CN101731535A - Method for preparing pricot foods and apricot drinks - Google Patents
Method for preparing pricot foods and apricot drinks Download PDFInfo
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- CN101731535A CN101731535A CN200910217254A CN200910217254A CN101731535A CN 101731535 A CN101731535 A CN 101731535A CN 200910217254 A CN200910217254 A CN 200910217254A CN 200910217254 A CN200910217254 A CN 200910217254A CN 101731535 A CN101731535 A CN 101731535A
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Abstract
The invention aims to provide apricot foods and apricot drinks, which are simple in processing process, good in taste, rich in nutrients and convenient to take, meet requirements of modern people on the taste, retain the rich nutrients of apricot and improve the product level of the apricot. In order to fulfil the aim, the invention adopts a technical scheme that a method for preparing the pricot foods and the apricot drinks is characterized by strictly cleaning and sterilizing high-quality apricot fruits without pest, disease, damage and deterioration and treating the apricot fruits by high technology. The method retains the good colour, sweet taste, pure flavour, avoids the loss of components of the apricot, also retains the original carbohydrates, proteins, vitamins, amino acids, mineral substances and the like, and provides a good way for the deep processing of the apricot. In the realization technical scheme of the invention, ripening and sterilizing are performed at 120 to 150 DEG C for 20 to 30 minutes.
Description
Technical field
The present invention relates to yellow apricot series food and yellow apricot beverage series processing and fabricating field and preparation method thereof.Yellow apricot have another name called apricot fruit, sweet plum, reach apricot, apricot reality, apricot.At present, the consumption pattern of yellow apricot mainly contains fresh fruit, preserved fruit, and consumption pattern is comparatively single, thus yellow apricot with series food and yellow apricot beverage series occur extremely rare.
The present invention will increase the designs and varieties of yellow apricot product, advance the deep processing of new cadmium yellow apricot, and the added value that improves yellow apricot is had profound significance.
Background technology:
Fiji of island country on the South Pacific Ocean is unique in the world " state of no cancer ".This state abounds with the apricot fruit, and people like eating.According to investigations, cancer person had not appearred dying from this state, and resident's life-span is all very long, have the title of " long-lived state ".According to scientific analysis, often eating apricot is the one of the main reasons that the Fijian does not have cancer longevity.
Yellow apricot fruit is round, oval or oblate, and how golden yellow pericarp is, and there are blush and spot in section on the sunny side.The pulp dark yellow, the sweet succulence of distinguishing the flavor of, early summer maturation.Yellow apricot pulp Huang is soft, with fragrance striking the nose, and sour-sweet succulence is one of a main fruit in summer.
Yellow apricot contains organic acid more than ten kinds and the several amino acids of needed by human body, helps normally carrying out of human body tricarboxylic acid cycle, thereby makes aerobic metabolism smooth and easy, is conducive to remove the lactic acid of deposition, plays the tired effect of eliminating.
Yellow apricot is the abundantest fruit of laetrile content, and laetrile is extremely effective cancer-resisting substance, and only cancer cell is had killing action, and the cell of normal health is not had any murder by poisoning.Have the effect that reduces cholesterol, can promote cholesterol to discharge with ight soil through enteron aisle;
Huang Xingzhong also contains abundant vitamin C, and vitamin C is a kind of powerful antioxidant, can prevent cell carcinogenesis and cell ageing, also can stop in vivo synthetic of strong carcinogen nitrosamine, significantly reduces the onset risk of heart disease and a lot of chronic diseases.
Yellow apricot is rich in trace element and multivitamin.Enough reduce cholesterol in human body content, make that cholesterol level reduces in blood plasma and the tissue, impel the decomposition of nitrosamine, make nitrosamine content decrease in vivo, the protection body is avoided infringement, prevents the generation of the cancers such as cancer of the stomach, cancer of the esophagus.
Huang Xingneng suppresses and reduces the formation of lipid peroxide among the human aging process, and body endoperoxides lipid level is descended, and can make the bright and clean delicacy of skin, and wrinkle reduces, and appearance is moistened pure white, delays senility.Acute and chronic tracheitis cough person, lung cancer, nasopharyngeal carcinoma patient etc., cancer and postoperative chemicotherapy patient, the sparse person of hair are especially suitable edible
A host of facts prove, develop yellow apricot series food and yellow apricot beverage series, and prospect is boundless.Through inventor's retrieval and market exploration, finding no the yellow apricot of direct usefulness is series food and the yellow apricot beverage series that raw material is made.
Summary of the invention:
To provide a kind of not only processing technology simple order of the present invention, and the food taste of producing is good, nutritious, instant, the yellow apricot series food and the yellow apricot beverage series that meet the requirement of modern people's taste, not only keep the abundant nutrition of yellow apricot, and improved the product retaining of yellow apricot.
For achieving the above object, yellow apricot series food invention and yellow apricot beverage series are achieved by the following technical solution:
It waits to levy the yellow apricot with no disease and pest, non-rot, high-quality, clean, sterilize through strict, the utilization new and high technology is processed, the look that has not only kept yellow apricot just, sweet, the pure perfume (or spice) of flavor, composition free of losses, the original carbohydrate of yellow apricot, protein, vitamin, amino acid, mineral matter etc. have also been kept, for the deep processing of yellow apricot provides a good approach.
Processing technology of the present invention is simple, and raw material is made with yellow apricot, and product has not only been preserved the pure local flavor of yellow apricot, and has found a new outlet for yellow apricot exploitation; Because yellow apricot series food uses food pack (box), vessel packing, and is easy to carry, open instantly, cold and hotly all can.And yellow apricot beverage series or instant-drink or are opened namely drink, cold and hot all can, be best drink throughout the year.Series of products of the present invention is many, and collection nutrition, health care and beauty treatment, cuisines are one, meet modern's Dietotherapy health idea more.
The specific embodiment (dividing yellow apricot series food and yellow apricot beverage series)
One, yellow apricot series food
1, yellow apricot flesh paper: the present invention adopts the following specific embodiment to realize, it is characterized in that selecting the yellow apricot of no disease and pest, high-quality non-rot, high-quality is raw material, cleaning, slaking, making beating, sterilization, allotment, glue mill, degassed, film, baking, peel, packing etc. make Huang Xingzhi.Yellow apricot paper is thin as a piece of paper, translucent, is golden yellow, and bright-coloured bright, the fragrance uniqueness has certain toughness, and entrance can be changed, no disintegrating slag.
1. clean: select closely new cadmium yellow apricot of maturity height, pulp, reject mashed, residual and other impurity, moisture is cleaned and drained to strict the cleaning;
2. shortening: the yellow apricot that will clean cooks, and takes out cold drying in the air;
3. making beating: the yellow apricot of slaking is put into beater except decortication core beat in the pasty state;
4. allotment: add an amount of white sugar, edible salt, glutinous rice flour;
5. glue grinds: pour slurries in colloid mill refinement, outgasing then to handle is beneficial to moulding;
6. film: the pasty mixture that glue is ground is poured on the glass plate, evenly is coated with straticulation with smooth wood lath;
7. baking: oven dry is 1 hour under 60 ℃ of conditions, and temperature is raise kept 10 minutes then;
8. finished product: after baking is finished, treat its cooling, peel, cut shape;
9. packing: behind the vacuum sterilization, adopt to meet the plastic compound bag packing that food hygiene requires, then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.In the implementation of the present invention, the temperature of carrying out shortening and sterilization is 120-150 ℃ and keeps 20-30min.
2, Huang Xingjuan: the present invention adopts the following specific embodiment to realize, it is characterized in that selecting no disease and pest, the yellow apricot of high-quality non-rot, high-quality is raw material, cleaning, peeling, blanching, cooling, batching, making beating, heating, concentrate, scraping blade, oven dry, packing etc., make Huang Xingjuan.It is golden yellow that Huang Xingjuan is, and certain toughness is arranged, and do not stick to one's teeth sour and sweet palatability.
1. clean: select closely new cadmium yellow apricot of maturity height, pulp, reject mashed, residual and other impurity, moisture is cleaned and drained to strict the cleaning;
2. shortening: the yellow apricot that will clean cooks in pot, takes out cold drying in the air;
3. making beating: the yellow apricot of slaking is put into beater except that decortication core stir in the pasty state;
4. allotment: pulp filters wiring solution-forming, joins solution with white sugar, cornstarch;
5. heating concentrates: earlier with the heating of yellow apricot slurry, add successively liquid glucose, the heating of cornstarch liquid, until the starch gelatinization thickness again;
6. scraping blade: the pastel that will concentrate is poured in the rustless steel container scrapes flakiness with batten;
7. oven dry: rustless steel container is put into baking oven, and temperature, is dried by the fire to the pulp flexible through about 6 hours at 70 ℃, and tack-free being advisable after cooling, cut, and is rolled into cylindrical roll;
8. packing: behind the vacuum sterilization, adopt to meet the plastic compound bag packing that food hygiene requires, then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.In the implementation of the present invention, the temperature of carrying out shortening and sterilization is 120-150 ℃ and keeps 20-30min.
3, yellow apricot shortcake: the present invention adopts the following specific embodiment to realize, it is characterized in that selecting no disease and pest, the yellow apricot of high-quality non-rot, high-quality, glutinous rice, rape oil, white sugar, maltose, ripe shelled peanut, ripe sesame, make yellow apricot shortcake through cleaning, peeling, making beating, immersion, abrasive dust, mixing, shortening, moulding, packing etc., the crisp no slag of yellow apricot, fragrant and sweet good to eat.
1. clean: select closely new cadmium yellow apricot of maturity height, pulp, reject mashed, residual and other impurity, the strict cleaning cleaned, and drains moisture;
2. shortening: the yellow apricot that will clean, in pot, steam to 20% yellow apricot breach, soft ripe, take out cold drying in the air
3. making beating: the yellow apricot of slaking is removed decortication core, put into beater, beat 8～10 minutes in the pasty state;
4. soak: glutinous rice was soaked 12 hours, drain the back abrasive dust;
5. mix: yellow apricot slurry is mixed with glutinous rice flour, and the blank of 4-5 centimeter square is cut in compacting in the container of packing into, and last cage steaming 20-25 minute is to cooking;
6. stir off: white sugar, maltose add the low amounts of water heating and dissolve the back filtration, cook and endure to 128-130 ℃;
7. fried: oily temperature 170-180 ℃, blank is exploded into surperficial little Huang, play immediately pot in the time of fractureing with hand;
8. go up syrup: in the syrup of enduring, pour fried blank and ripe shelled peanut into, ripe sesame is mixed thoroughly.
9. moulding: the material of mixing is poured on the chopping board in the wooden frame, compresses, flattens, and is cut into square at last by knife.Each 50 centimetres, high 2.5 centimetres of wooden frame length and width, one deck stand oil is smeared in the wooden frame inboard during use, at the ripe sesame of chopping board upper berth last layer, in case adhesion.
8. packing: behind the vacuum sterilization, adopt to meet the plastic ware box packing that food hygiene requires, then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.In the implementation of the present invention, the temperature of carrying out shortening and sterilization is 120-150 ℃ and keeps 20-30min.
4, yellow apricot soft sweets: the present invention adopts the following specific embodiment to realize, it is characterized in that selecting for use no disease and pest, do not have the yellow apricot of high-quality that rot, high-quality, white sugar, edible gelatin, Sodium Benzoate, sodium sulfite, essence etc., through cleaning, remove the peel, pull an oar, boil, mixing, moulding, packing etc. make yellow apricot soft sweets, yellow apricot soft sweets, soft moderate, fragrant and sweet good to eat.
1. clean: select closely new cadmium yellow apricot of maturity height, pulp, reject mashed, residual and other impurity, the strict cleaning cleaned, and drains moisture;
2. shortening: the yellow apricot that will clean cooks in pot, takes out cold drying in the air;
3. making beating: the yellow apricot of slaking is removed decortication core, put into beater and beat in the pasty state;
4. boil: water, white sugar are put into jacketed pan heat, after white sugar dissolves, add yellow apricot slurry again.Add sodium benzoate and the gelatin that dissolves when temperature rises to 107 again in syrup when spending, boil truces in 3-5 minute again, adding essence is mixed thoroughly when temperature drops to the 60 degree left and right sides.
5. fall dish: syrup temp is 60 syrup to be poured in the mould when spending, and die horizontal leaves standstill, and is not removable;
6. cooling: mould is placed on health, dry place, allow it naturally cool to sugar and solidify till;
7. stripping and slicing: sugar is cut into bulk or other shapes, spills and is coated with the last layer white granulated sugar, shovels out the end of along with stainless steel knife, is placed in the dish that fills white sugar, makes its adhesion;
8. dry: sugar is placed on the dry place of health, through about 24 hours, dries;
9. packing: behind the vacuum sterilization, adopt to meet the extrusion coating paper packing that food hygiene requires, then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.In the implementation of the present invention, the temperature of carrying out shortening and sterilization is 120-150 ℃ and keeps 20-30min.
5, yellow apricot cake: the present invention adopts the following specific embodiment to realize, it is characterized in that selecting for use no disease and pest, do not have the yellow apricot of high-quality that rot, high-quality, white sugar, edible gelatin, Sodium Benzoate, sodium sulfite, essence etc., through cleaning, remove the peel, pull an oar, boil, mixing, moulding, packing etc. make yellow apricot cake, yellow apricot cake softness is moderate, fragrant and sweet good to eat.
1. clean: select closely new cadmium yellow apricot of maturity height, pulp, reject mashed, residual and other impurity, strict cleaning also drains moisture;
2. shortening: the yellow apricot that will clean, in pot, cook, take out cold drying in the air;
3. making beating: the yellow apricot of slaking is removed decortication core, put into beater and beat in the pasty state;
4. saccharification: become 65% syrup to boil filtration saccharification, admix yellow apricot mud while hot and stir evenly rapidly;
5. preparation: after mixer stirs 10 minutes, add 0.5%～1% alum;
6. condensation: after the yellow apricot mud that will stir falls and leaves standstill 6 hours in the container, the cake made of glutinous rice, sold in sliced pieces;
7. packing: behind the vacuum sterilization, adopt to meet the extrusion coating paper packing that food hygiene requires, then according to selling needs, the packing cases of the different sizes of packing into secure.In the implementation of the present invention, the temperature of carrying out shortening and sterilization is 120-150 ℃ and keeps 20-30min.
6, yellow apricot sauce: the present invention is achieved through the following technical solutions: the present invention adopts the following specific embodiment to realize, it is characterized in that selecting for use the new cadmium yellow apricot of high-quality, the strict cleaning of process, shortening, making beating, heating, be condensed into cream gradually, the vessel inner packing that meets hygienic requirements of packing into then.
1. clean: select closely new cadmium yellow apricot of maturity height, pulp,, reject mashed, residual and other impurity, strict cleaning also drains moisture;
2. shortening: the yellow apricot that will clean, in pot, steam to 20% yellow apricot breach, soft ripe, take out cold drying in the air
3. making beating: the yellow apricot of slaking is removed decortication core, put into beater, beat 8～10 minutes in the pasty state;
4. saccharification: become 65% syrup to boil filtration saccharification, admix yellow apricot mud while hot and stir evenly rapidly, ratio is 1: 0.5;
5. preparation: after mixer stirs 10 minutes, add the pectin of 0.3% edible fruity flavor and 1%～5%, stir;
6. concentrate: with 120 ℃ temperature sterilizations 15 minutes, go into to be heated to 70-80 ℃ after the cooling and kept 20 minutes, continue to be warming up to 88 ℃ again, obtain concentrated slurry gradually, continue to be heated to 99-100 ℃ again;
7. pack: sealing after in the bottle of while hot well-done jam being packed into rapidly, overturn after the heat radiation and be finished product.Then according to selling needs, the packing cases of the different sizes of packing into secure.In the implementation of the present invention, the temperature of carrying out shortening and sterilization is 120-150 ℃ and keeps 20-30min.
Embodiment 1
The preparation method of yellow apricot paper:
1. clean: select closely new cadmium yellow apricot of maturity height, pulp, reject mashed, residual and other impurity, moisture is cleaned and drained to strict the cleaning;
2. shortening: the yellow apricot that will clean, in pot, steam to 20% yellow apricot breach, soft ripe, take out cold drying in the air
3. making beating: the yellow apricot of slaking is removed decortication core, put into beater, beat 8～10 minutes in the pasty state;
4. allotment: reach certain aesthetic quality and local flavor for making yellow apricot goods, need to add an amount of white sugar, edible salt, glutinous rice flour;
5. glue grinds: the yellow apricot slurries water content after the allotment is about 75%.Pour slurries in colloid mill refinement, outgasing then to handle is beneficial to moulding, and the vacuum of vacuum degassing machine is about 0.015 MPa, and the degassing time is 10～15 minutes.
6. film: the pasty mixture that glue is ground is poured on the glass plate, paints the thin layer of 0.75-1 millimeters thick uniformly with smooth wood lath;
7. baking: under 60 ℃ of conditions, dried 1 hour, then temperature is risen to 80 ℃ and kept 10 minutes;
8. finished product: after baking is finished, treat its cooling, peel, be cut into 3 * 8 centimetres rectangle;
9. packing: behind the vacuum sterilization, per 10 is an independent packaging, adopts to meet the plastic compound bag packing that food hygiene requires, and then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.
Embodiment 2
The preparation method of Huang Xingjuan:
1. clean: select closely new cadmium yellow apricot of maturity height, pulp, reject mashed, residual and other impurity, moisture is cleaned and drained to strict the cleaning;
2. shortening: the yellow apricot that will clean, in pot, steam to 20% yellow apricot breach, soft ripe, take out cold drying in the air
3. making beating: the yellow apricot of slaking is removed decortication core, put into beater, beat 8～10 minutes in the pasty state;
4. allotment: the filtration of yellow apricot slurry is made into 70% solution, and white sugar is made into 50% solution, and cornstarch is made into 10% solution;
5. heating concentrates: earlier with the heating of yellow apricot slurry, gradation adds liquid glucose, the heating of cornstarch liquid again, until starch gelatinization is treated the slurries thickness;
6. scraping blade: the pastel that will concentrate is poured in the rustless steel container and spreads to 0.3 centimetre thin slice with the art bar.
7. oven dry: rustless steel container is put into baking oven, and temperature, is dried by the fire to the pulp flexible through about 6 hours at 70 ℃, tack-free being advisable, with shovel around the stainless container with slice bar from, gently uncover with have gentle hands, after cooling, cut, be rolled into 2.5 * 5 centimetres circle volume.
8. packing: behind the vacuum sterilization, adopt to meet the plastic compound bag packing that food hygiene requires, then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.
Embodiment 3
The preparation method of yellow apricot shortcake:
1. clean: select closely new cadmium yellow apricot of maturity height, pulp, reject mashed, residual and other impurity, the strict cleaning cleaned, and drains moisture;
2. shortening: the yellow apricot that will clean, in pot, steam to 20% yellow apricot breach, soft ripe, take out cold drying in the air
3. making beating: the yellow apricot of slaking is removed decortication core, put into beater, beat 8～10 minutes in the pasty state;
4. soak: glutinous rice was soaked 12 hours, drain the back abrasive dust;
5. mix: yellow apricot slurry is mixed with glutinous rice flour, and the blank of 4-5 centimeter square is cut in compacting in the container of packing into, and last cage steaming 20-25 minute is to cooking;
6. stir off: white sugar, maltose add the low amounts of water heating and dissolve the back filtration, cook and endure to 128-130 ℃;
7. fried: oily temperature 170-180 ℃, blank is exploded into surperficial little Huang, play immediately pot in the time of fractureing with hand;
8. go up syrup: in the syrup of enduring, pour fried blank and ripe shelled peanut into, ripe sesame is mixed thoroughly.
9. moulding: the material of mixing is poured on the chopping board in the wooden frame, compresses, flattens, and is cut into square at last by knife.Each 50 centimetres, high 2.5 centimetres of wooden frame length and width, one deck stand oil is smeared in the wooden frame inboard during use, at the ripe sesame of chopping board upper berth last layer, in case adhesion.
8. packing: behind the vacuum sterilization, adopt to meet the plastic ware box packing that food hygiene requires, then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.
Embodiment 4
The preparation method of yellow apricot soft sweets:
1. clean: select closely new cadmium yellow apricot of maturity height, pulp, reject mashed, residual and other impurity, the strict cleaning cleaned, and drains moisture;
2. shortening: the yellow apricot that will clean, in pot, steam to 20% yellow apricot breach, soft ripe, take out cold drying in the air
3. making beating: the yellow apricot of slaking is removed decortication core, put into beater, beat 8～10 minutes in the pasty state;
4. boil: water, white sugar are put into jacketed pan heat, after white sugar dissolves, add yellow apricot slurry again.Enduring 107 when temperature adds the sodium benzoate that dissolves and gelatin when spending again (gelatin is put into container and added cold water before sugar cook in syrup; cold water is about 2 times of gelatin; the container that to contain gelatin is then put into 50 degree water dissolves it); boil truce in 3-5 minute again, when temperature drops to the 60 degree left and right sides, add essence and mix thoroughly.
5. fall dish: syrup temp is 60 syrup to be poured in the mould when spending, about 12 millimeters of thickness, and die horizontal leaves standstill, and is not removable;
6. cooling: mould is placed on health, dry place, allow it naturally cool to sugar and solidify till;
7. stripping and slicing: sugar is cut into about 1.8 * 4 centimetres block or other shapes, spills and is coated with the last layer white granulated sugar, shovels out the end of along with stainless steel knife, is placed in the dish that fills white sugar, makes its adhesion;
8. dry: sugar is placed on the dry place of health, through about 24 hours, dries;
9. packing: behind the vacuum sterilization, adopt to meet the extrusion coating paper packing that food hygiene requires, then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.
Embodiment 5
The preparation method of yellow apricot cake:
1. clean: select closely new cadmium yellow apricot of maturity height, pulp, reject mashed, residual and other impurity, strict cleaning also drains moisture;
2. shortening: the yellow apricot that will clean, in pot, steam to 20% yellow apricot breach, soft ripe, take out cold drying in the air
3. making beating: the yellow apricot of slaking is removed decortication core, put into beater, beat 8～10 minutes in the pasty state;
4. saccharification: become 65% syrup to boil filtration saccharification, admix yellow apricot mud while hot and stir evenly rapidly, ratio is 1: 1;
5. preparation: after mixer stirs 10 minutes, add 0.5%～1% alum, to increase the brittleness and the smoothness of finished product;
6. condensation: the yellow apricot mud that will stir is cut into 3 centimetres x6 centimetre rectangle piece after pouring into and leaving standstill 6 hours in the preprepared container.
7. packing: behind the vacuum sterilization, adopt to meet the extrusion coating paper packing that food hygiene requires, then according to selling needs, the packing cases of the different sizes of packing into secure.
Embodiment 6
The preparation method of yellow apricot jam:
1. clean: select closely new cadmium yellow apricot of maturity height, pulp, reject mashed, residual and other impurity, strict cleaning also drains moisture;
2. shortening: the yellow apricot that will clean, in pot, steam to 20% yellow apricot breach, soft ripe, take out cold drying in the air
3. making beating: the yellow apricot of slaking is removed decortication core, put into beater, beat 8～10 minutes in the pasty state;
4. saccharification: become 65% syrup to boil filtration saccharification, admix yellow apricot mud while hot and stir evenly rapidly, ratio is 1: 0.5;
5. preparation: after mixer stirs 10 minutes, add the pectin of 0.3% edible fruity flavor and 1%～5%, stir;
6. concentrate: with 120 ℃ temperature sterilizations 15 minutes, go into to be heated to 70-80 ℃ after the cooling and kept 20 minutes, continue to be warming up to 88 ℃ again, obtain concentrated slurry gradually, continue to be heated to 99-100 ℃ again;
7. pack: sealing after in the bottle of while hot well-done jam being packed into rapidly, overturn after the heat radiation and be finished product.According to selling needs, enter the packing of different sizes then.
Two, yellow apricot beverage series
1, yellow apricot beauty and health care fruit juice: the present invention is achieved through the following technical solutions, it is characterized in that selecting no disease and pest, the yellow apricot of high-quality non-rot, high-quality is raw material, clean, sterilize through strict, the utilization new and high technology is processed, cooperate with red sieve fore-telling juice, white granulated sugar then, through high-temperature sterilization, packing into meets in the glassware of hygienic requirements, is finished product.
1. clean: select maturity height, pulp closely new cadmium yellow apricot, the fore-telling of red sieve, reject mashed, residual and other impurity, strictly clean and drain moisture;
2. making beating: except decortication core, red sieve foretells peeling, stripping and slicing, put into fruit juice mixer in proportion beats into juice with yellow apricot;
3. packing: with the fruit juice of accomplishing fluently pack into the glass ripple road vessel that meet hygienic requirements and in after sealing; Then according to selling needs, the packing cases of the different sizes of packing into secure.
2, yellow apricot beauty and health care fruit powder beverage: the present invention adopts the following specific embodiment to realize, the present invention adopts the following specific embodiment to realize, it is characterized in that selecting no disease and pest, the yellow apricot of high-quality non-rot, high-quality through strict cleaning, dry, sterilization, the utilization new and high technology is processed, face not apricot sulphur of system powder, the polybag inner packing of packing into then and meeting hygienic requirements.
1. select materials: select closely new fresh apricot of maturity height, pulp, reject mashed, residual and other impurity, the strict cleaning;
2. dry: utilize drying machine to dehydrate, 85 ℃ of bakings 2 hours, 55 ℃ of barbecues 3 hours are when the pulp micro, pericarp is little takes out when splitting;
3. pulverize: adopt the mode of vacuum dehydrating at lower temperature to carry out fine pulverizing, but to keep material under the best abrasive stick spare, to carry out powder process as far as possible;
4. preparation: for guaranteeing fruit powder sugariness, need to add some white sugar in the fruit powder, ratio is 1: 0.5;
5. pack: according to selling needs, pack in the non-toxic plastic packaging bags different sizes, that meet hygienic requirements, reinstall carton and secure, want protection against the tide during storage.
3, the long-lived cream of yellow apricot: selecting no disease and pest for use, not having the yellow apricot of high-quality that rot, high-quality is raw material, and the process strictness is cleaned, sterilization, the processing of utilization new and high technology, cooperate with matrimony vine, rock sugar then, through high-temperature sterilization, packing into meets in the glassware of hygienic requirements, is finished product.
1. decocting liquid: yellow apricot is cleaned chopping, drops in the ceramic pot, adds an amount of water after, decoct with fire, at set intervals, take out part juice, adding into again, water continues decoction;
2. concentrate: the juice that takes out, contacting metal vessel not, and directly drop in the enamel pan, boiled with very hot oven, use slow fire again instead and torture.When treating that a pot interior juice is concentrated to stiff, add candy sugar powder, and constantly stir; When thickness, add again wolfberry fruit powder, proceed to stir; In the time can provoking long filament with chopsticks, can cease fire;
3. packing: the viscous fluid that concentrates is cooled, pour in the glass glassware that meets hygienic requirements, reinstall carton and secure and get final product.
4, yellow apricot beauty and health care fruit tea: select for use the new cadmium yellow apricot of high-quality to clean, pulverize, squeeze the juice, ferment, filter, clarify, sterilize and obtain the agreeable to the taste beauty and health care fruit tea of sour-sweet flavor through strict, the vessel inner packing that meets hygienic requirements of packing into then.
1. select materials: select the high new cadmium yellow apricot of maturity, reject mashed, residual and other impurity, the strict cleaning;
2. pulverize: with pulverizer pulp is separated;
3. squeeze the juice: the pulp after will pulverizing with squeezer fully squeezes out juice.
4. fermentation: culture propagation, fermentation time are 5～6 days.
5. preparation: will generally be no more than 20% owing to the yellow apricot juice pol after the fermentation, so the fruit tea mouthfeel that brew comes is sour, improves sugariness so add some white sugar before the fermentation, make tart flavour thin out, sweet taste increases, and it is aromatic and soft to become.
6. sterilize, pack: will through filtration, clarification, sterilization and obtain pack into the vessel inner packing that meets hygienic requirements of the agreeable to the taste beauty and health care fruit tea of sour-sweet flavor.
Embodiment 1
Yellow apricot beauty and health care fruit juice making method
1. clean: select maturity height, pulp closely new cadmium yellow apricot, the fore-telling of red sieve, reject mashed, residual and other impurity, strictly clean and drain moisture;
2. making beating: except decortication core, red sieve foretells peeling, stripping and slicing, put into fruit juice mixer in proportion beats into juice with yellow apricot;
3. sterilization: the temperature of sterilization is 120-150 ℃ and keeps 20-30min.
4. packing: sealing is finished product after packing into cooled beauty and health care fruit juice in the glass ripple road vessel bottle that meets hygienic requirements.
Embodiment 2
Apricot beauty and health care fruit powder preparation of beverage
1. select materials: select ripe fresh apricot, reject mashed, residual and other impurity, after strict the cleaning, peeling, stoning;
2. dry: utilize drying machine to dehydrate, early stage, temperature was 85 ℃, and latter temperature is 55 ℃, and drying time was at 6 hours;
3. pulverize: adopt the mode of vacuum dehydrating at lower temperature to carry out fine pulverizing;
4. preparation: apricot pulverized sugar degree is no more than 30%, need in the apricot powder, add some white sugar again and improve sugariness, by the look that keeps the apricot powder at 1: 0.5 just, sweet, the pure perfume (or spice) of flavor, composition free of losses;
5. packing:, in the non-toxic plastic packaging bags different sizes, that meet hygienic requirements of packing into, reinstall carton and secure and be finished product according to selling needs.
Embodiment 3
The long-lived cream preparation method of yellow apricot
1. select materials: select ripe fresh apricot, reject mashed, residual and other impurity, after strict the cleaning, peeling, stoning;
2. decocting liquid: with yellow apricot chopping, drop in the ceramic pot, adds an amount of water after, decoct with fire, every 20 minutes, take out part juice, add again into water and continue decoction.Get juice like this, continuously 4 times.
3. concentrate: the juice that takes out for 4 times successively, contacting metal vessel not, and directly drop in the enamel pan, boiled with very hot oven, use slow fire again instead and torture.When treating that a pot interior juice is concentrated to stiff, add candy sugar powder, and constantly stir; The proportioning of apricot juice, rock sugar and wolfberry fruit powder is: 1: 0.5: 0.3, when thickness, add again wolfberry fruit powder, and proceed to stir; In the time can provoking long filament with chopsticks, can cease fire.Boil in the process whole, firepower should weaken gradually.
4. packing: the viscous fluid that concentrates is cooled, pour in the glass glassware that meets hygienic requirements, reinstall carton and secure and get final product.
Embodiment 4
The preparation method of apricot beauty and health care fruit tea
1. select materials: select closely new fresh apricot of maturity height, pulp, reject mashed, residual and other impurity, the strict cleaning;
2. pulverize: with pulverizer pulp is separated;
3. squeeze the juice: the pulp after will pulverizing with squeezer fully squeezes out juice.
4. fermentation: saccharomycete is inoculated with 20% ratio, and room temperature is 28～30 ℃, and fermentation time is 5～6 days.Because the apricot juice after the fermentation, pol generally is no more than 15%, so the apricot vinegar mouthfeel that brew comes is sour, improves sugariness so add some white sugar before the fermentation, makes tart flavour thin out, and sweet taste increases, and it is aromatic and soft to become.
5. sterilization: sterilising temp is 120～150 ℃, and sterilization time is 20min.
6. packing: will be through filtering, clarification, sterilizing and obtain pack into the vessel inner packing that meets hygienic requirements of the agreeable to the taste beauty and health care apricot fruit tea of sour-sweet flavor.
Claims (11)
1. yellow apricot series food and yellow apricot beverage series preparation method, it waits to levy the Huang Xingguo with no disease and pest, non-rot, high-quality, clean, sterilize through strict, the utilization new and high technology is processed, the look that has not only kept yellow apricot just, sweet, the pure perfume (or spice) of flavor, composition free of losses, the original carbohydrate of yellow apricot, protein, vitamin, amino acid, mineral matter etc. have also been kept, for the deep processing of yellow apricot provides a good approach.
2. yellow apricot flesh paper making method according to claim 1, it is characterized in that selecting no disease and pest, the yellow apricot of high-quality non-rot, high-quality really to be raw material, through the yellow apricot that strictly cleans and drain moisture, will clean really cook, the cold rear amount white sugar that dries in the air, pulls an oar, edible salt, glutinous rice flour allotment, oven dry is 1 hour under 60 ℃ of conditions, and temperature is raise kept 10 minutes then; After baking is finished, treat its cooling, peel, section etc. behind the vacuum sterilization, are adopted to meet the plastic compound bag packing that food hygiene requires, and then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.
3. yellow apricot according to claim 1 rolls the method for work, it is characterized in that selecting for use no disease and pest, not having the yellow apricot of high-quality that rot, high-quality really is raw material, cleaning, peeling, blanching, cooling, batching, making beating, heating, concentrate, scraping blade, oven dry etc., after cooling, cut, be rolled into cylindrical roll, with 120-150 ℃ temperature sterilization after 15 minutes, employing meets the plastic compound bag packing that food hygiene requires, then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.
4. the crisp preparation method of yellow apricot according to claim 1, it is characterized in that selecting for use no disease and pest, do not have the yellow apricot fruit of high-quality that rot, high-quality, glutinous rice, rape oil, white sugar, maltose, ripe shelled peanut, ripe sesame, process cleaning, peeling, making beating, immersion, abrasive dust, mixing, shortening etc., with 120-150 ℃ temperature sterilization after 15 minutes, employing meets the plastic ware box packing that food hygiene requires, then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.
5. according to the described yellow apricot soft sweets preparation method of claim 1, it is characterized in that selecting for use no disease and pest, do not have the yellow apricot fruit of high-quality that rot, high-quality, white sugar, edible gelatin, Sodium Benzoate, sodium sulfite, essence etc., through cleaning, remove the peel, pull an oar, boil, mixing, moulding etc., with 120-130 ℃ temperature sterilization after 15 minutes, employing meets the extrusion coating paper packing that food hygiene requires, then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.
6. yellow apricot cake preparation method according to claim 1, it is characterized in that selecting for use no disease and pest, do not have the yellow apricot fruit of high-quality that rot, high-quality, white sugar, edible gelatin, Sodium Benzoate, sodium sulfite, essence etc., through cleaning, remove the peel, pull an oar, boil, mixing, moulding, cutting apart etc., with 120-150 ℃ temperature sterilization 15 minutes, employing meets the extrusion coating paper packing that food hygiene requires, then according to selling needs, the packing cases different sizes, that meet hygienic requirements of packing into secure.
7. yellow apricot sauce preparation method according to claim 1, it is characterized in that selecting the new cadmium yellow apricot of high-quality fruit, through strictly cleaning, shortening, making beating, heating, with 120 ℃ temperature sterilizations 15 minutes, entering to be heated to 70-80 ℃ after the cooling kept 20 minutes, continue again to be warming up to 88 ℃, obtain gradually concentrated slurry, continue again to be heated to 99-100 ℃; Be condensed into gradually cream, afterwards sealing in the bottle of while hot well-done jam being packed into rapidly, upset is finished product after the heat radiation.Then according to selling needs, the packing cases of the different sizes of packing into secure.
8. yellow apricot beauty and health care fruit juice making method according to claim 1, it is characterized in that selecting no disease and pest, the yellow apricot of high-quality non-rot, high-quality is raw material, clean, pull an oar, sterilize through strict, cooperate with red sieve fore-telling juice, white granulated sugar then, through high-temperature sterilization, the temperature of sterilization is 120-150 ℃ and keeps 20-30min.Packing into meets in the glassware of hygienic requirements, and then according to selling needs, the packing cases of the different sizes of packing into secure.
9. yellow apricot beauty and health care fruit powder preparation of beverage according to claim 1, it is characterized in that selecting for use no disease and pest, the strict cleaning of the yellow apricot process of nothing high-quality that rot, high-quality, drying, pulverize, sterilize, the utilization new and high technology is handled, and cooperates with white sugar then, faces not sulfur-bearing of system powder.The temperature of sterilization is 120-150 ℃ and keeps 20-30min, then according to selling needs, packs in the non-toxic plastic packaging bag different sizes, that meet hygienic requirements, reinstalls carton and secures, and is finished product.
10. the long-lived cream preparation method of yellow apricot according to claim 1, it is characterized in that selecting no disease and pest, the yellow apricot of high-quality non-rot, high-quality is raw material, clean, sterilize through strict, the utilization new and high technology is processed, cooperate with matrimony vine, rock sugar then, through high-temperature sterilization, the temperature of sterilization is 120-150 ℃ and keeps 20-30min, reinstall in the glassware that meets hygienic requirements, be finished product.
11. yellow apricot beauty and health care fruit tea preparation method according to claim 1, its feature select for use the new cadmium yellow apricot of high-quality through strictly cleans, pulverize, squeeze the juice, ferment, filter, clarify, white sugar cooperation then, through high-temperature sterilization, the temperature of sterilization is 120-150 ℃ and keeps 20-30min, reinstall in the glassware that meets hygienic requirements, be finished product.
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| CN200910217254A CN101731535A (en) | 2009-12-30 | 2009-12-30 | Method for preparing pricot foods and apricot drinks |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415535A (en) * | 2011-11-21 | 2012-04-18 | 新疆冠农果茸集团股份有限公司 | Processing method for red date pulp particles |
| CN104041886A (en) * | 2014-06-27 | 2014-09-17 | 宋学森 | Preparation method of apricot juice |
| CN105876290A (en) * | 2014-10-31 | 2016-08-24 | 周卫疆 | Method of rapidly preparing jam with multiple tastes from radishes |
| CN107440056A (en) * | 2017-09-08 | 2017-12-08 | 喀什神恋有机食品有限责任公司 | A kind of apricot cake and preparation method |
| CN112293705A (en) * | 2020-11-02 | 2021-02-02 | 山西菲尼克司酒业有限责任公司 | Preparation method of apricot jam |
-
2009
- 2009-12-30 CN CN200910217254A patent/CN101731535A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415535A (en) * | 2011-11-21 | 2012-04-18 | 新疆冠农果茸集团股份有限公司 | Processing method for red date pulp particles |
| CN102415535B (en) * | 2011-11-21 | 2013-09-04 | 新疆冠农果茸集团股份有限公司 | Processing method for red date pulp particles |
| CN104041886A (en) * | 2014-06-27 | 2014-09-17 | 宋学森 | Preparation method of apricot juice |
| CN105876290A (en) * | 2014-10-31 | 2016-08-24 | 周卫疆 | Method of rapidly preparing jam with multiple tastes from radishes |
| CN107440056A (en) * | 2017-09-08 | 2017-12-08 | 喀什神恋有机食品有限责任公司 | A kind of apricot cake and preparation method |
| CN112293705A (en) * | 2020-11-02 | 2021-02-02 | 山西菲尼克司酒业有限责任公司 | Preparation method of apricot jam |
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Application publication date: 20100616 |