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Ginger and potato preserved fruit and processing method thereof

A processing method and technology of preserved fruits, which are applied in the confectionary industry, confectionary, food science, etc., can solve the problems of single flavor and few varieties of preserved potatoes, achieve large market value, enrich product lines, and meet the needs of segmented markets Effect

Inactive Publication Date: 2012-07-11
广西田林红枫淀粉厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a preserved ginger and potato produced by using ginger and potatoes (including sweet potato, banana taro, Chinese yam, kudzu root, etc.) and a processing method thereof, which solves the problems of few varieties and single flavor of potato preserves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: The weight ratio of ginger and potatoes in the raw material selection step is: 5 parts of ginger and 95 parts of purple sweet potato.

[0033] Its processing method is:

[0034] 1. Put the ginger and purple sweet potato into the rotary washing machine to wash away the surface sediment, peel off the skin, the peeling rate is 100%, and rinse until there is no foreign matter and no sediment;

[0035] 2. Slice or crush the ginger, put it into a cooking pot, add 40 parts of water and boil for 15-20 minutes, filter out the ginger water for later use;

[0036] 3. Put the processed purple sweet potato into the cooking pot to cook, keep the steam pressure at 2-4Mpa, and cook continuously for 15-30 minutes;

[0037] 4. Add 3.2-3.6 parts of carrageenan to ginger water, stir well and heat to dissolve; take 25 parts of maltodextrin, add a small amount of water and stir well, then slowly pour into the ginger water after the carrageenan is boiled and stir while stirring...

Embodiment 2

[0041] Embodiment 2: raw material weight ratio 20 parts of ginger, 80 parts of plantain taro.

[0042] Its processing method is:

[0043] 1. Put ginger and plantain taro into the rotary washing machine to wash away the surface sediment, peel off the skin, the peeling rate is 100%, and rinse until there is no foreign matter and no sediment;

[0044] 2. Slice or crush the ginger, put it into a cooking pot, add 40 parts of water and boil for 15-20 minutes, filter out the ginger water for later use;

[0045]3. Put the treated plantain taro into the cooking pot to cook, keep the steam pressure at 2-4Mpa, and cook continuously for 15-30 minutes;

[0046] 4. Add 3.2-3.6 parts of carrageenan to ginger water, stir well and heat to dissolve; take 25 parts of maltodextrin, add a small amount of water and stir well, then slowly pour into the ginger water after the carrageenan is boiled and stir while stirring; Add 80 parts of maltose, 12 parts of glucose, 7.5 parts of white sugar, 0.10%...

Embodiment 3

[0050] Embodiment 3: Raw material weight ratio 15 parts of ginger, 85 parts of kudzu root.

[0051] Its processing method is:

[0052] 1. Put the ginger and kudzu root into the rotary washing machine to wash away the surface sediment, peel off the skin by hand, the peeling rate is 100%, and rinse it until there is no foreign matter and no sediment. If the kudzu root is too large, it needs to be halved cut open;

[0053] 2. Slice or crush the ginger, put it into a cooking pot, add 40 parts of water and boil for 15-20 minutes, filter out the ginger water for later use;

[0054] 3. Put the processed kudzu root into the cooking pot for cooking, keep the steam pressure at 2-4Mpa, and cook continuously for 15-30 minutes;

[0055] 4. Add 3.2-3.6 parts of carrageenan to ginger water, stir well and heat to dissolve; take 25 parts of maltodextrin, add a small amount of water and stir well, then slowly pour into the ginger water after the carrageenan is boiled and stir while stirring; ...

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Abstract

The invention relates to a ginger and potato preserved fruit produced by using ginger and potatoes and a processing method for the preserved fruit. The ginger and potato preserved fruit contains ginger and potatoes, wherein the potatoes can be starch potatoes such as sweet potatoes, canna edulis ker, dioscorea oposetap thunb, kudzuvine roots and the like, and the sweet potatoes are preferably purple sweet potatoes. The method comprises the following processing steps of: raw material selection, pretreatment, digestion, dissolution, preparation, crushing, pulping, reverse mold forming, drying, packing and the like. High-quality young ginger and potatoes are adopted in the ginger and potato preserved fruit, and the mouthfeel and the flavor of the ginger and the potatoes are combined, so that the raw material source of the preserved fruit production is widened, a preserved fruit product line is enriched, the market segmentation requirement is met, the problems that the variety of the conventional potato preserved fruit is few and the flavor of the preserved fruit is single are solved, and the ginger and potato preserved fruit has great market value.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to preserved fruit foods and a processing method thereof. Background technique [0002] Our country has a long history of making candied fruit. Most of the fresh fruits are boiled and concentrated in honey to remove a large amount of water for long-term preservation, so it is called "honey fried". Later, it gradually evolved into "candied fruit". Later, sugar was used instead of honey. , The ones with low water content and no juice are called preserved fruits. For example: preserved apples, preserved pears, preserved apricots, preserved peaches, preserved fruits, preserved fragrant fruits, preserved dried crabapple, preserved dates (also known as candied dates), preserved green plums, preserved red fruits, etc. Because the above preserved fruits are made by processing raw materials, candied, and then dried, the color is brown, golden yellow or amber, bright and transparent,...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 王卫明连林林
Owner 广西田林红枫淀粉厂
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