Dried spiced guavas and making method and sulfur-free composite spice thereof

The technology of a spiced guava and its production method, which is applied in the field of food processing, can solve the problems of guava, such as poor storage resistance, easy dehydration and wilting of fruit, and decreased fruit hardness, so as to maintain the original nutritional value, increase appetite, and reduce sugar content. little effect

Active Publication Date: 2019-07-23
广西壮族自治区亚热带作物研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the fresh sales of guava and the increase in processing demand, the planting area is getting larger and higher, and the output is getting higher and higher. However, due to the poor storage resistance of guava, the respiration is strong during storage, and the fruit is easy to dehydrate and wilt. The hardness of the fruit decreases rapidly, so in addition to processing the guava juice concentrate, a large part of the fruit is processed into guava candied fruit
Now the processing of preserved guava fruit generally adopts the method of hot-blanching the guava fruit slices after sulfur dioxide color protection, and then drying after sugar cooking, or directly boiling the color-protecting fruit slices with sugar solution and then drying them. The content of white sugar and starch syrup in the liquid is high, so the total sugar content of the processed guava fruit exceeds 70%; in addition, sulfur dioxide is usually used as a color-protecting agent and preservative, and lemon yellow and other pigments are added for beautiful color. In production, in order to control the quality, additives are used close to the limit, and there are even excessive use. Long-term consumption will cause certain harm to the human body.

Method used

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  • Dried spiced guavas and making method and sulfur-free composite spice thereof
  • Dried spiced guavas and making method and sulfur-free composite spice thereof
  • Dried spiced guavas and making method and sulfur-free composite spice thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072]A dry processing method for spiced guava, comprising the following production steps:

[0073] S1. Wash the guava fruit and cut it into semicircular slices or fan slices with a thickness of 10mm.

[0074] S2. Soak the cut fruit slices in a chlorine dioxide solution with a mass concentration of 150 mg / L for sterilization.

[0075] S3. Put the sterilized fruit slices in a drying tray, and dry them in an environment of 55-60°C for 8 hours to reduce the water content of the fruit slices to 30%.

[0076] S4. Mix the dried guava fruit slices with the sulfur-free compound five-spice liquid at 40-45°C in a mass ratio of 1:0.6, stir well, and stir once every 30 minutes. After the fruit slices fully absorb the sulfur-free compound five-spice liquid, stop stirring , the time is about 2h.

[0077] The sulfur-free compound five-spice liquid is composed of components according to the mass ratio: malic acid 0.1%, star anise 0.3%, cumin 0.5%, clove 0.5%, salt 0.5%, β-cyclodextrin 1%, l...

Embodiment 2

[0081] A dry processing method of spicy spiced guava, comprising the following production steps:

[0082] S1. Wash the guava fruit and cut it into semicircular slices or fan slices with a thickness of 10mm.

[0083] S2. Soak the cut fruit slices in a chlorine dioxide solution with a mass concentration of 150 mg / L for sterilization.

[0084] S3. Put the sterilized fruit slices in a drying tray, and dry them in an environment of 55-60°C for 8 hours to reduce the water content of the fruit slices to 30%.

[0085] S4. Mix the dried guava fruit slices with the sulfur-free compound five-spice liquid at 40-45°C in a mass ratio of 1:0.6, stir well, and stir once every 30 minutes. After the fruit slices fully absorb the sulfur-free compound five-spice liquid, stop stirring , the time is about 2h.

[0086] The sulfur-free compound five-spice liquid is composed of components according to the mass ratio: malic acid 0.1%, star anise 0.3%, cumin 0.5%, cloves 0.5%, salt 0.5%, dried red pep...

Embodiment 3

[0090] A salt and pepper spiced guava dry processing method, comprising the following production steps:

[0091] S1. Wash the guava fruit and cut it into semicircular slices or fan slices with a thickness of 10mm.

[0092] S2. Soak the cut fruit slices in a chlorine dioxide solution with a mass concentration of 150 mg / L for sterilization.

[0093] S3. Put the sterilized fruit slices in a drying tray, and dry them in an environment of 55-60°C for 8 hours to reduce the water content of the fruit slices to 30%.

[0094] S4. Mix the dried guava fruit slices with the sulfur-free compound five-spice liquid at 40-45°C in a mass ratio of 1:0.6, stir well, and stir once every 30 minutes. After the fruit slices fully absorb the sulfur-free compound five-spice liquid, stop stirring , the time is about 2h.

[0095] The sulfur-free compound five-spice liquid is composed of components according to the mass ratio: 0.1% malic acid, 0.3% star anise, 0.5% fennel, 0.5% clove, 0.2% salt, 1% β-c...

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Abstract

The invention discloses dried spiced guavas and a making method and sulfur-free composite spice thereof. The making method of the spiced guavas comprises the steps of firstly, sequentially performingcleaning, slicing and disinfecting treatment on fresh guavas, then drying guava slices, performing dehydrating, mixing and blending the dried and dehydrated guava slices with sulfur-free composite spice liquid, and then performing drying treatment. The making method is simple, and the making time is short. The seasoning effect on the guava slices is good, so that the prepared dried spiced guavas have special fragrance and flavor, and the appetite of an eater can be improved. The dried spiced guavas are low in sugar content, original nutrient value of the guavas can be well maintained, and thedried spiced guavas are safe and healthy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dried five-spice guava, a preparation method thereof and a sulfur-free compound five-spice. Background technique [0002] Guava originated in South America and was introduced to China at the end of the 17th century. It is cultivated in many provinces in southern my country. It is one of the famous and high-quality fruits in the tropics and subtropics. Guava itself is rich in nutrients. Every 100 grams of pulp contains 11.5g of sugar, 4.7g of crude fiber, 0.7g of protein, 0.7g of fat, 0.5g of ash, 74.0mg of vitamin C, 20.0mg of calcium, 28.0mg of phosphorus, Iron 1.5mg, Niacin 1.7mg. Guava has been widely used in the food processing industry. The main purpose is to increase the vitamin C content of food, so that the nutrition of food can be strengthened and improved. Adding guava to jam and drinks can also significantly increase the flavor. [0003] With the fresh sale...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/10A23L27/00
CPCA23L19/03A23L19/01A23L27/11A23L27/72A23V2002/00A23V2250/21A23V2250/5112A23V2250/044
Inventor 黎新荣王淋靓苏艳兰谢朝敏叶雪英程三红冯春梅李建强刘功德
Owner 广西壮族自治区亚热带作物研究所
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