Making method of preserved passion fruits capable of rapidly sugaring and recycling sweet water

Abstract

The invention discloses a making method of preserved passion fruits capable of rapidly sugaring and recycling sweet water. By using a method of combining vacuum machinery with cold sugaring and mixedsugaring, the sugaring efficiency is improved, the labor intensity is reduced, the sweet water is repeatedly recycled, discharge of a waste sodium pyrosulfite solution and waste sweet water is reduced, the sugar ratio in the product is controlled, and the product is in a stable state. By adopting the making method of the preserved passion fruits capable of rapidly sugaring and recycling sweet water, the investment is low, and the benefit generated by recycling the sweet water after one month of production can equal to the investment.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit deep processing, in particular to a method for preparing preserved passion fruit that can be quickly sugared and recovered sugar water. 【Background technique】 [0002] Passion fruit, also known as passion fruit (scientific name: Passiflora edulia Sims) is a herbaceous vine of Passiflora genus Passiflora, about 6 meters long; the stem has thin stripes and is glabrous; the petals are 5, as long as the sepals; The base is light green, the middle is purple, and the top is white. The flowering period is June and the fruiting period is November. There are two main types of passion fruit, purple fruit and yellow fruit. The fruit is a berry, ovate, with a longitudinal diameter of 5-7cm and a transverse diameter of 4-6cm. The young fruit is green and the mature fruit is purple. The weight of a single fruit is 60-120g. The shell is tough, the pulp is yellow, and the inner seeds are black. The average 60-10...

AI Technical Summary

Problems solved by technology

[0004] Passion fruit candied fruit has only started to be sold on the market in recent years. There are two main processing methods of passion fruit candied fruit. One is the processing method that uses heating and cooking to continuously increase the concentration of sugar water to reach the end of candied fruit. This method is due to continuous heating. , the loss of nutrients in the fruit slices, and the continuous transformation of the internal sugar components. The invert sugar cannot be controlled, which will cause the product to become damp, discolored, etc., resulting in unstable products. This method is a traditional thermal processing method for preserved fruit. Be eliminated

The other is the current general processing method, which can also be called the cold sugaring method. It is boiled with pulp, cooled, soaked in 5‰ sodium metabisulfite solution for 10 minutes, and then after about 5 days, the sugar content of the sugared sugar is continuously increased. , the disadvantages of this processing method are: ①Long time, large area; ②High labor intensity, this method of candied sugar requires manual pouring and mixing process at least once a day, so as to make the sugar content even; ③Because the sugar stained For a long time, it is necessary to soak high-concentration 5‰ sodium pyrosulfite solution for anticorrosion first, so that at least 3 times of the product's sodium pyrosulfite waste liquid will be discharged every day. If such high-concentration sodium pyrosulfite solution is not handled properly, it will kill the If the microorganisms in the sewage are directly discharged into the field, it will kill the microorganisms in the surrounding environment and affect the ecological system of the environment; ④Because the sugar soaking time is long, the sugar water will be slightly fermented on the fifth day of sugar soaking. The sugar water will pollute the new fruit pulp, and the sugaring time for the next 5 days cannot be guaranteed, so the sugar water cannot be reused, and a large amount of waste sugar water with high sugar content is discharged every day. High sugar content has high osmotic pressure and has an inhibitory effect on microorganisms. , will also pollute the environment

[0005] At present, there are also many documents that record the methods of recovering sugar water, which are recycled again by deacidification, decolorization, vacuum concentration, etc. Such methods can indeed be used, but for small and medium-sized candied fruit manufacturers, vacuum concentration, or even decolorization, deacidification equipment The input is almost unrealistic and will not be adopted