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Preparation method for candied pericarpium trichosanthi

A technology of melon peel and candied fruit, which is applied in confectionary, confectionery industry, food science, etc., can solve the problems of narrow application range, achieve the effect of protecting cardiovascular and cerebrovascular, light yellow in color, and inhibiting the growth of miscellaneous bacteria

Inactive Publication Date: 2017-08-18
蚌埠清菲农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the preparation of Trichosanthes rind all adopts the traditional method. The fresh Trichosanthes trichosanthes is sorted out to remove impurities, washed with water, fished out, stuffed a bit, shredded, dried, and then prepared into traditional Chinese medicine, which is occasionally used for medicinal purposes. Narrow, and as the planting of Trichosanthes seeds becomes more and more widespread, the accumulation of Trichosanthes peels is increasing, and the deep-processing products of Trichosanthes peels on the market should be expanded, and there is no candied Trichosanthes peels in the market

Method used

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  • Preparation method for candied pericarpium trichosanthi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method for candied cucumber skin, comprising the following steps:

[0023] (1) Selection: select complete and pest-free Trichosanthes, wash, split, remove immature Trichosanthes seeds, cut into strips with a length of 4-5cm and a width of 0.6-0.8cm to obtain Trichosanthes skin;

[0024] (2) Enzymolysis: add water 4 times the weight of Trichosanthes husk to the Trichosanthes rind, mix well, add mixed enzymes, stir and enzymolyze at 38°C for 180 minutes, destroy the macromolecular structure of Trichosanthes rind, and increase the softness and tenderness, protect gastrointestinal function, facilitate digestion and absorption, heat and boil for 10 minutes, filter to obtain enzymatic hydrolyzed Trichosanthes peel and enzymatic solution;

[0025] (3) Drying: Put the enzymatically hydrolyzed Trichosanthes skin in an oven to facilitate the absorption of the candied liquid, then dry at a low temperature, and dry at 65°C until the water content is reduced to 55%, qu...

Embodiment 2

[0037] A preparation method for candied cucumber skin, comprising the following steps:

[0038] (1) Selection: select complete and pest-free Trichosanthes, wash, split, remove immature Trichosanthes seeds, cut into strips with a length of 4-5cm and a width of 0.6-0.8cm to obtain Trichosanthes skin;

[0039] (2) Enzymolysis: add water 4 times the weight of Trichosanthes husk to Trichosanthes rind, mix evenly, add mixed enzyme, stir and enzymolyze at 39°C for 190 minutes, destroy the macromolecular structure of Trichosanthes rind, and increase the softness and tenderness, protect gastrointestinal function, facilitate digestion and absorption, heat and boil for 10 minutes, filter to obtain enzymatic hydrolyzed Trichosanthes peel and enzymatic solution;

[0040] (3) Drying: Put the enzymatically hydrolyzed Trichosanthes skin in an oven to facilitate the absorption of the candied liquid, then dry at a low temperature, and dry at 68°C until the water content is reduced to 58%, quick...

Embodiment 3

[0052] A preparation method for candied cucumber skin, comprising the following steps:

[0053] (1) Selection: select complete and pest-free Trichosanthes, wash, split, remove immature Trichosanthes seeds, cut into strips with a length of 4-5cm and a width of 0.6-0.8cm to obtain Trichosanthes skin;

[0054] (2) Enzymolysis: add water 5 times the weight of Trichosanthes rind to the Trichosanthes rind, mix well, add mixed enzymes, stir and enzymolyze at 40°C for 200 minutes, destroy the macromolecular structure of Trichosanthes rind, and increase the softness and tenderness, protect gastrointestinal function, facilitate digestion and absorption, heat and boil for 12 minutes, filter to obtain enzymatic hydrolyzed Trichosanthes peel and enzymolyzed solution;

[0055] (3) Drying: Put the enzymatically hydrolyzed Trichosanthes skin in an oven to facilitate the absorption of the candied liquid, then dry at a low temperature, and dry at 70°C until the water content is reduced to 60%, ...

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Abstract

The invention mainly relates to the technical field of food processing and discloses a preparation method of candied pericarpium trichosanthi, comprising the following steps: selecting, enzymolysis, drying, tumbling, sugaring, freeze drying and packaging. According to the preparation method for the candied pericarpium trichosanthi, the method is simple and convenient for batch preparation, the obtained candied pericarpium trichosanthi has light yellow color, sweet and sour taste and soft chewiness, the deep processing methods of the pericarpium trichosanthi are increased, and the economic income is increased by 13.7%. Choosing the unripe fructus trichosanthis to prepare candied fruits can increase the thickness of the pericarpium trichosanthi and reduce the nutrient consumption of the fructus trichosanthis, is conducive to the growth of the remaining fructus trichosanthis, makes the fructus trichosanthis grow big and plump and improves the quality of the fructus trichosanthis. Enzymolysis of the pericarpium trichosanthi can destroy macromolecular structure of the pericarpium trichosanthi, increase the softness and tenderness, protect the gastrointestinal function and facilitate the digestion and absorption. Drying the pericarpium trichosanthi after the enzymolysis facilitates the absorption of sugaring liquid, comprising the following steps: high temperature drying first which can reduce water content rapidly and improve efficiency, and drying at intermediate temperature which avoids the cracks caused by rapid loss of water, and then drying at low temperature which keeps the softness and tenderness of the pericarpium trichosanthi.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a preparation method of candied Trichosanthes rind. Background technique [0002] Gualou, also known as Trichosanthes L., Yao Gua, etc., is a perennial herbaceous teneben whose whole plant is used for medicinal purposes. It is a plant of the genus Trichosanthes family Cucurbitaceae. Whole Gualou is used as medicine to clear away heat and dissipate stagnation, nourish the lungs and resolve phlegm, nourish the stomach and promote body fluids, etc. Trichosanthes injection is clinically used for women's second-trimester pregnancy, stillbirth, and miscarriage, and has a significant inhibitory effect on the growth of cancer cells. [0003] At present, the preparation of Trichosanthes rind all adopts the traditional method. The fresh Trichosanthes trichosanthes is sorted out to remove impurities, washed with water, fished out, stuffed a bit, shredded, dried, and then prep...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/364
Inventor 翟明安李香华
Owner 蚌埠清菲农业科技有限公司
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