cutting;
(2) cure process is joined the Cacl of 0.2-0.6%
2The aqueous solution is put into immersion 4-10 hour with the balsam pear after the cutting, pulls drip-dry moisture out;
(3) debitterize is joined 5-7%Nacl solution, boils, and the balsam pear of (2) processing is put into solution boil, and pulls out and is cooled to about 25-35 ℃, does not extremely have bitter taste substantially 3-5 time repeatedly, pulls drip-dry moisture out;
(4) the sugar system is joined syrup, boils, and pours the balsam pear of debitterize into, soaked 24-48 hour, syrup is leached, concentrated syrup was soaked balsam pear 24-48 hour after making its sugariness improve 5% once more, soaked 2-3 time repeatedly, soak into sugar fully to balsam pear, total sugar content is lower than 55%, pulls drip-dry moisture out;
(5) oven dry, temperature be lower than 70 ℃ dry by the fire to water content be 18-23%;
(6) check, packing, warehouse-in.
2, the preparation method of low-sugar preserved bitter gourd as claimed in claim 1, it is characterized in that, syrup is made up of following routine component, its percentage by weight is granulated sugar 20-35%, starch syrup 20-35%, citric acid 0.1-0.3%, glue 0.1-0.2%, surplus is a water, each component percentage by weight sum is absolutely.
3, the preparation method of low-sugar preserved bitter gourd as claimed in claim 1 is characterized in that, described glue is xanthans, gelatin, pectin, the carragheen that food is accepted.
4, the preparation method of low-sugar preserved bitter gourd as claimed in claim 2 is characterized in that, described granulated sugar is sucrose, beet sugar.
5, a kind of low-sugar preserved bitter gourd is characterized in that, adopt the preparation of above-mentioned technology, total sugar content is lower than 55%, water content is the 18-23% low-sugar preserved bitter gourd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610048893A CN100596271C (en) | 2006-12-08 | 2006-12-08 | Low-sugar preserved bitter gourd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610048893A CN100596271C (en) | 2006-12-08 | 2006-12-08 | Low-sugar preserved bitter gourd and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1969649A true CN1969649A (en) | 2007-05-30 |
| CN100596271C CN100596271C (en) | 2010-03-31 |
Family
ID=38110823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200610048893A Expired - Fee Related CN100596271C (en) | 2006-12-08 | 2006-12-08 | Low-sugar preserved bitter gourd and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100596271C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771735A (en) * | 2012-08-23 | 2012-11-14 | 广东轻工职业技术学院 | Green tea-bitter gourd slices and preparation method and application thereof |
| CN103330038A (en) * | 2013-04-19 | 2013-10-02 | 许昌学院 | Low sugar sulfur-free lotus root preserved fruit processing technology |
| CN103478381A (en) * | 2013-09-14 | 2014-01-01 | 陶峰 | Method for making bitter melon preserves |
| CN103636894A (en) * | 2013-11-27 | 2014-03-19 | 陈亚萍 | Candied bitter gourd and method for preparing candied bitter gourd |
| CN103783243A (en) * | 2013-09-24 | 2014-05-14 | 高磊 | Method for producing round bitter gourd preserved fruit |
| CN103815309A (en) * | 2014-03-13 | 2014-05-28 | 于兴洲 | Processing method of instant vegetable cakes |
| CN104365976A (en) * | 2014-11-27 | 2015-02-25 | 赵慧 | Processing method of preserved turnip |
| CN105166304A (en) * | 2015-11-04 | 2015-12-23 | 合浦果香园食品有限公司 | Preparation method of lemon preserved fruit |
| CN105767685A (en) * | 2014-12-24 | 2016-07-20 | 桂林电子科技大学 | Candied bitter gourds suitable for diabetics to eat and processing method of candied bitter gourds |
| CN107736585A (en) * | 2017-11-19 | 2018-02-27 | 山东明鑫集团有限公司 | A kind of preparation method of instant sea tangle food |
-
2006
- 2006-12-08 CN CN200610048893A patent/CN100596271C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771735A (en) * | 2012-08-23 | 2012-11-14 | 广东轻工职业技术学院 | Green tea-bitter gourd slices and preparation method and application thereof |
| CN103330038A (en) * | 2013-04-19 | 2013-10-02 | 许昌学院 | Low sugar sulfur-free lotus root preserved fruit processing technology |
| CN103478381A (en) * | 2013-09-14 | 2014-01-01 | 陶峰 | Method for making bitter melon preserves |
| CN103783243A (en) * | 2013-09-24 | 2014-05-14 | 高磊 | Method for producing round bitter gourd preserved fruit |
| CN103636894A (en) * | 2013-11-27 | 2014-03-19 | 陈亚萍 | Candied bitter gourd and method for preparing candied bitter gourd |
| CN103815309A (en) * | 2014-03-13 | 2014-05-28 | 于兴洲 | Processing method of instant vegetable cakes |
| CN103815309B (en) * | 2014-03-13 | 2015-11-18 | 于兴洲 | The processing method of instant vegetable cake |
| CN104365976A (en) * | 2014-11-27 | 2015-02-25 | 赵慧 | Processing method of preserved turnip |
| CN105767685A (en) * | 2014-12-24 | 2016-07-20 | 桂林电子科技大学 | Candied bitter gourds suitable for diabetics to eat and processing method of candied bitter gourds |
| CN105166304A (en) * | 2015-11-04 | 2015-12-23 | 合浦果香园食品有限公司 | Preparation method of lemon preserved fruit |
| CN107736585A (en) * | 2017-11-19 | 2018-02-27 | 山东明鑫集团有限公司 | A kind of preparation method of instant sea tangle food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100596271C (en) | 2010-03-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100596271C (en) | Low-sugar preserved bitter gourd and preparation method thereof | |
| CN101061822B (en) | Method of producing low-suger preserved chayote | |
| CN102210370B (en) | Low-sugar pawpaw preserved fruit and preparation method thereof | |
| CN101703139B (en) | Preparation method for shaddock peel preserved fruits and shaddock peel preserved fruits | |
| CN103637032A (en) | Debitterizing method for shaddock peel and application thereof | |
| CN102067932A (en) | Preparation method of low-sugar fully-preserved wild kiwiberries | |
| CN103238882A (en) | Processing technology for instant marinated peanuts | |
| CN103027168B (en) | Cherry tomato sweetmeat containing oolong and production method of cherry tomato sweetmeat | |
| CN106722452A (en) | The preparation method of oranges and tangerines powder | |
| KR101226894B1 (en) | Grain syrup comprisng ripe persimmon and Manufacturing method thereof | |
| CN107397092A (en) | A kind of stems of dragon fruits beverage and preparation method thereof | |
| CN101744081A (en) | Fruit strips of mint and water melon peels and production method thereof | |
| CN104560568A (en) | Brewing method of giant salamander health-preserving wine and brewed health-preserving wine | |
| CN111657462A (en) | Red honey medlar paste and preparation method thereof | |
| KR100830014B1 (en) | Method of making a jujube juice | |
| CN106562291A (en) | Preparation method of dried emblic leafflower fruit slices | |
| CN111418693A (en) | Low-sugar preserved immature bitter orange and preparation method and application thereof | |
| CN107712185A (en) | A kind of lemon shaddock honey tea and preparation method thereof | |
| CN101589789A (en) | A kind of preparation technology of canned lotus | |
| CN108308355A (en) | A kind of preparation method of low sugar pawpaw preserved fruit | |
| CN107495187A (en) | A kind of method of waterishlogged Stichopus japonicus | |
| CN105707768A (en) | Xiangshui pear chips | |
| CN106690156A (en) | Mellow-flavored laium domesticum can | |
| CN107432450A (en) | A kind of tomato pulp jelly and its preparation technology | |
| CN109221837A (en) | A kind of fast method for preparing of Bitter Melon Juice drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20160603 Address after: 652500, Yuxi City, Yunnan province Chengjiang County Long Street Town, West High Patentee after: YUNNAN DECHUN GREEN FOOD Co.,Ltd. Address before: 652500 Yunnan County, Chengjiang Province Long Street Town, West Office Patentee before: Fu Dongsheng |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100331 Termination date: 20211208 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |