Dried passion fruit and preparing method thereof

Abstract

The invention discloses dried passion fruit and a preparing method thereof. The dried passion fruit is prepared from, by weight, 100 parts of passion fruit, 20-30 parts of white granulated sugar and 1-5 parts of malt sugar. The water content of the finished dried passion fruit is 22-30%. The dried passion fruit is prepared through the steps of selecting, washing, cutin removing, hole perforating, liquid glucose soaking, sugar boiling, cooling, sugar penetrating, drying, powder spreading and packaging. In the processing process, integrity of passion fruit pulp is not destroyed, nutrition value of the passion fruit is effectively retained, no food additive is added, the sugaring technology and the drying technology are optimized, the finished dried passion fruit is pure in flavor, soft and fine in mouthfeel, and has a wide market prospect, and the preparing technology is simple.

Description

technical field [0001] The invention relates to the field of passion fruit products, and particularly discloses a preserved passion fruit and a preparation method thereof. Background technique [0002] Passion fruit, also known as pomegranate and passion fruit, is native to the Antilles and is now widely planted in tropical and subtropical regions. Berries ovoid, glabrous, purple when ripe; seeds numerous, ovate. The fruit can be eaten raw or used as vegetable and fodder. [0003] Passion fruit is very rich in natural vitamin C. Every 100 grams of fruit juice contains 34.6 mg of vitamin C. It is not only rich in vitamins A, B1, B2, etc., but also rich in calcium, phosphorus, iron and various amino acids and other substances. Trace elements, soluble solids account for 5%-16%, total acid content is 3.8%-4%, moderate sweet and sour, high nutritional value. Passion fruit is not only edible, but also used as medicine, which is helpful for anti-inflammatory and pain relief, pro...

AI Technical Summary

Problems solved by technology

[0007] 1. The existing technology for removing the cuticle of passion fruit is mainly to use a knife or a planer to peel the skin, or to use a spoon to remove the cut passion fruit. It mainly relies on manual work, which has low efficiency and hidden dangers in food hygiene.

[0008] 2. In order to make the passion fruit fully soaked and candied, the existing technology divides the passion fruit, destroying the integrity of the passion fruit, and the pulp after the segmentation must be processed separately from the pulp and peel in the subsequent production process. Reduce production efficiency, there are also food safety hazards

[0009] 3. The drying of preserved passion fruit mainly adopts stage drying or thermal cycle drying. If the temperature used in stage drying is too high, the surface moisture of the preserved fruit will be lost, which will affect the taste of the preserved fruit. Thermal cycle drying is divided into Drying in four temperature stages, time control is more troublesome and requires more manpower and material resources

[0010] 4. More food additives are added to the preserved passion fruit produced on the market during the production process, mainly to improve food quality, color, aroma and taste, and to add chemical synthesis or natural substances in food for the needs of antisepsis and processing technology, which is harmful to human health cause adverse effects

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