Processing method of preserved myrciaria cauliflora fruits

A processing method, the technology of Jiabao fruit, applied in the confectionery industry, the function of food ingredients, confectionery, etc., to achieve the effects of tight organization, change in permeability, and stable color.

Inactive Publication Date: 2019-01-15
安徽智联管理咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now Jiabao fruit is used as raw material of food or drink, but there is no relevant report on the preserved Jiabao fruit processed with Jiabao fruit as raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method of preserved Jiabao fruit, characterized in that the following steps are adopted:

[0018] A. Material preparation: pick out the impurities of Jiabao fruit, remove the rotten parts, diseases and insect pests, after cleaning, cut into 1cm thick Jiabao fruit slices, and set aside;

[0019] B. Salting: Take 10kg of cleaned Jiabao fruit slices and put them in 10% saline solution, soak for 6 hours to improve the internal tissue structure of Jiabao fruit and increase the amount of sugar liquid entering the inside of Jiabao fruit;

[0020] C. Pulp hardening: Take out the salted Jiabao fruit slices, filter and dry them, and soak them in 0.1% edible calcium chloride solution for 5 hours to improve the taste of Jiabao fruit;

[0021] D. Color protection treatment: take out the hardened Jiabao fruit slices, filter and dry them, put them in 0.1% citric acid solution, and soak them for 4 hours to stabilize the color of Jiabao fruit preserves;

[0022] E. Precook...

Embodiment 2

[0028] A processing method of preserved Jiabao fruit, characterized in that the following steps are adopted:

[0029] A. Material preparation: pick out the impurities of Jiabao fruit, remove the rotten parts, diseases and insect pests, after cleaning, cut into 1.5cm thick Jiabao fruit slices, and set aside;

[0030] B. Salting: put 8 kg of cleaned kiwi fruit slices and 8 kg of kiwi fruit slices into 11% saline solution and soak for 5 hours to improve the internal tissue structure of jabao fruit and increase the sugar liquid entering the jabao fruit quantity;

[0031] C. Pulp hardening: take out the salted Jiabao fruit slices and kiwi fruit slices, filter and dry them, and soak them in 0.12% edible calcium chloride solution for 4 hours to improve the taste of Jiabao fruit;

[0032] D. Color protection treatment: take out the hardened Jiabao fruit slices and kiwi fruit slices, filter and dry them, put them in 0.15% vitamin C solution, and soak them for 3 hours to stabilize the ...

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PUM

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Abstract

The present invention discloses a processing method of preserved myrciaria cauliflora fruits. The preserved myrciaria cauliflora fruits are prepared from myrciaria cauliflora fruits as a raw materialand processed by processes of material preparing, salt pickling, crispness maintaining and hardening, color protecting, pre-cooking, sugar cooking, sugar soaking, drying, grading packaging, etc. The salt pickling of the myrciaria cauliflora fruits enables the myrciaria cauliflora fruits to be tight in tissue, changes permeability of myrciaria cauliflora fruit cells and facilitates penetration of sugar into the myrciaria cauliflora fruits. The crispness maintaining and hardening, and color protecting enable the preserved myrciaria cauliflora fruits to be delicious taste and stable in color andluster. The preserved myrciaria cauliflora fruits have effects on stopping cough, relieving asthma, removing wind, promoting diuresis, increasing appetite, etc.

Description

technical field [0001] The invention relates to a processing method of preserved fruit, in particular to a processing method of preserved Jiabao fruit. Background technique [0002] Jiabao fruit belongs to the evergreen shrub of Myrtaceae. Because the fruit is shaped like a grape, it is also called grape tree. Ripe Jiabao fruit has transparent, soft and juicy flesh, special flavor and fragrant smell, and the average sweetness can reach 13 to 18 degrees. According to the measurement, the edible part of Jiabao fruit per 100 grams of fruit contains 45.7K calories and 87.1g water , protein 0.11g, fat 0.01g, carbohydrate 12.58g, fiber 0.08g, ash 0.20g, calcium 6.3mg, phosphorus 9.2mg, iron 0.49mg, thiamine 0.2mg, vitamin B0.02mg, niacin 0.21mg, Vitamin C 22.7mg, Tryptophan 1mg, Lysine 7mg. Present Jiabaoguo is used as the raw material of food or drink, and the Jiabaoguo preserved fruit that takes Jiabaoguo as raw material processing, does not see relevant report. Contents of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48A23L5/10A23L5/41
CPCA23G3/48A23G3/362A23L5/10A23L5/41A23V2002/00A23V2200/30
Inventor 朱娜娜周金峰
Owner 安徽智联管理咨询有限公司
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