CN102870942B - Production technology of half plums - Google Patents
Production technology of half plums Download PDFInfo
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- CN102870942B CN102870942B CN2012103568987A CN201210356898A CN102870942B CN 102870942 B CN102870942 B CN 102870942B CN 2012103568987 A CN2012103568987 A CN 2012103568987A CN 201210356898 A CN201210356898 A CN 201210356898A CN 102870942 B CN102870942 B CN 102870942B
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Abstract
The invention relates to a production technology of half plums. The production technology comprises the following steps: removing impurities from fresh plums and removing peel; pickling the plums after being peeled; washing the pickled plums, perforating and cutting in half in sequence; preliminarily washing and desalinating the semifinished fruit after the plums are cut in half, and then poaching and desalinating; performing water-removing and blanching treatment to the semifinished fruit after desalinating; candying the semifinished fruit after water removing and blanching; mixing the candied semifinished fruit and ingredients and standing for 3-5 days; and drying and sterilizing the semifinished fruit to obtain half plums. By adoption of the production technology, the obtained products are tastier and have better mouthfeel, and quality stability, yield and quality of the products are improved. Under the development tendency that healthy eating is increasingly advocated in food field, the invention provides a good technical support for development and promotion of half plums and has a very good market application prospect.
Description
Technical field
The present invention relates to a kind of production technology of fruit jelly class non-staple food, is a kind of Lee's production technology of partly talking about specifically.
Background technology
Words Lee adopts fruit jelly ripe or that semi-matured plum forms through pickling drying, and it has the local flavors such as sweet, sour, sweet, salty, is contained in mouth, and the effect that promotes the production of body fluid to quench thirst is arranged, and is very popular.Words Lee on the market has multiple local flavor, but just formula is different, and production process is identical, and its production technology is as follows:
One, raw material is processed: select the fruit condiments of 6～8 maturations, fruit is first wiped skin through wiping the skin machine, and salinity easily penetrates pulp organization when soaking salt, then raw material is moved into to water vat and Zhong， limit, pond adds raw material limit salting, the consumption of salt be about raw material heavy 23～25%, approximately through 2～3 days, moisture in pulp organization oozes out, and solution appears in volume-diminished, at this moment put into the lattice curtain, on add scheelite and depress, till to the lattice curtain, being immersed under the solution face, namely place pickled.The pickled time is 20～30 days.After raw material really salts down, shift out and dry, namely the achievement base is standby.
Two, the equipment of dipping liquid: boil leaching with 25 kilograms of clear water after first Radix Glycyrrhizae being cleaned and be concentrated to 20 kilograms of left and right, remove glycyrrhiza residue, filter, then add granulated sugar, asccharin, refined salt, citric acid and spices powder, fully mix thoroughly, can soak base and process.
Three, soak base: maceration extract is heated to 80～90 ℃, adds while hot half dry fruit base, fully stir, make the fruit base absorb maceration extract.During production in enormous quantities, stir and can adopt the horizontal type drum screening apparatus that surges, moving with 30 tumblers per minute.During without screening apparatus, can pour another container into by a container, repeated multiple times, unavailable wooden stick stirs, in order to avoid turn over brokenly part fruit base.The maceration extract gradation adds, and uses until exhausted.Finally the fruit base that sucks maceration extract is shifted out, with 55～60 ℃ of bakings, to water content, be no more than 18% and be finished product.
Partly talk about Lee, for Lee, process after really cutting half, its production technology is basic identical with words Lee's production technology, just when raw material is processed, and many half operations of cutting together.
Above-mentioned production technology has following defect:
(1) technological operation is numerous and diverse, will put the lattice curtain when pickled, add scheelite, and soaking base will be while hot and fully stir etc., causes production efficiency low, yields poorly, and product quality is also unstable;
(2) in the dry run of being exposed to the sun, the fruit embryonic pole is subject to the asnimal pollutions such as fly, and the impurity such as dust also easily deposit on the fruit embryo, affect the quality safety of product;
(3) in manufacturing process and after making finished product, all through sterilizing, do not process, the quality problems such as product very easily goes mouldy, fermentation, also be unfavorable for preserving;
(4) product sweetness of producing is too high, and is too sweet greasy, the not good health that also is unfavorable for of mouthfeel.
Summary of the invention
In order to overcome the defect of above-mentioned prior art, technical problem to be solved by this invention is to provide that a kind of output is higher, the product quality safety and reliability partly talk about Lee's production technology.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is:
A kind of Lee's production technology of partly talking about comprises the following steps:
Step 1, by the impurity elimination of fresh Lee fruit, beat skin;
Step 2, Lee that will beat after skin really pickle processing;
Step 3, Lee of pickling is really cleaned after, punch successively and cut half processing;
Step 4, will cut the fruit embryo that obtains after half and first carry out preliminary cleaning, desalting, then carry out the rinsing desalination;
Step 5, the fruit embryo after desalination is completed and blanching is processed;
Fruit embryo after step 6, the blanching that will complete carries out sugar system to be processed;
Step 7, the fruit embryo that sugar is made mixed latter standing 3 ~ 5 days with batching, and the formula of described batching is essence, Sucralose, citric acid, malic acid, sunset yellow and famille rose;
Step 8, the fruit embryo that step 7 is obtained are dried and sterilization processing, obtain half words Lee.
Wherein, described step 1 is realized by following mode: fresh Lee is really put into to the impurity removing machine impurity elimination, and then Lee after impurity elimination is really put into to drum-type and make the skin machine and beat skin, beat in the skin process and every 10 ~ 15 seconds, add one time crude salt, each addition is 2% ~ 4% of Lee fruit weight, and beating the skin time is 15 ~ 20 seconds.
Wherein, described step 2 is realized by following mode: with every Lee 100kg, really add 25kg food stage salt to calculate, in Xiang Liguo, add food stage salt to pickle, required food stage salt all added Li Guozhong within 10 hours, and salting period is 1 ~ 3 month.
Wherein, before in described step 3, after cleaning, extremely punching, also comprise and choose fruit and sorting step, the described fruit step of choosing is for Lee fruit is removed to decayed fruit wherein through choosing after the fruit machine is selected, and described sorting step is for obtaining Lee fruit specification greater than Lee fruit of 2.5 centimetres after the sorting of classification and sorting machine.
Wherein, described step 4 is realized by following mode: will cut the fruit embryo that obtains after half and first with bubble washer, carry out preliminary cleaning, desalting, and then put into rinsing bath and carry out the rinsing desalination, the time of rinsing desalination is 24 hours, and changing the waterside number is 5 ~ 6 times.
Wherein, described step 5 is realized by following mode: by the fruit embryo after desalination, through the high-temperature steam green-keeping machine, complete and the blanching processing, fixation time is 10 ~ 20 seconds.
Wherein, described step 6 is realized by following mode: the fruit embryo after the blanching that will complete is put into sugar pond processed, adds white granulated sugar to carry out sugar system and processes, and the sugared time processed is about 21 days, and the pulp sugar content after the sugar system is about 35%.
Wherein, the addition of described essence is 0.1% ~ 0.2% of fruit embryo weight, the addition of described Sucralose is 0.2% ~ 0.5% of fruit embryo weight, the addition of described citric acid is 3% of fruit embryo weight, the addition of described malic acid is 2% of fruit embryo weight, the addition of described sunset yellow is 0.01% of fruit embryo weight, and the addition of described famille rose is 0.02% of fruit embryo weight.
Wherein, described Lee is really Yongtai lotus Lee.
The present invention is different from prior art, has the following advantages:
(1) technological operation is simple, constant product quality, and output is high;
(2) do not need sunlight to be exposed to the sun, avoided the impact of the dirt Impurities Upon Product Qualities such as fly, dust, clean health;
(3) fruit of Lee after the punching, penetrating power is stronger, the better effects if of subsequent treatment such as desalination, sugar system, batching, prepared product taste is better;
(4) by twice desalination, the salt content of pulp is reduced greatly, the harmful effect of avoiding high salinity to produce human body;
(5) by twice sterilization processing (comprising the blanching that completes), prevent that effectively product is rotten, guarantee Product quality and safety;
(6) by blanching, process, make pulp more soft, flexible more, mouthfeel is better.
Production technology of the present invention not only makes the product that makes more can be tasty, and mouthfeel is better, and has improved quality stability, output and the quality safety of product.At field of food, day by day advocate under the development trend of healthy diet, Lee's production technology of partly talking about provided by the present invention, for the Developing Extension of partly talking about Lee provides good technical support, have good market application foreground undoubtedly.
In addition, the present invention also has the following advantages:
(1) in beating the skin process, add crude salt, by the friction of crude salt to the fresh fruit surface, more can to fresh fruit, beat skin effectively equably and process;
(2) food stage salt required while pickling all added Li Guozhong within 10 hours, avoid Lee fruit standing time long and cause and through Lee who pickles, the fruit shelf-life can reach more than 24 months by rotten the change;
(3) (described cold sugar processing refers to without syrup is boiled and scalds really embryo the cold sugared processing mode of sugared system processing employing, but directly in the fruit embryo, add white granulated sugar to get final product), making the pulp sugar content be about 35% namely reaches capacity, effectively controlled the sugar content of product, improved the mouthfeel of product, edible also safer.
The specific embodiment
By describing technology contents of the present invention, structural feature in detail, being realized purpose and effect, below in conjunction with embodiment, be explained in detail.
Pulp exquisiteness due to Yongtai lotus Lee; height is moderate; it is prepared that partly to talk about Lee's mouthfeel better; therefore the present invention preferably adopts Yongtai lotus Lee to produce half words Lee as raw material; Yongtai lotus Lee of below just usining is described and is of the present inventionly partly talked about Lee's production technology as embodiment, but does not therefore limit the scope of the invention.
Lee's production technology of partly talking about of the present invention comprises the following steps:
1, fresh Yongtai lotus Lee is put into to impurity removing machine, the impurity such as dust that remove the fruit leaf, are mixed in the blade of grass of Li Guozhong and are attached to Li Guoshang, then beat skin to fresh fruit.Beating the purpose of skin, is in order to remove the layer protecting film on fresh fruit surface, so as to pickle, in the process of sugar system, batching in fruit external enwergy interpenetrate better.The method of beating skin is: Lee after impurity elimination really is delivered to the porch that drum-type is made the skin machine, every 10 ~ 15 seconds, add one time crude salt, each addition is 2% ~ 4% of Lee fruit weight, by the friction of crude salt to the fresh fruit surface, more can to effect, beat skin effectively equably and process, beating the skin time is 15 ~ 20 seconds;
2, after beating skin, fresh fruit is delivered in pickling pool, then the food stage salt of every 100kg fresh fruit interpolation 25kg is pickled, and salting period is 1 ~ 3 month.Required food stage salt will all add Li Guozhong within 10 hours, otherwise in the summer of sweltering heat, the fresh fruit that leaves in pickling pool easily causes rotten the change, and the fresh fruit shelf-life that process is pickled can reach 24 months;
3, by Lee of pickling fruit after pickling pool, salvaging out, first with clear water, clean, then through choosing the fruit machine, decayed fruit is wherein picked out, after selecting, process classification and sorting machine really carries out sorting to Lee of different size, because the making of partly talking about Lee need to be cut half processing, so Lee fruit that specification is less just is not suitable for being half words Lee, by the specification that the sorts out Lee fruit greater than 2.5 centimetres, through the processing of punching of stylus printer machine, Lee fruit after punching, penetration is more intense, and subsequent treatment such as desalination, sugar are made, the batching effect is just better.After punching, with cutting half machine, Lee is really cut in half.After cutting half, at first the outward appearance of finished product is good-looking, and secondly after cutting half, the inner contact-making surface of pulp is larger, can better absorb syrup, batching, desalination simultaneously, the effect of oven dry is also better, so in the finished product of making, the pulp softness, delicious in taste, color and luster is beautiful;
4, because the salt content in the pulp after pickling is very high, can't eat, therefore need to carry out desalting processing to pulp.After the fruit embryo that obtains after cutting is partly first carried out to preliminary cleaning, desalting with bubble washer, be transported to again in rinsing bath and carry out the rinsing desalination, the time of rinsing desalination is 24 hours, it is 5 ~ 6 times that the waterside number is changed in centre, because fruit embryo process cuts half, desalting efficiency is higher, and the time that desalination needs is than the fruit embryo few 50% of not cutting half;
5,, by the fruit embryo after desalination, through the high-temperature steam green-keeping machine, complete and the blanching processing.The complete effect of blanching, be that the fruit embryo is carried out to sterilization processing, effectively prevents from occurring going mouldy in sugar process processed the fermentation phenomenon.And the pulp after blanching, more soft, flexible.Fixation time is 10 ~ 20 seconds.
6, after completing, cut half fruit embryo, put into sugar pond processed, add white granulated sugar and carry out the processing of sugar system.The time of sugar system is about 21 days, through the pulp sugar content after sugar system, is about 35% and reaches capacity.Owing to adopting cold sugar to process, make the pulp sugar content be about 35% and namely reach capacity, effectively controlled the sugar content of product, improved the mouthfeel of product, edible also safer;
7, after saturated, syrup in sugar pond processed is taken away, then in the fruit embryo, added batching to mix standing 3 ~ 5 days.The formula of described batching is: essence, Sucralose, citric acid, malic acid, sunset yellow and the fat that salts down are red, the addition of described essence is 0.1% ~ 0.2% of fruit embryo weight, the addition of described Sucralose is 0.2% ~ 0.5% of fruit embryo weight, the addition of described citric acid is 3% of fruit embryo weight, the addition of described malic acid is 2% of fruit embryo weight, the addition of described sunset yellow is 0.01% of fruit embryo weight, and the addition of described famille rose is 0.02% of fruit embryo weight;
8, after batching completes, the fruit embryo in sugar pond processed is picked up, deliver to baking room and dry.Finished product after oven dry just can encapsulate after being put in ultraviolet sterilization equipment and carrying out sterilization processing.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or equivalent flow process conversion that utilizes description of the present invention to do; or directly or indirectly be used in other relevant technical fields, all in like manner be included in scope of patent protection of the present invention.
Claims (8)
1. one and half words Lee production technologies, is characterized in that, comprises the following steps:
Step 1, by the impurity elimination of fresh Lee fruit, beat skin;
Step 2, Lee that will beat after skin really pickle processing;
Step 3, Lee of pickling is really cleaned after, punch successively and cut half processing;
Step 4, will cut the fruit embryo that obtains after half and first carry out preliminary cleaning, desalting, then carry out the rinsing desalination;
Step 5, the fruit embryo after desalination is completed and blanching is processed;
Fruit embryo after step 6, the blanching that will complete is put into sugar pond processed, adds white granulated sugar to carry out sugar system and processes, and the sugared time processed is 21 days, and the pulp sugar content after the sugar system is 35%;
Step 7, the fruit embryo that sugar is made mixed latter standing 3～5 days with batching, and the formula of described batching is essence, Sucralose, citric acid, malic acid, sunset yellow and famille rose;
Step 8, the fruit embryo that step 7 is obtained are dried and sterilization processing, obtain half words Lee.
2. Lee's production technology of partly talking about according to claim 1, it is characterized in that: described step 1 is realized by following mode: fresh Lee is really put into to the impurity removing machine impurity elimination, and then Lee after impurity elimination is really put into to drum-type and make the skin machine and beat skin, beat in the skin process and every 10～15 seconds, add one time crude salt, each addition is 2%～4% of Lee fruit weight, and beating the skin time is 15～20 seconds.
3. Lee's production technology of partly talking about according to claim 1, it is characterized in that: described step 2 is realized by following mode: with every Lee 100kg, really add 25kg food stage salt to calculate, in Xiang Liguo, add food stage salt to pickle, required food stage salt all added Li Guozhong within 10 hours, salting period is 1～3 month.
4. Lee's production technology of partly talking about according to claim 1, it is characterized in that: before in described step 3, after cleaning, extremely punching, also comprise and choose fruit and sorting step, the described fruit step of choosing is for Lee fruit is removed to decayed fruit wherein through choosing after the fruit machine is selected, and described sorting step is for obtaining Lee fruit specification greater than Lee fruit of 2.5 centimetres after the sorting of classification and sorting machine.
5. Lee's production technology of partly talking about according to claim 1, it is characterized in that: described step 4 is realized by following mode: will cut the fruit embryo that obtains after half and first with bubble washer, carry out preliminary cleaning, desalting, and then put into rinsing bath and carry out the rinsing desalination, the time of rinsing desalination is 24 hours, and changing the waterside number is 5～6 times.
6. Lee's production technology of partly talking about according to claim 1, it is characterized in that: described step 5 is realized by following mode: by the fruit embryo after desalination, through the high-temperature steam green-keeping machine, complete and blanching is processed, fixation time is 10～20 seconds.
7. Lee's production technology of partly talking about according to claim 1, it is characterized in that: the addition of described essence is 0.1%～0.2% of fruit embryo weight, the addition of described Sucralose is 0.2%～0.5% of fruit embryo weight, the addition of described citric acid is 3% of fruit embryo weight, the addition of described malic acid is 2% of fruit embryo weight, the addition of described sunset yellow is 0.01% of fruit embryo weight, and the addition of described famille rose is 0.02% of fruit embryo weight.
8. the described Lee's production technology of partly talking about of according to claim 1 to 7 any one is characterized in that: described Lee really is Yongtai lotus Lee.
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| CN2012103568987A CN102870942B (en) | 2012-09-24 | 2012-09-24 | Production technology of half plums |
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| CN2012103568987A CN102870942B (en) | 2012-09-24 | 2012-09-24 | Production technology of half plums |
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| CN109170094A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of green plum filling |
| CN111165640A (en) * | 2020-01-02 | 2020-05-19 | 溜溜果园集团股份有限公司 | Processing method of dried fruit food |
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| 农业实用技术全书编辑委员会.切分.《农产品贮藏加工技术问答》.贵州科技出版社,1999,第63-64页. * |
| 张文玉.蜜饯.《果脯蜜饯519例》.科学技术文献出版社,2003,第111-112,123-124页. * |
| 李果产量与气候条件分析;章智勤;《广西热带农业》;20020930(第3期);第20-21页 * |
| 潘静娴.话里.《园艺产品贮藏加工学》.中国农业大学出版社,2007,第253-254页. * |
| 章智勤.李果产量与气候条件分析.《广西热带农业》.2002,(第3期),第20-21页. |
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