CN103070281A - Plum preserved fruit containing Tie Guanyin tea and making method of plum preserved fruit - Google Patents
Plum preserved fruit containing Tie Guanyin tea and making method of plum preserved fruit Download PDFInfo
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- CN103070281A CN103070281A CN2013100288781A CN201310028878A CN103070281A CN 103070281 A CN103070281 A CN 103070281A CN 2013100288781 A CN2013100288781 A CN 2013100288781A CN 201310028878 A CN201310028878 A CN 201310028878A CN 103070281 A CN103070281 A CN 103070281A
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Abstract
The invention provides plum preserved fruit containing Tie Guanyin tea and a making method of the plum preserved fruit. The plum preserved fruit containing the Tie Guanyin tea comprises the following raw materials in parts by weight: 100 parts of fresh plum, 30-50 parts of white granulated sugar, 8-10 parts of salt, 1-3 parts of Tie Guanyin tea, and 0.5 parts of alum. The making method comprises the steps of material selection, drilling, rinsing, salting, impregnating and desalting, boiling, first sugaring, complete freezing, unfreezing, second, third and fourth sugaring, Tie Guanyin tea seasoning, drying and packaging. In a processing procedure of the plum preserved fruit, ultramicro tea powder is used for seasoning; on one hand, color and lustre of the tea are used, so that the plum preserved fruit is more yellow and lustrous, the Tie Guanyin tea allows the plum preserved fruit to be richer in special flavour and sweeter in taste; and on the other hand, nutrition and health care functions of the plum and the Tie Guanyin tea are combined, and effects of the plum and the Tie Guanyin tea to a human body are fully exerted, so that effects of nutrition, health care, cancer prevention, sugar reduction, fatigue removal, and senescence delaying are achieved.
Description
Technical field
The invention belongs to food processing field, more specifically relate to a kind of Lee's preserved fruit that contains extra-strong tea and preparation method thereof.
Background technology
Green Lee is rich in the Multiple components such as citric acid, tartaric acid, malic acid, tannic acid, bitter folic acid, blue or green acid, ripe green Lee contains protein 1.69%, fat 2.84%, carbohydrate 8.51%, also contain multivitamin, have high medical value, nutritive value and health care.
Containing the beneficiating ingredients such as a large amount of theaflavin, Tea Polyphenols, caffeine, amino acid in the extra-strong tea, diuresis, elimination oedema, reduction blood sugar are arranged, help the multiple efficacies such as gastro-intestinal digestion, short nearly appetite, is the health drink that the people extensively like.
Usually the consumer is that Li Zuowei fresh fruit or preserved fruit is edible, extra-strong tea also only is used as beverage and is drunk, but owing to health-care efficacy, the effect of these two kinds of food is not quite similar, simple consumption is wherein a kind of can not to reach the nutrition and health care of people's demand, the effect that gives protection against cancer hypoglycemic, eliminates fatigue, delays senility.At present, approximately Lee of 90% is pickled and is processed as semi-finished product, and is edible with the preserved fruit form, also has the problems such as technical sophistication, poor stability, do not give full play to medical value and the nutritive value of Lee fruit.
Summary of the invention
The objective of the invention is to overcome deficiency of the prior art, a kind of Lee's preserved fruit that contains extra-strong tea and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
The present invention at first provides a kind of Lee's preserved fruit that contains extra-strong tea, the described Lee's preserved fruit that contains extra-strong tea, and its composition of raw materials is counted by weight: 100 parts in green Lee's fresh fruit, 30～50 parts of white granulated sugars, 8～10 parts of salt, 1～3 part of extra-strong tea, 0.5 part in alum.
The present invention also provides the above-mentioned preparation method that contains Lee's preserved fruit of extra-strong tea, and the flow process of described preparation method is: the desalination of selecting materials → punch → rinsing → salt pickles → dry → flood → boil → transfer for the first time sugar → fully charge → thaw → second and third, transfer sugar → extra-strong tea seasoning → oven dry → packings four times.
The concrete steps of described preparation method are as follows:
1) selects materials: select ripe very likely verdant, big or small even, fresh green Lee as raw material, reject junk, soft flat bad fruit;
2) punching: some trickle apertures processing of punching on Lee's surface thorn;
3) rinsing: punching afterwash;
4) salt is pickled: fresh Lee of every 100kg really needs salt 10kg, pickles frontly first 10kg salt and 0.5kg alum to be mixed.Method according to one deck Lee fruit one deck salt is pickled in pickling cylinder;
5) dry: pickle after 48-72 hour Lee really taken out and dry, be Lee fruit salt base semi-finished product;
6) dipping desalination: Lee fruit salt base semi-finished product are immersed 12-24 hour rinse salinity in the clear water;
7) boil: freezing front need carry out boiling with Li Guoxian;
8) transfer for the first time sugar: sugar concentration need be allocated to 28-32%, boils rear cooling, really pours Lee into liquid glucose until temperature after room temperature, floods Lee with liquid glucose and really is advisable;
9) freezing: at-12 ℃--under 18 ℃ of environment, Lee fruit after the accent sugar slowly is refrigerated to fully charge;
10) naturally thaw: make liquid glucose balance 24h after naturally thawing;
11) second and third, transfer sugar for four times: transfer each time sugared sugar concentration need improve 9-11%, repeatedly carry out thereafter freezing, thawing technique, reach 48-52% to Lee fruit sugar content;
12) extra-strong tea seasoning: with the extra-strong tea abrasive dust, cross 300 mesh sieves, evenly spray Lee Yu fruit surface, Lee 100kg really sprays 1kg extra-strong tea powder;
13) dry: Lee is really taken out drain syrup, and place special bake oven to slough part moisture, oven temperature is controlled at 60 ℃-70 ℃, dries by the fire when water content is 23-27% to get final product;
14) packing.
Remarkable advantage of the present invention: the present invention utilizes the super fine tea powder seasoning in Lee's preserved fruit process, and the one, utilize the color and luster of tea to make the more yellow profit of Lee's preserved fruit color glossy, the extra-strong tea flavour makes Lee's preserved fruit local flavor abundanter, and mouthfeel is more sweet and tasty.The 2nd, in conjunction with the two nutrition, health care of green Lee and extra-strong tea, give full play to Lee and extra-strong tea to the effect of human body, reach nutrition and health care, anti-cancer hypoglycemic, eliminate effect tired, that delay senility.
The specific embodiment
Embodiment 1:
1) selects materials: select ripe very likely verdant, big or small even, fresh green Lee as raw material, reject junk, soft flat bad fruit;
2) punching: some trickle apertures processing of punching on Lee's surface thorn;
3) rinsing: punching afterwash;
4) salt is pickled: fresh Lee of every 100kg really needs salt 10kg, pickles frontly first 10kg salt and 0.5kg alum to be mixed.Method according to one deck Lee fruit one deck salt is pickled in pickling cylinder;
5) dry: pickle after 48 hours Lee really taken out and dry, be Lee fruit salt base semi-finished product;
6) dipping desalination: Lee fruit salt base semi-finished product are immersed 12 hours rinse salinities in the clear water;
7) boil: freezing front need carry out boiling with Li Guoxian;
8) transfer for the first time sugar: sugar concentration need be allocated to 28%, boils rear cooling, really pours Lee into liquid glucose until temperature after room temperature, floods Lee with liquid glucose and really is advisable;
9) freezing: as under-12 ℃ of environment, Lee fruit after the accent sugar slowly to be refrigerated to fully charge;
10) naturally thaw: make liquid glucose balance 24h after naturally thawing;
11) second and third, transfer sugar for four times: transfer each time sugared sugar concentration need improve 9%, repeatedly carry out thereafter freezing, thawing technique, reach 48% to Lee fruit sugar content;
12) extra-strong tea seasoning: with the extra-strong tea abrasive dust, cross 300 mesh sieves, evenly spray Lee Yu fruit surface, Lee 100kg really sprays 1kg extra-strong tea powder;
13) dry: Lee is really taken out drain syrup, and place special bake oven to slough part moisture, oven temperature is controlled at 60 ℃, dries by the fire when water content is 23% to get final product;
14) packing: the Li Guoke after the oven dry packs according to dimension.
Product sweetness is suitable, sugar content about 30%, and for partial desiccation, little moist smooth surface arranged, pulp is fresh and tender, and meat is fine and smooth fine and close, and sweet mouthfeel is little salty, and the glycol aftertaste of tea is arranged, 365 days shelf-lifves.
Embodiment 2:
1) selects materials: select ripe very likely verdant, big or small even, fresh green Lee as raw material, reject junk, soft flat bad fruit;
2) punching: some trickle apertures processing of punching on Lee's surface thorn;
3) rinsing: punching afterwash;
4) salt is pickled: fresh Lee of every 100kg really needs salt 10kg, pickles frontly first 10kg salt and 0.5kg alum to be mixed.Method according to one deck Lee fruit one deck salt is pickled in pickling cylinder;
5) dry: pickle after 72 hours Lee really taken out and dry, be Lee fruit salt base semi-finished product;
6) dipping desalination: Lee fruit salt base semi-finished product are immersed 24 hours rinse salinities in the clear water;
7) boil: freezing front need carry out boiling with Li Guoxian;
8) transfer for the first time sugar: sugar concentration need be allocated to 32%, boils rear cooling, really pours Lee into liquid glucose until temperature after room temperature, floods Lee with liquid glucose and really is advisable;
9) freezing: as under-18 ℃ of environment, Lee fruit after the accent sugar slowly to be refrigerated to fully charge;
10) naturally thaw: make liquid glucose balance 24h after naturally thawing;
11) second and third, transfer sugar for four times: transfer each time sugared sugar concentration need improve 11%, repeatedly carry out thereafter freezing, thawing technique, reach 52% to Lee fruit sugar content;
12) extra-strong tea seasoning: with the extra-strong tea abrasive dust, cross 300 mesh sieves, evenly spray Lee Yu fruit surface, Lee 100kg really sprays 1kg extra-strong tea powder;
13) dry: Lee is really taken out drain syrup, and place special bake oven to slough part moisture, oven temperature is controlled at 70 ℃, dries by the fire when water content is 27% to get final product;
14) packing: the Li Guoke after the oven dry packs according to dimension.
Product sweetness is suitable, sugar content about 30%, and for partial desiccation, little moist smooth surface arranged, pulp is fresh and tender, and meat is fine and smooth fine and close, and sweet mouthfeel is little salty, and the glycol aftertaste of tea is arranged, 365 days shelf-lifves.
Embodiment 3:
1) selects materials: select ripe very likely verdant, big or small even, fresh green Lee as raw material, reject junk, soft flat bad fruit;
2) punching: some trickle apertures processing of punching on Lee's surface thorn;
3) rinsing: punching afterwash;
4) salt is pickled: fresh Lee of every 100kg really needs salt 10kg, pickles frontly first 10kg salt and 0.5kg alum to be mixed.Method according to one deck Lee fruit one deck salt is pickled in pickling cylinder;
5) dry: pickle after 60 hours Lee really taken out and dry, be Lee fruit salt base semi-finished product;
6) dipping desalination: Lee fruit salt base semi-finished product are immersed 18 hours rinse salinities in the clear water;
7) boil: freezing front need carry out boiling with Li Guoxian;
8) transfer for the first time sugar: sugar concentration need be allocated to 30%, boils rear cooling, really pours Lee into liquid glucose until temperature after room temperature, floods Lee with liquid glucose and really is advisable;
9) freezing: as under-15 ℃ of environment, Lee fruit after the accent sugar slowly to be refrigerated to fully charge;
10) naturally thaw: make liquid glucose balance 24h after naturally thawing;
11) second and third, transfer sugar for four times: transfer each time sugared sugar concentration need improve 10%, repeatedly carry out thereafter freezing, thawing technique, reach 50% to Lee fruit sugar content;
12) extra-strong tea seasoning: with the extra-strong tea abrasive dust, cross 300 mesh sieves, evenly spray Lee Yu fruit surface, Lee 100kg really sprays 1kg extra-strong tea powder;
13) dry: Lee is really taken out drain syrup, and place special bake oven to slough part moisture, oven temperature is controlled at 65 ℃, dries by the fire when water content is 25% to get final product;
14) packing: the Li Guoke after the oven dry packs according to dimension.
Product sweetness is suitable, sugar content about 30%, and for partial desiccation, little moist smooth surface arranged, pulp is fresh and tender, and meat is fine and smooth fine and close, and sweet mouthfeel is little salty, and the glycol aftertaste of tea is arranged, 365 days shelf-lifves.
Claims (3)
1. Lee's preserved fruit that contains extra-strong tea, it is characterized in that: the described Lee's preserved fruit that contains extra-strong tea, its composition of raw materials is counted by weight: 100 parts in green Lee's fresh fruit, 30～50 parts of white granulated sugars, 8～10 parts of salt, 1～3 part of extra-strong tea, 0.5 part in alum.
2. preparation method that contains Lee's preserved fruit of extra-strong tea as claimed in claim 1, it is characterized in that: the flow process of described preparation method is: the desalination of selecting materials → punch → rinsing → salt pickles → dry → flood → boil → transfer for the first time sugar → fully charge → thaw → second and third, transfer sugar → extra-strong tea seasoning → oven dry → packings four times.
3. the preparation method that contains Lee's preserved fruit of extra-strong tea according to claim 2, it is characterized in that: the concrete steps of described preparation method are as follows:
1) selects materials: select ripe very likely verdant, big or small even, fresh green Lee as raw material, reject junk, soft flat bad fruit;
2) punching: some trickle apertures processing of punching on Lee's surface thorn;
3) rinsing: punching afterwash;
4) salt is pickled: fresh Lee of every 100kg really needs salt 10kg, pickles frontly first 10kg salt and 0.5kg alum to be mixed, and pickles in pickling cylinder according to the method for one deck Lee fruit one deck salt;
5) dry: pickle after 48-72 hour Lee really taken out and dry, be Lee fruit salt base semi-finished product;
6) dipping desalination: Lee fruit salt base semi-finished product are immersed 12-24 hour rinse salinity in the clear water;
7) boil: freezing front need carry out boiling with Li Guoxian;
8) transfer for the first time sugar: sugar concentration need be allocated to 28-32%, boils rear cooling, really pours Lee into liquid glucose until temperature after room temperature, floods Lee with liquid glucose and really is advisable;
9) freezing: at-12 ℃--under 18 ℃ of environment, Lee fruit after the accent sugar slowly is refrigerated to fully charge;
10) naturally thaw: make liquid glucose balance 24h after naturally thawing;
11) second and third, transfer sugar for four times: transfer each time sugared sugar concentration need improve 9-11%, repeatedly carry out thereafter freezing, thawing technique, reach 48-52% to Lee fruit sugar content;
12) extra-strong tea seasoning: with the extra-strong tea abrasive dust, cross 300 mesh sieves, evenly spray Lee Yu fruit surface, Lee 100kg really sprays 1kg extra-strong tea powder;
13) dry: Lee is really taken out drain syrup, and place special bake oven to slough part moisture, oven temperature is controlled at 60 ℃-70 ℃, dries by the fire when water content is 23-27% to get final product;
14) packing.
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| CN201310028878.1A CN103070281B (en) | 2013-01-25 | 2013-01-25 | Plum preserved fruit containing Tie Guanyin tea and making method of plum preserved fruit |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564126A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Preparation method of preserved plum |
| CN106213297A (en) * | 2016-08-01 | 2016-12-14 | 寿县知祝常乐水果种植专业合作社 | High calcium black cloth woods that the coupling of a kind of microwave hot air is dried and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299611A (en) * | 1999-12-12 | 2001-06-20 | 袁弟顺 | Production process of preserved tea fruit |
| CN102018087A (en) * | 2010-11-01 | 2011-04-20 | 福建新味食品有限公司 | Tea preserved fruit processing method |
| CN102150732A (en) * | 2011-05-17 | 2011-08-17 | 浙江大学 | Processing method of plum seedless preserved fruit |
-
2013
- 2013-01-25 CN CN201310028878.1A patent/CN103070281B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299611A (en) * | 1999-12-12 | 2001-06-20 | 袁弟顺 | Production process of preserved tea fruit |
| CN102018087A (en) * | 2010-11-01 | 2011-04-20 | 福建新味食品有限公司 | Tea preserved fruit processing method |
| CN102150732A (en) * | 2011-05-17 | 2011-08-17 | 浙江大学 | Processing method of plum seedless preserved fruit |
Non-Patent Citations (4)
| Title |
|---|
| 庄世羽: "李果的几种蜜饯加工技术", 《食品科学》, no. 4, 31 May 1987 (1987-05-31), pages 62 - 64 * |
| 张士泉等: "制作风味独特的李果蜜饯", 《果农之友》, no. 8, 31 August 2003 (2003-08-31) * |
| 罗莉萍等: "蜜饯李浸糖工艺新探", 《食品科学》, vol. 27, no. 12, 31 December 2006 (2006-12-31) * |
| 陈丽娇等: "李果冻融蜜饯工艺预处理的解剖研究", 《食品与发酵工业》, no. 4, 31 December 1995 (1995-12-31), pages 6 - 9 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564126A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Preparation method of preserved plum |
| CN106213297A (en) * | 2016-08-01 | 2016-12-14 | 寿县知祝常乐水果种植专业合作社 | High calcium black cloth woods that the coupling of a kind of microwave hot air is dried and preparation method thereof |
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| CN103070281B (en) | 2014-03-26 |
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