Making method of preserved Passiflora caerulea Linn.

Abstract

The invention discloses a making method of preserved Passiflora caerulea Linn.. The peel of Passiflora caerulea Linn. contains a large amount of pectin, so how to combine a seed-containing pulp with the peel containing a large amount of pectin is taken into consideration to make preserved Passiflora caerulea Linn.. The method concretely comprises the following technological steps: pre-boiling raw materials, digging out flesh, removing shells, preserving, adjusting the pH value, wrapping the pulp with Passiflora caerulea Linn. chankings, drying, and packaging. The pectin-containing Passiflora caerulea Linn. chankings and the external cutin shells in the Passiflora caerulea Linn. peel residual after the above processing are completely separated, the Passiflora caerulea Linn. chankings and the seed-containing pulp are respectively preserved, and two chankings are used to wrap the pulp and are bake-shaped to make the preserved Passiflora caerulea Linn.. In the invention, the liquid seed-containing pulp is creatively wrapped by the two semispherical chankings to form a sphere, and the sphere is bake-shaped, so the seed-containing pulp can be used for making the preserved Passiflora caerulea Linn.. The preserved Passiflora caerulea Linn. has the characteristics of creative originality, delicious and unique taste, and more nutritional components than general preserved fruits because of the addition of the seed-containing pulp.

Description

technical field [0001] The invention relates to a method for preparing preserved passion fruit, belonging to the technical field of food processing. Background technique [0002] Passion fruit is a tropical fruit with sweet and sour taste, strong flavor and pleasant fragrance. According to the determination, passionflower fruit contains various volatile aromatic compounds such as lipids, aldehydes, ketones, terpenes, and various essential amino acids, vitamins and trace elements. The rich aromatic substances make passionflower the most suitable to be processed into fruit juice, known as the "King of Drinks". At present, passionflower is mostly eaten fresh or squeezed juice in China. Because the inside of the fruit is liquid puree with seeds, it is difficult to make candied fruit; and the remaining passionflower skin after processing is used for Raising livestock causes a lot of waste. The skin of passion fruit contains a lot of pectin, so you can consider how to combine t...

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by this invention is to provide a kind of preparation method of passion fruit preserved fruit, utilize the remaining passion fruit peel after the passion fruit processing, add the prepared pulp and process and make preserved fruit, solve the problem of passion fruit peel The utilization rate is low, and the fruit pulp in passion fruit is in the form of liquid jelly, which is difficult to process into candied fruit.