CN103250855A - Sugar-free plum preserved fruit and preparation method thereof - Google Patents

Abstract

The invention relates to a sugar-free plum preserved fruit and a preparation method thereof. The sugar-free plum preserved fruit is prepared by taking 73% of desalted plum embryo, 15% of xylitol and 11.78% of perilla leaves as main materials, mixing with an accessory, 0.22% of aspartame, after added into the main materials, seasoning in a barrel for 3-5 days, and drying till the moisture content is 29%. The preserved fruit and the preparation method have the benefits that: 1, plum and perilla are adopted as the main materials, so that the nutritive value of the preserved fruit is enriched greatly, and the preserved fruit has functions of clearing heat, promoting fluid production, relieving alcoholism and reducing blood fat, and can appropriately supplement dietary fibers, vitamins and microelements required by a human body; 2, the xylitol and aspartame are adopted to replace white granulated sugar, so that the preserved fruit is particularly suitable for fat populations and diabetic patients to eat; 3, the perilla leaves have anticorrosion effects, so that no preservatives are added during the whole processing course, and the safety and health of the preserved fruit are improved greatly, and 4, a stirrer is employed as a tool for salting and peel making, so that the labor intensity is reduced greatly, the working efficiency is improved, and sanitary conditions are improved.

Description

A kind of sugar-free plum preserved fruit and preparation method thereof

[technical field] the present invention relates to the processing of farm products field, specifically a kind of sugar-free plum preserved fruit and preparation method thereof.

[background technology] China all produces plum in most of area, and full mellow and full, exquisitely carved, form is pretty and dazzling, and the taste sweetness is one of traditional fruit of liking of people, both can eat raw, can make can, preserved fruit again, and is annual edible.But in process, what the peeling operation of raw material plum adopted is that mode is rubbed in traditional craft, and production efficiency is low, labour intensity is big, sanitary condition is poor.And there is following defective in the plum product that sell the domestic market: in order to strengthen the mouthfeel of plum product, enterprise has generally adopted soaks sugared operation, and the reality of market sale is sugar plum product processed, can not satisfy people for the demand of sugarfree foods; The mode of adopt adding anticorrisive agent reaches the purpose that prolongs the product open date, can not satisfy people for the real demand of natural, healthy food.How reducing working strength of workers, enhance productivity, improve production technology, satisfy consumers in general for the demand of healthy food, is the problem that processing enterprise presses for solution.

[summary of the invention] the present invention is directed to the problems referred to above that the plum fruit exists, and a kind of special taste, especially suitable obese people, diabetic is provided and likes sugar-free plum preserved fruit that sweet food is afraid of that but the fat personage that likes to be beautiful eats and preparation method thereof.

This sugar-free plum preserved fruit is characterized in that, learns from else's experience and moves back plum embryo 73% that salt handles, xylitol 15%, perilla leaf 11.78% as major ingredient, adding batching Aspartame 0.22% back in major ingredient mixes, in bucket seasoning 3-5 days, dry to moisture be 29%, be sugar-free plum preserved fruit.

To be fresh plum be prepared from through the operation of removing the peel with salt, pickling, salt is moved back in Exposure to Sunlight, drift ice described plum embryo.

The preparation method of sugar-free plum preserved fruit is characterized in that, production process is following steps:

One, putting into mixer behind the fresh plum adding of the selection crude salt beat skin 10-15 minute;

Two, in having beaten the plum of skin, add edible salt, be placed on and pickle in the pond, pickled 2 months;

Three, pick up the salty plum of pickling, Exposure to Sunlight is shone to moisture and is 25%, and is stand-by;

Four, the plum that solarization is made moves back salt with clear water, and retreating to salinity is 4%, is the plum embryo;

Five, get plum embryo 73%, xylitol 15%, perilla leaf 11.78% as major ingredient, in major ingredient, add batching Aspartame 0.22% back and mix, in bucket seasoning 3-5 days;

Six, the semi-finished product after the seasoning are picked up oven dry, dry by the fire to moisture be 29%, be sugar-free plum preserved fruit.

Perilla leaf is nutritious, contain compositions such as protein, dietary fiber, carrotene, vitamin B1, vitamin B2, vitamin C, potassium, calcium, phosphorus, iron, manganese and selenium, also contain volatile oil in the perilla leaf, include perillaldehyde, perilla alcohol, menthones, menthol, Eugenol and ergomaketon etc., have special fragrance, antisepsis is arranged.Find after deliberation, each position of purple perilla all has good antitumaous effect, and is stronger with the effect of blade especially, and oleanolic acid wherein is a kind of very strong natural anti-cancer agent, the effect that had both had pre-preventing tumor has the effect of anti-inflammatory, calmness, cardiac stimulant, diuresis, enhancing immunity, reducing blood lipid again.

The invention has the beneficial effects as follows: 1, select for use plum, purple perilla as major ingredient, coordinate to produce special efficacy mutually, greatly enriched the nutritive value of product, effect with clearing heat and promoting fluid, relieving alcoholism, pre-preventing tumor, enhancing immunity, reducing blood lipid and resistance growth of cancer cells can also suitable dietary fiber, carrotene, vitamin and the trace element that replenishes needed by human body.2, the white granulated sugar of selecting for use xylitol, Aspartame to replace tradition to use has not only strengthened the mouthfeel of product, and suitable especially obese people, diabetic and some have a sweet tooth and are afraid of that but the fat personage that likes to be beautiful is edible.3, perilla leaf itself has the corrosion-resistant effect, and whole process is not added any anticorrisive agent, has improved security of products and health greatly.4, beat with salt and use mixer as instrument in the production process of skin, replaced traditional craft to rub mode, greatly reduce labour intensity, promoted operating efficiency, improved sanitary condition.

[specific embodiment] sets forth manufacturing process of the present invention below in conjunction with concrete embodiment.

Embodiment:

One, selects fresh plum, put into mixer behind the adding crude salt and beat skin 15 minutes;

Two, in having beaten the plum of skin, add edible salt, be placed on and pickle in the pond, pickled 2 months;

Three, pick up the salty plum of pickling, Exposure to Sunlight is shone to moisture and is 25%, and is stand-by;

Four, the plum that solarization is made moves back salt with clear water, and retreating to salinity is 4%, is the plum embryo;

Five, get plum embryo 73kg, xylitol 15kg, perilla leaf 11.78kg as major ingredient, mix after in major ingredient, adding batching Aspartame 0.22kg, in bucket seasoning 3-5 days;

Six, the semi-finished product after the seasoning are picked up oven dry, dry by the fire to moisture be 29%, be sugar-free plum preserved fruit.

Claims (3)

1. a sugar-free plum preserved fruit is characterized in that, learns from else's experience and moves back plum embryo 73% that salt handles, xylitol 15%, perilla leaf 11.78% as major ingredient, adding batching Aspartame 0.22% back in major ingredient mixes, in bucket seasoning 3-5 days, dry to moisture be 29%, be sugar-free plum preserved fruit.

2. a kind of sugar-free plum preserved fruit according to claim 1 is characterized in that, to be fresh plum be prepared from through the operation of removing the peel with salt, pickling, salt is moved back in Exposure to Sunlight, drift ice described plum embryo.

3. the preparation method of the described sugar-free plum of claim 1 preserved fruit is characterized in that, production process is following steps:

One, putting into mixer behind the fresh plum adding of the selection crude salt beat skin 10-15 minute;

Two, in having beaten the plum of skin, add edible salt, be placed on and pickle in the pond, pickled 2 months;

Three, pick up the salty plum of pickling, Exposure to Sunlight is shone to moisture and is 25%, and is stand-by;

Four, the plum that solarization is made moves back salt with clear water, and retreating to salinity is 4%, is the plum embryo;

Five, get plum embryo 73%, xylitol 15%, perilla leaf 11.78% as major ingredient, in major ingredient, add batching Aspartame 0.22% back and mix, in bucket seasoning 3-5 days;

Six, the semi-finished product after the seasoning are picked up oven dry, dry by the fire to moisture be 29%, be sugar-free plum preserved fruit.