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Preserved passionflowers and making method thereof

A technology of passion fruit and passion fruit, which is applied in the field of preserved passion fruit and its preparation, can solve the problems of high water activity, low osmotic pressure, hidden dangers of product safety, etc., and achieve easy industrial production, simple steps, and fruity fragrance full-bodied effect

Inactive Publication Date: 2018-05-04
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, candy-free preserved products have low osmotic pressure and high water activity, and are prone to deterioration. Traditional methods add preservatives to prolong the shelf life of the product, which poses a safety hazard to the product
On the other hand, the shape-forming ability of preserved fruit without added sucrose is weakened, and the product is prone to shrinkage, deformation and shriveling, which affects the appearance and yield of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The fresh passion fruit is cut off after the exocarp cuticle, and the passion fruit pulp and the passion fruit endocarp are separated,

[0025] Squeeze the passion fruit pulp and remove the seeds to make passion fruit juice for later use.

[0026] Cut the passion fruit endocarp into strips with a width of 0.5-0.8cm, put it into hot water containing 0.25% sodium chloride and 0.1% citric acid, and blanch it at 95-100°C for 3-4min to passivate the endocarp The oxidase in the fruit prevents the endocarp from browning during processing. After being pulled out, the endocarp is soaked in 0.15% calcium chloride solution for 3 hours, taken out and filtered to dry. Calcium chloride or calcium lactate has a hardening effect on the endocarp, which can prevent the endocarp from being boiled and rotten during cooking.

[0027] The dipping solution is prepared, and the dipping solution is composed of the following components by weight percentage: xylitol 15%, pectin 0.07%, sodium ca...

Embodiment 2

[0033] peel off the exocarp cuticle of the fresh passion fruit, separate the passion fruit pulp and the passion fruit endocarp, extract the juice from the passion fruit pulp, remove the seeds, and make the passion fruit juice for subsequent use;

[0034] Cut the passion fruit endocarp into strips with a width of 0.5-0.8cm, put it into hot water containing 0.2% sodium chloride and 0.15% citric acid, and blanch at 95-100°C for 3-4min; passivate the endocarp Oxidase in preventing the endocarp from browning during processing; the endocarp after being pulled out is placed in 0.2% calcium chloride solution and soaked for 3 hours and then pulled out and filtered dry; Calcium chloride and calcium lactate have a certain effect on the endocarp The hardening effect can prevent the endocarp from being soft and rotten during the cooking process.

[0035] The dipping solution is prepared, and the dipping solution is composed of the following components by weight percentage: xylitol 20%, pec...

Embodiment 3

[0041] peel off the exocarp cuticle of the fresh passion fruit, separate the passion fruit pulp and the passion fruit endocarp, extract the juice from the passion fruit pulp, remove the seeds, and make the passion fruit juice for subsequent use;

[0042] Cut the passion fruit endocarp into strips with a width of 0.5-0.8cm, put it into hot water containing 0.5% sodium chloride and 0.2% citric acid, and blanch at 95-100°C for 3-4min; passivate the endocarp The oxidase in the fruit prevents the endocarp from browning during processing. The removed endocarp is soaked in 0.1% calcium lactate solution for 4 hours, then removed and filtered; calcium chloride and calcium lactate have a hardening effect on the endocarp, which can prevent the endocarp from being soft and rotten during cooking .

[0043]Prepare dipping liquid, dipping liquid is made up of following components by weight percentage: xylitol 18%, pectin 0.08%, sodium carboxymethyl cellulose 0.09%, sodium chloride 0.4%, edi...

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PUM

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Abstract

The invention relates to preserved passionflowers and a making method thereof. Inner peel of passionflowers is used as a raw material, non-sulfur color protection is adopted, xylitol is used for replacing cane sugar, composite polysaccharide is used as an excipient, a low temperature drying technique is adopted, and the preserved passionflowers as healthy leisure foods, which are free from cane sugar, full in appearance, rich in fruit flavor and fine and smooth in mouth feel, and of which the quality guarantee period can achieve 12 months without preservatives, are made. The technical scheme is simple in steps, industrialized production is easy to realize, waste peel obtained during processing of passionflower juice can be sufficiently used, waste is turned into wealth, and high value added products are processed, so that the development of deep processing industry of the passionflowers is facilitated.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preserved passion fruit and a preparation method thereof. Background technique [0002] Passiflora, also known as passion fruit, is a tropical vine climbing fruit tree, which is widely cultivated in Guangdong, Fujian and other places in my country. Passion fruit is sweet and sour, with strong flavor and pleasant aroma. It is one of the most aromatic fruits known in the world and has the reputation of "king of juice". Currently, passionflower is produced mainly for the extraction of juice, while the peel is discarded as waste. But the fruit juice content only accounts for about 34% in the passion fruit fruit, and pericarp accounts for most, and contains abundant nutrition in the pericarp, can not effectively utilize and cause waste. [0003] Traditional preserved fruit is generally processed with sucrose as the sugar for dipping. The sugar content of the finished product is as h...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/38
CPCA23G3/38A23G3/48A23V2002/00A23V2200/132A23V2250/6422A23V2250/5072A23V2250/51088A23V2250/1614A23V2250/1582A23V2250/6406A23V2300/10A23V2300/24A23V2200/048
Inventor 李维新何志刚梁璋成任香芸林晓姿林晓婕苏昊
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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