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Method for processing preserved rambutan fruits

A technology of rambutan and preserved fruit, which is applied in the confectionary industry, the function of food ingredients, and confectionery, etc. It can solve the problems of difficult preservation and short ripening period, and achieve the effect of delicious taste, tight texture and stable color

Inactive Publication Date: 2016-11-23
周兆平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a processing method of rambutan preserved fruit which is delicious and sweet in view of its own defects such as short ripening period and difficulty in preservation. This method can fully retain the nutrients in the raw materials , easy to operate and easy to master

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of processing method of rambutan preserved fruit, its processing method adopts the following steps:

[0015] A, raw material preparation: After selecting mature rambutan without pests and diseases and peeling it, cut it in half and remove the core, wash and set aside;

[0016] B, crisp hardening: 10kg denucleated rambutan was put into 0.1% edible calcium chloride solution and soaked for 7 hours to harden, so as to improve the mouthfeel of preserved fruit;

[0017] C, color protection treatment: fish out the crisp and hardened rambutan, filter it dry, put it into 0.06% ascorbic acid solution, soak it for 6 hours, rinse it with clear water after soaking, drain the water, and pass the color protection treatment. Make the color of preserved fruit stable;

[0018] D. Precooking: put 10kg of rambutan after color protection treatment into water at 80°C for precooking, and add 0.8kg of salt for 6 minutes. Precooking changes the permeability of rambutan and...

Embodiment 2

[0022] Embodiment 2: a kind of processing method of rambutan preserved fruit, its processing method adopts the following steps:

[0023] A, raw material preparation: After selecting mature rambutan without pests and diseases and peeling it, cut it in half and remove the core, wash and set aside;

[0024] B, crisp hardening: 8kg denuclear rambutan and 2kg lotus mist block are put into 0.12% edible calcium chloride solution and soaked for 6 hours to harden, so as to improve the mouthfeel of the preserved fruit;

[0025] C. Color protection treatment: take out the brittle and hardened rambutan and lotus mist, filter them dry, put them in 0.08% ascorbic acid solution, soak for 5 hours, rinse with water after soaking, drain the water, and pass the color protection treatment to stabilize the color of preserved fruit;

[0026] D. Precooking: Put 8kg of sulfur-treated rambutan and 2kg of lotus mist into water at 85°C for precooking, and add 0.9kg of salt. The precooking time is 5 min...

Embodiment 3

[0031] Embodiment 3: A, raw material preparation: after selecting ripe, the rambutan of no damage by disease and insect is peeled off, cut in half and remove the core, and it is standby after cleaning;

[0032] B, brittle hardening: put the denucleated rambutan into 0.1-0.15% edible calcium chloride solution and soak for 5-7 hours to harden;

[0033] C. Color protection treatment: take out the crisp and hardened rambutan, filter it dry, put it into 0.06-0.1% ascorbic acid solution, soak it for 4-6 hours, rinse it with clear water after soaking, and drain the water;

[0034] D. Precooking: Put the rambutan after the color protection treatment into 80-90°C water for precooking, and add 8-10% salt of rambutan weight, and the precooking time is 4-6min;

[0035] E. Sugar production: Put the pre-cooked rambutan into a sugar solution with a sugar concentration of 32% to cook, pour out the sugar solution every 20-30 minutes, heat and concentrate to increase the sugar concentration, an...

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Abstract

The invention discloses a method for processing preserved rambutan fruits. Rambutan fruits are adopted as raw materials, and the preserved rambutan fruits are processed through the procedures of material preparation, crispness keeping and hardening, sulphur treatment, precooking, sugaring, drying, packing, inspection and the like. According to the method, the rambutan fruits are precooked with saline, and part of water of the rambutan fruits is removed, so that the tissue of the rambutan fruits is dense; the permeability of cells is changed, sugar can permeate into the preserved rambutan fruits easily, crispness keeping and hardening and color protecting treatment are adopted, and the preserved rambutan fruits are unique in flavor, delicious and stable in color, and have the effects of moistening skin and keeping young, clearing away heat and toxic materials, enhancing the immunity of the human body and the like.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a processing method of preserved rambutan fruit. Background technique [0002] Rambutan is the fruit of a large tropical fruit tree of Sapindaceae Shaozi, sweet in taste and warm in nature. The appearance of rambutan is beautiful, the edible part of the main species accounts for 41%-47.3%, sweet to sour, with lychee or grape flavor, delicious and pleasant, the flesh is yellow-white, translucent, juicy, crispy, and clear Sweet or sweet and sour, or fragrant. According to the analysis: the pulp ratio is 31.0~60.2%, the total solid content is 14.0~22.2%, the sugar is 3.61~6.25%, the citric acid is 0.39~1.53%, and 100 grams of pulp contains 1.63~5.5mg of vitamin C. Long-term consumption can moisturize skin and nourish skin, clear away heat and detoxify, and enhance human immunity. Rambutan has its own shortcomings such as short ripening cycle and difficult preservation. Process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/364A23V2002/00A23V2200/318A23V2200/30A23V2200/324A23V2200/14A23V2200/048A23V2250/1578A23V2250/60A23V2250/708
Inventor 周兆平陶胜
Owner 周兆平
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