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Method for processing preserved physalis pubescens fruits

A processing method and Guniang technology, applied in the field of Guniang preserved fruit processing, can solve the problems of poor color performance of processed products, lack of original fruit flavor, and browning of product color, so as to improve the flavor of preserved fruit products, have obvious market advantages, The effect of rich original fruit flavor

Inactive Publication Date: 2014-08-13
广西田阳嘉佳食品有限公司
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Problems solved by technology

Therefore, there are following deficiencies in the preserved fruit products processed by the above-mentioned technical process: (1) the color performance of the processed products is not good, and browning is more serious in the color of the products during the preservation process; (2) the flavor of the original fruit is insufficient

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  • Method for processing preserved physalis pubescens fruits

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Embodiment Construction

[0023] Below in conjunction with embodiment the method of the present invention is further described.

[0024] A kind of processing method of mushroom dried fruit, the specific implementation method is as follows:

[0025] 1. Raw material collection: collect fresh, no pests and diseases, no deterioration, mature mushroom fruit as raw material.

[0026] 2. Peeling of raw materials: remove the peel by hand.

[0027] 3. Cleaning of raw materials: Place the raw fruit in the pneumatic cleaning tank for cleaning to remove foreign matter attached to the fruit.

[0028] 4. Color protection: Soak the peeled and washed mushroom fruit in sodium metabisulfite solution with a concentration of 7‰, soak for ten minutes, and then drain the soaking solution.

[0029] 5. Candied: the color-protected mushroom fruit is candied in sections. A section of the candied sugar is sugared with a ratio of white granulated sugar to maltose of 5:1 and a sugar content of 40°Bix. Add 50ppm sodium pyrosulfi...

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Abstract

The invention discloses a method for processing preserved physalis pubescens fruits. The method specifically comprises the following steps: taking fresh physalis pubescens fruits as raw materials; firstly, shelling and cleaning raw material fruits, then carrying out color-protecting and sugaring treatment on the physalis pubescens fruits; finally, preparing the preserved physalis pubescens fruits by the procedures of baking, cooling and the like. By implementation of the method, the physalis pubescens fruits are subjected to color-protecting by using sodium pyrosulfite solution, and segmentation methods are respectively adopted in the sugaring and baking procedures, so that the preserved physalis pubescens fruits can have the color, strong fragrance and taste of the raw fruits. Thus, compared with the similar preserved fruits, the preserved physalis pubescens fruits have obvious market advantages.

Description

technical field [0001] The invention belongs to the technical field of fruit deep processing, and in particular relates to a processing method of preserved mushroom fruit. Background technique [0002] Girl fruit, also known as brocade lantern, Latin scientific name Calyx seu Fructus Physali. It is a perennial herb of the Solanaceae plant, also known as red girl fruit, brocade lantern, medicinal fruit, and has the functions of clearing away heat and detoxifying, antitussive and diuretic. It is a pure natural, high-nutrition green fruit. Fresh golden fruit tastes crisp and has a refreshing and sweet aftertaste. In addition to the nutritional value beneficial to the human body such as amino acids, vitamins, and trace elements contained in ordinary fruits, the fresh fruit of Gu Niang also has certain health care medicinal value. Juniang fruit is a special product in Northeast China. The candied fruit made from it is sweet and sour, suitable for travel and home use. Canned Gu...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 孙永刚韦勇
Owner 广西田阳嘉佳食品有限公司
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