CN101974403A - Method for preparing instant greengage vinegar essence particles - Google Patents
Method for preparing instant greengage vinegar essence particles Download PDFInfo
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- CN101974403A CN101974403A CN 201010544520 CN201010544520A CN101974403A CN 101974403 A CN101974403 A CN 101974403A CN 201010544520 CN201010544520 CN 201010544520 CN 201010544520 A CN201010544520 A CN 201010544520A CN 101974403 A CN101974403 A CN 101974403A
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- greengage
- plum
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- water ratio
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Abstract
The invention provides a method for preparing instant greengage vinegar essence particles. The method comprises the following processes of: raw material preparation, extraction, concentration, spray-drying, preparation and granulation, wherein 1, the process of raw material preparation comprises the following steps of: after picking sick, lousy and defective greengage fresh fruit, drying the greengage to the water content of 5 to 18 percent; 2, the process of extraction comprises the following steps of: filtering after immersing the greengage in an amount of 15 to 25 percent based on the mass of pure water in the pure water at the temperature of 70 to 80 DEG C for 12 to 24 hours; 3, the process of concentration comprises the following steps of: pumping the filtrate into a vacuum concentration tank and concentrating the filtrate into greengage extractum with the water ratio of 30 to 50 percent; 4, the process of spray-drying comprises the following steps of: performing the spray-drying on the concentrated extractum to obtain greengage vinegar essence powder with the water ratio of 4 to 7 percent; and 5, the process of preparation and granulation comprises the following steps of: adding a flavoring agent into the greengage vinegar essence powder; mixing uniformly and granulating; drying granulated particles to the water ratio of 3 to 5 percent; and sterilizing and packaging. The greengage vinegar essence particles prepared by the method can be prepared into greengage vinegar or a vinegar drink by adding a certain amount of water, and are convenient for a consumer to carry and eat.
Description
Technical field:
The present invention relates to a kind of preparation method of instant granular green plum acetin.
Background technology:
Green plum is the food that nutrient content is comprehensive, reasonable, have plurality of health care functions.Green plum contains amounts of protein, fat, carbohydrate and plurality of inorganic salt, organic acid.Organic acid content is higher than general fruit far away generally 3.0%～6.5% in the plum fruit, effect such as having promotes the production of body fluid quenches one's thirst, stimulate appetite, Ginseng Extract.Green plum is because of the too acid of its fresh fruit, and except that a small amount of confession was eaten raw, great majority were processed into food such as preserved fruit, preserved fruit.Utilize green plum to contain rich organic acid in recent years and developed green plum vinegar and vinegar beverage, liked by the human consumer.But existing green plum vinegar and vinegar beverage all are liquid, and package of liquid products and transportation cost are all than higher, and corresponding selling price is also than higher.
Summary of the invention:
The objective of the invention is weak point, a kind of preparation method of instant granular green plum acetin is provided, the packing of green plum vinegar and vinegar beverage and transportation cost can effectively be reduced, and carry and instant at liquid green plum vinegar and vinegar beverage existence.
The present invention be achieved in that comprise feedstock production, lixiviate, concentrate, spraying drying, allotment granulating process, it is characterized in that:
1, feedstock production: the green plum fresh fruit is dried to water ratio 5～18% after choosing and removing sick mashed fruit.
2, lixiviate: the pure water of putting into 70 ℃～80 ℃ by the green prune of pure water quality 15%～25% soaks 12～24 hours after-filtration, takes out filtered liquid.
3, concentrate: it is 30%～50% plum medicinal extract that filtered liquid suction vacuum concentration pot is condensed into water ratio.
4, spraying drying: it is 4%～7% plum acetin powder that spissated plum medicinal extract is spray dried to water ratio.
5, allotment is granulated: adding seasonings in the plum acetin powder and mix the back granulation, is 3%～5% with particle drying to the water ratio of making, through sterilising packaging, product.
The particle green plum acetin that uses the present invention to produce adds a certain amount of water and can convert into green plum vinegar when edible, add water and add small amount of edible sugar and can convert into vinegar beverage, is convenient to the human consumer and carries and eat.The particle green plum acetin that uses the present invention to produce is solid phase prod, and packing cost is low, and can reduce the transportation and sale cost of product significantly.
Embodiment:
1, feedstock production: when 6～September of every year, green plum was ripe, purchase green plum fresh fruit was chosen and is removed the sick time fruit back of rotting with after washing the processing of fruit grading machine, puts into air flow dryer and dries to water ratio 5～18%, is kept at raw material storage after the cooling.
2, lixiviate: put into multi-function extractor by the green prune of pure water quality 15%～25% and soak 12～24 hours after-filtration, take out filtered liquid at 70 ℃～80 ℃ pure water.
3, concentrate: it is 30%～50% plum medicinal extract that filtered liquid suction vacuum concentration pot is condensed into water ratio.
4, spraying drying: it is 4%～7% plum acetin powder that spissated plum medicinal extract is spray dried to water ratio.
5, allotment is granulated: adding small amount of edible sugar in the plum acetin powder and mix the back granulation in three-dimensional motion mixer, through the particulate granulation once more that vibratory screening apparatus is told, is 3%～5% with particle drying to the water ratio of making, through sterilising packaging, product.
Claims (1)
1. the preparation method of an instant granular green plum acetin comprises feedstock production, lixiviate, concentrates, spraying drying, allotment granulating process, it is characterized in that:
(1) feedstock production: the green plum fresh fruit is dried to water ratio 5～18% after choosing and removing sick mashed fruit;
(2) lixiviate: the pure water of putting into 70 ℃～80 ℃ by the green prune of pure water quality 15%～25% soaks 12～24 hours after-filtration, takes out filtered liquid;
(3) concentrate: it is 30%～50% plum medicinal extract that filtered liquid suction vacuum concentration pot is condensed into water ratio;
(4) spraying drying: it is 4%～7% plum acetin powder that spissated plum medicinal extract is spray dried to water ratio;
(5) allotment is granulated: adding seasonings in the plum acetin powder and mix the back granulation, is 3%～5% with particle drying to the water ratio of making, through sterilising packaging, product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010544520 CN101974403A (en) | 2010-11-15 | 2010-11-15 | Method for preparing instant greengage vinegar essence particles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010544520 CN101974403A (en) | 2010-11-15 | 2010-11-15 | Method for preparing instant greengage vinegar essence particles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101974403A true CN101974403A (en) | 2011-02-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010544520 Pending CN101974403A (en) | 2010-11-15 | 2010-11-15 | Method for preparing instant greengage vinegar essence particles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101974403A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2880146B1 (en) | 2012-08-01 | 2016-10-26 | Purac Biochem bv | Preparation of a powdered vinegar |
| CN106047630A (en) * | 2016-06-08 | 2016-10-26 | 彭常安 | Process for making solid particle healthy vinegar from Selaginella uncinata and Euryale ferox leaves |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454497A (en) * | 2003-04-30 | 2003-11-12 | 云南省农业科学院高山经济植物研究所 | Plum extract preparing method |
| CN1672546A (en) * | 2004-03-25 | 2005-09-28 | 广东省农业科学院蚕业与农产品加工研究所 | Production process of green plum with wine core |
-
2010
- 2010-11-15 CN CN 201010544520 patent/CN101974403A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454497A (en) * | 2003-04-30 | 2003-11-12 | 云南省农业科学院高山经济植物研究所 | Plum extract preparing method |
| CN1672546A (en) * | 2004-03-25 | 2005-09-28 | 广东省农业科学院蚕业与农产品加工研究所 | Production process of green plum with wine core |
Non-Patent Citations (2)
| Title |
|---|
| 《食品工业科技》 20021231 曾凡骏等 果梅儿童保健泡腾冲剂的研制 第41－43页 1 第23卷, 第1期 * |
| 《食品科技》 20021231 陆玲 青梅晶的加工技术 第54-55页 1 , 第11期 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2880146B1 (en) | 2012-08-01 | 2016-10-26 | Purac Biochem bv | Preparation of a powdered vinegar |
| EP2880146B2 (en) † | 2012-08-01 | 2019-09-25 | Purac Biochem B.V. | Preparation of a powdered vinegar |
| CN106047630A (en) * | 2016-06-08 | 2016-10-26 | 彭常安 | Process for making solid particle healthy vinegar from Selaginella uncinata and Euryale ferox leaves |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20110216 |