Technique for processing fruit with avicennia marina

A technology for the fruit and processing of A. chinensis, which is applied in the confectionary industry, preservation of fruits and vegetables, and heating and preservation of fruits/vegetables. It can solve the problems of lack of scientific data, unprocessed and packaged B. chinensis fruit products, and fruits with no fruit nutritional value Processing and utilization of scientific reports and other issues to achieve the effect of broad market prospects

Inactive Publication Date: 2008-09-24
GUANGDONG OCEAN UNIVERSITY
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  • Summary
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  • Claims
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AI Technical Summary

Problems solved by technology

[0004] Although the fruit of A. chinensis is widely eaten in the south of the subtropical zone as a traditional food resource, there is a lack of scientific data on the nutritional quality and fruit processing develo

Method used

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Embodiment Construction

[0014] First choose to harvest the mangrove bone soil fruits that are mature, large and plump, not cracked, and free from insect damage or insect eyes. Then select the fresh fruit in the net bag and put it into the steam disinfection tank. The temperature in the tank reaches and maintains 95-100 ° C. Take it out for 5-6 minutes and rinse it with tap water to room temperature. Adjust the weight of the fruit to be treated according to the capacity of the steam disinfection tank. It is advisable to occupy 1 / 4 of the capacity; the fruit taken out of the steam disinfection tank should be cooled immediately with tap water to avoid over-ripeness affecting the appearance quality of the product; to remove the astringency of the fruit: put the fruit that has been treated with greening in a place containing 1-3‰CaCl 2 Soak in the aqueous solution for 24 hours; after soaking, remove the peel, remove impurities and unqualified fruit pieces, filter dry and rinse with clean water for the next...

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PUM

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Abstract

The invention relates to a processing technique of avicennia marina fruits. The avicennia marina fruits are made into avicennia marina fruit canned packs through fresh fruit raw material collection, sorting and grading, burning and shelling, dipping and debitterizing treatment, rinsing, trimming, separation, adding juice and caging, venting, can-sealing and sterilization, cooling, can-wiping, and labeling, or is made into avicennia marina bean glazed fruit product through confecting, adding juice, baking, vacuum encapsulation, cooling, packaging and labeling. The processing technique is a development for the food industrial production of mangrove avicennia marina fruits, the avicennia marina fruits are innovated food for researching the mangrove source, and has the efficacies of blood pressure reduction and curing angiocarpy, and has wide market prospect.

Description

technical field [0001] The invention belongs to a food processing technology, in particular to a processing technology of A. chinensis fruit. Background technique [0002] Aviccenia marina is a pioneer tree species in mangroves in my country, and it is also a widely distributed species in true mangrove plants. In my country, it is common in Fujian, Guangdong, Guangxi, Hainan, and there are mangroves along the coasts of Taiwan, Hong Kong, and Macau. The growing tidal flats, the area of ​​the chinensis community accounts for about 30% of the mangrove area in my country, and the growing forest area exceeds 7000hm 2 Bone soil plants can bear fruit in 3-5 years, and the yield per plant is 3-50kg. It can bear fruit every year in tropical coastal areas. In my country, the fruit matures from May to September, and the full fruit period is August. The result cycle is long; its annual output per unit area is calculated according to With a conservative estimate of 300kg / mu, the annual ou...

Claims

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Application Information

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IPC IPC(8): A23G3/02A23G3/48A23L1/212A23L1/015A23B7/005A23B7/157A23L5/20A23L19/00
Inventor 韩维栋李秀娟
Owner GUANGDONG OCEAN UNIVERSITY
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