CN103039684A - Cantonese-style preserved fruit with function of clearing and nourishing throat and preparation method of Cantonese-style preserved fruit - Google Patents
Cantonese-style preserved fruit with function of clearing and nourishing throat and preparation method of Cantonese-style preserved fruit Download PDFInfo
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Abstract
The invention discloses a Cantonese-style preserved fruit with functions of clearing and nourishing the throat and a preparation method of the Cantonese-style preserved fruit, and belongs to the technical field of processing techniques of foods. The preparation method comprises the following steps: mixing cleaned Sanhua plums with salt in order to salt the Sanhua plums; hardening by alum aqueous solution; desalting; mixing liquorice, mentha haplocalyx, honeysuckle, tea polyphenol, sugar and water to obtain sugar liquor; candying the sugar liquor together with the desalted semifinished plums; carrying out sugar infusion by four times; transferring the plums subjected to the last sugar infusion into a dying room to dry at 55 to 60 DEG C until the moisture content is about 18 to 20wt%, thus obtaining the Cantonese-style preserved fruit with functions of clearing and nourishing the throat. The Cantonese-style preserved fruit is elastic and cannot be adhered during being pressed by hands. According to the preparation method, the honeysuckle, mentha haplocalyx and tea polyphenol are mixed with the Sanhua plums and treated by sugar infusion together; the chlorogenic acid and menthol bring the effect of clearing and nourishing the throat to the preserved fruit, and on the other hand, the tea polyphenol is added, so that the amount of the used cane sugar and preservative can be reduced; and the preparation can reach 95% of yield.
Description
Technical field
The invention belongs to the food processing technology technical field, be specifically related to a kind of Guangdong-style preserved fruits with throat-clearing throat-moistening function and preparation method thereof.
Background technology
Guangdong-style preserved fruits is take fruit, vegetables etc. as primary raw material, through pickle, rinsing, sugar (honey) infusion or dipping, add or do not add food additives and other auxiliary materials, and the dry state or the half dry state goods that form through shining dry processings such as (bakings).Guangdong-style preserved fruits with its uniqueness sweet, salty, acid is various, the flavor of food such as grows at the characteristics, the initial stage of certainly developing just becomes and has representational industry in Guangdong Province's food service industry.According to statistics, there is more than 3000 the fruit jelly manufacturing and processing enterprise of scale in the family in the whole province, and annual value of production accounts for the whole food service industry output value 20% above share about 20,000,000,000 yuan, has occupied the market in the whole nation 70%.Three magnificent Lee are one of main fruits of In Guangdong Province, and fruit is large, meat is thick, nuclear is little, fresh and sweet tasty and refreshing, savory.Think according to theory of traditional Chinese medical science, Lee's sweet acid of distinguishing the flavor of, cool in nature, have that clearing liver is reduced phlegm and internal heat, born fluid, diuresis, prevent artery sclerosis, the anti-ageing effect of waiting for a long time, be particularly suitable for treating deficiency of stomach-Yin, thirsty and dry pharynx, extensive abdominal edema, the symptoms such as difficult urination are desirable health foods.Present three magnificent Lee eat and are processed into the traditional foods such as prune, prune, preserved fruit, sweet can raw.
The use of the functional extract of natural nutrition in leisure food at home and abroad more and more receives an acclaim.After the eighties in last century, one take development and use in the plant resources active ingredient or functional component as new industry---the plant extracts industry of intension, worldwide rise rapidly, and be penetrated into a plurality of industries such as natural medicine, food and health products.On international medical market, natural drug has accounted for 30% share, estimate according to WTO, the year two thousand fifty the output value will reach 5,000,000,000,000 dollars.China is to the development and use of plant resources, the history in existing thousands of years, but to its deep development utilization from the year ends 80 of twentieth century.Through the development of more than ten years, domestic plant extracts industry has formed certain scale.Yet natural extract is used in and still began in recent years on the fruit jelly goods, and its research emphasis is each adding ingredient and the harmony of fruit jelly material products on trophic function and local flavor.The application great majority of natural Chinese medicinal herb in traditional fruit jelly are Radix Glycyrrhizae.
Honeysuckle, the sweet cold air of its property fragrance, clear heat with drugs of sweet flavour and cold nature and not injuring one's stomach, fragrance thoroughly reaches and can be eliminating evil.Be rich in chlorogenic acid in the honeysuckle, can dispelling wind-heat, can also removing summer-heat blood poison, can be used for clinically various febrile diseases,
Such as diseases such as body heat, dermexanthesis, a spot, hot carbuncle carbuncle, abscesss of throat, and effect is remarkable.Peppermint, the popular name is the cauline leaf of labiate peppermint " lunar caustic grass ", is one of Chinese conventional Chinese medicine.It is hot cold sweating antipyretic medicine, is rich in menthol, is widely used in clinically anemopyretic cold, warm disease from the beginning of diseases such as the headache due to attacking on, the wind-heat, hot eyes, abscesss of throat, usually with peppermint for tea, clearing away heart-fire makes eye bright.Peppermint can promote digestion, improve a poor appetite as raw material or auxiliary material and its active ingredient is applied to can have in the food significantly, fragrance is pleasant cool smell.Tea Polyphenols is the All Pure Nature antioxidant food that extracts from tealeaves, it is strong to have oxidation resistance, have no side effect, the characteristics such as free from extraneous odour, its oxidation resistance is artificial synthetized oxidation preventive agent BHT, BHA 4～6 times, 6～7 times of VE, 5～10 times of VC, and consumption is few, and 0.01～0.03% can work.Tea Polyphenols has protective effect to the pigment in the food and vitamins, and it is anticorrosion also to can be used for food fresh keeping, has no side effect.In addition, when Tea Polyphenols infiltrates in the food, can prolong the food storage phase, prevent that food from fading, improve cellulose stability, effectively protect the various nutritions of food.
At present, Guangdong-style preserved fruits kind and functional aspect all comparatively single, the natural Chinese medicinal herb material that adds generally only has Radix Glycyrrhizae, and in the processing of existing fruit jelly in order to suppress microorganism, used the prescription of the high sugar of high salt and interpolation food preservative, high salt high sugar food does not meet the concept of modern healthy food, and at present to the inadequate science of the use of food preservative, the problem that ubiquity exceeds standard.Along with the raising of people's living standard, people have had higher requirement for function and the local flavor of fruit jelly, and exploitation can be promoted the product of health, become more and more important with the development of the concept of health " low sugar, less salt, low fat " that adapts to the modern.
Summary of the invention
The shortcoming that primary and foremost purpose of the present invention is to overcome prior art provides a kind of preparation method with Guangdong-style preserved fruits of throat-clearing throat-moistening function with not enough.
Another object of the present invention is to provide the Guangdong-style preserved fruits with throat-clearing throat-moistening function for preparing by above-mentioned preparation method.This Guangdong-style preserved fruits sucrose and traditional preservatives content are lower, useful health.
Purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method with Guangdong-style preserved fruits of throat-clearing throat-moistening function may further comprise the steps:
(1) selects materials, cleans: choose three magnificent Lee, clean up.
(2) embryo that salts down: the three Hua Liyu salt that will clean up mix to be pickled.
(3) sclerosis: harden after Lee's embryo that will pickle is rinsed well.
(4) desalination: will carry out desalination through Lee's embryo of overcure.
(5) for the first time ooze sugar: Radix Glycyrrhizae, peppermint, honeysuckle, Tea Polyphenols, sucrose, sweetener and water are mixed to get liquid glucose, Lee's embryo that liquid glucose is crossed with desalting processing is candy, carry out oozing the first time sugar.It should be noted that in the liquid glucose that oozes after the sugar that owing to contain functional component, therefore each liquid glucose is all recycling.
(6) ooze sugar for the second time: on the basis of step (5), with concentration instrumentation residue sugar concentration, add sucrose dissolved, carry out oozing the second time sugar.
(7) ooze for the third time sugar: on the basis of step (6), with concentration instrumentation residue sugar concentration, add sucrose dissolved, ooze for the third time sugar.
Ooze sugar (8) the 4th times: on the basis of step (7), with concentration instrumentation residue sugar concentration, add sucrose dissolved, carry out the 4th time and ooze sugar.
(9) drying: the fruit that step (8) obtains is pulled out from liquid glucose, placed and under 55～60 ℃ condition, be dried to moisture 18～20wt%, the Guangdong-style preserved fruits that obtains having the throat-clearing throat-moistening function in the drying room.
Three magnificent Lee described in the step (1) are preferably three large, full magnificent Lee.
Salt described in the step (2) and three magnificent Lee's mass ratio is preferably 1:1.
The time of pickling described in the step (2) is preferably 15～20 days.
Sclerosis described in the step (3) is preferably with 0.5wt% alum solution sclerosis 16～24h.
Desalination described in the step (4) is preferably in circulating water to be carried out, and the time of desalination is preferably 20～24h.
The addition of Radix Glycyrrhizae, peppermint, honeysuckle, Tea Polyphenols, sucrose, sweetener and the water described in the step (5) is preferably with respect to every Lee's 1kg embryo and adds 120g Radix Glycyrrhizae, 360～400g peppermint, 180～200g honeysuckle, 10～12g Tea Polyphenols, 500g sucrose, 500mg sweetener and 10L water; Described 500mg sweetener is preferably 450mg honey element and 50mg saccharin sodium.
Oozing sugar the first time described in the step (5) is preferably and boils to the surplus 2L of liquid glucose (the about 20wt% of the concentration of liquid glucose), immersion 24h.
Ooze sugar the second time described in the step (6) and be preferably and add sucrose to make the concentration of liquid glucose be 30wt%, soak 24h.
The sugar that oozes for the third time described in the step (7) is preferably and adds sucrose to make the concentration of liquid glucose be 40wt%, soaks 48h.
Described in the step (8) the 4th time oozed sugar and is preferably and adds sucrose to make the concentration of liquid glucose be 45wt%, soaks 48h.
When the drying described in the step (9) is preferably drying every 2～3 hours stirrings once.
A kind of Guangdong-style preserved fruits with throat-clearing throat-moistening function prepares by above-mentioned preparation method.This Guangdong-style preserved fruits high resilience, hand are not sticking, about the about 18～20wt% of moisture.
The present invention adds an amount of honeysuckle, peppermint and Tea Polyphenols in the process of stirring off, wherein chlorogenic acid, menthol and Tea Polyphenols can be mixed with liquid glucose penetrate in the fruit jelly, the existence of chlorogenic acid and menthol can be so that last fruit jelly has the function of throat-clearing throat-moistening.In addition, because the Tea Polyphenols that adds has antisepsis, and traditional anti-corrosion mode mainly is the sucrose of some traditional anticorrisive agents and high concentration, therefore, adds the consumption that Tea Polyphenols can reduce other traditional preservatives and sucrose, and the sugar content of final products reduces.
The present invention has following advantage and effect with respect to prior art:
(1) the present invention is in preparation process, select honeysuckle, peppermint and Tea Polyphenols and the traditional fruit jelly raw material sugaring that is mixed, one side chlorogenic acid and menthol wherein makes fruit jelly have the effect of throat-clearing throat-moistening, and the interpolation of Tea Polyphenols can reduce the consumption of sucrose and anticorrisive agent on the other hand.
(2) preparation method's of the present invention yield rate can reach 95%, meets the demand of production.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to this.Unless stated otherwise, the reagent addressed of the embodiment of the invention is the conventional reagent that uses of the art.
Embodiment 1
(1) selects materials, cleans: select three large, full magnificent Lee 1kg, clean up.
(2) embryo that salts down: get 1kg salt and mix with 1kg three magnificent Lee and pickle 15 days.
(3) sclerosis: Lee's embryo that will pickle is rinsed well rear with the 0.5wt% alum solution 16h that hardens.
(4) desalination: will in circulating water, soak 20h through Lee's embryo of overcure and carry out desalination.
(5) ooze sugar for the first time: 120g Radix Glycyrrhizae, 360g peppermint, 180g honeysuckle, 10g Tea Polyphenols, 500g sucrose and 10L water are mixed to get liquid glucose, Lee's embryo that liquid glucose is crossed with desalting processing candy to the liquid glucose volume be 2L, soak 24h and carry out oozing the first time sugar.
(6) ooze sugar for the second time: on the basis of step (5), with concentration instrumentation residue sugar concentration, it is 30wt% that the adding sucrose dissolved makes the concentration of liquid glucose, soaks 24h and carries out oozing the second time sugar.
(7) ooze for the third time sugar: on the basis of step (6), with concentration instrumentation residue sugar concentration, it is 40wt% that the adding sucrose dissolved makes the concentration of liquid glucose, soaks 48h and oozes for the third time sugar;
Ooze sugar (8) the 4th times: on the basis of step (7), with concentration instrumentation residue sugar concentration, it is 45wt% that the adding sucrose dissolved makes the concentration of liquid glucose, and immersion 48h carries out the 4th time and oozes sugar;
(9) drying: the fruit that step (8) obtains is pulled out from liquid glucose, placed drying room interior dry under 55 ℃ condition, every the 3h stirring once, shift out drying room during to moisture 18wt%, obtain having the Guangdong-style preserved fruits of throat-clearing throat-moistening function, this fruit jelly high resilience, hand is not sticking.
Embodiment 2
(1) selects materials, cleans: select three large, full magnificent Lee 1kg, clean up.
(2) embryo that salts down: get 1kg salt and mix with 1kg three magnificent Lee and pickle 17 days.
(3) sclerosis: Lee's embryo that will pickle is rinsed well rear with the 0.5wt% alum solution 18h that hardens.
(4) desalination: will in circulating water, soak 22h through Lee's embryo of overcure and carry out desalination.
(5) ooze sugar for the first time: 120g Radix Glycyrrhizae, 380g peppermint, 190g honeysuckle, 11g Tea Polyphenols, 500g sucrose and 10L water are mixed to get liquid glucose, Lee's embryo that liquid glucose is crossed with desalting processing candy to the liquid glucose volume be 2L, soak 24h and carry out oozing the first time sugar.
(6) ooze sugar for the second time: on the basis of step (5), with concentration instrumentation residue sugar concentration, it is 30wt% that the adding sucrose dissolved makes the concentration of liquid glucose, soaks 24h and carries out oozing the second time sugar.
(7) ooze for the third time sugar: on the basis of step (6), with concentration instrumentation residue sugar concentration, it is 40wt% that the adding sucrose dissolved makes the concentration of liquid glucose, soaks 48h and oozes for the third time sugar.
Ooze sugar (8) the 4th times: on the basis of step (7), with concentration instrumentation residue sugar concentration, it is 45wt% that the adding sucrose dissolved makes the concentration of liquid glucose, and immersion 48h carries out the 4th time and oozes sugar.
(9) drying: the fruit that step (8) obtains is pulled out from liquid glucose, place in the drying room dry under 55 ℃ condition, every the 3h stirring once, the fruit jelly high resilience, hand is not sticking, shifts out drying room during to moisture 20wt%, obtains having the Guangdong-style preserved fruits of throat-clearing throat-moistening function, this fruit jelly high resilience, hand are not sticking.
Embodiment 3
(1) selects materials, cleans: select three large, full magnificent Lee 1kg, clean up.
(2) embryo that salts down: get 1kg salt and mix with 1kg three magnificent Lee and pickle 20 days.
(3) sclerosis: Lee's embryo that will pickle is rinsed well rear with the 0.5wt% alum solution 22h that hardens.
(4) desalination: will in circulating water, soak 20h through Lee's embryo of overcure and carry out desalination.
(5) ooze sugar for the first time: 120g Radix Glycyrrhizae, 400g peppermint, 190g honeysuckle, 11g Tea Polyphenols, 500g sucrose and 10L water are mixed to get liquid glucose, Lee's embryo that liquid glucose is crossed with desalting processing candy to the liquid glucose volume be 2L, soak 24h and carry out oozing the first time sugar.
(6) ooze sugar for the second time: on the basis of step (5), with concentration instrumentation residue sugar concentration, it is 30wt% that the adding sucrose dissolved makes the concentration of liquid glucose, soaks 24h and carries out oozing the second time sugar.
(7) ooze for the third time sugar: on the basis of step (6), with concentration instrumentation residue sugar concentration, it is 40wt% that the adding sucrose dissolved makes the concentration of liquid glucose, soaks 48h and oozes for the third time sugar.
Ooze sugar (8) the 4th times: on the basis of step (7), with concentration instrumentation residue sugar concentration, it is 45wt% that the adding sucrose dissolved makes the concentration of liquid glucose, and immersion 48h carries out the 4th time and oozes sugar,
(9) drying: the fruit that step (8) obtains is pulled out from liquid glucose, place in the drying room dry under 60 ℃ condition, every the 2h stirring once, the fruit jelly high resilience, hand is not sticking, shifts out drying room during to moisture 19wt%, obtains having the Guangdong-style preserved fruits of throat-clearing throat-moistening function, this fruit jelly high resilience, hand are not sticking.
Embodiment 4
(1) selects materials, cleans: select three large, full magnificent Lee 1kg, clean up;
(2) embryo that salts down: get 1kg salt and mix with 1kg three magnificent Lee and pickle 20 days.
(3) sclerosis: Lee's embryo that will pickle is rinsed rear alum solution with the 0.5wt% 24h that hardens well.
(4) desalination: will in circulating water, soak 24h through Lee's embryo of overcure and carry out desalination.
(5) ooze sugar for the first time: 120g Radix Glycyrrhizae, 400g peppermint, 200g honeysuckle, 12g Tea Polyphenols, 500g sucrose and 10L water are mixed to get liquid glucose, Lee's embryo that liquid glucose is crossed with desalting processing candy to the liquid glucose volume be 2L, soak 24h and carry out oozing the first time sugar.
(6) ooze sugar for the second time: on the basis of step (5), with concentration instrumentation residue sugar concentration, it is 30wt% that the adding sucrose dissolved makes the concentration of liquid glucose, soaks 24h and carries out oozing the second time sugar.
(7) ooze for the third time sugar: on the basis of step (6), with concentration instrumentation residue sugar concentration, it is 40wt% that the adding sucrose dissolved makes the concentration of liquid glucose, soaks 48h and oozes for the third time sugar.
Ooze sugar (8) the 4th times: on the basis of step (7), with concentration instrumentation residue sugar concentration, it is 45wt% that the adding sucrose dissolved makes the concentration of liquid glucose, and immersion 48h carries out the 4th time and oozes sugar.
(9) drying: the fruit that step (8) obtains is pulled out from liquid glucose, place in the drying room dry under 60 ℃ condition, every the 2h stirring once, the fruit jelly high resilience, hand is not sticking, shifts out drying room during to moisture 20%, obtains having the Guangdong-style preserved fruits of throat-clearing throat-moistening function, this fruit jelly high resilience, hand are not sticking.
The content of functional component sees Table 1 in the Guangdong-style preserved fruits that above embodiment prepares.The power of the throat-clearing throat-moistening function that product has can embody by the content of functional component, in general, chlorogenic acid content 〉=40mg/100g, menthol content 〉=50mg/100mg, preferably throat-clearing throat-moistening effect is namely arranged, and in being no more than the scope of national regulation, the content of functional component is higher, and the throat-clearing throat-moistening effect that has is better.
The content of functional component in the Guangdong-style preserved fruits that table 1 embodiment 1～4 prepares
Can find out that by above embodiment according to the proportioning adding of honeysuckle, peppermint and Tea Polyphenols in the example, the content of the functional component of final products all can reach the function of throat-clearing throat-moistening.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. preparation method with Guangdong-style preserved fruits of throat-clearing throat-moistening function is characterized in that may further comprise the steps:
(1) selects materials, cleans: choose three magnificent Lee, clean up;
(2) embryo that salts down: the three Hua Liyu salt that will clean up mix to be pickled;
(3) sclerosis: harden after Lee's embryo that will pickle is rinsed well;
(4) desalination: will carry out desalination through Lee's embryo of overcure;
(5) for the first time ooze sugar: Radix Glycyrrhizae, peppermint, honeysuckle, Tea Polyphenols, sucrose, sweetener and water are mixed to get liquid glucose, Lee's embryo that liquid glucose is crossed with desalting processing is candy, carry out oozing the first time sugar;
(6) ooze sugar for the second time: on the basis of step (5), with concentration instrumentation residue sugar concentration, add sucrose dissolved, carry out oozing the second time sugar;
(7) ooze for the third time sugar: on the basis of step (6), with concentration instrumentation residue sugar concentration, add sucrose dissolved, ooze for the third time sugar;
Ooze sugar (8) the 4th times: on the basis of step (7), with concentration instrumentation residue sugar concentration, add sucrose dissolved, carry out the 4th time and ooze sugar;
(9) drying: the fruit that step (8) obtains is pulled out from liquid glucose, placed and under 55～60 ℃ condition, be dried to moisture 18～20wt%, the Guangdong-style preserved fruits that obtains having the throat-clearing throat-moistening function in the drying room.
2. the preparation method with Guangdong-style preserved fruits of throat-clearing throat-moistening function according to claim 1 is characterized in that: three Hua Liwei described in the step (1) three large, full magnificent Lee.
3. the preparation method with Guangdong-style preserved fruits of throat-clearing throat-moistening function according to claim 1 is characterized in that:
Salt described in the step (2) and three magnificent Lee's mass ratio is 1:1;
The time of pickling described in the step (2) is 15～20 days.
4. the preparation method with Guangdong-style preserved fruits of throat-clearing throat-moistening function according to claim 1 is characterized in that: being hardened to 0.5wt% alum solution sclerosis 16～24h described in the step (3).
5. the preparation method with Guangdong-style preserved fruits of throat-clearing throat-moistening function according to claim 1, it is characterized in that: the desalination described in the step (4) is for to carry out in circulating water, and the time of desalination is 20～24h.
6. the preparation method with Guangdong-style preserved fruits of throat-clearing throat-moistening function according to claim 1 is characterized in that:
The addition of Radix Glycyrrhizae, peppermint, honeysuckle, Tea Polyphenols, sucrose, sweetener and the water described in the step (5) is to add 120g Radix Glycyrrhizae, 360～400g peppermint, 180～200g honeysuckle, 10～12g Tea Polyphenols, 500g sucrose, 500mg sweetener and 10L water with respect to every Lee's 1kg embryo; Described 500mg sweetener is 450mg honey element and 50mg saccharin sodium;
Ooze sugar the first time described in the step (5) for boiling to the surplus 2L of liquid glucose, soak 24h.
7. the preparation method with Guangdong-style preserved fruits of throat-clearing throat-moistening function according to claim 1 is characterized in that:
Oozing sugar the second time described in the step (6) is 30wt% for adding sucrose makes the concentration of liquid glucose, soaks 24h;
The sugar that oozes for the third time described in the step (7) is 40wt% for adding sucrose makes the concentration of liquid glucose, soaks 48h;
It is 45wt% for adding sucrose makes the concentration of liquid glucose that sugar is oozed in described in the step (8) the 4th time, soaks 48h.
8. the preparation method with Guangdong-style preserved fruits of throat-clearing throat-moistening function according to claim 1 is characterized in that: the drying described in the step (9) when dry every 2～3 hours stirrings once.
9. Guangdong-style preserved fruits with throat-clearing throat-moistening function, it is characterized in that: described Guangdong-style preserved fruits prepares by each described preparation method of claim 1～8.
10. the Guangdong-style preserved fruits with throat-clearing throat-moistening function claimed in claim 9 is characterized in that: described Guangdong-style preserved fruits high resilience, hand are sticking, moisture 18～20wt%.
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| CN103564126A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Preparation method of preserved plum |
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| CN105166298A (en) * | 2015-10-21 | 2015-12-23 | 合浦果香园食品有限公司 | Processing method of Sanhua plum preserved fruits |
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| CN106720871A (en) * | 2016-12-07 | 2017-05-31 | 湖南生物机电职业技术学院 | A kind of preparation method of preserved plum |
| CN106942452A (en) * | 2017-02-23 | 2017-07-14 | 伊春市博艺乌拉食品科技有限公司 | A kind of anti-ageing delicious elements of black currant fruit jelly |
| CN107410632A (en) * | 2015-09-10 | 2017-12-01 | 广东石油化工学院 | A kind of production method of Gentiana triflora fermentation preserved fruit |
| CN114847388A (en) * | 2021-02-03 | 2022-08-05 | 广西贺州市芬芳果蔬食品有限公司 | Sanhua plum preserved fruit and preparation method thereof |
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