CN103070281B - 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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- CN103070281B CN103070281B CN201310028878.1A CN201310028878A CN103070281B CN 103070281 B CN103070281 B CN 103070281B CN 201310028878 A CN201310028878 A CN 201310028878A CN 103070281 B CN103070281 B CN 103070281B
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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 containing 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 is containing protein 1.69%, fat 2.84%, carbohydrate 8.51%, also contain multivitamin, there is high medical value, nutritive value and health care.
In extra-strong tea, containing the beneficiating ingredients such as a large amount of theaflavin, Tea Polyphenols, caffeine, amino acid, have diuresis, eliminate oedema, reduce blood sugar, help gastro-intestinal digestion, urge the multiple efficacies such as nearly appetite, is the health drink that the people extensively like.
Conventionally consumer is that Li Zuowei fresh fruit or preserved fruit is edible, extra-strong tea is also only used as beverage and is drunk, but because health-care efficacy, the effect of these two kinds of food is not quite similar, simple consumption is wherein a kind of can not reach the nutrition and health care of people's demand, the effect that gives protection against cancer hypoglycemic, eliminates fatigue, delays senility.At present, Lee of approximately 90% is pickled is processed as semi-finished product, edible with preserved fruit form, also has the problems such as technical sophistication, poor stability, does not give full play to medical value and the nutritive value of Lee fruit.
Summary of the invention
The object of the invention is to overcome deficiency of the prior art, a kind of Lee's preserved fruit containing extra-strong tea and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
First the present invention provides a kind of Lee's preserved fruit containing extra-strong tea, described Lee's preserved fruit containing extra-strong tea, and its composition of raw materials is counted by weight: 100 parts, 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, alum.
The present invention also provides the preparation method of above-mentioned Lee's preserved fruit containing extra-strong tea, and the flow process of described preparation method is: the sugar → fully charge of selecting materials → punch → rinsing → salt pickles → dry → dipping desalination → boil → adjust for the first time → thaw → second and third, four tune sugar → extra-strong tea seasoning → oven dry → packings.
The concrete steps of described preparation method are as follows:
1) select materials: select ripe very likely verdant, big or small even, fresh green Lee as raw material, reject tattered, soft flat bad fruit;
2) punching: some trickle apertures processing of punching in 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 to be mixed with 0.5kg alum.Method according to one deck Lee fruit one deck salt is pickled in pickling cylinder;
5) dry: pickle after 48-72 hour Lee is really taken out and dried, be Lee fruit salt base semi-finished product;
6) dipping desalination: Lee fruit salt base semi-finished product are immersed to 12-24 hour rinse salinity in clear water;
7) boil: before freezing, Li Guoxian need be carried out to boiling;
8) adjust for the first time sugar: sugar concentration need be allocated to 28-32%, boil rear coolingly, until temperature, after room temperature, really pour Lee into liquid glucose, with liquid glucose, flood Lee and be really advisable;
9) freezing: at-12 ℃--under 18 ℃ of environment, will adjust Lee fruit after sugar to be slowly refrigerated to fully charge;
10) naturally thaw: after naturally thawing, make liquid glucose balance 24h;
11) second and third, adjust sugar for four times: adjust 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: by 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 and drains syrup, and be placed in special bake oven and slough part moisture, oven temperature is controlled at 60 ℃-70 ℃, when being dried to water content and being 23-27%;
14) packing.
Remarkable advantage of the present invention: the present invention, in Lee's preserved fruit process, utilizes super fine tea powder seasoning, the one, utilize the color and luster of tea to make the more yellow profit of Lee's preserved fruit color glossy, 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 the effect to human body of Lee and extra-strong tea, reach nutrition and health care, anti-cancer hypoglycemic, eliminate effect tired, that delay senility.
The specific embodiment
embodiment 1:
1) select materials: select ripe very likely verdant, big or small even, fresh green Lee as raw material, reject tattered, soft flat bad fruit;
2) punching: some trickle apertures processing of punching in 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 to be mixed with 0.5kg alum.Method according to one deck Lee fruit one deck salt is pickled in pickling cylinder;
5) dry: pickle after 48 hours Lee is really taken out and dried, be Lee fruit salt base semi-finished product;
6) dipping desalination: Lee fruit salt base semi-finished product are immersed to 12 hours rinse salinities in clear water;
7) boil: before freezing, Li Guoxian need be carried out to boiling;
8) adjust for the first time sugar: sugar concentration need be allocated to 28%, boil rear coolingly, until temperature, after room temperature, really pour Lee into liquid glucose, with liquid glucose, flood Lee and be really advisable;
9) freezing: under-12 ℃ of environment, will to adjust Lee fruit after sugar to be slowly refrigerated to fully charge;
10) naturally thaw: after naturally thawing, make liquid glucose balance 24h;
11) second and third, adjust sugar for four times: adjust 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: by 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 and drains syrup, and be placed in special bake oven and slough part moisture, oven temperature is controlled at 60 ℃, when being dried to water content and being 23%;
14) packing: the Li Guoke after oven dry packs according to dimension.
Product sweetness is suitable, sugar content 30% left and right, and for partial desiccation, micro-ly have a moist smooth surface, pulp is fresh and tender, and meat is fine and smooth fine and close, and sweet mouthfeel is micro-salty, has the glycol aftertaste of tea, 365 days shelf-lifves.
embodiment 2:
1) select materials: select ripe very likely verdant, big or small even, fresh green Lee as raw material, reject tattered, soft flat bad fruit;
2) punching: some trickle apertures processing of punching in 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 to be mixed with 0.5kg alum.Method according to one deck Lee fruit one deck salt is pickled in pickling cylinder;
5) dry: pickle after 72 hours Lee is really taken out and dried, be Lee fruit salt base semi-finished product;
6) dipping desalination: Lee fruit salt base semi-finished product are immersed to 24 hours rinse salinities in clear water;
7) boil: before freezing, Li Guoxian need be carried out to boiling;
8) adjust for the first time sugar: sugar concentration need be allocated to 32%, boil rear coolingly, until temperature, after room temperature, really pour Lee into liquid glucose, with liquid glucose, flood Lee and be really advisable;
9) freezing: under-18 ℃ of environment, will to adjust Lee fruit after sugar to be slowly refrigerated to fully charge;
10) naturally thaw: after naturally thawing, make liquid glucose balance 24h;
11) second and third, adjust sugar for four times: adjust 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: by 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 and drains syrup, and be placed in special bake oven and slough part moisture, oven temperature is controlled at 70 ℃, when being dried to water content and being 27%;
14) packing: the Li Guoke after oven dry packs according to dimension.
Product sweetness is suitable, sugar content 30% left and right, and for partial desiccation, micro-ly have a moist smooth surface, pulp is fresh and tender, and meat is fine and smooth fine and close, and sweet mouthfeel is micro-salty, has the glycol aftertaste of tea, 365 days shelf-lifves.
embodiment 3:
1) select materials: select ripe very likely verdant, big or small even, fresh green Lee as raw material, reject tattered, soft flat bad fruit;
2) punching: some trickle apertures processing of punching in 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 to be mixed with 0.5kg alum.Method according to one deck Lee fruit one deck salt is pickled in pickling cylinder;
5) dry: pickle after 60 hours Lee is really taken out and dried, be Lee fruit salt base semi-finished product;
6) dipping desalination: Lee fruit salt base semi-finished product are immersed to 18 hours rinse salinities in clear water;
7) boil: before freezing, Li Guoxian need be carried out to boiling;
8) adjust for the first time sugar: sugar concentration need be allocated to 30%, boil rear coolingly, until temperature, after room temperature, really pour Lee into liquid glucose, with liquid glucose, flood Lee and be really advisable;
9) freezing: under-15 ℃ of environment, will to adjust Lee fruit after sugar to be slowly refrigerated to fully charge;
10) naturally thaw: after naturally thawing, make liquid glucose balance 24h;
11) second and third, adjust sugar for four times: adjust 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: by 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 and drains syrup, and be placed in special bake oven and slough part moisture, oven temperature is controlled at 65 ℃, when being dried to water content and being 25%;
14) packing: the Li Guoke after oven dry packs according to dimension.
Product sweetness is suitable, sugar content 30% left and right, and for partial desiccation, micro-ly have a moist smooth surface, pulp is fresh and tender, and meat is fine and smooth fine and close, and sweet mouthfeel is micro-salty, has the glycol aftertaste of tea, 365 days shelf-lifves.
Claims (2)
1. containing Lee's preserved fruit of extra-strong tea, it is characterized in that: described Lee's preserved fruit containing extra-strong tea, its composition of raw materials is counted by weight: 100 parts, 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, alum; The flow process of the preparation method of described Lee's preserved fruit containing extra-strong tea is: the sugar → fully charge of selecting materials → punch → rinsing → salt pickles → dry → dipping desalination → boil → adjust for the first time → thaw → second and third, four tune sugar → extra-strong tea seasoning → oven dry → packings.
2. the preparation method of Lee's preserved fruit containing extra-strong tea according to claim 1, is characterized in that: the concrete steps of described preparation method are as follows:
1) select materials: select ripe very likely verdant, big or small even, fresh green Lee as raw material, reject tattered, soft flat bad fruit;
2) punching: some trickle apertures processing of punching in 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 to be mixed with 0.5kg alum, according to the method for one deck Lee fruit one deck salt, in pickling cylinder, pickles;
5) dry: pickle after 48-72 hour Lee is really taken out and dried, be Lee fruit salt base semi-finished product;
6) dipping desalination: Lee fruit salt base semi-finished product are immersed to 12-24 hour rinse salinity in clear water;
7) boil: before freezing, Li Guoxian need be carried out to boiling;
8) adjust for the first time sugar: sugar concentration need be allocated to 28-32%, boil rear coolingly, until temperature, after room temperature, really pour Lee into liquid glucose, with liquid glucose, flood Lee and be really advisable;
9) freezing: under-12 ℃ of-18 ℃ of environment, will to adjust Lee fruit after sugar to be slowly refrigerated to fully charge;
10) naturally thaw: after naturally thawing, make liquid glucose balance 24h;
11) second and third, adjust sugar for four times: adjust 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: by 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 and drains syrup, and be placed in special bake oven and slough part moisture, oven temperature is controlled at 60 ℃-70 ℃, when being dried to water content and being 23-27%;
14) packing.
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| 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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| 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 |
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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 |
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