Preserved passion fruits and processing method thereof

Abstract

The invention discloses preserved passion fruits and a processing method thereof. The method comprises the concrete steps of firstly, cleaning and cutting fresh passion fruits as raw materials, and separating peels from pulp by removing the pulp; secondly, boiling the peels, removing cuticula, enzymatically hydrolyzing, protecting the color and sugaring; thirdly, mixing the pulp with white granulated sugar and citric acid or citric acid to prepare mixed pulp, and burying the mixed pulp into the peels; finally performing processes of drying, cooling and the like to prepare finished products of preserved passion fruits. According to the method, the selectivity on fruit raw materials is good; the processed preserved passion fruits keep the original aroma and taste of passion fruits, are bright as ever and soft in mouth feel, and have remarkable market competition advantages; a new way is opened up for deep processing of the passion fruits, a very good method is provided for improving the value of the passion fruits, and relatively large profit space is created for enterprises.

Description

technical field [0001] The invention belongs to the technical field of fruit deep processing, and in particular relates to a preserved passion fruit and a processing method thereof. 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 internal seeds are black. piece / fruit. The leather is tough and smooth. ...

AI Technical Summary

Problems solved by technology

[0014] There are following deficiencies in the above technology: 1. Directly using tools such as a knife or a peel planer to remove the passion fruit cuticle (the title of the outermost layer of hard objects on the passion fruit peel, the same below) is inefficient, and can only be used for very few Fresh raw materials (at this time the skin is relatively plump and smooth) can be treated in this way, but raw materials that have been stored for a little longer (at this time the passion fruit skin will wrinkle due to dehydration) are difficult to handle, which has great limitations

2. Using table salt to protect the color will result in the use of tap water to wash the color-protecting salt later, which is a redundant and repetitive work, which will increase the cost in processing

3. Use calcium chloride (or similar calcium salt) to harden the peel, which will cause the final product to harden in a short time (should be that the pectin content in the passion fruit peel reaches more than 6%, and the pectin will harden under high sugar conditions gel, and the taste will harden quickly after drying), the shelf life is greatly reduced

4. The original passion fruit flavor of the product produced in this way basically has no original flavor. Some solutions use passion fruit juice to soak the peel (and add flavor at the same time), because passion fruit juice belongs to macromolecules, it is difficult to soak the flavor of passion fruit. Soak it in, even if the fragrance of the preserved fruit is improved by adding essence, it does not have the original natural flavor of passion fruit

[0015] Analysis of the reasons for the above deficiencies in the prior art may be due to the lack of a good way to remove the cuticle of passion fruit, insufficient understanding of the color change of passion fruit peel, and the chemical changes of passion fruit peel pectin during processing and storage. It is not considered that the original aroma of passion fruit cannot be fully used to adjust the flavor of the product, resulting in

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