TW201108950A - Maceration process method for dried vegetables and fruits - Google Patents
Maceration process method for dried vegetables and fruits Download PDFInfo
- Publication number
- TW201108950A TW201108950A TW98129596A TW98129596A TW201108950A TW 201108950 A TW201108950 A TW 201108950A TW 98129596 A TW98129596 A TW 98129596A TW 98129596 A TW98129596 A TW 98129596A TW 201108950 A TW201108950 A TW 201108950A
- Authority
- TW
- Taiwan
- Prior art keywords
- fruits
- vegetables
- vacuum
- fruit
- saccharide solution
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 47
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 34
- 230000008569 process Effects 0.000 title claims abstract description 30
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 25
- 238000002803 maceration Methods 0.000 title abstract 7
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 40
- 238000005470 impregnation Methods 0.000 claims description 25
- 235000011869 dried fruits Nutrition 0.000 claims description 20
- 238000007598 dipping method Methods 0.000 claims description 17
- 150000001720 carbohydrates Chemical class 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001764 infiltration Methods 0.000 claims description 4
- 230000008595 infiltration Effects 0.000 claims description 4
- 230000006837 decompression Effects 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000002207 thermal evaporation Methods 0.000 abstract 2
- 206010033546 Pallor Diseases 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 11
- 239000007788 liquid Substances 0.000 description 4
- 235000021018 plums Nutrition 0.000 description 4
- 244000175448 Citrus madurensis Species 0.000 description 3
- 235000017317 Fortunella Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000282320 Panthera leo Species 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010019049 Hair texture abnormal Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 244000100170 Phaseolus lunatus Species 0.000 description 1
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 1
- 240000005616 Vigna mungo var. mungo Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000020627 health maintaining nutrition Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 159000000008 strontium salts Chemical class 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW98129596A TW201108950A (en) | 2009-09-03 | 2009-09-03 | Maceration process method for dried vegetables and fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW98129596A TW201108950A (en) | 2009-09-03 | 2009-09-03 | Maceration process method for dried vegetables and fruits |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TW201108950A true TW201108950A (en) | 2011-03-16 |
| TWI361669B TWI361669B (enrdf_load_stackoverflow) | 2012-04-11 |
Family
ID=44835736
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW98129596A TW201108950A (en) | 2009-09-03 | 2009-09-03 | Maceration process method for dried vegetables and fruits |
Country Status (1)
| Country | Link |
|---|---|
| TW (1) | TW201108950A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021104068A1 (zh) * | 2019-11-25 | 2021-06-03 | 桂林理工大学 | 一种发酵型百香果果脯的加工方法 |
| GB2601575A (en) * | 2019-11-25 | 2022-06-08 | Univ Guilin Technology | Method for processing fermented preserved passion fruit |
-
2009
- 2009-09-03 TW TW98129596A patent/TW201108950A/zh unknown
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021104068A1 (zh) * | 2019-11-25 | 2021-06-03 | 桂林理工大学 | 一种发酵型百香果果脯的加工方法 |
| GB2601575A (en) * | 2019-11-25 | 2022-06-08 | Univ Guilin Technology | Method for processing fermented preserved passion fruit |
| GB2601575B (en) * | 2019-11-25 | 2023-11-01 | Univ Guilin Technology | A processing method of fermented preserved passion fruit |
Also Published As
| Publication number | Publication date |
|---|---|
| TWI361669B (enrdf_load_stackoverflow) | 2012-04-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731425A (zh) | 一种芒果果脯的制作方法 | |
| WO2001064052A1 (fr) | Procede d'impregnation d'aliments, oeufs enrichis en vitamine c et oeufs de cane fermentes ainsi obtenus | |
| CN105077058B (zh) | 一种即食苦瓜片的制备方法 | |
| CN104068378A (zh) | 一种高品质非油炸杏鲍菇脆片的生产方法 | |
| CN102754783A (zh) | 一种组合干燥番木瓜片的加工方法 | |
| CN106900966A (zh) | 一种低糖大果山楂果脯的加工方法 | |
| Kumar et al. | Effect of osmosis on chemical parameters and sensory attributes of mango, guava slices and aonla segments | |
| CN103719762A (zh) | 一种无花果制品的加工方法 | |
| TW201108950A (en) | Maceration process method for dried vegetables and fruits | |
| KR101512999B1 (ko) | 당절임 건조 귤의 제조방법 | |
| CN102986837A (zh) | 一种杨桃干的制备方法 | |
| KR101173352B1 (ko) | 백복령 추출물이 첨가된 사과스낵 및 그 제조방법 | |
| JP2015177779A (ja) | 加工栗の製造方法及び加工栗 | |
| CN106942647A (zh) | 一种鸡尾蟹脚制备工艺 | |
| CN105613909A (zh) | 猕猴桃果脯 | |
| JPS59156255A (ja) | 乾燥食品製造の前処理方法 | |
| Bhattacherjee et al. | Quality of aonla candy and segments-in-syrup prepared from steep preserved fruits in water | |
| JP2610297B2 (ja) | 果実加工品及びその製造方法 | |
| CN104982627B (zh) | 中糖梨果脯的制作方法 | |
| CN104770549B (zh) | 一种桃果干的生产方法 | |
| CN114794420A (zh) | 一种红枣夹银杏果的加工工艺 | |
| CN106072056A (zh) | 阿胶润燥膨化鱼片干及其制备方法 | |
| CN104286339A (zh) | 一种蜜桃片的制作方法 | |
| KR102768314B1 (ko) | 진공 저온 유탕 처리된 수산물 스낵 및 그 제조방법 | |
| JP6813939B2 (ja) | 柑橘系果物の白皮の加工方法 |