Technique for processing fruit with avicennia marina

Abstract

The invention relates to a processing technique of avicennia marina fruits. The avicennia marina fruits are made into avicennia marina fruit canned packs through fresh fruit raw material collection, sorting and grading, burning and shelling, dipping and debitterizing treatment, rinsing, trimming, separation, adding juice and caging, venting, can-sealing and sterilization, cooling, can-wiping, and labeling, or is made into avicennia marina bean glazed fruit product through confecting, adding juice, baking, vacuum encapsulation, cooling, packaging and labeling. The processing technique is a development for the food industrial production of mangrove avicennia marina fruits, the avicennia marina fruits are innovated food for researching the mangrove source, and has the efficacies of blood pressure reduction and curing angiocarpy, and has wide market prospect.

Description

technical field [0001] The invention belongs to a food processing technology, in particular to a processing technology of A. chinensis fruit. Background technique [0002] Aviccenia marina is a pioneer tree species in mangroves in my country, and it is also a widely distributed species in true mangrove plants. In my country, it is common in Fujian, Guangdong, Guangxi, Hainan, and there are mangroves along the coasts of Taiwan, Hong Kong, and Macau. The growing tidal flats, the area of ​​the chinensis community accounts for about 30% of the mangrove area in my country, and the growing forest area exceeds 7000hm 2 Bone soil plants can bear fruit in 3-5 years, and the yield per plant is 3-50kg. It can bear fruit every year in tropical coastal areas. In my country, the fruit matures from May to September, and the full fruit period is August. The result cycle is long; its annual output per unit area is calculated according to With a conservative estimate of 300kg / mu, the annual ou...

AI Technical Summary

Problems solved by technology

[0004] Although the fruit of A. chinensis is widely eaten in the south of the subtropical zone as a traditional food resource, there is a lack of scientific data on the nutritional quality and fruit processing development of A. chinensis, and its production is still blank in my country, let alone processed. There are no scientific reports on the nutritive value of the fruit and its fruit processing and utilization of packaged A.