Method for preparing syzygium samarangense preserved fruits

A production method and technology of lotus mist, which are applied in confectionery, confectionery industry, food science and other directions, can solve problems such as no relevant patent reports, and achieve the effects of reducing heating time, improving production efficiency and prolonging storage period.

Inactive Publication Date: 2012-06-27
FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The patent "processing method of lotus mist and lotus mist extract" (publication number CN 102228207 A) introduces a method for extracting functional components of lotus mist and processing them into beverages; the patent "cup (lotus mist cup)" (publication number CN 301450838 S) introduced a kind of shape molding for accommodating products such as jelly; Fog as raw material to make candied fruit has not yet seen the relevant patent reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: Lianwu young fruit

[0014] 1. Grading and cleaning: Fresh lotus mist young fruits are washed with running water to remove dust and other sundries on the surface, and are classified according to shape and size;

[0015] 2. Pickling: after grading, the young lotus mist fruit is preserved at room temperature and wet with salt in an amount of 18% by weight of the sum of the lotus mist raw material amount, salt addition and water addition, and pickled for more than 10 days;

[0016] 3. Punching: Use a puncher with an aperture of 3mm to punch through the whole fruit longitudinally from the position of the lotus fruit pedicle or only use the puncher to cut through the hard part of the bottom center of the lotus fruit;

[0017] 4. Desalting: Use running water to desalt the perforated Lianwu young fruit until there is no salty taste;

[0018] 5. Blanching and color protection: the desalted lotus mist is blanched for color protection. The blanching liquid contains...

Embodiment 2

[0024] Or the adopting method of operation 6 and 7, other operations are identical with embodiment 1:

[0025] Step 6, candied and flavored: Put the young lotus mist fruit after color protection into the sugar solution with a sugar content of 40%; take out the young lotus mist fruit after 24 hours, and adjust the concentration of the sugar solution to 60% , add the young Lianwu fruit that has been candied once; remove the young Lianwu fruit after 24 hours, concentrate the sugar solution in a vacuum until the concentration of the sugar solution is 70%, add the young Lianwu fruit that has been candied twice After 24 hours, take out the young Lianwu fruit again, concentrate the sugar solution in a vacuum until the concentration of the sugar solution is 75%, add 5% ginger juice, stir evenly, add the young Lianwu fruit that has been candied three times, Dipping for 24 hours; complete the candied ginger-flavored lotus mist;

[0026] Process 7. Finished product: sugar-coated candied...

Embodiment 3

[0028] Young lotus mist fruit

[0029] 1. Grading and cleaning: Fresh lotus mist young fruits are washed with running water to remove dust and other sundries on the surface, and are classified according to shape and size;

[0030] 2. Pickling: After grading, the young lotus mist fruit is preserved at room temperature and wet with salt in an amount of 20% by weight of the sum of the lotus mist raw material amount, salt addition and water addition, and pickled for 3 months;

[0031] 3. Punching: Use a puncher with an aperture of 6mm to punch through the whole fruit longitudinally from the position of the lotus fruit pedicle or only use the puncher to cut through the hard part of the bottom center of the lotus fruit;

[0032] 4. Desalting: Use running water to desalt the perforated Lianwu young fruit until there is no salty taste;

[0033] 5. Blanching and color protection: the desalted lotus mist is blanched for color protection. The blanching solution contains 0.05% ascorbic a...

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PUM

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Abstract

The invention relates to a method for preparing syzygium samarangense preserved fruits. The method comprises the following steps of: selecting syzygium samarangense raw materials, cleaning, grading, pickling by table salt, preprocessing, desalting and sugaring. According to the method, young fruits and dehiscent fruits of syzygium samarangense are used as the raw materials, and the aims of removing bad flavors such as green taste, astringent taste and the like by the pickling of the table salt and prolonging the storage period of the raw materials are fulfilled; based on a tissue form that the syzygium samarangense fruits are dense outside and loosened inside, the pretreatment such as punching and segmentation on the syzygium samarangense raw materials can effectively accelerate desaltingand sugaring processes, and thus, water and energy are saved and production effectiveness is increased; and on the basis of blanching for color protection by combining citric acid and ascorbic acid, the heated time of the fruits is reduced by a sugar liquid concentration process for separating the fruits from liquid, so that the problem of brown stain of the products is solved effectively.

Description

technical field [0001] The invention relates to a preparation method of lotus mist preserves. The invention belongs to the technical field of fruit and vegetable processing, and relates to a lotus mist preserve, in particular to a preserve using young lotus mist fruit as a raw material. Background technique [0002] Lotus mist (Syzygium.samarangense(Bl.)Merr.et Perry) is native to the Malay Peninsula and the Andaman Islands. It is a typical tropical economic fruit tree; its fruit is sweet in taste, flat in nature, and contains protein, dietary fiber and sugar. , V B , V C etc., have antipyretic, diuretic, calming and tranquilizing effects. my country's Fujian, Guangxi and other places have suitable planting areas, which have developed rapidly in recent years. Lotus mist can produce many times a year, and each production cycle needs to carry out multiple fruit thinning, so lotus mist production will produce a large number of young fruits; but the young lotus mist obtained ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 陆东和刘波许家辉李维新林晓姿何志刚余东
Owner FUJIAN ACAD OF AGRI SCI
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