CN101181055A - Method for preparing low sugar health care medlar preserved fruit - Google Patents
Method for preparing low sugar health care medlar preserved fruit Download PDFInfo
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- CN101181055A CN101181055A CNA200710032561XA CN200710032561A CN101181055A CN 101181055 A CN101181055 A CN 101181055A CN A200710032561X A CNA200710032561X A CN A200710032561XA CN 200710032561 A CN200710032561 A CN 200710032561A CN 101181055 A CN101181055 A CN 101181055A
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Abstract
The invention discloses a preparation method of diet health care preserved medlar. The method comprises the technical steps of material selection, color protection, chowchow, drying, aseptic packaging, vacuum packing, etc., wherein, the chowchow is calculated based on the mass of 100 portions of preserved medlar. The persevered meldar after color protection is added with 50 potions to 100 portions of sirup, 30 portions to 60 portions of honey and 5 portions to 10 portions of licorice extract, the process of chowchow lasts for 30 mins to 240mins. The sirup is a mixture of starch sirup and white sugar and/or xylose, wherein, the dosage of the starch sirup accounts for 10 percent to 50 percent of the total weight of the sirup, of which the concentration is 35wt percent to 60wt percent. The method has simple preparation technique with high effect and asepsis, thereby being applicable to industrialized production and favorable for popularizing. The preserved fruit prepared by the method has unique taste and flavor and is rich in nutrient components that are beneficial for human body.
Description
Technical field
The present invention relates to the Chinese wolfberry health-care product, particularly relate to a kind of preparation method of low sugar health care medlar preserved fruit.
Background technology
The fruit of Chinese wolfberry is the berry of matrimony vine of solanaceae plant, become the fruit of Chinese wolfberry of heat to be oval, color is scarlet, the fruit of Chinese wolfberry is the special product of China, with regard to dietotherapeutic, be listed in tribute during the Ming Dynasty, it has moistening lung, clearing liver, nourshing kidney, beneficial gas, production of sperm, supporing yang, strengthening the bones and muscles, effect such as dispel the wind, make eye bright from ancient times, its effect is all on the books in Compendium of Material Medica and " Pharmacopoea Chinensis ", is a kind of natural plant fruit that promptly can eat and have certain medical value.In recent years the researcher finds, matrimony vine also has the pharmacological action that suppresses tumor growth and cell mutation, delays aspects such as always sad and AFL, particularly contained LBP-X has the function of regulating and strengthening human body rabbit epidemic disease power in the fruit of Chinese wolfberry, is the optimum feed stock of development functionality food.The nutritional labeling of matrimony vine is very abundant, not only contain materials such as amounts of protein, fat, polysaccharide, thiamine, carotenoid, ascorbic acid, also contain abundant the rope K of trace quantity mineral unit, Na, Ca, Fe, Cu, Mg, Zn, P, Se, Ge, Li etc.But because fructus lycii dry fruit itself has certain tart flavour, mouthfeel is bad, and other matrimony vine product such as beverage, oral liquid etc. all are to be the product that raw material extracted with the matrimony vine in the market, and the composition that contains matrimony vine is limited; Secondly, medlar fresh fruit is subjected to seasonal effect bigger, is unfavorable for large-scale industrialization production.
Summary of the invention
The object of the invention is to provide a kind of technology simple, efficient, aseptic, has improved the mouthfeel of matrimony vine, is applicable to suitability for industrialized production, is convenient to popularize the preparation method who reaches the low sugar health care medlar preserved fruit of promoting.
Purpose of the present invention realizes by the following method:
The preparation method of medlar preserved fruit is characterized in that this technology may further comprise the steps:
(1) select materials: major ingredient: meat is thick, seed is few, the dried fruit of lycium barbarum of high-quality
Auxiliary material: white granulated sugar, wood sugar, starch syrup, honey, citric acid, phytic acid, ascorbic acid, Radix Glycyrrhizae etc.
(2) rinsing: dried fruit of lycium barbarum is cleaned up standby with clear water.
(3) protect look: the dried fruit of lycium barbarum of cleaning was soaked in the color stabilizer 0～60 minute; The color stabilizer consumption is as the criterion to flood the fruit of Chinese wolfberry, and by the weight percent concentration of the aqueous solution, color stabilizer is by 0.1%～5% phytic acid, 0.1%～5% citric acid, and 0.05～2% ascorbic acid is formed.
(4) sugaring: in 100 parts of dried fruit of lycium barbarum quality is benchmark, and the dried fruit of lycium barbarum that protects behind the look is added 50～100 parts of syrup, 30～60 parts of honey, 5～10 parts of liquorice liquids, sugaring 30～240min; Described syrup is the mixing molasses that starch syrup and white granulated sugar and/or wood sugar are formed, the starch syrup consumption accounts for 10～50% of syrup gross weight, syrup concentration is 35～60wt%, and the consumption of honey is 30%～60% of a syrup weight, and the liquorice liquid consumption is 5%～10% of a syrup;
(5) drying: will be dry under 30～70 ℃ of conditions in temperature behind the dried fruit of lycium barbarum syrup separation behind the sugaring, product moisture content be controlled at 16～18wt%;
(6) product sterilization.
(7) aseptic subpackaged and pack the low sugar medlar preserved fruit.
Described starch syrup is glucose, maltose, isomalto-oligosaccharide, HFCS or maltodextrin.
The method for making of used liquorice liquid is: add Radix Glycyrrhizae boiling 30～60min of 4～6 parts in 100 parts of water, filter and promptly get liquorice liquid.
Described step (4) can adopt candy technology of normal pressure and vacuum impregnation technique, and the candy technology of normal pressure is: low baking temperature boils in 10～30min, 55～60 ℃ of insulation dipping 20～230min, and, total time spent is controlled in the 240min; Described vacuum impregnation technique is: in the airtight vacuum jar of vacuum 0.050～0.080MP, vacuumize dipping 30～240min.
Described step (5) can adopt vacuum drying and two kinds of drying processes of heat pump drying, and vacuum drying vacuum is 0.06～0.10MPa.
Described step (6) is closed ultraviolet disinfection, and sterilization time is 20～60 minutes.
Described step (7) is vacuum seal packing or nitrogen-filled packaging.
With respect to prior art, material of the present invention has the following advantages:
(1) manufacture craft is simple, and is efficient, aseptic, is applicable to suitability for industrialized production, is convenient to popularize and promote; And the product cane sugar content is low, and contains rich nutrient contents, and human body is had health care.Secondly, boil and add an amount of liquorice liquid in the sugar, product not only sugariness is moderate, the sweet cold of aftertaste, and have wet one's whistle, the effect of clearing.
(2) the prepared medlar preserved fruit of above method has kept the peculiar taste of the fruit of Chinese wolfberry, and sugariness is moderate, the sweet cold of aftertaste, and special taste, nutritional labeling is abundant, and the adaptation population is wide, and is direct-edible and have its special health care.
(3) the present invention is that feedstock production becomes preserved fruit with the dried fruit of lycium barbarum, has improved the mouthfeel of matrimony vine, has improved the utilization rate of matrimony vine, promotes the fast development that natural health care is produced.
The specific embodiment
In order to understand technical characterstic of the present invention better, below in conjunction with drawings and Examples the present invention is further described, should be noted that these embodiment only are used for the present invention is illustrated, should not be construed limitation of the present invention.
Embodiment1:
It is big to get grain, the fruit of Chinese wolfberry 50kg that meat is thick, clean the back with clear water and add weight percent concentration 0.1% phytic acid of pressing the color stabilizer aqueous solution, 0.1% citric acid, the color stabilizer that 0.05% ascorbic acid is deployed, consumption is as the criterion to flood the fruit of Chinese wolfberry, soaked 60 minutes, then the fruit of Chinese wolfberry is put into vacuum concentration pan, adding concentration is 40wt% syrup (wood sugar syrup 40kg, isomalto-oligosaccharide slurry 10kg), honey 15kg, liquorice liquid 2.5kg (the Radix Glycyrrhizae boiling 30min that adds 4 parts in 100 parts of water, filter promptly), be to flood 120 minutes under the 0.080MPa in vacuum, take out and isolate syrup, put into vacuum drier then and carry out drying, vacuum drying vacuum is: 0.06MPa, and temperature is controlled at 40 ℃, and product final moisture content is controlled at 18wt%.Product passed through ultraviolet disinfection 60 minutes again, can obtain the medlar preserved fruit product, and product adopts the vacuum seal packing.This product sweetness is moderate, aftertaste has little sugariness, can keep compositions such as protein in the fruit of Chinese wolfberry, fat, polysaccharide, thiamine, carotenoid, ascorbic acid preferably, and is nutritious, because this product does not contain sucrose, so product is applicable to healthy population and diabetic population.
Embodiment2:
It is big to get grain, the fruit of Chinese wolfberry 100kg that meat is thick, cleaning the back with clear water adds by 5% phytic acid, 5% citric acid, the color stabilizer that 2% ascorbic acid is deployed, consumption is as the criterion to flood the fruit of Chinese wolfberry, soaks 10 minutes, then the fruit of Chinese wolfberry is put into container, adding concentration is 40% syrup (white granulated sugar syrup 25kg, HFCS 25kg), honey 30kg, liquorice liquid 5kg (the Radix Glycyrrhizae boiling 45min that adds 5 parts in 100 parts of water, filter promptly), low baking temperature boils in 30 minutes, and 60 ℃ of insulation immersions are 180 minutes then, syrup is isolated in taking-up, carry out heat pump drying then, temperature is controlled at 30 ℃, and product final moisture content is controlled at 16wt%.Product passed through ultraviolet disinfection 30 minutes again, adopted nitrogen-filled packaging at last.This product sweetness is moderate, and aftertaste is sweet, can keep compositions such as protein in the fruit of Chinese wolfberry, fat, polysaccharide, thiamine, carotenoid, ascorbic acid preferably, and nutritious, the adaptation population is wide.
Embodiment3:
It is big to get grain, the fruit of Chinese wolfberry 100kg that meat is thick, cleaning the back with clear water adds by 1% phytic acid, 1% citric acid, the color stabilizer that 0.5% ascorbic acid is deployed, consumption is as the criterion to flood the fruit of Chinese wolfberry, soaked 30 minutes, then the fruit of Chinese wolfberry is put into vacuum concentration pan, adding concentration is 40% syrup (wood sugar syrup 40kg, white sand syrup 15kg, isomalto-oligosaccharide slurry 25kg), honey 35kg, liquorice liquid 6kg (the Radix Glycyrrhizae boiling 60min that adds 6 parts in 100 parts of water filters promptly), in vacuum is to flood 240 minutes under the 0.050MPa, syrup is isolated in taking-up, puts into vacuum drier then and carries out drying, and vacuum drying vacuum is: 0.1MPa, temperature is controlled at 70 ℃, and product final moisture content is controlled at 17wt%.Product passed through ultraviolet disinfection 20 minutes again, adopted nitrogen-filled packaging at last.This product sweetness is moderate, aftertaste is sweet, can keep compositions such as protein in the fruit of Chinese wolfberry, fat, polysaccharide, thiamine, carotenoid, ascorbic acid preferably, nutritious, because white sand syrup consumption is few, and before dry syrup separated and removes, so that product contains the sucrose amount is low, the wide model of adaptation population.
Embodiment4:
It is big to get grain, the fruit of Chinese wolfberry 100kg that meat is thick, cleaning the back with clear water adds by 5% phytic acid, 5% citric acid, the color stabilizer that 2% ascorbic acid is deployed, consumption is as the criterion to flood the fruit of Chinese wolfberry, soaks 10 minutes, then the fruit of Chinese wolfberry is put into container, adding concentration is 35% syrup (white granulated sugar syrup 25kg, maltodextrin syrup 25kg), honey 60kg, liquorice liquid 10kg (preparation is with embodiment 3), low baking temperature boils in 10 minutes, 55 ℃ of insulations were soaked 20 minutes then, took out and isolated syrup, carried out heat pump drying then, temperature is controlled at 30 ℃, and product final moisture content is controlled at 16wt%.Product passed through ultraviolet disinfection 30 minutes again, adopted nitrogen-filled packaging at last.This product sweetness is moderate, and aftertaste is sweet, can keep compositions such as protein in the fruit of Chinese wolfberry, fat, polysaccharide, thiamine, carotenoid, ascorbic acid preferably, and nutritious, the adaptation population is wide.
Embodiment5:
It is big to get grain, the fruit of Chinese wolfberry 50kg that meat is thick, clean the back with clear water and add weight percent concentration 0.1% phytic acid of pressing the color stabilizer aqueous solution, 0.1% citric acid, the color stabilizer that 0.05% ascorbic acid is deployed, consumption is as the criterion to flood the fruit of Chinese wolfberry, soaked 60 minutes, then the fruit of Chinese wolfberry is put into vacuum concentration pan, adding concentration is 60wt% syrup (wood sugar syrup 45kg, maltose syrups 5kg), honey 15kg, liquorice liquid 2.5kg (preparation is with embodiment 3), in vacuum is to flood 30 minutes under the 0.080MPa, syrup is isolated in taking-up, puts into vacuum drier then and carries out drying, and vacuum drying vacuum is: 0.06MPa, temperature is controlled at 40 ℃, and product final moisture content is controlled at 18wt%.Product passed through ultraviolet disinfection 60 minutes again, can obtain the medlar preserved fruit product, and product adopts the vacuum seal packing.This product sweetness is moderate, aftertaste has little sugariness, can keep compositions such as protein in the fruit of Chinese wolfberry, fat, polysaccharide, thiamine, carotenoid, ascorbic acid preferably, and is nutritious, because this product does not contain sucrose, so product is applicable to healthy population and diabetic population.
Embodiment6:
Get the fruit of Chinese wolfberry 100kg that grain is big, meat is thick, put into container after cleaning with clear water, adding concentration is 40% syrup (white granulated sugar syrup 25kg, dextrose syrup 25kg), honey 30kg, liquorice liquid 5kg (preparation is with embodiment 3), low baking temperature boils in 20 minutes, and 60 ℃ of insulations were soaked 220 minutes then, syrup is isolated in taking-up, carry out heat pump drying then, temperature is controlled at 30 ℃, and product final moisture content is controlled at 16wt%.Product passed through ultraviolet disinfection 30 minutes again, adopted nitrogen-filled packaging at last.This product sweetness is moderate, and aftertaste is sweet, can keep compositions such as protein in the fruit of Chinese wolfberry, fat, polysaccharide, thiamine, carotenoid, ascorbic acid preferably, and nutritious, the adaptation population is wide.
Claims (7)
1. the preparation method of a low sugar health care medlar preserved fruit is characterized in that, may further comprise the steps and process conditions:
(1) select materials, rinsing: choose the dried fruit of lycium barbarum that meat is thick, seed is few, clean with clear water, standby;
(2) protect look: the dried fruit of lycium barbarum of cleaning was soaked in the color stabilizer 0～60 minute; The color stabilizer consumption is as the criterion to flood the fruit of Chinese wolfberry, and by the weight percent concentration of the aqueous solution, color stabilizer is by 0.1%～5% phytic acid, 0.1%～5% citric acid, and 0.05～2% ascorbic acid is formed;
(3) sugaring: in 100 parts of dried fruit of lycium barbarum quality is benchmark, and the dried fruit of lycium barbarum that protects behind the look is added 50～100 parts of syrup, 30～60 parts of honey, 5～10 parts of liquorice liquids, sugaring 30～240min; Described syrup is the mixing molasses that starch syrup and white granulated sugar and/or wood sugar are formed, and the starch syrup consumption accounts for 10～50% of syrup gross weight, and syrup concentration is 35～60wt%;
(4) drying: will be dry under 30～70 ℃ of conditions in temperature behind the dried fruit of lycium barbarum syrup separation behind the sugaring, product moisture content be controlled at 16～18wt%;
(5) sterilization;
(6) aseptic subpackaged and packing gets the low sugar medlar preserved fruit.
2. the preparation method of low sugar health care medlar preserved fruit according to claim 1 is characterized in that described starch syrup is glucose, maltose, isomalto-oligosaccharide, HFCS or maltodextrin.
3. the preparation method of low sugar according to claim 1 health care medlar preserved fruit is characterized in that the method for making of used liquorice liquid is: add Radix Glycyrrhizae boiling 30～60min of 4～6 parts in 100 parts of water, filter and promptly get liquorice liquid.
4. the preparation method of low sugar health care medlar preserved fruit according to claim 1 is characterized in that sugaring is meant with the candy or vacuum impregnation of normal pressure; Described normal pressure is candy to be: low baking temperature boils in 10～30min, 55～60 ℃ of insulation dipping 20～230min, and, total time spent is controlled in the 240min; Described vacuum impregnation is: at airtight vacuum jar dipping 30～240min of vacuum 0.050～0.080 MP.
5. the preparation method of low sugar health care medlar preserved fruit according to claim 1, it is characterized in that: described drying is vacuum dehydrating at lower temperature or heat pump drying, vacuum drying vacuum is 0.06～0.10MPa.
6. the preparation method of low sugar health care medlar preserved fruit according to claim 1, it is characterized in that: described sterilization is closed ultraviolet disinfection, the time is 20～60 minutes.
7. the preparation method of low sugar health care medlar preserved fruit according to claim 1 is characterized in that: described vacuum seal packing or the nitrogen-filled packaging of being packaged as.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA200710032561XA CN101181055A (en) | 2007-12-14 | 2007-12-14 | Method for preparing low sugar health care medlar preserved fruit |
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| CNA200710032561XA CN101181055A (en) | 2007-12-14 | 2007-12-14 | Method for preparing low sugar health care medlar preserved fruit |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822306A (en) * | 2010-05-07 | 2010-09-08 | 云南龙润茶业集团有限公司 | Tea preserved fruit and preparation method thereof |
| CN102228177A (en) * | 2011-05-31 | 2011-11-02 | 刘承全 | Xylose food and preparation methods thereof |
| CN101715864B (en) * | 2009-11-30 | 2013-06-19 | 王清怀 | Liquorice preserved apple |
| CN103156047A (en) * | 2013-04-15 | 2013-06-19 | 宁夏曼苏尔清真食品有限公司 | Wolfberry dried fruit crisp product and production process thereof |
| CN103190627A (en) * | 2013-05-05 | 2013-07-10 | 张志年 | Preparation method of freeze-dried medlar |
| CN103300205A (en) * | 2013-06-25 | 2013-09-18 | 安顺市贵芝味百味堂食品厂 | Processing method of dried seedless roxburgh rose |
| CN104351452A (en) * | 2014-11-25 | 2015-02-18 | 杨军 | Production method of MACA (mthe actualir conthe actual) candied fruits |
| CN105211471A (en) * | 2015-10-19 | 2016-01-06 | 张春 | A kind of matrimony vine powder shiitake fungus sweetmeat and preparation method thereof |
| CN105639033A (en) * | 2016-02-24 | 2016-06-08 | 云南省农业科学院热区生态农业研究所 | Preparation method of preserved emblic leafflower fruits |
| CN106072505A (en) * | 2016-07-06 | 2016-11-09 | 许凤英 | A kind of vinegar-pepper Pleurotus eryngii dried meat |
| CN106071023A (en) * | 2016-08-18 | 2016-11-09 | 苟春虎 | Senior gold Chinese-wolfberry nutritive dried fruits |
| CN106538801A (en) * | 2015-09-21 | 2017-03-29 | 邱绚波 | A kind of preparation method of medlar preserved fruit |
| CN106942456A (en) * | 2017-04-22 | 2017-07-14 | 梁良 | A kind of preparation method of matrimony vine preserved fruit |
| CN107635409A (en) * | 2015-03-11 | 2018-01-26 | Seb公司 | The method and apparatus of food dipping |
| CN108606137A (en) * | 2016-12-10 | 2018-10-02 | 宁夏中宁县尚江南枸杞制品有限公司 | The preparation process of two kinds of matrimony vine products of comprehensive production |
| CN110326758A (en) * | 2019-08-19 | 2019-10-15 | 宁夏虹桥有机食品有限公司 | A kind of method of freezing of fresh fructus lycii |
| CN111449161A (en) * | 2020-05-09 | 2020-07-28 | 金果园老农（北京）食品股份有限公司 | Sugar solution, production process for preparing seedless prune preserves by using sugar solution and seedless prune preserves |
| CN113180236A (en) * | 2021-04-30 | 2021-07-30 | 宁夏枸杞创新中心(有限公司) | A method for preparing fructus Lycii and its preparation method |
-
2007
- 2007-12-14 CN CNA200710032561XA patent/CN101181055A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715864B (en) * | 2009-11-30 | 2013-06-19 | 王清怀 | Liquorice preserved apple |
| CN101822306A (en) * | 2010-05-07 | 2010-09-08 | 云南龙润茶业集团有限公司 | Tea preserved fruit and preparation method thereof |
| CN102228177A (en) * | 2011-05-31 | 2011-11-02 | 刘承全 | Xylose food and preparation methods thereof |
| CN103156047A (en) * | 2013-04-15 | 2013-06-19 | 宁夏曼苏尔清真食品有限公司 | Wolfberry dried fruit crisp product and production process thereof |
| CN103190627A (en) * | 2013-05-05 | 2013-07-10 | 张志年 | Preparation method of freeze-dried medlar |
| CN103300205A (en) * | 2013-06-25 | 2013-09-18 | 安顺市贵芝味百味堂食品厂 | Processing method of dried seedless roxburgh rose |
| CN104351452A (en) * | 2014-11-25 | 2015-02-18 | 杨军 | Production method of MACA (mthe actualir conthe actual) candied fruits |
| CN107635409A (en) * | 2015-03-11 | 2018-01-26 | Seb公司 | The method and apparatus of food dipping |
| CN106538801A (en) * | 2015-09-21 | 2017-03-29 | 邱绚波 | A kind of preparation method of medlar preserved fruit |
| CN105211471A (en) * | 2015-10-19 | 2016-01-06 | 张春 | A kind of matrimony vine powder shiitake fungus sweetmeat and preparation method thereof |
| CN105639033A (en) * | 2016-02-24 | 2016-06-08 | 云南省农业科学院热区生态农业研究所 | Preparation method of preserved emblic leafflower fruits |
| CN106072505A (en) * | 2016-07-06 | 2016-11-09 | 许凤英 | A kind of vinegar-pepper Pleurotus eryngii dried meat |
| CN106071023A (en) * | 2016-08-18 | 2016-11-09 | 苟春虎 | Senior gold Chinese-wolfberry nutritive dried fruits |
| CN108606137A (en) * | 2016-12-10 | 2018-10-02 | 宁夏中宁县尚江南枸杞制品有限公司 | The preparation process of two kinds of matrimony vine products of comprehensive production |
| CN106942456A (en) * | 2017-04-22 | 2017-07-14 | 梁良 | A kind of preparation method of matrimony vine preserved fruit |
| CN110326758A (en) * | 2019-08-19 | 2019-10-15 | 宁夏虹桥有机食品有限公司 | A kind of method of freezing of fresh fructus lycii |
| CN111449161A (en) * | 2020-05-09 | 2020-07-28 | 金果园老农（北京）食品股份有限公司 | Sugar solution, production process for preparing seedless prune preserves by using sugar solution and seedless prune preserves |
| CN113180236A (en) * | 2021-04-30 | 2021-07-30 | 宁夏枸杞创新中心(有限公司) | A method for preparing fructus Lycii and its preparation method |
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