Preparation method of preserved passion fruits

Abstract

The invention discloses a preparation method of preserved passion fruits. The preparation method of the preserved passion fruits comprises the following steps: selecting raw materials, pre-cooking the selected raw materials, carrying out pre-drying, cutting peels of the pre-cooked passion fruits, performing graded sugaring, carrying out low-temperature drying, carrying out shaping and so on. By using the methods of appropriately prolonging pre-cooking time, carrying out pre-drying, carrying out peel cutting, applying cellulase and hemicellulase and so on, the time-consuming and laborious step of removing peels of the passion fruits is saved, and no additional color protecting and hardening processes are required. Pectin, acidic substances, a series of anti-oxidant substances and the like are fully utilized in the preparation method, so that the prepared preserved passion fruits are simple in processing method, high in finished product rate, few in additives, good in product flavor and resistant to storage.

Description

technical field [0001] The invention relates to a method for preparing preserved passion fruit, in particular to a method for processing preserved passion fruit using whole passion fruit as a raw material. Background technique [0002] Passion fruit, scientific name Passiflora edulis Sims (Passiflora edulis Sims), has another name called egg fruit, foreign pomegranate, belongs to Passiflora family Passiflora genus, is a perennial woody vine, because it can present the variety of fruits such as mango, lychee, pineapple, etc. Fragrance, so it is called passion fruit. Passion fruit is native to the Amazon River Basin in Brazil. It is a tropical vine climbing fruit tree. It was introduced into my country in the 1950s. The plant has strong adaptability, easy reproduction, fast growth, resistance to extensive management, and high yield. It is currently widely cultivated in my country. There are two varieties of fruit passionflower and purple fruit passionflower. [0003] Passion ...

AI Technical Summary

Problems solved by technology

[0010] Yet these above-mentioned processing methods have following deficiencies: 1, need the technique that specific tools such as knife or fruit peeler are used to remove passion fruit skin, and production efficiency is low, and technique is complicated; 2, need additional color protection technique, such as , use salt, citric acid, etc. for color protection, which also limits production efficiency and increases costs; 3. Additional hardening steps are used to maintain the shape of the product, resulting in the final hardness of the product being too hard, especially during storage The change is obvious, and the shelf life is greatly reduced; 4. More flavor substances need to be added to maintain the original fragrance of passion fruit, which does not meet modern people's pursuit of natural and natural food, and also increases the cost