Litchi candied fruit with core materials and preparation method of litchi candied fruit

A technology of lychees and core materials, which is applied in confectionary, confectionary industry, food science, etc., can solve the problem of single type, achieve strong practicability, strong sugar and sour taste, and promote technological innovation

Active Publication Date: 2014-09-24
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a novel lychee candied fruit with a core material in order to overcome the lack of a single type of lychee dry product in the prior art

Method used

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  • Litchi candied fruit with core materials and preparation method of litchi candied fruit
  • Litchi candied fruit with core materials and preparation method of litchi candied fruit
  • Litchi candied fruit with core materials and preparation method of litchi candied fruit

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Experimental program
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Effect test

Embodiment 1

[0020] (1) Determine the processing parameters of fresh litchi pulp

[0021] The single factor experiments of sugar, acid concentration and immersion time were carried out first, and according to the results, the sugar concentration of the immersion liquid was selected as 20%, 25% and 30%, the immersion time was 2 h, 3 h and 4 h, and the amount of citric acid added was 1.5%, 2.0%, and 2.5%, three factors and three levels of orthogonal experiments were carried out, and the sensory evaluation of flavor, texture, color, and shape of litchi pulp after dipping was carried out. The results are shown in Table 1 and Table 2. It can be concluded that the sensory quality of litchi candied fruit is the best when the sugar concentration of the soaking liquid is 30%, the soaking time is 4 hours, and the acid concentration of the soaking liquid is 2%.

[0022] Table 1 Sensory evaluation table of orthogonal experiment for litchi pulp dipping

[0023]

[0024] Table 2 Determination of phy...

Embodiment 2

[0033] A preparation method of lychee preserves with core material, comprising the following steps:

[0034] S1. After picking, the lychee fruit is cleaned, peeled, and pitted to obtain complete lychee pulp;

[0035] S2. preparation dipping solution, containing percentage by weight in the dipping solution is 30% sucrose and 2% citric acid, puts the lychee pulp obtained in step S1 into the dipping solution to obtain solid-liquid material, litchi pulp: the ratio of the soaking solution is 1:2 (w / w). Add 0.02% (w / w) potassium sorbate to the solid-liquid material; the dipping environment temperature is 4°C, and the dipping time is 4 hours; after dipping, remove the litchi pulp for later use. After dipping, it was found that the weight loss rate of litchi pulp was 6.52%, and the total sugar and total acid contents were 16.01% and 0.48%, respectively.

[0036] S3. Choose jujube and goji berry as the core material, crush the two separately, mix according to the ratio of juj...

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Abstract

The invention belongs to the technical field of fruit and vegetable processing and in particular discloses a novel litchi candied fruit with core materials and a preparation method of the novel litchi candied fruit. The preparation method comprises the following steps: selecting medlar and red jujubes as the core materials, compounding the medlar with the red jujubes according to a proper formula, boiling, embedding into litchi pulp processed through a soaking solution, and drying to obtain the litchi candied fruit with the core materials. According to the litchi candied fruit, the litchi pulp is processed through the soaking solution prepared from sucrose with proper concentration and citric acid, so that part of water can be removed, the negative influence on the quality caused by the drying temperature can be reduced to a certain extent, and the flavor of the pulp can be improved; the core materials are prepared by compounding the red jujubes with the medlar, and the red jujubes and the medlar have good healthcare functions; the obtained litchi candied fruit is rich in sourness and has better healthcare and nutritional effects in comparison with those of a general candied fruit.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, and in particular relates to a novel candied lychee with a core material and a preparation method thereof. Background technique [0002] Litchi (Litchi chinensis Sonn.) belongs to Sapindaceae plant, is a precious subtropical fruit, its shape, color, aroma, taste are all good, rich in sugar, vitamins, minerals and a variety of amino acids, very nutritious and Nourishing effect, such as every 100 grams of lychee pulp contains 0.9 grams of protein, 0.2 grams of fat, and 14 grams of carbohydrates. Litchi fruit is easy to brown and rot after picking due to its physiological and structural characteristics and the high temperature and high humidity season during the picking period. The fruit can only be stored for 3 to 4 days at room temperature after picking. In order to make the litchi industry develop sustainably, it is necessary to vigorously develop litchi processing. The p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 余小林胡卓炎康雨婷李佳旭
Owner SOUTH CHINA AGRI UNIV
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