CN101253963A - A kind of processing method of emblica slice - Google Patents

Abstract

The invention relates to a method for processing phyllanthus emblica fruit chips. The method comprises the steps of removing low quality fruits from the phyllanthus embilca fruits, removing sourness, cleaning, grating rinds to get kernels, baking the kernels with left water accounting for about 60%, adding well-decocted seasonings and thick juice for soaking for more than 24 hours, taking the kernels out for hot-air drying and then cool-air drying, subjecting the kernels to microwave sterilization after drying, and packing to obtain finished products. The finished products can not only preserve the natural sour and sweet flavor unique to the fresh fruits, but also meet the national requirements for green food and for food sanitation and safety.

Description

A kind of processing method of emblica slice

technical field

The invention relates to a food processing method, in particular to a processing method of emblica slices. The finished product can retain the natural and pure unique original flavor of the fresh fruit and the ideal taste with moderate sweetness and sourness, and also meets the national green food and food hygiene and safety requirements .

Background technique

Phyllanthus emblica is an important wild fruit resource widely distributed in the hills and hills of southern my country. It was included in the list of "both food and medicine" by the Ministry of Health, and was also included in the 2000 National Pharmacopoeia. Eucalyptus emblica is known as the "sacred fruit" with high nutrition and multi-purpose. The fruit of emblica emblica not only contains a large amount of vitamin C, but also contains 17 kinds of amino acids, tannins, anti-oxidant SOD, multivitamins and other effective bioactive ingredients and flavonoids compound. In Li Shizhen's "Compendium of Materia Medica", there is a record of "long-term use, light body, prolong life".

In recent years, the medicinal value and edible value of emblica have been paid more and more attention by people. However, the market period of fresh emblica fruit is relatively short, the water content of fresh fruit is high, and the storage time is short. Therefore, health care products and foods with emblica as the main raw material have entered the market one after another. Emlical licorice is known for its ability to quench thirst, clear throat and protect throat, moisten lungs and lower blood pressure, eliminate stagnation and phlegm, clear heat and relieve summer heat, lower blood lipids, and lower cholesterol. The edible health care function of the food is more and more favored by the consumers.

For the deep processing of emblica food, traditional pickling and soaking were mainly used in the past. The sourness, sweetness and saltiness are too high, so it is not suitable for regular consumption, nor is it suitable for the elderly. At present, many colleges and universities and enterprises have invested in the research and development of emblical deep processing. The main products are emblical health tea, emblical powder, emblical wine, candied emblical preserves, emblical water-soluble tablets and emblical granules, such as emblical fruit Water-soluble tablets, the main process is mechanical peeling→crushing→denucleation→centrifugal extraction of concentrated emblica juice→vacuum concentration and spraying into powder→re-crushing→oven drying→re-crushing→finally tableting in a constant temperature and humidity workshop. The production process is complicated, the production cost is high, and the market sales are difficult to expand.

Contents of the invention

The purpose of the present invention is to provide a processing method of emblica slices, which mainly adopts advanced processing technologies such as condiment decoction, juice extraction and soaking technology, cold and hot air drying treatment technology, microwave sterilization treatment technology, etc. The sour and astringent substances contained in the processed emblica slices not only retain the natural and pure unique flavor of the fresh fruit, but also enable the emblical slices to achieve an ideal taste with moderate sweetness and sourness.

The technical scheme for realizing the present invention is: a processing method of emblica slices, which is characterized in that the fresh emblica fruit is discarded, rinsed after removing astringency, crushed and dried until the water content is about 60%, and added in advance The decocted condiment thick juice is soaked for more than 24 hours, taken out and firstly dried with hot air, then with cold air, and then microwave sterilized after drying, and packed to obtain the finished product.

The composition formula of the raw materials of the condiment thick juice is: for every 100kg of emblica fresh fruit, the preparation method of the described condiment thick juice is: for every 100kg of emblican fresh fruit, take 20-800g of licorice, 20-60g of fennel, cumin 10-50g, cloves 10-20g, cinnamon 20-60g, Chuanxiong 10-20g, salt 1000-8000g, sugar 1000-8000g.

The preparation method of the condiment thick juice is as follows: take licorice, large and small fennel, cloves, cinnamon bark, and Chuanxiong according to the composition ratio of the raw materials of the condiment thick juice, add an appropriate amount of water and decoct for more than 2 hours, and take 1500-6000ml of the thick juice , add salt and sugar to dissolve.

The hot air drying temperature is controlled at 55-60° C., and the drying time is controlled at 3-4 hours. According to the moisture content of the material, the hot air speed can be adjusted appropriately.

The cold air drying temperature is controlled at 25-35° C., and the drying time is controlled at 3-5 hours. According to the actual state of the material, the relative temperature and wind speed of the air at the air inlet can be adjusted moderately.

A kind of processing method of emblica slice provided by the present invention has the following characteristics: 1. adopt condiment decocting juice soaking technology and optimal condiment formula, mainly for regulating and controlling the acidic substances in emblica Sweet, sour and astringent taste; 2. Use hot and cold air two-stage drying technology to dry the soaked emblica slices again. In the early stage, the hot air removes the moisture of the material, and in the later stage, the low-temperature and low-humidity cold air generated by the heat pump is used to dry the material. During the drying process, it is always kept at a low constant temperature to maintain the original flavor of the material.

Detailed ways

Embodiment one:

Preparation of condiment thick juice: According to processing 100kg of emblica and fresh fruit, take 260g of licorice, 24g of anise, 22g of cumin, 12g of clove, 28g of cinnamon, and 12g of Chuanxiong, add appropriate amount of water and cook for more than 2 hours, and take 4500ml of thick juice , Add 3500g of salt and 3500g of sugar to dissolve and set aside.

Take 100kg of emblica fresh fruit, discard the impurities, rinse after removing astringency, crush and take the core, bake until the water content is about 60%, add 4500ml of condiment thick juice decocted as above and soak for more than 24 hours, take it out and use hot air first Dry, then dry with cold wind, microwave sterilize after drying, and pack to get the finished product.

Embodiment two:

Preparation of condiment thick juice: According to processing 100kg of emblica and fresh fruit, take 360g of licorice, 34g of anise, 24g of cumin, 12g of clove, 34g of cinnamon, and 12g of Chuanxiong, add appropriate amount of water and cook for more than 2 hours, and take 5500ml of thick juice , Add 4000g of salt and 4000g of sugar to dissolve and set aside.

The processing method of emblica slice is identical with embodiment one.

Embodiment three:

Preparation of condiment thick juice: According to processing 100kg of emblica and fresh fruit, take 400g of licorice, 40g of anise, 34g of cumin, 14g of clove, 34g of cinnamon, and 14g of Chuanxiong, add appropriate amount of water and cook for more than 2 hours, and take 5900ml of thick juice , Add 5000g of salt and 5000g of sugar to dissolve and set aside.

The processing method of emblica slice is identical with embodiment one.

Claims (5)

1. A processing method of emblica slices, which is characterized in that the fresh emblica fruit is discarded, rinsed after removing astringency, crushed and dried until the water content is about 60% after removing the core, and adding pre-decocted condiments Soak the thick juice for more than 24 hours, take it out and dry it with hot air first, and then dry it with cold air. After drying, carry out microwave sterilization and pack it to get the finished product. 2. The processing method of emblica slices according to claim 1, characterized in that the raw material composition formula of the condiment thick juice is: for every 100kg of emblica fresh fruit, take 20-800g of licorice, 20g of anise -60g, cumin 20-50g, cloves 10-20g, cinnamon 20-60g, Chuanxiong 10-20g, salt 1000-8000g, sugar 1000-8000g. 3. the processing method of a kind of emblica slice according to claim 1, is characterized in that the preparation method of described condiment thick juice is: according to the raw material composition ratio of condiment thick juice, take licorice root, big and small fennel, Cloves, cinnamon, and Chuanxiong, add appropriate amount of water and cook for more than 2 hours, take 1500-6000ml of thick juice, add salt and sugar to dissolve. 4. A kind of processing method of emblica slice according to claim 1, is characterized in that described hot-air drying temperature is controlled at 55-60 ℃, and drying time is controlled at 3-4 hours. 5. The processing method of a kind of emblica slice according to claim 1, characterized in that the cold air drying temperature is controlled at 25-35°C, and the drying time is controlled at 3-5 hours.