Processing technique of Aricennia marina fruits

A kind of white bone soil fruit and processing technology technology, applied in the application, food preparation, food science and other directions, can solve the problem of incomplete astringency of the white bone soil fruit, and achieve the purpose of speeding up the softening time, increasing the fragrance and brittleness, and improving the efficiency. Effect

Active Publication Date: 2014-06-25
GUILIN RONGTONG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Among the existing ones, the processing technology of A. chinensis fruit is immature, and there are certain technical defects. The main reason is that the astringent taste of B. It contains tannin, and there are two ways of tannin: one is soluble tannin, when people bite the fruit, part of the tannin breaks, and the soluble tannin flows out and is dissolved by saliva, making people feel a strong astringent taste taste; the other is insoluble tannin, when people bite the fruit, the tannin is not dissolved by saliva, so it will not feel astringent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Softening of fresh fruit: the harvested, selected and washed fruit is soaked in salt water with a salt content of 5% for 24 hours to soften the skin of the fresh fruit;

[0025] 2) Preliminary removal of astringency: wash the softened fruit with clean water to remove salt, put it in a tank, put 2 kg of mountain ballast for every 100 kg of fruit, mix it in layers, cover and seal it after filling, and store for 20 hours ;

[0026] 3) Secondary removal of astringency: wash the fruits that have been initially removed with clean water, put them into the tank, and spray 1 kg of white wine with a concentration of 10° for each layer of fruit, spray 1 kg for every 100 kg of fruits, and add Cover tightly and store for 48 hours;

[0027] 4) Peeling: Wash the fruit after the second deastringency, soak in water with a temperature of 70°C for 60 minutes, and peel the fruit when the temperature is 20°C;

[0028] 5) To remove bitterness: put the peeled fruit into water at a temper...

Embodiment 2

[0031] 1) Softening of fresh fruit: the harvested, selected and washed fruits are soaked in salt water with a salt content of 8% for 18 hours to soften the skin of the fresh fruit;

[0032] 2) Preliminary removal of astringency: wash the softened fruit with clean water to remove salt, put it in a tank, put 8 kg of mountain ballast for every 100 kg of fruit, mix it in layers, cover and seal it after filling, and store for 30 hours ;

[0033] 3) Secondary removal of astringency: Wash the fruits that have been initially removed with clean water, put them in the tank, and spray 20° of white wine with a concentration of 20° for each layer of fruit, spray 0.8 kg per 100 kg of fruit, and add after filling. Cover tightly and store for 64 hours;

[0034] 4) Peeling: Wash the fruit after the second deastringency, soak in water with a temperature of 80°C for 40 minutes, and peel the fruit when the temperature is 25°C;

[0035] 5) To remove bitterness: put the peeled fruit into water at...

Embodiment 3

[0038] 1) Softening of fresh fruit: the harvested, selected and washed fruit is soaked in salt water with a salt content of 10% for 8 hours to soften the skin of the fresh fruit;

[0039] 2) Preliminary removal of astringency: wash the softened fruit with clean water to remove salt, put it in a tank, put 12 kg of mountain ballast into every 100 kg of fruit, mix it in layers, cover and seal it after filling, and store for 48 hours ;

[0040] 3) Secondary removal of astringency: Wash the fruits that have been initially removed with clean water, put them in the tank, spray 30° white wine for each layer of fruit, spray 0.5 kg per 100 kg of fruit, and add Cover tightly and store for 72 hours;

[0041] 4) Peeling: Wash the fruit after the second deastringency, soak in water with a temperature of 90°C for 20 minutes, and peel the fruit when the temperature is 30°C;

[0042] 5) To remove bitterness: put the peeled fruit into water at a temperature of 40°C, soak for 30 minutes, remov...

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PUM

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Abstract

The invention discloses a processing technique of Aricennia marina fruits. The processing technique comprises the following steps of: softening fresh fruits; initially removing astringent taste from the fruits: washing salt from the softened fruits in clear water, putting the washed fruits in a jar in which 2-12kg of hawthorn is mixed with each 100kg of the fruits, putting the mixture in a layering manner in the jar, and covering and sealing the jar to store for 20-48 hours after the jar is full of the mixture; secondary removing the astringent taste from the fruits: washing the fruits after the initial astringent taste removal clean by water, putting the washed fruits in the jar, sprinkling a small amount of white spirit while putting a layer of the fruits, and covering and sealing the jar to store for 48-72 hours after the jar is full of the fruits; shelling; removing bitter taste; and drying, sterilizing and packing to form finished products. According to the processing technique of the Aricennia marina fruits, twice astringent taste removing processes are carried out so that the astringent taste of the fruits can be completely removed, the raw materials for removing the astringent taste of the fruits are edible objects and are safe and reliable, and the white spirit is added to the fruits during the secondary astringent taste removing process, so that the flavor and the crispness of the fruits can be improved, and a mothproof function can be achieved during the storage of the fruits.

Description

technical field [0001] The invention relates to the deep processing of mangrove fruit, in particular to a process for processing fruit of A. chinensis. Background technique [0002] Dietera is a pioneer tree species in mangroves in my country, widely distributed in coastal tidal flats from low tide to high tide in Fujian, Guangdong, Guangxi and Hainan provinces. It has good adaptability to soil, and can be found in the mudflats of estuaries, and can also be distributed on semi-silt to sandy beaches. The area of ​​the A. chinensis community accounts for about 30% of the mangrove forest area in my country. The A. chinensis plants can bear fruit after 3 to 5 years of age, and the yield per plant is 3 to 50 kg. In my country, the fruit of A. chinensis (commonly known as the fruit of Lamia) matures from May to September, and the national output is estimated to be more than 300,000 tons. The fruit of A. chinensis is rich in nutrients, with high crude starch, soluble total sugar ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/015A23L19/00A23L5/20
Inventor 黎雁欣
Owner GUILIN RONGTONG TECH CO LTD
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