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Preparation method of Smallanthus sonchifolius preserved fruit

A technology for yacon fruit and preserved fruit, which is applied in food preparation, confectionery, confectionery industry and other directions, can solve the problems of unsuitability for mass industrial production, large equipment investment and high production cost, and achieves easy popularization and promotion, less equipment investment and better taste. unique effect

Inactive Publication Date: 2008-10-15
姚智勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yacon fruit is made into preserved fruit, which is convenient to eat and carry. However, the process for preparing preserved yacon fruit is more complicated, the investment in equipment is large, and the production cost is high, so it is not suitable for mass industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 50 kg of fresh yacon fruit, wash it with clean water, peel or peel it, cut it into 40 kg of uniform fruit slices with a thickness of 6 cm within 2 hours of peeling or peeling, and put it into the prepared 0.8% sodium pyrosulfite in time and 0.5% calcium chloride aqueous solution, the amount of aqueous solution is to immerse 40 kg of fruit slices, seal and store for later use; then take out the fruit slices, wash them repeatedly with clean water until there is no peculiar smell, put the fruit slices into a clean water pot and boil For 30 minutes, add 0.8% salt and 1% edible sodium hexametaphosphate to the stainless steel pot until it is cooked through, then remove the fruit slices and drain the water, then pour the fruit slices into the transformed white sugar solution 12 hours of initial immersion, then fished out and drenched, the white granulated sugar solution is citric acid, white granulated sugar and water mixed in a weight percentage of 1:50:49, and heated to ...

Embodiment 2

[0022] Take 60 kg of fresh yacon fruit, wash it with clean water, peel or peel it, cut it into 48 kg of uniform fruit slices with a thickness of 7 cm within 2 hours of peeling or peeling, and put it into the prepared 0.8% by weight sodium metabisulfite in time and 0.5% calcium chloride aqueous solution, the amount of aqueous solution is to immerse 48 kg of fruit slices, seal and store for later use; then take out the fruit slices, wash repeatedly with clean water until there is no peculiar smell, put the fruit slices into a clean water pot and boil For 40 minutes, add 0.8% salt and 1% edible sodium hexametaphosphate to the stainless steel pot until it is cooked through, remove the fruit slices and drain the water, and pour the fruit slices into the transformed white sugar solution 13 hours of initial immersion, then remove and drain. The white granulated sugar solution is mixed with citric acid, white granulated sugar and water in a ratio of 1:50:49 by weight, and then heated t...

Embodiment 3

[0024] Take 75 kg of fresh yacon fruit, wash it with water, peel or peel it, cut it into 60 kg of uniform fruit slices with a thickness of 8 cm within 2 hours of peeling or peeling, and put it into the prepared 0.8% by weight sodium pyrosulfite in time and 0.5% calcium chloride aqueous solution, the amount of aqueous solution is to immerse 60 kg of fruit slices, seal and store for later use; then take out the fruit slices, wash them repeatedly with clean water until there is no peculiar smell, put the fruit slices into a clean water pot and boil For 50 minutes, add 0.8% salt and 1% edible sodium hexametaphosphate to the stainless steel pot until it is cooked through, remove the fruit slices and drain the water, and pour the fruit slices into the transformed white sugar solution 15 hours of initial immersion, then remove and drain. The white granulated sugar solution is mixed with citric acid, white granulated sugar and water in a ratio of 1:50:49 by weight, and then heated to 1...

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PUM

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Abstract

The invention discloses a production method of preserved fruits of Smallanthus Sonchifolius. The method comprises the following steps: washing fresh fruits of Smallanthus Sonchifolius, peeling, cutting into slices, blanching and hardening, pre-boiling, soaking in a sweetener, draining, drying and packaging. The production method has the advantages of simple process, low investment, suitability for industrial production and easy promotion. The product retains the original flavor of Smallanthus Sonchifolius, sweet and sour taste, fine texture, unique taste, rich nutrition, direct ingestion and health-improving effect.

Description

technical field [0001] The invention relates to a preparation method of preserved fruit, in particular to a preparation method of preserved yacon fruit. Background technique [0002] Yacon is a perennial plant. The fruit is a tuber shaped like a sweet potato. It is known as an underground fruit. It has the characteristics of strong light resistance, medium and low temperature resistance, avoiding water and drought, etc. It tastes sweet but has high calories. Yacon contains more than 20 kinds of essential amino acids, rich minerals and a large amount of soluble fiber. It is a low-calorie food that can effectively reduce blood sugar and blood lipids, clean the stomach and treat high blood pressure. It is especially suitable for diabetics and dieters. The leaves of yacon are made into tea, and frequent drinking has certain curative effect on diabetes. In the mid-1980s, because of its special health care function and medicinal value, Japan and some European countries began to pl...

Claims

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Application Information

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IPC IPC(8): A23G3/02A23G3/48A23L1/29A23L1/214A23L19/10A23L33/00
Inventor 姚智勇
Owner 姚智勇
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