CN103598393A - Fresh preserved plums and production method thereof - Google Patents
Fresh preserved plums and production method thereof Download PDFInfo
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- CN103598393A CN103598393A CN201310566878.7A CN201310566878A CN103598393A CN 103598393 A CN103598393 A CN 103598393A CN 201310566878 A CN201310566878 A CN 201310566878A CN 103598393 A CN103598393 A CN 103598393A
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Abstract
The invention discloses fresh preserved plums. The fresh preserved plums are prepared from following raw materials in parts by weight: 80-120 parts of green plums, 1-3 parts of glycyrrhiza uralensis, 20-40 parts of white granulated sugar, 15-30 parts of table salt, 0.1-0.3 part of potassium sorbate, 0.1-0.3 part of a sweetening agent, 0.01-0.02 part of tartrazine and 40-60 parts of water. A fresh preserved plum product with low salt and good mouth feel is finally prepared by salting, desalting and sugaring, and adding ingredients with specific ratios. The water in the green plums is kept well; the fresh preserved plums have the characteristic of low salt and are beneficial to human health.
Description
Technical field
The invention belongs to field of food, being specifically related to a kind of employing green plum is really raw material, fresh preserved plum of production and preparation method thereof.
Background technology
Therefore preserved plum is one of fruit jelly sugar prod, and its finished product contains salt, sugar, acid, Radix Glycyrrhizae and various spices, can make people feel that sweet acid is moderate during edible preserved plum, is with in sweet sweetly, tasty and refreshing, also has refrigerant sense, is a kind of viaticum that can help digest with relieving summer-heat.As far back as Western Zhou period, people just utilize plum to add that salt, other batching carry out pickled out different preserved plum, and the difference of batching, so the preserved plum taste of working it out is also slightly variant.But traditional preserved plum all belongs to high salt food, its salt content is generally 15～20%, have up to 25%, simultaneously the former fruity of product is not dense, nutriment loss is very large, raising along with people's level of production, for the object of healthy and nutrition, people lose interest in gradually to the high food of salt content, and therefore the local flavor of preserved fruit and quality are also had higher requirement, low, the former fruity of less salt preserved fruit salt content is dense, quality is soft, mouthfeel good, thereby is more suitable in various consumers edible.
Summary of the invention
The object of the present invention is to provide a kind of less salt, mouthfeel good, fully retain fresh preserved plum of fruit local flavor and preparation method thereof.
Technical scheme of the present invention: a kind of fresh preserved plum, comprises the raw material of following portions by weight proportioning: green plum fruit 80～120, Radix Glycyrrhizae 1～3, white granulated sugar 20～40, salt 15～30, potassium sorbate 0.1～0.3, multiple sweet sugared 0.1～0.3, lemon yellow 0.01～0.02, water 40～60.
As preferably, described fresh preserved plum comprises the raw material of following portions by weight proportioning: green plum fruit 90～110, Radix Glycyrrhizae 1.5～2.5, white granulated sugar 25～35, salt 20～25, potassium sorbate 0.15～0.25, multiple sweet sugared 0.15～0.25, lemon yellow 0.01～0.02, water 45～55.
As further preferably, described fresh preserved plum comprises the raw material of following portions by weight proportioning: the raw material that comprises following portions by weight proportioning: green plum fruit 100, Radix Glycyrrhizae 2, white granulated sugar 30, salt 20, potassium sorbate 0.2, multiple sweet sugared 0.2, lemon yellow 0.015, water 50.
A preparation method for fresh preserved plum, comprises the following steps:
A, select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotting, the green plum fresh fruit that maturity is 7～8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, and tiling one deck green plum fruit, evenly spreads one deck salt, carries out salt marsh, carries out airing and make green plum fruit embryo after salt marsh;
C, desalination: green plum fruit embryo is put into clear water rinsing desalination, and the green plum fruit embryo after rinsing is pulled out and drained away the water, and puts into oven for drying;
D, sugaring: the green plum fruit embryo after desalination oven dry is added to the batchings such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water, the brewed finished product that obtains of sealing stain in proportion.
Further, 30～50 days described step b medium salting time.
Further, in described step b until green plum fruit salt content 8～12% time, carry out airing, airing to salt content 10～15%.
Further, in described step b, airing temperature is 30～50 °, green plum fruit embryo water content≤10%.
Further, in described step c, the rinsing desalination time is 6～8 hours, changes one time water every 2～3 hours, and rinsing is to green plum fruit embryo salt content 3～8%.
Further, in described step c, through the green plum fruit embryo of rinsing desalination, at 55～60 ℃ of temperature, dry to water content≤10%.
Further, in described steps d, stain bubble is 30～50 days, makes finished product when sugar concentration is stabilized in 50～70 ° of Bx.
Product of the present invention is through check, and its index is as follows:
Sense organ: particle integrity, even, the round wrinkle type of size, band core, light brown.
Mouthfeel: there is the original local flavor of green plum fruit, moderately sour and sweet, free from extraneous odour.
Moisture≤70%, total reducing sugar (in invert sugar)≤60%, total acid (in citrometer)≤15%, salt (with common salt)≤8%
Beneficial effect of the present invention: the present invention be take green plum fresh fruit as raw material, through raw material selection, salt marsh, desalination, sugaring, the batching that adds special ratios, finally make less salt, the fresh preserved plum product that mouthfeel is good, retain preferably the moisture in green plum fruit, there is less salt, soft, the all-ages feature of mouthfeel, useful health.
The specific embodiment
With embodiment, technical scheme of the present invention is clearly and completely described below, obviously, described embodiment is only wherein part embodiment of the present invention, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A fresh preserved plum, selects raw material according to following portions by weight proportioning: green plum fruit 80, Radix Glycyrrhizae 1, white granulated sugar 20, salt 15, potassium sorbate 0.1, multiple sweet sugared 0.1, lemon yellow 0.01, water 40;
Make by the following method:
A, select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotting, the green plum fresh fruit that maturity is 7～8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, one deck green plum that tiles according to the above ratio really, evenly spread one deck salt, carry out salt marsh, about 30 days time, until green plum fruit salt content during in 8% left and right, carry out airing, airing temperature is controlled at 30 ° of left and right, airing to green plum fruit salt content in 10% left and right, water content≤10%, makes green plum fruit embryo;
C, desalination: green plum fruit embryo is put into clear water rinsing desalination, and the rinsing desalination time is 6 hours, changes one time water every 2 hours, rinsing is to green plum fruit embryo salt content 3%, then green plum fruit embryo is pulled out and drained away the water, put into baking oven, at 55 ℃ of temperature, dry to water content≤10%;
D, sugaring: the green plum fruit embryo after desalination is dried adds the batchings such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water according to the above ratio, and sealing stain bubble 30 days makes finished product when sugar concentration is stabilized in 50 ° of Bx.
Embodiment 2
A fresh preserved plum, selects raw material according to following portions by weight proportioning: green plum fruit 90, Radix Glycyrrhizae 1.5, white granulated sugar 25, salt 20, potassium sorbate 0.15, multiple sweet sugared 0.15, lemon yellow 0.01, water 45;
Make by the following method:
A, select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotting, the green plum fresh fruit that maturity is 7～8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, one deck green plum that tiles according to the above ratio really, evenly spread one deck salt, carry out salt marsh, about 35 days time, until green plum fruit salt content during in 9% left and right, carry out airing, airing temperature is controlled at 35 ° of left and right, airing to green plum fruit salt content in 11% left and right, water content≤10%, makes green plum fruit embryo;
C, desalination: green plum fruit embryo is put into clear water rinsing desalination, and the rinsing desalination time is 7 hours, changes one time water every 2 hours, rinsing is to green plum fruit embryo salt content 4%, then green plum fruit embryo is pulled out and drained away the water, put into baking oven, under temperature 60 C, dry to water content≤10%;
D, sugaring: the green plum fruit embryo after desalination is dried adds the batchings such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water according to the above ratio, and sealing stain bubble 35 days makes finished product when sugar concentration is stabilized in 55 ° of Bx.
Embodiment 3
A fresh preserved plum, selects raw material according to following portions by weight proportioning: green plum fruit 100, Radix Glycyrrhizae 2, white granulated sugar 30, salt 20, potassium sorbate 0.2, multiple sweet sugared 0.2, lemon yellow 0.015, water 50;
Make by the following method:
A, select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotting, the green plum fresh fruit that maturity is 7～8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, one deck green plum that tiles according to the above ratio really, evenly spread one deck salt, carry out salt marsh, about 40 days time, until green plum fruit salt content during in 10% left and right, carry out airing, airing temperature is controlled at 40 ° of left and right, airing to green plum fruit salt content in 12% left and right, water content≤10%, makes green plum fruit embryo;
C, desalination: green plum fruit embryo is put into clear water rinsing desalination, and the rinsing desalination time is 8 hours, changes one time water every 2.5 hours, rinsing is to green plum fruit embryo salt content 5%, then green plum fruit embryo is pulled out and drained away the water, put into baking oven, at 55 ℃ of temperature, dry to water content≤10%;
D, sugaring: the green plum fruit embryo after desalination is dried adds the batchings such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water according to the above ratio, and sealing stain bubble 40 days makes finished product when sugar concentration is stabilized in 60 ° of Bx.
Embodiment 4
A fresh preserved plum, selects raw material according to following portions by weight proportioning: green plum fruit 110, Radix Glycyrrhizae 2.5, white granulated sugar 35, salt 25, potassium sorbate 0.25, multiple sweet sugared 0.25, lemon yellow 0.02, water 55;
Make by the following method:
A, select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotting, the green plum fresh fruit that maturity is 7～8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, one deck green plum that tiles according to the above ratio really, evenly spread one deck salt, carry out salt marsh, about 45 days time, until green plum fruit salt content during in 11% left and right, carry out airing, airing temperature is controlled at 45 ° of left and right, airing to green plum fruit salt content in 13% left and right, water content≤10%, makes green plum fruit embryo;
C, desalination: green plum fruit embryo is put into clear water rinsing desalination, and the rinsing desalination time is 6 hours, changes one time water every 3 hours, rinsing is to green plum fruit embryo salt content 6%, then green plum fruit embryo is pulled out and drained away the water, put into baking oven, under temperature 60 C, dry to water content≤10%;
D, sugaring: the green plum fruit embryo after desalination is dried adds the batchings such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water according to the above ratio, and sealing stain bubble 45 days makes finished product when sugar concentration is stabilized in 65 ° of Bx.
Embodiment 5
A fresh preserved plum, selects raw material according to following portions by weight proportioning: green plum fruit 120, Radix Glycyrrhizae 3, white granulated sugar 40, salt 30, potassium sorbate 0.3, multiple sweet sugared 0.3, lemon yellow 0.02, water 60;
Make by the following method:
A, select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotting, the green plum fresh fruit that maturity is 7～8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, one deck green plum that tiles according to the above ratio really, evenly spread one deck salt, carry out salt marsh, about 50 days time, until green plum fruit salt content during in 12% left and right, carry out airing, airing temperature is controlled at 50 ° of left and right, airing to green plum fruit salt content in 15% left and right, water content≤10%, makes green plum fruit embryo;
C, desalination: green plum fruit embryo is put into clear water rinsing desalination, and the rinsing desalination time is 7 hours, changes one time water every 2.5 hours, rinsing is to green plum fruit embryo salt content 8%, then green plum fruit embryo is pulled out and drained away the water, put into baking oven, under temperature 60 C, dry to water content≤10%;
D, sugaring: the green plum fruit embryo after desalination is dried adds the batchings such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water according to the above ratio, and sealing stain bubble 50 days makes finished product when sugar concentration is stabilized in 70 ° of Bx.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; that on description of the present invention basis, does is equal to replacement, improves, or directly, is indirectly used in other relevant technical field, within being all in like manner included in protection scope of the present invention.
Claims (10)
1. a fresh preserved plum, it is characterized in that, comprise the raw material of following portions by weight proportioning: green plum fruit 80～120, Radix Glycyrrhizae 1～3, white granulated sugar 20～40, salt 15～30, potassium sorbate 0.1～0.3, multiple sweet sugared 0.1～0.3, lemon yellow 0.01～0.02, water 40～60.
2. fresh preserved plum according to claim 1, is characterized in that: the raw material that comprises following portions by weight proportioning: green plum fruit 90～110, Radix Glycyrrhizae 1.5～2.5, white granulated sugar 25～35, salt 20～25, potassium sorbate 0.15～0.25, multiple sweet sugared 0.15～0.25, lemon yellow 0.01～0.02, water 45～55.
3. fresh preserved plum according to claim 1, is characterized in that: the raw material that comprises following portions by weight proportioning: green plum fruit 100, Radix Glycyrrhizae 2, white granulated sugar 30, salt 20, potassium sorbate 0.2, multiple sweet sugared 0.2, lemon yellow 0.015, water 50.
4. a preparation method for the fresh preserved plum described in claim 1～3 any one, is characterized in that, comprises the following steps:
A, select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotting, the green plum fresh fruit that maturity is 7～8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, and tiling one deck green plum fruit, evenly spreads one deck salt, carries out salt marsh, carries out airing and make green plum fruit embryo after salt marsh;
C, desalination: green plum fruit embryo is put into clear water rinsing desalination, and the green plum fruit embryo after rinsing is pulled out and drained away the water, and puts into oven for drying;
D, sugaring: the green plum fruit embryo after desalination oven dry is added to the batchings such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water, the brewed finished product that obtains of sealing stain in proportion.
5. the preparation method of fresh preserved plum according to claim 4, is characterized in that: 30～50 days described step b medium salting time.
6. the preparation method of fresh preserved plum according to claim 4, is characterized in that: in described step b until green plum fruit salt content 8～12% time, carry out airing, airing to salt content 10～15%.
7. the preparation method of fresh preserved plum according to claim 6, is characterized in that: in described step b, airing temperature is 30～50 °, green plum fruit embryo water content≤10%.
8. the preparation method of fresh preserved plum according to claim 4, is characterized in that: in described step c, the rinsing desalination time is 6～8 hours, changes one time water every 2～3 hours, and rinsing is to green plum fruit embryo salt content 3～8%.
9. the preparation method of fresh preserved plum according to claim 4, is characterized in that: in described step c, through the green plum fruit embryo of rinsing desalination, at 55～60 ℃ of temperature, dry to water content≤10%.
10. the preparation method of fresh preserved plum according to claim 4, is characterized in that: in described steps d, stain bubble is 30～50 days, makes finished product when sugar concentration is stabilized in 50～70 ° of Bx.
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Cited By (13)
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| CN104642700A (en) * | 2015-03-11 | 2015-05-27 | 广东殿羽田食品有限公司 | Low-salt and low-sugar green plum preserves and preparation method thereof |
| CN105211462A (en) * | 2015-10-29 | 2016-01-06 | 理想科技集团有限公司 | A kind of toxin expelling plum preparation method |
| CN106260443A (en) * | 2016-08-22 | 2017-01-04 | 谭仁燕 | A kind of processing method of sugaring Armeniaca mume Sieb. |
| CN106722577A (en) * | 2017-01-18 | 2017-05-31 | 湖州川源食品有限公司 | A kind of production technology of green plum |
| CN108174912A (en) * | 2017-12-29 | 2018-06-19 | 吴亚军 | The method that pungent plum is made of green plum salt embryo |
| CN108185097A (en) * | 2017-12-29 | 2018-06-22 | 贺州市星辉科技有限公司 | The method for preparing green plum fruit jelly with green plum salt embryo |
| CN108634250A (en) * | 2018-05-14 | 2018-10-12 | 中玺（天津）枣业技术工程中心 | Preserved plum jujube radish dry vegetalbe and production method |
| CN109247419A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of rare plum preserved fruit of dried orange peel and preparation method thereof |
| CN109953238A (en) * | 2017-12-25 | 2019-07-02 | 广东青梅宝宝食品有限公司 | A kind of green plum ferment vinegar beverage and preparation method thereof |
| CN110742167A (en) * | 2019-10-21 | 2020-02-04 | 广东佳业食品有限公司 | Low-salt preserved green plums and processing and preparing method thereof |
| CN111700147A (en) * | 2020-06-19 | 2020-09-25 | 杭州华味亨食品有限公司 | Processing method of preserved green plums |
| CN112586727A (en) * | 2020-12-11 | 2021-04-02 | 陶建杰 | Green plum enzyme and production and processing method of preserved plum |
| CN115553367A (en) * | 2022-10-10 | 2023-01-03 | 广东佳业食品有限公司 | Preparation process and application of low-sugar green plum preserved fruit |
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| CN104642700B (en) * | 2015-03-11 | 2018-06-22 | 广东殿羽田食品有限公司 | A kind of low-salt low-sugar green plum sweetmeat and preparation method thereof |
| CN104642700A (en) * | 2015-03-11 | 2015-05-27 | 广东殿羽田食品有限公司 | Low-salt and low-sugar green plum preserves and preparation method thereof |
| CN105211462A (en) * | 2015-10-29 | 2016-01-06 | 理想科技集团有限公司 | A kind of toxin expelling plum preparation method |
| CN106260443A (en) * | 2016-08-22 | 2017-01-04 | 谭仁燕 | A kind of processing method of sugaring Armeniaca mume Sieb. |
| CN106722577A (en) * | 2017-01-18 | 2017-05-31 | 湖州川源食品有限公司 | A kind of production technology of green plum |
| CN109953238A (en) * | 2017-12-25 | 2019-07-02 | 广东青梅宝宝食品有限公司 | A kind of green plum ferment vinegar beverage and preparation method thereof |
| CN108185097A (en) * | 2017-12-29 | 2018-06-22 | 贺州市星辉科技有限公司 | The method for preparing green plum fruit jelly with green plum salt embryo |
| CN108174912A (en) * | 2017-12-29 | 2018-06-19 | 吴亚军 | The method that pungent plum is made of green plum salt embryo |
| CN108634250A (en) * | 2018-05-14 | 2018-10-12 | 中玺（天津）枣业技术工程中心 | Preserved plum jujube radish dry vegetalbe and production method |
| CN109247419A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of rare plum preserved fruit of dried orange peel and preparation method thereof |
| CN110742167A (en) * | 2019-10-21 | 2020-02-04 | 广东佳业食品有限公司 | Low-salt preserved green plums and processing and preparing method thereof |
| CN111700147A (en) * | 2020-06-19 | 2020-09-25 | 杭州华味亨食品有限公司 | Processing method of preserved green plums |
| CN111700147B (en) * | 2020-06-19 | 2022-11-29 | 杭州华味亨生物科技有限公司 | Processing method of preserved green plums |
| CN112586727A (en) * | 2020-12-11 | 2021-04-02 | 陶建杰 | Green plum enzyme and production and processing method of preserved plum |
| CN115553367A (en) * | 2022-10-10 | 2023-01-03 | 广东佳业食品有限公司 | Preparation process and application of low-sugar green plum preserved fruit |
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