Preserved Calophyllum Inophyllum L and its processing method

A processing method and technology of sea red fruit, applied in the confectionary industry, confectionery, food science, etc., can solve the problems of underdevelopment and utilization, and achieve the effect of full shape and bright color

Inactive Publication Date: 2013-01-30
NANTONG GOLDEN LAND GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Therefore, although sea red fruit has good economic value, it has not yet been fully developed and utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The preserved sea red fruit of this embodiment includes the following components: 100 kg of cored fresh sea red fruit, 5 kg of agar, 30 kg of white sugar, and 5 kg of glucose syrup.

[0017] The processing method of seared preserved fruit of the present invention includes the following steps:

[0018] 1) Material selection: Choose fresh sea red fruit with bright red color, high maturity, and the flesh has not yet softened;

[0019] 2) De-core: Use a tube-type de-core machine to remove the core part of the red fruit;

[0020] 3) To remove astringency: Wash the pitted sea red fruit and add it to a liquid prepared by sodium hydroxide, calcium chloride and sodium sulfite for 2 hours;

[0021] 4) Sugar penetration: remove the sea red fruit in the de-astringent solution to remove the surface water, and then infiltrate the sugar for 1 hour at a vacuum of 93.2kPa and a temperature of 50 degrees Celsius, and then in a 70°Bx sugar solution, with a vacuum of 97.3kPa and temperature 1 hour ...

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Abstract

The invention provides a preserved Calophyllum Inophyllum L and its processing method. The preserved Calophyllum Inophyllum L comprises 100 parts of stoned fresh Calophyllum Inophyllum L, 5 parts of agar, 30 parts of white granulated sugar and 5 parts of a glucose syrup. The preserved Calophyllum Inophyllum L is prepared through adopting a certain processing technology to remove the unacceptable acerb taste of the Calophyllum Inophyllum L and combining with an advanced high-tech skill, and has the advantages of plump form, bright color, and moderate sour and sweet taste.

Description

technical field [0001] The invention relates to preserved sea red fruit and a processing method thereof, belonging to the technical field of food engineering. Background technique [0002] Sea red fruit is a kind of fruit that looks like a cherry, but is slightly larger than a cherry, and has a very high annual yield. Because of its strong sour taste, sea red fruit is rarely eaten fresh. [0003] Therefore although sea red fruit has good economic value, it has not yet been fully developed and utilized. Contents of the invention [0004] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a kind of dried sea red fruit and a processing method thereof. [0005] The dried sea red fruit of the present invention comprises the following components: 100 parts of pitted fresh sea red fruit, 5 parts of agar, 30 parts of white granulated sugar, and 5 parts of glucose syrup. [0006] The processing method of sea red fruit preserved f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 朱长满
Owner NANTONG GOLDEN LAND GREEN FOOD
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