Preserved artocarpus heterophyllus lam fruits and processing method thereof

Abstract

The invention discloses preserved artocarpus heterophyllus lam fruits and a processing method thereof. The method comprises the following concrete steps: with fresh artocarpus heterophyllus lam fruits as a raw material, cleaning the raw material, cutting, getting pulps, removing seeds to obtain pulp bracts, performing enzymolysis, color-protecting and sugaring on the pulp bracts, and finally, performing processes of drying, cooling and the like to prepare the finished product. According to the method, the sugaring and drying processes are segmentally carried out, so that the preserved artocarpus heterophyllus lam fruits are golden yellow in color and soft in mouth feel, and have the thick aromas of artocarpus heterophyllus lam; compared with fried artocarpus heterophyllus lam crisp chips, the preserved artocarpus heterophyllus lam fruits are healthier and have better competitive advantages than like products.

Description

technical field [0001] The invention belongs to the technical field of fruit deep processing, and in particular relates to a preserved pineapple fruit and a processing method thereof. Background technique [0002] Jackfruit, also known as: jackfruit, wood pineapple, tree pineapple, big tree pineapple, honeydew melon, tripe fruit, Latin literary name: Artocarpus heterophyllus Lam. It is the heaviest fruit in the world, generally weighing 5-20kg, and the heaviest exceeds 50kg, plus the fruit is plump and soft, sweet and delicious, and rich in fragrance, so it is known as the "Queen of Tropical Fruits". [0003] The nutritional value of jackfruit is very high, containing carbohydrates, protein, starch, vitamins, amino acids and various minerals useful to the human body. At the same time, jackfruit also has high medicinal value. It is recorded in "Compendium of Materia Medica" that it can quench thirst and relieve troubles, refresh the spleen and replenish qi, and has the effec...

AI Technical Summary

Problems solved by technology

[0007] Since no good color and flavor protection methods have been found, the two can only do one of them but not at the same time, and at the same time, they cannot solve the problem of late changes in high pectin content preserved fruits.

There are following deficiencies in the above technology: (1) the color of the processed product is not good: it shows that it is not the original golden yellow of jackfruit but the light maroon color that has occurred by the river; (2) the original fruit flavor is insufficient; Under high sugar conditions, pectin will form a gel, and the taste will harden quickly after drying; (4) The shelf life is greatly reduced; (5) It is a product with high fat content

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