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Processing method of preserved low-sugar pachyrhizus erosus

A processing method and technology of jicama, applied in the confectionary industry, confectionery, food science, etc., to achieve good transparency, maintain integrity, and reduce sugar content

Inactive Publication Date: 2017-03-15
GUANGXI ZHIBAO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sugar content of traditional preserved fruits is generally 60-70%, which is far from meeting people's health needs.

Method used

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  • Processing method of preserved low-sugar pachyrhizus erosus
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  • Processing method of preserved low-sugar pachyrhizus erosus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Preparation of blanching liquid

[0032] S1: In parts by weight, weigh the following raw material components:

[0033]

[0034] S2: mixing and stirring the weighed raw material components until uniform, to obtain the blanching liquid.

[0035] 2. Preparation of coating agent

[0036] S1: In parts by weight, weigh the following raw material components:

[0037] 4 parts of propolis tincture compound solution; 3 parts of galangal alcohol extract;

[0038] 3 parts of chitosan; 1 part of glycerin;

[0039] 0.02 parts of sodium carboxymethylcellulose.

[0040] S2: Mix and stir the weighed raw material components until uniform, and then the encapsulating agent can be obtained.

[0041] 3. A processing method of low-sugar jicama preserved fruit, mainly comprising the following specific steps:

[0042] (1) Preparation of jicama chips: Select high-quality jicama with well-proportioned blocks and the same size, blanched at 90°C for 1 min, peeled and washed, then cut it...

Embodiment 2

[0050] 1. Preparation of blanching liquid

[0051] S1: In parts by weight, weigh the following raw material components:

[0052]

[0053] S2: mixing and stirring the weighed raw material components until uniform, to obtain the blanching liquid.

[0054] 2. Preparation of coating agent

[0055] S1: In parts by weight, weigh the following raw material components:

[0056] 8 parts of propolis tincture compound liquid; 6 parts of galangal alcohol extract;

[0057] 6 parts of chitosan; 3 parts of glycerin;

[0058] 0.03 parts of sodium carboxymethylcellulose.

[0059] S2: Mix and stir the weighed raw material components until uniform, and then the encapsulating agent can be obtained.

[0060] 3. A processing method of low-sugar jicama preserved fruit, mainly comprising the following specific steps:

[0061] (1) Preparation of jicama chips: Select high-quality jicama with uniform blocks and the same size, blanched at 94°C for 1.5 minutes, peeled and washed, then cut into th...

Embodiment 3

[0069] 1. Preparation of blanching liquid

[0070] S1: In parts by weight, weigh the following raw material components:

[0071]

[0072] S2: mixing and stirring the weighed raw material components until uniform, to obtain the blanching liquid.

[0073] 2. Preparation of coating agent

[0074] S1: In parts by weight, weigh the following raw material components:

[0075] 10 parts of propolis tincture compound solution; 8 parts of galangal alcohol extract;

[0076] 8 parts of chitosan; 5 parts of glycerin;

[0077] 0.05 parts of sodium carboxymethylcellulose.

[0078] S2: Mix and stir the weighed raw material components until uniform, and then the encapsulating agent can be obtained.

[0079] 3. A processing method of low-sugar jicama preserved fruit, mainly comprising the following specific steps:

[0080] (1) Preparation of jicama chips: select high-quality jicama with uniform blocks and the same size, blanched at 98°C for 2 minutes, peeled and washed, then cut it int...

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Abstract

The invention belongs to the technical field of processing of agricultural products, and in particular discloses a processing method of preserved low-sugar pachyrhizus erosus. The processing method of the preserved low-sugar pachyrhizus erosus, disclosed by the invention, mainly comprises the following specific steps: (1) preparing pachyrhizus erosus slices: peeling off and slicing; (2) preparing inverted sugar syrup; (3) preparing sugar liquid: mixing sucrose, glucose, the inverted sugar syrup, citric acid and distilled water according to a certain mass ratio, and dissolving to obtain the inverted sugar syrup; (4) sugaring by adopting a vacuum syruping method; (5) baking; (6) covering; (7) drying and packaging by adopting a vacuum freeze-drying method. According to the processing method disclosed by the invention, the production efficiency can be effectively improved under the condition that the quality of products is guaranteed, and the prepared preserved pachyrhizus erosus has the characteristics of low sugar, rich pachyrhizus erosus flavor, abundant nutrients, good sensory effect and long guarantee period; requirements on healthy diet of human bodies can be met.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of crop processing, in particular to a method for processing low-sugar jicama preserved fruit. [0003] 【Background technique】 [0004] Jicama, also known as jicama, sweet potato, and Shage, is a cool food with a spindle-shaped or flat shape, light yellow skin and white flesh. The jicama juice is sweet and has a certain fragrance. The juice contains 85.2% water, 12.6% sugar, and minerals and other nutrients. It is a good source of potassium, calcium and sugar. It has the functions of promoting body fluid, quenching thirst and preventing cancer. and other effects, it is vividly called "underground pears". [0005] As a unique traditional food in my country, preserved fruit has a long history and is liked by the people. With the improvement of people's living standards, people require not only color, aroma and taste of food, but also health and health care; nutritionists have also proposed the "three...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/36
CPCA23G3/48A23G3/36A23G3/42
Inventor 黄自宇
Owner GUANGXI ZHIBAO TECH CO LTD
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