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Processing method of fruity sugar preserved taro

A processing method and technology of fruit-flavored candy, which are applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of difficult storage of taro, and achieve the effects of improving human body resistance, uniform thickness and strong fruit flavor.

Inactive Publication Date: 2015-04-01
王林林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that taro is not easy to store, and to provide a processing method of fruity candied taro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of processing method of fruity candied taro candied fruit, concrete operation steps are:

[0019] A. Material selection: choose fresh and mature taro without mechanical damage as raw material;

[0020] B. Blank making: After the taro is washed and peeled, cut it into thin slices with a thickness of 8-12 mm with a slicer;

[0021] C, alum soaking, water bleaching: put the billet into 0.27% alum aqueous solution and soak for 7 hours, turn it up and down 5 times, then put it into clean water and rinse it;

[0022] D. Hot bleaching: put the billet in 85°C hot water for 6 minutes, then put it in clean water, rinse 4 times, then put it in 90°C hot water for 8 minutes, then put it in clean water and rinse it 3 times ;

[0023] E. Candied: put the base into the vat, inject the cold sugar solution with a concentration of 65% prepared by maltose and licorice, turn it once after 4 hours, and candy for 16-18 hours;

[0024] F. Sugar cooking: Put the billet and the sugar s...

Embodiment 2

[0028] A kind of processing method of fruity candied taro candied fruit, concrete operation steps are:

[0029] A. Material selection: choose fresh and mature taro without mechanical damage as raw material;

[0030] B, billet making: After the taro is washed and peeled, cut it into thin slices with a thickness of 15 mm with a slicer;

[0031] C. Alum soaking and water bleaching: soak the billet in 0.6% alum aqueous solution for 2 hours, turn it up and down 5-7 times, then put it in clean water and rinse it;

[0032] D. Hot bleaching: Put the billet in 88°C hot water for 1-2 minutes, then put it in clean water, rinse 3-4 times, then put it in 100°C hot water for 40 seconds, and then put it in clean water Medium rinse 3-4 times;

[0033] E. Candied: put the billet into the cylinder, inject the cold sugar liquid with a concentration of 68% prepared by glucose and honey, turn it once after 5 hours, and candy for 30 hours;

[0034] F. Sugar cooking: Put the billet and sugar solu...

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PUM

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Abstract

The invention discloses a processing method of fruity sugar preserved taro, and belongs to the field of food processing. The method is characterized in that the formula of the fruity sugar preserved taro comprises 45kg of taro, 28kg of sucrose, 10kg of maltose syrup, 7kg of a smoked plum juice, 0.6kg of alum, and a proper amount of sweet osmanthus extract and maltol, and the method comprises the steps of material choosing, blank making, alum immersion, water blanching, thermal blanching, syrup curing, sugar boiling, sugar coating, and packaging to form a finished product. The fruity sugar preserved taro produced in the invention has the characteristics of uniform thickness, fragrant, sticky and smooth mouthfeel, sour-sweet taste and rich aroma, has the unique fragrant and sticky flavor of taro and the sour-sweet flavor of smoked plum, has very high nutrition values, can enhance the appetite, aids digestion, is in favor of enhancing the immune function of human body, strengthens the body resistance, has the efficacies of middle-Jiao and Qi tonifying, beauty treating, face nourishing, detoxifying, and cancer preventing and resisting, and is a nutritional and healthy nourishing food suitable for people of all ages.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of fruity candied taro preserves. Background technique [0002] Taro, commonly known as taro, taro, and taro, was called squatting owl in ancient times. It got its name because it looks like an owl squatting down. Taro is the tuber of the monocotyledonous plant Araceae. It matures and goes on the market every autumn and winter. It is an ecological green food; its color, aroma and taste are excellent, and it is sweet, waxy and slippery. The taro sprouts and tender stalks of the taro can also be eaten after special treatment, and they have a special flavor. The nutritional value of taro is very high. The starch content in the tuber is 70%. It can be used as food and vegetables. It is a treasure of autumn vegetarian food suitable for all ages. [0003] Taro has rich nutritional value and can enhance the immune function of the human body. It can be used as a staple fo...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 王林林
Owner 王林林
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