CN101986857B - Haw products and preparation method thereof - Google Patents
Haw products and preparation method thereof Download PDFInfo
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- CN101986857B CN101986857B CN2010101806835A CN201010180683A CN101986857B CN 101986857 B CN101986857 B CN 101986857B CN 2010101806835 A CN2010101806835 A CN 2010101806835A CN 201010180683 A CN201010180683 A CN 201010180683A CN 101986857 B CN101986857 B CN 101986857B
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Abstract
The invention belongs to the field of foods, relating to a haw product. Particularly, the haw product comprises 2-10% of red wine by weight. The invention also relates to a method for preparing the haw product, wherein the method comprises a step of soaking with red wine, i.e. soaking the haw in the red wine for 5-20 minutes. The shelf life of the haw product prepared by the invention is prolonged to more than six months. The product tastes mellow and full, proper in sour and sweet with a light flavor of the red wine; the product also keeps the shape of fresh haws, and is convenient to take, clean and health, and therefore, the invention provides a haw food with a novel flavor to the consumers.
Description
Technical field
The invention belongs to field of food, relate to a kind of haw products, particularly, it contains the red wine of 2-10% (weight) said haw products.The invention still further relates to the preparation method of said haw products.
Background technology
Hawthorn is commonly called as haw, has another name called large-fruited Chinese hawthorn, and it is nutritious, and all nutritional labelings, particularly organic acid and the ascorbic content that almost contain fruit are higher.Hawthorn is fit to eat raw, is fit to be processed into various food such as haw flakes, Hawthorn Fruit Wine again.Its medical value is also higher, and hawthorn can strengthening the spleen and stomach, short digestion, and can prevent and treat disease such as hypertension, is a kind of fruit that China people like.
Contain more than 200 kind of nutritional labeling in the red wine, comprising necessary materials of human body such as sugar, organic acid, amino acid, vitamins to the human body beneficial.Contain numerous polyphenolic substance in the red wine, surpass 50 kinds,, all have antioxidation like gallic acid, catechin, Mongolian oak skin ketone, OPC, resveratrol or the like.Wherein, resveratrol has good moisture preserving characteristic and antiinflammatory action, but the process of delaying skin cell ageing also, even also can suppress the activity of Tyrosinase, reduce melanic formation.An amount of red wine containing (special claret) is useful to health, can protect blood vessel, prevents artery sclerosis, reduces cholesterol.
Haw products has a variety of, and such as haw flakes, Hawthorn Fruit Wine etc., but great majority make hawthorn lose its original shape through the processing of various means, on mouthfeel, also has very big difference.Candied haws on a stick is traditional snack food of China, and past is on market, to occur before and after the winter in every year mostly, because that its color and luster is distinguished the flavor of is all good, and its sour-sweet mouthfeel and being liked especially by everybody.But in order to relax the sour mouthfeel of hawthorn, the candied haws on a stick surface often with thicker sugar layer, belongs to high sugar food, brings shortcoming for the people of pursuit and hobby food with low sugar content.
The inventor has found a kind of brand-new haw products and manufacture craft thereof through a large amount of research.Haw products of the present invention has not only kept the original form of hawthorn, give peculiar, the graceful local flavor of red wine and the abundant nutrition of red wine simultaneously, has enriched the lie fallow selection space of diet of people; Make consumers in general; When tasting the local flavor cuisines, taste grade, eat health.
Summary of the invention
One aspect of the present invention relates to a kind of haw products, and it contains the red wine of 2-10% (weight).In one embodiment of the invention, said haw products is stoning.In one embodiment of the invention, said haw products contains the red wine of 5% (weight).
Red wine (Red Wine) is common name vinous, might not refer in particular to claret.Red wine has many mode classifications.With finished color, can be divided into three types of claret, white wine and pink grape wine.Wherein claret can be subdivided into claret (being extra dry red wine), half-dried claret, half sweet claret and sweet claret again, and white wine then is subdivided into dry white wine, medium dry white wine grape wine, half sweet white wine and sweet white wine.
In one embodiment of the invention, said red wine is a claret.Particularly, said claret is a claret.Particularly, said claret is received claret for separating hundred.
In one embodiment of the invention, said haw products contains sugared 50-60% (weight).
In one embodiment of the invention, the moisture 22-28% of said haw products (weight).
Another aspect of the present invention relates to the preparation method of above-mentioned haw products, comprises the red wine soaking step, is about to hawthorn and is immersed in the red wine, and soak time is 5-20 minute.
In one embodiment of the invention, said soak time is 5 minutes.
In one embodiment of the invention, said method also is included in after the red wine soaking step, the step of drying, and promptly 80-90 ℃ of baking 15-30 minute, the moisture Control that makes product was in 22-28% (weight).
In one embodiment of the invention; The hawthorn of accomplishing baking immersed separates hundred and receive in the claret, soaked 5 minutes, make its to separate hundred receive claret absorptivity reach 5 ± 1%; Then hawthorn is pulled out; And in barn 80-90 ℃ the baking 30 minutes, the moisture Control that makes product is in 22-28% (weight), total reducing sugar is controlled at 50-60% (weight).Wherein, the computing formula of said red wine absorptivity is: absorptivity=(soaking the weight of the preceding hawthorn of weight-immersion of back hawthorn)/weight of hawthorn before soaking; The numerical value of total reducing sugar is that haw berry is pulverized, and records through titration.
In one embodiment of the invention; Said method also is included in before the red wine soaking step, soaks the step of sugar and baking, promptly heats liquid glucose to 80-100 ℃; Under the condition of vacuum maintenance-0.1Mpa; Vacuumize and soak sugared 8-12 minute, hawthorn is immersed in the liquid glucose and after the 12h hawthorn is pulled out, toasts 4-5 hour down at 80-90 ℃.
In one embodiment of the invention, with white granulated sugar boil 23-25 ° of B é (° B é, promptly Baume degrees is a kind of unit that representes solution concentration with density; Also can make percent concentration 46-50% into) liquid glucose, liquid glucose injected soaks sugared vacuum kettle, add the hawthorn of handling well, the closed cylinder mouth; The heating liquid glucose vacuumizes vacuum is remained on-0.1Mpa to 80-100 ℃, and the time is 8-12 minute, and hawthorn and liquid glucose are poured in the cylinder; Soaked sugar 12 hours, and after soaking sugar and accomplishing, hawthorn was pulled out, place among the barn; 80-90 ℃ of baking 4-5 hour goes out the room after reaching standard through organoleptic examination, requires product neither too hard, nor too soft, and be tack-free.
In one embodiment of the invention, said method in turn includes the following steps:
The selecting-clean of frozen fresh haw (seedless)-liquid glucose thaws-and liquid glucose boils-liquid glucose+hawthorn tinning-vacuumize-soak sugar-drag for cylinder-once baking-red wine immersion-secondary baking-removal of impurities classification-package test warehouse-in.
Better for quality, should choose those hawthorn that have good quality as far as possible and process.
After the fruit harvest,, the raw material fruit is removed seed, remove the seed process to make to carry out by hand or use the common equipment in market according to common way.Pretreated hawthorn is snap frozen under-35 ℃ ultra-low temperature surroundings, does not suffer a loss with the color and the nutrition that keep haw.
In the present invention, said " hawthorn " can be complete hawthorn, also can be the part of hawthorn; Can be the hawthorn of stoning (going seed or part to remove seed), also can be the hawthorn that does not have stoning.In one embodiment of the invention, said hawthorn is the complete hawthorn that does not remove seed.In one embodiment of the invention, said hawthorn is to keep or the hawthorn of the shape that is kept perfectly basically, and it can be can be the hawthorn of stoning, also can be the hawthorn that does not have stoning.
In the present invention, said " haw products " is meant that its shape is not particularly limited, and includes but not limited to through the hawthorn of processing: solid-state, liquid, pasty state, paste or the like.In one embodiment of the invention, said haw products keeps or keeps basically the complete shape of hawthorn.
In the such scheme, under the situation of said " shape is kept perfectly ", hawthorn is not remove seed.Under the situation of " shape basically is kept perfectly ", hawthorn is stoning (going seed or part to remove seed).
The beneficial effect of the invention
1) shelf-life extended to more than six months.Contain multiple polyphenols in the red wine, its oxidation resistant effect can prolong the shelf-life of haw products; Other haw products on the market all is to realize through adding artificial synthetic bleaching agent and/or anticorrisive agent.Therefore, more health, health of the present invention.
2) the product mouthfeel is mellow and full, and is sour-sweet moderate, with light red wine local flavor, keeps or kept the shape of bright hawthorn basically, and a kind of haw food of novel sapor is provided to the consumer.Contain ethanol in the red wine, and contain multiple acids in the hawthorn, can generate the ester type compound with fruit fragrance with ethanol synthesis, for example ethanol and acetate generation esterification generate CH
3COOC
2H
5(ethyl acetate), ethyl acetate have fruity fragrance.
3) the present invention soaks operation through increasing red wine in process of production; With fragrance and the nutrition that realizes giving hawthorn red wine/red wine; So this invention is very suitable for the big production of workshop scale; Need lab scale pilot scale to the workshop from the laboratory, enlarge the laundering period of producing again, can directly put into production, accelerated the listing speed of product greatly.
The specific embodiment
To combine embodiment that embodiment of the present invention are described in detail below, but it will be understood to those of skill in the art that the following example only is used to explain the present invention, and should not be regarded as limiting scope of the present invention.Unreceipted actual conditions person among the embodiment carries out according to the condition of normal condition or manufacturer's suggestion.The unreceipted person of production firm of agents useful for same or instrument, being can be through the conventional products of commercial acquisition.
Embodiment 1: the preparation of haw products 1 of the present invention and contrast haw products 2
1) preparation of haw products 1 of the present invention
Select the quick-frozen haw of high-quality for use, do not have to rot, not damaged, no earth, no small holes caused by worms, free from admixture, clean up for use;
Liquid glucose thaws: with white granulated sugar and water boil, sugar concentration reaches the 15-18 Baume degrees, hawthorn is poured in the liquid glucose soaked 12 hours;
Vacuumize: the haw that cleans is proportionally put into vacuum kettle, fix gland, be heated to 80-100 degree centigrade, vacuum-0.1Mpa, pumpdown time: 8--12 minute with the liquid glucose of 23-25 Baume degrees;
Soak sugar: soaking the sugar time is 12 hours, will soak the haw of sugar and pull out, puts into clean drawer, the control liquid glucose;
A baking: stoving time: 4-5 hour, temperature was 80-90 ℃, observed, hand goes out barn after touching the standard of reaching, and is tack-free, neither too hard, nor too soft;
Steep in wine: selected haw berry soaked about 5-20 minute with red wine, was 5 ± 1% with hawthorn absorption red wine rate, noticed that the liquid level of red wine was not advisable to have hawthorn;
Secondary baking: stoving time: 15-30 minute, temperature: 80-90 ℃, moisture content control: 22-28% total reducing sugar: 50-60%.
Make haw products 1 of the present invention thus.
2) preparation of the haw products 2 of conduct contrast
Preparation as the haw products 2 that contrasts is identical with the preparation of haw products 1, except lacking the step that red wine soaks.
Embodiment 2: the mouthfeel of haw products 1 and contrast haw products 2 relatively
Judge group through 20 people and judge, have 18 people to think that the mouthfeel of the haw products 1 that embodiment 1 makes descends than contrast haw products 2 mouthfeel acidities that only soak sugar, sour-sweet moderate, mouthfeel is soft.
Embodiment 3: haw products 1 detects with the total acidity of contrast haw products 2:
According to " mensuration of total acid in the food (GB/T 12456-2008) ", detect the total acidity of haw products 1 and contrast haw products 2.
The result is following:
The total acidity of haw products 1 is 2.25%;
The total acidity of contrast haw products 2 is 3.32%.
Embodiment 4: haw products 1 shelf life confirmatory experiment
1) high temperature quickens to decay experiment
Product is put in 37 ℃ the constant incubator and quickens to decay, observe once weekly, the result does not produce peculiar smell for product after two months.
Rule of thumb product is put into that be equivalent to 3 months nature shelf-lifves January in the incubator, can satisfy 6 months requirement of shelf life of products.
2) normal temperature is preserved experiment
On September 10th, 2009 carried out the haw products 2 of haw products 1 with contrast the normal temperature contrast and preserves experiment, and experiment condition is temperature 10-20 ℃, and relative humidity 30-40% preserves under the lucifuge condition.
Experimental result: the sand return phenomenon appearred in the haw berry of not steeping in wine on February 10th, 2010.The haw berry to 2010 of steeping in wine is judged free from extraneous odour, no sand return 10, on March.The haw berry shelf-life of therefore not steeping in wine reaches 5 months, and the haw berry of steeping in wine can satisfy 6 months requirement of shelf life of products.
Two top experimental results prove:
This product need not add artificial synthetic anticorrisive agent and/or bleaching agent through only adding red wine, can reach the requirement of 6 months shelf-lifves.
Although the specific embodiment of the present invention has obtained detailed description, it will be understood to those of skill in the art that.According to disclosed all instructions, can carry out various modifications and replacement to those details, these change all within protection scope of the present invention.Four corner of the present invention is provided by accompanying claims and any equivalent thereof.
Claims (9)
1. haw products, it contains the red wine of 2-10% (weight), and said haw products keeps or keeps basically the complete shape of hawthorn; Said haw products contains sugared 50-60% (weight), moisture 22-28% (weight); And the preparation of said haw products comprises the steps:
1) hawthorn is immersed in the red wine, soak time is 5-20 minute; With
2) 80-90 ℃ of baking 15-30 minute, the moisture Control that makes product was in 22-28% (weight).
2. haw products according to claim 1, it contains the red wine of 5% (weight).
3. haw products according to claim 1, wherein, said haw products is stoning.
4. according to each described haw products among the claim 1-3, wherein, said red wine is a claret.
5. haw products according to claim 4, wherein, said claret is a claret.
6. haw products according to claim 5, wherein, said claret is received claret for separating hundred.
7. the preparation method of the said haw products of claim 1 comprises the red wine soaking step, is about to hawthorn and is immersed in the red wine, and soak time is 5-20 minute; And be included in after the red wine soaking step, the step of drying, promptly 80-90 ℃ of baking 15-30 minute, the moisture Control that makes product was in 22-28% (weight).
8. method according to claim 7, wherein, said soak time is 5 minutes.
9. method according to claim 7 also is included in before the red wine soaking step, soaks the step of sugar and baking; Promptly heat liquid glucose to 80-100 ℃, under the condition of vacuum maintenance-0.1Mpa, hawthorn is soaked sugar; Time is 8-12 minute, hawthorn and liquid glucose is poured in the cylinder again, soaks sugar 12 hours; Afterwards hawthorn is pulled out, toasted 4-5 hour down at 80-90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101806835A CN101986857B (en) | 2010-05-24 | 2010-05-24 | Haw products and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101806835A CN101986857B (en) | 2010-05-24 | 2010-05-24 | Haw products and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101986857A CN101986857A (en) | 2011-03-23 |
| CN101986857B true CN101986857B (en) | 2012-11-21 |
Family
ID=43743797
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101806835A Active CN101986857B (en) | 2010-05-24 | 2010-05-24 | Haw products and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101986857B (en) |
-
2010
- 2010-05-24 CN CN2010101806835A patent/CN101986857B/en active Active
Non-Patent Citations (4)
| Title |
|---|
| 刘荣刚等.低度山楂起泡酒的研制.《酿酒科技》.2004,(第2期),103-104. * |
| 徐敏.山楂酒的研制.《酿酒》.1998,(第6期),52-53. * |
| 王秀春等.山楂葡萄酒的研制.《吉林农业大学学报》.1997,(第19期),61-62. * |
| 苏刚.干型果酒-山楂酒的开发.《食品工业》.1998,(第4期),18-19. * |
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| Publication number | Publication date |
|---|---|
| CN101986857A (en) | 2011-03-23 |
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