CN103652252A - Flower plum and preparation method thereof - Google Patents
Flower plum and preparation method thereof Download PDFInfo
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- CN103652252A CN103652252A CN201310694159.3A CN201310694159A CN103652252A CN 103652252 A CN103652252 A CN 103652252A CN 201310694159 A CN201310694159 A CN 201310694159A CN 103652252 A CN103652252 A CN 103652252A
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention discloses a flower plum and a preparation method thereof, and belongs to the field of preserved fruit food processing. Green plum fruit blanks with a green plum fruity flavor and an edible flower fragrance are prepared through a biological enzymolysis technology, a microbial fermentation technology and a low-salt pickling technology; a fragrance distillate with the green plum fruity flavor and the edible flower fragrance is prepared by pickling liquid; and then the pickling liquid and the fragrance distillate are respectively applied to a dipping technology, a seal soaking technology and a spraying technology to obtain the flower plum with the green plum fruity flavor and the edible flower fragrance as well as suitable sweetness, sourness and salinity. The preparation technology is simple, debittering, de-astringency and desalting technologies are not needed, the production efficiency is high, the cost is low, the product quality is superior, the quantity of wastewater effluent is small in the production process, the environmental protection is facilitated, green plums and edible flowers with local characteristics are organically combined, the produced flower plum is special in taste and bright-colored in appearance, a foundation is laid for new technical discussions of preserved plum processing, and a new direction is opened up for deep processing of agricultural products with local characteristics.
Description
Technical field
The invention belongs to fruit jelly based food manufacture field, particularly a kind of fresh flower plum and preparation method thereof.
Background technology
Green plum (Greengage, Green Plum), claim again smoked plum (Sourplum) or fruit plum (Fruiting Plum), for rose family Prunus (Prunusmume Sieb.et Zucc.), green plum is a kind of medicine-food two-purpose resource, has plurality of health care functions, it is the primary raw material of making preserved plum, after tree is adopted and gets off to clean, be placed in vat more than the use salt solution dip moon, taking-up is dried; After drying, use again clear water rinsing, then dry; Then with sugared parison, salt down, then dry ... so repeatedly repeatedly, be " ten steam nine shines, several months one plum ", finally become the preserved plum of thick clear-cut, the sweet acid appropriateness of meat.
Green plum natural disposition is sour and astringent, should not directly eat, but the preserved plum going out with its processing and fabricating, sweet good to eat, aftertaste is permanent, very popular.The one-tenth of green plum is grouped into has following features: (1) low sugar peracid (total reducing sugar 1.3%, total acid 6.4%), and its T value (sugar-acid ratio) is 0.2, is 1/72 of pear, 1/8 of apricot is even also low than the T value of lemon.Thereby fruit plum is a kind of good natural tart flavour raw material.Natural organic acids has multiple physiological regulation function, is the main composition of green plum.(2) have rational calcium-phosphorus ratio, its ratio is about 1: 1.Compare with other several fruit, not only calcium-phosphorus ratio is reasonable, and absolute number is higher, is the good raw material of producing infant foods and old people food.(3) containing Vb2 up to 5.6mg/100g, be hundreds of times of other fruit, and Vb2 is in very stable peracidity environment, this is the very outstanding advantage of green plum.Green plum has certain medical value, and taste acid warm in nature, enters liver, spleen, lung, large intestine channel, has and astringes the lung to stop cough, and promote the production of body fluid and only drink, relieving diarrhea with astringents, the effect of claming ascaris, can control chronic cough, abnormal heat, polydipsia, stomachache, vomiting etc.In traditional Chinese medicine, people generally believe that green plum has expelling parasite to stop dysentery, promotion digestion, heat extraction dysphoria, putrefaction-removing granulation-promoting, stop the pharmacological actions such as polydipsia.The health-care effect of green plum: (1) acid adjustment soda balance, keep body fluid alkalescent food can be divided into acid food and basic food, the rice of people's staple food, fish, meat, egg, fowl etc. are acid foods, and long-term too much eating can make blood of human body acidification, becomes the root that produces various diseases.Although green plum is very sour, ash content neutral and alkali mineral matter is greatly more than acid mineral matter, and the natural high-quality organic acid in green plum is of value to the absorption of calcium, thus be above the ordinary basic food, can in and the acidity of blood, keep the alkalescent of body fluid.(2) eliminating fatigue enhances vigour.The a large amount of natural high-quality citric acid containing in plum fruit can promote TCA circulation, rapidly tired element is excreted, and produce power, makes food completing combustion to greatest extent, and this has real value especially to sportsman, high-temperature operation PERSONNEL RECOVERY muscle power.(3) significant whole intestines effect.Plum fruit has the unique effects that regulates functions of intestines and stomach.Catechuic acid in green plum can promote wriggling and the conditioning intestines of intestines, and constipation (especially pregnant woman) is had to remarkable efficacy.In green plum, contain abundant organic acid and can make human body intestinal canal temporarily be acid, the pathogens such as Escherichia coli, salmonella, staphylococcus aureus are had to certain inhibitory action, can be used for preventing enteric infectious disease.All effective to diarrhoea constipation, there is dual regulation, be the Alimentary active food of most suitable adjustment.(4) detoxication of green plum.The harmful components such as the additive in food, coloring agent enter after human body, are all that the detoxication by liver and kidney excretes.The pyruvic acid that plum fruit contains and oleanolic acid isoreactivity material have protective effect to liver, can improve the function of detoxification of liver, strengthen human body Detoxicating food-poisoning, water poison, the malicious ability of blood, therefore there is the title of " human body bodyguard ".(5) anti-senility.Plum fruit can promote the parotin that salivary gland secretion history is many, and parotin is a kind of autacoid, is often called as " element of recovering one's youthful vigour ", it can promote whole body to knit with blood vessel to be tending towards younger, keep the metabolic rhythm and pace of moving things, make the old man of more than 70 year old of pink and healthy-looking, have the effect of U.S. flesh hairdressing.Clean blood, removing toxic substances, sterilization are the three elements that keep human body self health, and green plum all has it, and it is the excellent fruit that integrates medical treatment, health, keeps healthy.
Flowers foods has become international a kind of " food still ", and fresh flower salad, fresh flower ice cream, fresh flower cake are complete.From eighties of last century beginning of the nineties, Yunnan starts to put forth effort to make " Asia Huadu ", by aspect guiding such as policy, funds with help, comprises that the industry of flowers and plants of edible flower has obtained significant progress.Good policy environment, abundant industry of flowers and plants basis and abundant Of Flower Resources and superior weather conditions, for Yunnan edible flower industry development provides sufficient power.The information that Yunnan Province industry of flowers and plants office announces shows, Yunnan edible flower is produced and is begun to take shape at present, take rose, Jasmine, chrysanthemum etc. as main edible flower production, at aspects such as plantation, product processing, possessed more ripe technology, at aspects such as market developments, also obtained encouraging success.Wherein, edible rose cultivated area is over 5000 mu, cultivar is with Yunnan black tea (eight street roses) and Mo Hongwei master, and planting area is mainly distributed in the ground such as eight streets, Anning City, Kunming, great Ying street, Yuxi Hongta District, Chuxiong Prefecture Lufeng County, Honghe Luxi County, Yulong town, Lijiang City.Yunnan has the processing of China's maximum and uses flowers---the planting base of marigold, and this marigold base becomes domestic most important edible flower source of raw materials and the edible flower production center in recent years gradually.
Although Yunnan edible flower variety surpasses 700 kinds, also have such as native country esbablished corporations such as good China, at aspects such as edible rose plantation, product processing, accumulated comparatively ripe technology, aspect market development, also obtained encouraging success.But we still see, except flower cake, the flowers foods that can buy is few.
Rose can be divided into from eating and viewing and admiring angle: edible-type rose and ornamental type rose.Edible-type rose can be divided into again according to breediness: the kinds such as polyphyll, purple branch, Pingyin, rich flower, full-blown flowers.Ornamental type rose can be divided into the series such as red, bright red, powder, orange, white, royal purple, secondary color, colour mixture according to pattern.
Edible rose is in the field practical values such as medicine, food, daily-use chemical industry and extensive, rose is termed meaning gentleman medicine in Chinese medicine and Chinese pharmacology, its warm in nature and, fragrance is sweet, have toxin-expelling and face nourishing, the promoting flow of qi and blood circulation, having one's ideas straightened out are become silted up, soothing the liver being amusing, promotion choleresis, help digest, the effect of regulation mechanism.According to modern pharmacology analysis, rose contains volatile oil, ester class, benzyl carbinol, nerol, organic acid, haematochrome, uranidin, wax, β--and tens kinds of compositions useful to human body such as carrotene, drinking rose product has become contemporary trend.
Edible rose can directly or be prepared burden and cook high-grade dishes, its delicious flavour, and fragrance is good to eat, also can smoke tea, alcoholic, making beverage, cake and production rose soy sauce.From the colored slag distillation attar of rose, extract rose-bengal pigment and there is good heat endurance.While making the haematochrome of acid food with edible rose, its color is pleasing, and flavour is delicious, and the nutritional labeling of rose is not destroyed, in food industry, is widely used.Edible rose has now been developed more than ten and has been planted product.Fresh rose flower Zhu Gong food factory processing glutinous rice flour dumplings (doing rose stamen), cake mill (cooking cake) etc., also can supply with Cosmetics Plant, extracts Rosa Damascana, makes the series cosmetics products such as rose liquid distilled from honeysuckle flowers or lotus leaves.The natural fragrance of edible rose is the important source material of extracting essence, and rose quirk can extract Rosa Damascana, is senior spices.Rosa Damascana is the hat of fresh flower oil, there is Rose Essentielle graceful, soft, fine and smooth, fragrant and sweet as sweet, that fragrance overflows, fragrance is dense, two can be made into the perfume that 1L is first-class, it is expensive, the good reputation that has " liquid golden ", is famous and precious fragrance of a flower raw material most important, the most frequently used in spices blending, is widely used in food, the cosmetics of super quality and tobacco.Song dynasty poet Yang Wanli has the sentence of " Bie You state fragrant receipts must not ", and modern age, poet Qiu Jin claimed it " to account for to obtain spring scenery the first perfume (or spice) ", and the Tang Dynasty poet Tang Yanqian has the analogy of " musk deer wick is risen clearly and burned ", and the fragrance of rose is praised to stage to the utmost.Simple converted products mainly contains rose candy, rose paste, rose flower wine, rose tea, and deep processed product has the food such as buccal rose lozenge.
Although preserved plum collection medical treatment, health, keep healthy in one, but the preserved plum insufficient fragrance made from technique according to tradition, even if add a large amount of essence in preparation section, spices, the fragrance of finished product preserved plum is also very light, its main cause is that the process loss of fragrance is larger, the edible rose not only fragrance of a flower is graceful, soft exquisiteness, fragrant and sweet as sweet, fragrance overflows, aromatic flavour, and there is very strong medical treatment, health care, there is no at present that to take edible rose and green plum be the method that raw material is made preserved plum, Chinese patent CN1757298A discloses a kind of ice plum candy and preparation method thereof, with green plum, sugar and roseleaf or dried peppermint leaf are that raw material is made ice plum candy by certain mass ratio, what mainly solve is the green plum problem thoroughly of taking away the puckery taste, Chinese patent CN102028079A discloses a kind of processing method of buttered preserved plums, take green plum and white sugar as raw material, adds fragrant take plain processing creamy taste preserved plum, and what mainly solve is the problem of mouthfeel and shelf-life.
How to utilize the preparation of green plum and edible flowers to have natural green prune fruital and the fragrance of a flower, the flowers and fruits type preserved plum of integrate nutrition, health care, medical treatment, health, improving looks is those skilled in the art's long-term pursuit.
Summary of the invention
Technical problem solved by the invention is that to take high-quality green plum and edible flowers be raw material, overcome the defective workmanship of existing making preserved plum, employing biological enzymolysis technology, microbial fermentation technology and the pickled technology of less salt make the green plum fruit base with green plum fruital and the edible fragrance of a flower, and utilize pickling liquid preparation to there is the fragrance distillate of green plum fruital and the edible fragrance of a flower, then respectively pickling liquid and fragrance distillate are applied to impregnation technology, sealing soaking technology and spraying coating process, make there is green plum fruital and the edible fragrance of a flower simultaneously, sweet, sour, sweet, salty suitable fresh flower plum.
In order to achieve the above object, the present invention is by the following technical solutions:
Primary and foremost purpose of the present invention is to provide the preparation method of a kind of fresh flower plum, comprises the steps:
(1) preparation of fragrance green plum base and fragrance distillate
A) raw material mixes: the green plum fruit that maturity 6-7 is become is cleaned respectively, drains with fresh food flower, then evenly mixes, and is placed in the fermentation vat of sterilization;
Described edible flowers can be the edible flowers after drying;
Described edible flowers is the edible-type of the flowers such as rose, chrysanthemum, Jasmine;
The mass ratio that described green plum fruit mixes with edible flowers is: 100: 0.5-29;
B) low temperature enzymolysis: add flowers and fruits quality 1.5-2 sterilized water doubly in fermentation vat, the mixed enzyme that adds mixture quality 0.1-5%, in 35-45 ℃ of low temperature enzymolysis 4-12h, carry out high-pressure pulse electric (PEF) processes simultaneously, electric-field intensity 20-40KV/cm, burst length 150-200 μ S, pulse frequency 200-300Hz;
Described mixed enzyme is comprised of pectase, cellulase and tannase;
The mass ratio that described pectase, cellulase and tannase mix is 0.5-1: 1-1.5: 1.8-2.5;
C) cold fermentation: stop high-pressure pulse electric and process, the deacidification yeast that adds fermentation vat mixture quality 0.8-1.5% carries out cold fermentation 5-7 days in 15-25 ℃, stirs once each 10-20min, mixing speed 60-100r/min every 1 day;
Described deacidification yeast is comprised of the zymotic fluid that spreads cultivation of Pichia pastoris, fission yeast and wine yeast;
In the zymotic fluid that spreads cultivation of described Pichia pastoris, fission yeast and wine yeast, yeast concentration is respectively 7.0x10
8-8.0x10
8individual/ml, 5.0x10
8-6.0x10
8individual/ml and 3.0x10
7-4.0x10
7individual/ml;
The mass ratio that described Pichia pastoris, fission yeast and wine yeast zymotic fluid mix is 1-2: 0.5-1: 0.2-0.8;
D) less salt is pickled: the calcium chloride to adding salt and fermentation vat mixture quality 0.1-0.2% in fermentation vat, makes brine concentration reach 7-10%, pickled 23-28 days;
E) dry: to take out pickled good green plum base, drain, be dried to leather hard, both obtained fragrance green plum plum base;
Described drying means is solar energy drying, microwave drying or heated-air drying,
Wherein, solar energy drying is natural drying in aseptic solar house, drying time 2-3 days;
Microwave drying: 1.5KW, 80 ℃-90 ℃, 4min-6min in microwave dryer;
Heated-air drying: put 80 ℃, 10h-12h in air drier;
F) distillation: part pickling liquid is filtered to distillation, and distillation time 4.1-5h, distillation speed 200mL/h (for the distillate that steams distiller volume 10% per hour), charge are distiller 75%, pack to such an extent that fragrance distillate is standby.
(2) immersion liquid preparation:
A) prepare licorice extract: by the half-dried fragrance plum of every 100kg step (1) gained base, add 4-6kg Radix Glycyrrhizae and take Radix Glycyrrhizae, being crushed to particle diameter is below 2 millimeters, then in container, evenly mix and add the water of 3-6 times of weight, control temperature 70 C～90 ℃ and keep 2～4h, then be cooled to 45-60 ℃, add mixing enzyme preparation to carry out enzymolysis, with newborn acid for adjusting pH value, be 5.5-6.8, enzymolysis 2-4h, finally add the mixture of mixed material 0.5-3 times of weight ethanol and propyl alcohol, control temperature to 60 ℃～78 ℃ and keep 3～4h, filter to obtain licorice extract;
Described mixed enzyme addition is the 5-10% of mixed material gross weight;
The parts by weight of described mixed enzyme consist of: endo-beta-glucanase 10-20 part, outer 1,4 beta-glucanase 10-20 part, beta-glucosidase 10-15 part, zytase 15-20 part, pentosanase 15-20 part, Pullulanase 20-30 part, beta amylase 10-15 part, neutral proteinase 10-15 part, acid protease 10-15 part, superoxide dismutase 5-10 part, glucose oxidase 5-10 part, acid phosphatase 5-10 part;
The mass ratio of described ethanol and propyl alcohol is 1: 1-1.5;
B) immersion liquid preparation: get a) gained licorice extract 20-30% of step, add spices powder, 10-20min is boiled in heating, obtains adding the licorice extract of spices; Condiment is added in remaining licorice extract, then mix with the above-mentioned licorice extract of spices that adds, obtain immersion liquid;
By the half-dried fragrance plum of every 100kg base, be benchmark:
The formula of described spices powder is: cinnamomi cortex pulveratus 40-60g, Ground Cloves 40-60g, fennel powder 40-60g;
Described spices powder is crossed 80-100 mesh sieve;
The formula of described condiment is: fragrance distillate 0.5-3kg, sucrose 4-7kg, salt 4-6kg, glucose 2-4kg, Sucralose 0.08-0.12kg, Aspartame 0.4-0.6kg; Xylitol 0.2-0.4kg;
(3) dipping: step (2) gained immersion liquid is heated to 80-90 ℃, adds while hot half-dried fragrance plum base, slowly stir, dipping 24-48h, allows half dry fruit embryo uniform absorption, until fruit embryo sucks immersion liquid;
Described stirring is to stir once at every 25-35min of starting stage, and after 4-6h, every 3-5h stirs once;
(4) sealing is soaked: the plum base after dipping is placed in to the stainless steel soaking compartment after sterilization, adds set-in of plum rains base quality 0.5-1 soak doubly, 80-90 days is soaked in sealing, and now, the moisture of plum base is 15-20%, and salt content is 2-2.6%; Get described in 3g 50ml water soaking 5h for plum base, the pH value of measuring soak is 3-4.5;
Described soak pickling liquid, fragrance distillate and sterilized water in step (1) form;
Described pickling liquid must be through 121 ℃, airtight sterilizing 20-30min;
The mass ratio of described pickling liquid, fragrance distillate and sterilized water is 0.5-1: 0.2-2: 0.8-1.2;
(5) dry: the plum base after soaking is dried to moisture 9-16%;
Described drying means is solar energy drying, microwave drying or heated-air drying,
Wherein, solar energy drying is natural drying in aseptic solar house, drying time 2-3 days;
Microwave drying: 1.5KW, 80 ℃-90 ℃, 4min-6min in microwave dryer;
Heated-air drying: put 80 ℃, 10h-12h in air drier;
(6) classification, spraying: first, by the classification of dried semi-finished product preserved plum, then fragrant liquid is evenly sprayed into preserved plum surface, every 100kg semi-finished product preserved plum sprays fragrant liquid 0.05-1kg;
Described fragrant liquid is comprised of fragrance distillate, maltitol and Arabic gum;
The mass ratio of described fragrance distillate, maltitol and Arabic gum is 200: 25: 1
Described spray pressure is 0.2-0.4MPa;
(7) packing: the semi-finished product preserved plum after classification is fragrant packs and both obtains finished product fresh flower plum.
Another object of the present invention is to provide a kind of fresh flower plum that adopts above-mentioned preparation method to prepare.
Beneficial effect:
Preparation method's technique of a kind of fresh flower plum of the present invention is simple, and without debitterize, take away the puckery taste and desalinating process, production efficiency is high, and cost is low, and product appearance quality and interior quality are superior, and production process quantity of wastewater effluent is few, is conducive to protection of the environment:
1. adopt biological enzymolysis technology and high-voltage pulse electric field technology takes away the puckery taste, debitterize, and improve green plum and edible flowers active ingredient, also can prevent and treat technical process living contaminants.
2. adopt bio-deacidification Techniques For Reducing acidity, avoided the introducing of chemical substance and food additives, it is higher that green plum is prepared production efficiency, and green plum made-up article matter is safer.
3. adopt less salt pickled, saved raw material and reduced desalinating process, reduced production cost, alleviated sewage disposal expense, protected environment, realize low-carbon emission.
4. the pickling liquid after enzymolysis, fermentation and less salt are pickled contains simple and elegant green plum fruital and the strong edible fragrance of a flower, both can do the raw material of sealing soaking technology, can prepare again the fragrance distillate that is rich in green plum fruital and the edible fragrance of a flower, fragrance is more natural, softer, more coordination.
5. the green plum fruit base fragrance that adopts biological enzymolysis technology, fermentation technique and the pickled technology of less salt to make is natural, moderate, the sour salty appropriateness of plum meat hardness, suitable preserved plum postorder processing.
6. less salt pickling liquid, fragrance distillate are applied in immersion liquid preparation, dipping, sealing immersion and spraying coating process, green plum fruital and the edible fragrance of a flower are retained in finished product preserved plum to greatest extent, effectively reduce the process loss and the quality that has improved finished product of fragrance.
7. the present invention organically combines green plum and the edible flowers with local characteristic, and the fresh flower plum of producing unique taste and gorgeous outward appearance is laid a good foundation for the new technology investigation of preserved plum processing, for having the deep processing of the agricultural product of local characteristic, has opened up new direction.
8. the fresh flower plum dark brown red that prepared by the present invention, color and luster homogeneous, have natural, soft, coordinate, graceful green plum fruit and the mixed flavor of edible flowers, plum meat is tough and tensile, delicate mouthfeel, sweet, sour, sweet, salty suitable, without the sense of sand tooth, it is the flowers and fruits type high-quality preserved plum that integrates nutrition, health care, medical treatment, health, improves looks.
The specific embodiment
Below by specific embodiment narration the present invention.Unless stated otherwise, in the present invention, technological means used is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, but not limits the scope of the invention, and the spirit and scope of the invention are only limited by claims.To those skilled in the art, do not deviating under the prerequisite of essence of the present invention and scope various changes that the material component in these embodiments and consumption are carried out or change and also belong to protection scope of the present invention.
Embodiment 1
A preparation method for rose preserved plum, comprises the steps:
(1) preparation of fragrance green plum base and fragrance distillate
A) raw material mixes: the green plum fruit of 6 one-tenth of maturity is cleaned respectively, drained with commercially available drying edible rose, then with mass ratio, evenly mix at 100: 0.5, put in the fermentation vat of sterilization;
B) low temperature enzymolysis: to the sterilized water that adds 1.5 times of flowers and fruits quality in fermentation vat, add the mixed enzyme of mixture quality 1%, in 35 ℃ of low temperature enzymolysis 4h, carry out high-pressure pulse electric (PEF) processes simultaneously, electric-field intensity 20KV/cm, burst lengths 150 μ S, pulse frequency 200Hz;
Described mixing is comprised of pectase, cellulase and tannase;
The mass ratio that described pectase, cellulase and tannase mix is 0.5: 1: 1.8;
C) cold fermentation: stop high-pressure pulse electric and process, the deacidification yeast that adds fermentation vat mixture quality 0.8% carries out cold fermentation 5 days in 15 ℃, stirs once each 10min, mixing speed 60r/min every 1 day;
Described deacidification yeast is comprised of the zymotic fluid that spreads cultivation of Pichia pastoris, fission yeast and wine yeast;
In the zymotic fluid that spreads cultivation of described Pichia pastoris, fission yeast and wine yeast, yeast concentration is respectively 7.0x10
8individual/ml, 5.0x10
8individual/ml and 3.0x10
7individual/ml;
The volume ratio that described Pichia pastoris, fission yeast and wine yeast zymotic fluid mix is 1: 0.5: 0.2;
D) less salt is pickled: in fermentation vat, add salt and fermentation vat mixture quality 0.1% calcium chloride, make brine concentration reach 7%, pickled 23 days;
E) dry: take out pickled good green plum base, drain, natural drying in aseptic solar house, 2 days drying times; Both obtained fragrance green plum plum base;
F) distillation: part pickling liquid is filtered to distillation, and distillation time 4.1h, distillation speed 200mL/h (for the distillate that steams distiller volume 10% per hour), charge are distiller 75%, pack to such an extent that fragrance distillate is standby.
(2) immersion liquid preparation:
A) prepare licorice extract: by the half-dried fragrance plum of every 100kg base, add 4kg Radix Glycyrrhizae and take Radix Glycyrrhizae, being crushed to particle diameter is below 2 millimeters, then in container, evenly mix and add the water of 3 times of weight, control temperature 70 C and keep 2h, be then cooled to 45 ℃, add mixing enzyme preparation to carry out enzymolysis, with newborn acid for adjusting pH value, be 5.5, enzymolysis 2h, finally adds the mixture of 0.5 times of weight ethanol of mixed material and propyl alcohol, control temperature to 60 ℃ and keep 3h, filter to obtain licorice extract;
Described mixed enzyme addition is 5% of mixed material gross weight;
The parts by weight of described mixed enzyme consist of: 10 parts of endo-beta-glucanases, 10 parts of outer 1,4 beta-glucanases, 10 parts of beta-glucosidases, 15 parts of zytases, 15 parts of pentosanases, 20 parts of Pullulanases, 10 parts of beta amylases, 10 parts of neutral proteinases, 10 parts of acid proteases, 5 parts of superoxide dismutases, 5 parts of glucose oxidases, 5 parts of acid phosphatases;
The mass ratio of described ethanol and propyl alcohol is 1: 1;
B) immersion liquid preparation: get a) gained licorice extract 20% of step, add spices powder, 10min is boiled in heating, obtains adding the licorice extract of spices; Condiment is added in remaining licorice extract, then mix with the above-mentioned licorice extract of spices that adds, obtain immersion liquid;
By the half-dried fragrance plum of every 100kg base, be benchmark:
The formula of described spices powder is: cinnamomi cortex pulveratus 40g, Ground Cloves 40g, fennel powder 40g;
Described spices powder is crossed 80 mesh sieves;
The formula of described condiment is: fragrance distillate 0.5kg, sucrose 4kg, salt 4kg, glucose 3kg, Sucralose 0.1kg, Aspartame 0.5kg; Xylitol 0.3kg
(3) dipping: step (2) gained immersion liquid is heated to 80 ℃, adds while hot half-dried fragrance plum base, slowly stir, dipping 24h, allows half dry fruit embryo uniform absorption, until fruit embryo sucks immersion liquid;
Described stirring is to stir once at every 25min of starting stage, and after 4h, every 3h stirs once;
(4) sealing is soaked: the plum base after dipping is placed in to the stainless steel soaking compartment after sterilization, adds the soak of 0.5 times of set-in of plum rains base quality, sealing is soaked 80 days, and now, the moisture of plum base is 15%, and salt content is 2%; Get described in 3g 50ml water soaking 5h for plum base, the pH value of measuring soak is 3;
Described soak pickling liquid, fragrance distillate and sterilized water in step (1) form;
Described pickling liquid must be through 121 ℃, airtight sterilizing 20min;
The mass ratio of described pickling liquid, fragrance distillate and sterilized water is 0.5: 0.2: 0.8;
(5) dry: by the plum base after soaking in aseptic solar house natural drying 2 days, to moisture 9%;
(6) classification, spraying: first, by the classification of dried semi-finished product preserved plum, then fragrant liquid is evenly sprayed into preserved plum surface, every 100kg semi-finished product preserved plum sprays fragrant liquid 0.05kg;
Described fragrant liquid is comprised of fragrance distillate, maltitol and Arabic gum;
The mass ratio of described fragrance distillate, maltitol and Arabic gum is 200: 25: 1
Described spray pressure is 0.2MPa;
(7) packing: the semi-finished product preserved plum after classification is fragrant packs and both obtains finished product rose preserved plum.
Embodiment 2
A preparation method for rose preserved plum, comprises the steps:
(1) preparation of fragrance green plum base and fragrance distillate
A) raw material mixes: the green plum fruit of 7 one-tenth of maturity is cleaned respectively, drained with fresh food rose, then with mass ratio, evenly mix at 100: 15, put in the fermentation vat of sterilization;
B) low temperature enzymolysis: to the sterilized water that adds 2 times of flowers and fruits quality in fermentation vat, add the mixed enzyme of mixture quality 3%, in 40 ℃ of low temperature enzymolysis 8h, carry out high-pressure pulse electric (PEF) processes simultaneously, electric-field intensity 30KV/cm, burst lengths 180 μ S, pulse frequency 250Hz;
Described mixing is comprised of pectase, cellulase and tannase;
The mass ratio that described pectase, cellulase and tannase mix is 0.8: 1.2: 2;
C) cold fermentation: stop high-pressure pulse electric and process, the deacidification yeast that adds fermentation vat mixture quality 1% carries out cold fermentation 6 days in 20 ℃, stirs once each 15min, mixing speed 80r/min every 1 day;
Described deacidification yeast is comprised of the zymotic fluid that spreads cultivation of Pichia pastoris, fission yeast and wine yeast;
In the zymotic fluid that spreads cultivation of described Pichia pastoris, fission yeast and wine yeast, yeast concentration is respectively 8.0x10
8individual/ml, 6.0x10
8individual/ml and 4.0x10
7individual/ml;
The volume ratio that described Pichia pastoris, fission yeast and wine yeast zymotic fluid mix is 1.5: 0.8: 0.5;
D) less salt is pickled: in fermentation vat, add salt and fermentation vat mixture quality 0.2% calcium chloride, make brine concentration reach 8%, pickled 25 days;
E) dry: to take out pickled good green plum base, drain, put 80 ℃ of dry 10h in air drier, be dried to leather hard, both obtained fragrance green plum plum base;
F) distillation: part pickling liquid is filtered to distillation, and distillation time 4.5h, distillation speed 200mL/h (for the distillate that steams distiller volume 10% per hour), charge are distiller 75%, pack to such an extent that fragrance distillate is standby.
(2) immersion liquid preparation:
A) prepare licorice extract: by the half-dried fragrance plum of every 100kg base, add 5kg Radix Glycyrrhizae and take Radix Glycyrrhizae, being crushed to particle diameter is below 2 millimeters, then in container, evenly mix and add the water of 4 times of weight, control 80 ℃ of temperature and keep 3h, be then cooled to 50 ℃, add mixing enzyme preparation to carry out enzymolysis, with newborn acid for adjusting pH value, be 6, enzymolysis 3h, finally adds the mixture of 2 times of weight ethanol of mixed material and propyl alcohol, control temperature to 70 ℃ and keep 4h, filter to obtain licorice extract;
Described mixed enzyme addition is 8% of mixed material gross weight;
The parts by weight of described mixed enzyme consist of: 15 parts of endo-beta-glucanases, 15 parts of outer 1,4 beta-glucanases, 12 parts of beta-glucosidases, 18 parts of zytases, 18 parts of pentosanases, 25 parts of Pullulanases, 12 parts of beta amylases, 12 parts of neutral proteinases, 12 parts of acid proteases, 8 parts of superoxide dismutases, 8 parts of glucose oxidases, 8 parts of acid phosphatases;
The mass ratio of described ethanol and propyl alcohol is 1: 1.2;
B) immersion liquid preparation: get a) gained licorice extract 25% of step, add spices powder, 15min is boiled in heating, obtains adding the licorice extract of spices; Condiment is added in remaining licorice extract, then mix with the above-mentioned licorice extract of spices that adds, obtain immersion liquid;
By the half-dried fragrance plum of every 100kg base, be benchmark:
The formula of described spices powder is: cinnamomi cortex pulveratus 50g, Ground Cloves 50g, fennel powder 50g;
Described spices powder is crossed 100 mesh sieves;
The formula of described condiment is: fragrance distillate 2kg, sucrose 6kg, salt 5kg, glucose 4kg, Sucralose 0.12kg, A Siba 0.6kg; Xylitol 0.4kg;
(3) dipping: step (2) gained immersion liquid is heated to 85 ℃, adds while hot half-dried fragrance plum base, slowly stir, dipping 36h, allows half dry fruit embryo uniform absorption, until fruit embryo sucks immersion liquid;
Described stirring is to stir once at every 30min of starting stage, and after 5h, every 4h stirs once;
(4) sealing is soaked: the plum base after dipping is placed in to the stainless steel soaking compartment after sterilization, adds the soak of 0.8 times of set-in of plum rains base quality, sealing is soaked 90 days, and now, the moisture of plum base is 18%, and salt content is 2.4%; Get described in 3g 50ml water soaking 5h for plum base, the pH value of measuring soak is 4.0;
Described soak pickling liquid, fragrance distillate and sterilized water in step (1) form;
Described pickling liquid must be through 121 ℃, airtight sterilizing 30min;
The mass ratio of described pickling liquid, fragrance distillate and sterilized water is 0.8: 1: 1;
(5) dry: the plum base after soaking to be put in air drier to 80 ℃, 12h and be dried to moisture 13%;
(6) classification, spraying: first, by the classification of dried semi-finished product preserved plum, then fragrant liquid is evenly sprayed into preserved plum surface, every 100kg semi-finished product preserved plum sprays fragrant liquid 0.5kg;
Described fragrant liquid is comprised of fragrance distillate, maltitol and Arabic gum;
The mass ratio of described fragrance distillate, maltitol and Arabic gum is 200: 25: 1
Described spray pressure is 0.3MPa;
(7) packing: the semi-finished product preserved plum after classification is fragrant packs and both obtains finished product rose preserved plum.
Embodiment 3
A preparation method for chrysanthemum preserved plum, comprises the steps:
(1) preparation of fragrance green plum base and fragrance distillate
A) raw material mixes: the green plum fruit of 7 one-tenth of maturity is cleaned respectively, drained with fresh food chrysanthemum, then with mass ratio, evenly mix at 100: 29, put in the fermentation vat of sterilization;
B) low temperature enzymolysis: to the sterilized water that adds 2 times of flowers and fruits quality in fermentation vat, add the mixed enzyme of mixture quality 5%, in 45 ℃ of low temperature enzymolysis 12h, carry out high-pressure pulse electric (PEF) processes simultaneously, electric-field intensity 40KV/cm, burst lengths 200 μ S, pulse frequency 300Hz;
Described mixing is comprised of pectase, cellulase and tannase;
The mass ratio that described pectase, cellulase and tannase mix is 1: 1.5: 2.5;
C) cold fermentation: stop high-pressure pulse electric and process, the deacidification yeast that adds fermentation vat mixture quality 1.5% carries out cold fermentation 7 days in 25 ℃, stirs once each 20min, mixing speed 100r/min every 1 day;
Described deacidification yeast is comprised of the zymotic fluid that spreads cultivation of Pichia pastoris, fission yeast and wine yeast;
In the zymotic fluid that spreads cultivation of described Pichia pastoris, fission yeast and wine yeast, yeast concentration is respectively 8.0x10
8individual/ml, 6.0x10
8individual/ml and 4.0x10
7individual/ml;
The volume ratio that described Pichia pastoris, fission yeast and wine yeast zymotic fluid mix is 2: 1: 0.8;
D) less salt is pickled: in fermentation vat, add salt and fermentation vat mixture quality 0.2% calcium chloride, make brine concentration reach 10%, pickled 28 days;
E) dry: take out pickled good green plum base, drain, in microwave dryer, 1.5KW, 85 ℃ of dry 4min, to leather hard, had both obtained fragrance green plum plum base;
F) distillation: part pickling liquid is filtered to distillation, and distillation time 5h, distillation speed 200mL/h (for the distillate that steams distiller volume 10% per hour), charge are distiller 75%, pack to such an extent that fragrance distillate is standby.
(2) immersion liquid preparation:
A) prepare licorice extract: by the half-dried fragrance plum of every 100kg base, add 6kg Radix Glycyrrhizae and take Radix Glycyrrhizae, being crushed to particle diameter is below 2 millimeters, then in container, evenly mix and add the water of 6 times of weight, control 90 ℃ of temperature and keep 4h, be then cooled to 60 ℃, add mixing enzyme preparation to carry out enzymolysis, with newborn acid for adjusting pH value, be 6.8, enzymolysis 4h, finally adds the mixture of 3 times of weight ethanol of mixed material and propyl alcohol, control temperature to 78 ℃ and keep 4h, filter to obtain licorice extract;
Described mixed enzyme addition is 10% of mixed material gross weight;
The parts by weight of described mixed enzyme consist of: 20 parts of endo-beta-glucanases, 20 parts of outer 1,4 beta-glucanases, 15 parts of beta-glucosidases, 20 parts of zytases, 20 parts of pentosanases, 30 parts of Pullulanases, 15 parts of beta amylases, 15 parts of neutral proteinases, 15 parts of acid proteases, 10 parts of superoxide dismutases, 10 parts of glucose oxidases, 10 parts of acid phosphatases;
The mass ratio of described ethanol and propyl alcohol is 1: 1.5;
B) immersion liquid preparation: get a) gained licorice extract 30% of step, add spices powder, 20min is boiled in heating, obtains adding the licorice extract of spices; Condiment is added in remaining licorice extract, then mix with the above-mentioned licorice extract of spices that adds, obtain immersion liquid;
By the half-dried fragrance plum of every 100kg base, be benchmark:
The formula of described spices powder is: cinnamomi cortex pulveratus 60g, Ground Cloves 60g, fennel powder 60g;
Described spices powder is crossed 100 mesh sieves;
The formula of described condiment is: fragrance distillate 3kg, sucrose 7kg, salt 6kg, glucose 4kg, Sucralose 0.12kg, Aspartame 0.6kg; Xylitol 0.4kg;
(3) dipping: step (2) gained immersion liquid is heated to 90 ℃, adds while hot half-dried fragrance plum base, slowly stir, dipping 48h, allows half dry fruit embryo uniform absorption, until fruit embryo sucks immersion liquid;
Described stirring is to stir once at every 35min of starting stage, and after 6h, every 5h stirs once;
(4) sealing is soaked: the plum base after dipping is placed in to the stainless steel soaking compartment after sterilization, adds the soak of 1 times of set-in of plum rains base quality, sealing is soaked 90 days, and now, the moisture of plum base is 20%, and salt content is 2.6%; Get described in 3g 50ml water soaking 5h for plum base, the pH value of measuring soak is 4.5;
Described soak pickling liquid, fragrance distillate and sterilized water in step (1) form;
Described pickling liquid must be through 121 ℃, airtight sterilizing 30min;
The mass ratio of described pickling liquid, fragrance distillate and sterilized water is 1: 2: 1.2;
(5) dry: by 1.5KW, 85 ℃ of dry 4min in the plum base microwave dryer after soaking; Be dried to moisture 16%;
(6) classification, spraying: first, by the classification of dried semi-finished product preserved plum, then fragrant liquid is evenly sprayed into preserved plum surface, every 100kg semi-finished product preserved plum sprays fragrant liquid 1kg;
Described fragrant liquid is comprised of fragrance distillate, maltitol and Arabic gum;
The mass ratio of described fragrance distillate, maltitol and Arabic gum is 200: 25: 1
Described spray pressure is 0.4MPa;
(7) packing: the semi-finished product preserved plum after classification is fragrant packs and both obtains finished product chrysanthemum preserved plum.
Embodiment 4
A preparation method for Jasmine preserved plum, comprises the steps:
(1) preparation of fragrance green plum base and fragrance distillate
A) raw material mixes: the green plum fruit of 7 one-tenth of maturity is cleaned respectively, drained with fresh food Jasmine, then with mass ratio, evenly mix at 100: 15, put in the fermentation vat of sterilization;
B) low temperature enzymolysis: to the sterilized water that adds 2 times of flowers and fruits quality in fermentation vat, add the mixed enzyme of mixture quality 3%, in 40 ℃ of low temperature enzymolysis 8h, carry out high-pressure pulse electric (PEF) processes simultaneously, electric-field intensity 30KV/cm, burst lengths 180 μ S, pulse frequency 250Hz;
Described mixing is comprised of pectase, cellulase and tannase;
The mass ratio that described pectase, cellulase and tannase mix is 0.8: 1.2: 2;
C) cold fermentation: stop high-pressure pulse electric and process, the deacidification yeast that adds fermentation vat mixture quality 1% carries out cold fermentation 6 days in 20 ℃, stirs once each 15min, mixing speed 80r/min every 1 day;
Described deacidification yeast is comprised of the zymotic fluid that spreads cultivation of Pichia pastoris, fission yeast and wine yeast;
In the zymotic fluid that spreads cultivation of described Pichia pastoris, fission yeast and wine yeast, yeast concentration is respectively 8.0x10
8individual/ml, 6.0x10
8individual/ml and 4.0x10
7individual/ml;
The volume ratio that described Pichia pastoris, fission yeast and wine yeast zymotic fluid mix is 1.5: 0.8: 0.5;
D) less salt is pickled: in fermentation vat, add salt and fermentation vat mixture quality 0.2% calcium chloride, make brine concentration reach 8%, pickled 25 days;
E) dry: to take out pickled good green plum base, drain, put 80 ℃ of dry 10h in air drier, be dried to leather hard, both obtained fragrance green plum plum base;
F) distillation: part pickling liquid is filtered to distillation, and distillation time 4.5h, distillation speed 200mL/h (for the distillate that steams distiller volume 10% per hour), charge are distiller 75%, pack to such an extent that fragrance distillate is standby.
(2) immersion liquid preparation:
A) prepare licorice extract: by the half-dried fragrance plum of every 100kg base, add 5kg Radix Glycyrrhizae and take Radix Glycyrrhizae, being crushed to particle diameter is below 2 millimeters, then in container, evenly mix and add the water of 4 times of weight, control 80 ℃ of temperature and keep 3h, be then cooled to 50 ℃, add mixing enzyme preparation to carry out enzymolysis, with newborn acid for adjusting pH value, be 6, enzymolysis 3h, finally adds the mixture of 2 times of weight ethanol of mixed material and propyl alcohol, control temperature to 70 ℃ and keep 4h, filter to obtain licorice extract;
Described mixed enzyme addition is 8% of mixed material gross weight;
The parts by weight of described mixed enzyme consist of: 15 parts of endo-beta-glucanases, 15 parts of outer 1,4 beta-glucanases, 12 parts of beta-glucosidases, 18 parts of zytases, 18 parts of pentosanases, 25 parts of Pullulanases, 12 parts of beta amylases, 12 parts of neutral proteinases, 12 parts of acid proteases, 8 parts of superoxide dismutases, 8 parts of glucose oxidases, 8 parts of acid phosphatases;
The mass ratio of described ethanol and propyl alcohol is 1: 1.2;
B) immersion liquid preparation: get a) gained licorice extract 25% of step, add spices powder, 15min is boiled in heating, obtains adding the licorice extract of spices; Condiment is added in remaining licorice extract, then mix with the above-mentioned licorice extract of spices that adds, obtain immersion liquid;
By the half-dried fragrance plum of every 100kg base, be benchmark:
The formula of described spices powder is: cinnamomi cortex pulveratus 50g, Ground Cloves 50g, fennel powder 50g;
Described spices powder is crossed 100 mesh sieves;
The formula of described condiment is: fragrance distillate 2kg, sucrose 6kg, salt 5kg, glucose 2kg, Sucralose 0.08kg, Aspartame 0.4kg; Xylitol 0.2kg
(3) dipping: step (2) gained immersion liquid is heated to 85 ℃, adds while hot half-dried fragrance plum base, slowly stir, dipping 36h, allows half dry fruit embryo uniform absorption, until fruit embryo sucks immersion liquid;
Described stirring is to stir once at every 30min of starting stage, and after 5h, every 4h stirs once;
(4) sealing is soaked: the plum base after dipping is placed in to the stainless steel soaking compartment after sterilization, adds the soak of 0.8 times of set-in of plum rains base quality, sealing is soaked 90 days, and now, the moisture of plum base is 18%, and salt content is 2.4%; Get described in 3g 50ml water soaking 5h for plum base, the pH value of measuring soak is 4.0;
Described soak pickling liquid, fragrance distillate and sterilized water in step (1) form;
Described pickling liquid must be through 121 ℃, airtight sterilizing 30min;
The mass ratio of described pickling liquid, fragrance distillate and sterilized water is 0.8: 1: 1;
(5) dry: the plum base after soaking to be put in air drier to 80 ℃, 12h and be dried to moisture 13%;
(6) classification, spraying: first, by the classification of dried semi-finished product preserved plum, then fragrant liquid is evenly sprayed into preserved plum surface, every 100kg semi-finished product preserved plum sprays fragrant liquid 0.5kg;
Described fragrant liquid is comprised of fragrance distillate, maltitol and Arabic gum;
The mass ratio of described fragrance distillate, maltitol and Arabic gum is 200: 25: 1
Described spray pressure is 0.3MPa;
(7) packing: the semi-finished product preserved plum after classification is fragrant packs and both obtains finished product Jasmine preserved plum.
Claims (10)
1. a preparation method for fresh flower plum, is characterized in that, comprises the steps: the preparation of (1) fragrance green plum base and fragrance distillate; (2) immersion liquid preparation; (3) dipping; (4) sealing is soaked; (5) dry; (6) classification, spraying; (7) packing;
The preparation method of described step (1) is: the green plum fruit that maturity 6-7 is become cleans respectively, drains in mass ratio 100 with edible flowers: 0.5-29 evenly mixes in the fermentation vat of putting through sterilizing; In fermentation vat, add flowers and fruits quality 1.5-2 sterilized water doubly, add the mixed enzyme of mixture quality 0.1-5%, in 35-45 ℃ of low temperature enzymolysis 4-12h, carry out high-pressure pulse electric processing simultaneously, electric-field intensity 20-40KV/cm, burst length 150-200 μ S, pulse frequency 200-300Hz; Stop high-pressure pulse electric and process, the deacidification yeast that adds fermentation vat mixture quality 0.8-1.5% carries out cold fermentation 5-7 days in 15-25 ℃, stirs once each 10-20min, mixing speed 60-100r/min every 1 day; In fermentation vat, add salt and fermentation vat mixture quality 0.1-0.2% calcium chloride, make brine concentration reach 7-10%, pickled 23-28 days; Take out pickled good green plum base, drain, be dried to leather hard, both obtained fragrance green plum plum base; Part pickling liquid is filtered to distillation, and distillation time 4.1-5h, distillation speed 200mL/h charge are distiller 75%, pack to such an extent that fragrance distillate is standby;
The preparation method of described step (4) is: the plum base after dipping is placed in to the stainless steel soaking compartment after sterilization, adds set-in of plum rains base quality 0.5-1 soak doubly, 80-90 days is soaked in sealing; Described soak is pickling liquid, fragrance distillate and sterilized water 0.5-1: 0.2-2 in mass ratio in step (1): 0.8-1.2 forms; Described pickling liquid must be through 121 ℃, airtight sterilizing 20-30min.
2. the preparation method of a kind of fresh flower plum as claimed in claim 1, is characterized in that, the mixed enzyme in step (1) is comprised of pectase, cellulase and tannase; The mass ratio that described pectase, cellulase and tannase mix is 0.5-1: 1-1.5: 1.8-2.5.
3. the preparation method of a kind of fresh flower plum as claimed in claim 1, is characterized in that, the deacidification yeast in step (1) is comprised of the zymotic fluid that spreads cultivation of Pichia pastoris, fission yeast and wine yeast; The mass ratio that described Pichia pastoris, fission yeast and wine yeast zymotic fluid mix is 1-2: 0.5-1: 0.2-0.8.
4. the preparation method of a kind of fresh flower plum as claimed in claim 3, is characterized in that, in the zymotic fluid that spreads cultivation of described Pichia pastoris, fission yeast and wine yeast, yeast concentration is respectively 7.0x10
8-8.0x10
8individual/ml, 5.0x10
8-6.0x10
8individual/ml and 3.0x10
7-4.0x10
7individual/ml.
5. the preparation method of a kind of fresh flower plum as claimed in claim 1, it is characterized in that, the preparation method of step (2) is: a) by the half-dried fragrance plum of every 100kg base, add 4-6kg Radix Glycyrrhizae and take Radix Glycyrrhizae, being crushed to particle diameter is below 2 millimeters, then in container, evenly mix and add the water of 3-6 times of weight, control temperature 70 C～90 ℃ and keep 2～4h, then be cooled to 45-60 ℃, add the mixing enzyme preparation of mixed material gross weight 5-10% to carry out enzymolysis, with newborn acid for adjusting pH value, be 5.5-6.8, enzymolysis 2-4h, finally add the mixture of mixed material 0.5-3 times of weight ethanol and propyl alcohol, the mass ratio of ethanol and propyl alcohol is 1: 1-1.5, control temperature to 60 ℃～78 ℃ and keep 3～4h, filter to obtain licorice extract, b) get a) gained licorice extract 20-30% of step, add spices powder, 10-20min is boiled in heating, obtains adding the licorice extract of spices, condiment is added in remaining licorice extract, then mix with the above-mentioned licorice extract of spices that adds, obtain immersion liquid.
6. the preparation method of a kind of fresh flower plum as claimed in claim 5, it is characterized in that, step a) the parts by weight of mixed enzyme consists of: endo-beta-glucanase 10-20 part, outer 1,4 beta-glucanase 10-20 part, beta-glucosidase 10-15 part, zytase 15-20 part, pentosanase 15-20 part, Pullulanase 20-30 part, beta amylase 10-15 part, neutral proteinase 10-15 part, acid protease 10-15 part, superoxide dismutase 5-10 part, glucose oxidase 5-10 part, acid phosphatase 5-10 part.
7. the preparation method of a kind of fresh flower plum as claimed in claim 5, is characterized in that, step b) formula of the half-dried fragrance plum of every 100kg base spices powder is: cinnamomi cortex pulveratus 40-60g, Ground Cloves 40-60g, fennel powder 40-60g, described spices powder is crossed 80-100 mesh sieve.
8. the preparation method of a kind of fresh flower plum as claimed in claim 5, it is characterized in that, step b) formula of the half-dried fragrance plum of every 100kg base condiment is: fragrance distillate 0.5-3kg, sucrose 4-7kg, salt 4-6kg, glucose 2-4kg, Sucralose 0.08-0.12kg, Aspartame 0.4-0.6kg; Xylitol 0.2-0.4kg.
9. the preparation method of a kind of fresh flower plum as claimed in claim 1, it is characterized in that, the preparation method of step (6) by the classification of dried semi-finished product preserved plum, is then evenly sprayed into preserved plum surface by fragrant liquid for first, and every 100kg semi-finished product preserved plum sprays fragrant liquid 0.05-1kg; Described fragrant liquid is comprised of fragrance distillate, maltitol and Arabic gum; The mass ratio of described fragrance distillate, maltitol and Arabic gum is 200: 25: 1; Described spray pressure is 0.2-0.4MPa.
10. the fresh flower plum that prepared by preparation method as arbitrary in claim 1-9, is characterized in that, the green plum fruit that maturity 6-7 is become cleans respectively, drains in mass ratio 100 with edible flowers: 0.5-29 is evenly mixed with.
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| CN106035625A (en) * | 2016-05-25 | 2016-10-26 | 惠州同富康生物科技有限公司 | Biological pickling and preserving method of green plums |
| CN106666563A (en) * | 2017-01-05 | 2017-05-17 | 广西金臣科技有限公司 | Plum pickled product and method for pickling same |
| CN109329543A (en) * | 2018-10-26 | 2019-02-15 | 谢丹 | A kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo |
| 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 |
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| CN109329543A (en) * | 2018-10-26 | 2019-02-15 | 谢丹 | A kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo |
| 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 |
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| CN113455627A (en) * | 2021-04-21 | 2021-10-01 | 安徽华善堂中药饮片有限公司 | Preparation process of nine-steamed and nine-processed dark plum |
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