CN103652252B - Flower plum and preparation method thereof - Google Patents
Flower plum and preparation method thereof Download PDFInfo
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- CN103652252B CN103652252B CN201310694159.3A CN201310694159A CN103652252B CN 103652252 B CN103652252 B CN 103652252B CN 201310694159 A CN201310694159 A CN 201310694159A CN 103652252 B CN103652252 B CN 103652252B
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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 flower plum and preparation method thereof.
Background technology
Green plum (Greengage, Green Plum), also known as 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 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; Use clear water rinsing again after drying, then dry; Then salt down with sugared parison, 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 with the preserved plum that its processing and fabricating goes out, 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, even also low than the T value of lemon.Thus, fruit plum is a kind of excellent 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.Compared with other several fruit, not only calcium-phosphorus ratio is reasonable, and absolute number is higher, is the good raw material 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, have and astringe the lung to stop cough, 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 the pharmacological action such as dysentery, promotion digestion, heat extraction dysphoria, putrefaction-removing granulation-promoting, only 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, fish, meat, egg, fowl etc. of people's staple food are acid foods, long-term too much eating can make blood of human body acidification, becomes the root producing various disease.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, so be above the ordinary basic food, can in and the acidity of blood, keep the alkalescent of body fluid.(2) dispelling fatigue enhances vigour.The a large amount of natural high-quality citric acid contained in plum fruit can promote that TCA circulates, and is excreted by tired element rapidly, to greatest extent produce power, food is burnt completely, 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 regulating functions of intestines and stomach.Catechuic acid in green plum can promote wriggling and the conditioning intestines of intestines, has remarkable efficacy to constipation (especially pregnant woman).Human body intestinal canal can be made temporarily in acid containing abundant organic acid in green plum, have certain inhibitory action to pathogens such as Escherichia coli, salmonella, staphylococcus aureuses, can be used for preventing enteric infectious disease.All effective to diarrhoea constipation, having dual regulation, is the Alimentary active food of most suitable adjustment.(4) detoxication of green plum.After the harmful components such as the additive in food, coloring agent enter human body, be all excreted by the detoxication of liver and kidney.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, the ability that enhancing human body Detoxicating food-poisoning, water poison, blood are malicious, therefore have 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 that whole body is knitted and be tending towards younger with blood vessel, 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 effect of U.S. flesh hairdressing.Clean blood, removing toxic substances, sterilization are the three elements keeping human body own health, and green plum all has it, and it integrates medical treatment, health, the excellent fruit that keeps healthy.
Flowers foods has become international one " 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 ", and guided by the aspect such as policy, fund and help, the industry of flowers and plants comprising edible flower obtains significant progress.The Of Flower Resources that good policy environment, the abundant industry of flowers and plants are basic and abundant and superior weather conditions, for Yunnan edible flower industry development provides sufficient power.The information displaying that industry of flowers and plants office of Yunnan Province announces, current Yunnan edible flower is produced and is begun to take shape, produce based on the edible flower of rose, Jasmine, chrysanthemum etc., in plantation, Product processing etc., possess more ripe technology, in market development etc., also achieved encouraging success.Wherein, edible rose cultivated area is more than 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 Anning City, Kunming eight street, great Ying street, Yuxi Hongta District, Chuxiong Prefecture Lufeng County, Honghe Luxi County, Yulong town, Lijiang City.Yunnan has China's maximum processing flowers---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 is more than 700 kinds, also there is the native country esbablished corporations such as such as good China, in edible rose plantation, Product processing etc., has have accumulated comparatively ripe technology, in market development, also achieve encouraging success.But we still see, except flower cake, the flowers foods that can have bought 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 kind such as polyphyll, purple branch, Pingyin, Feng Hua, full-blown flowers.Ornamental type rose can be divided into red, bright red, powder, orange, white, the series such as royal purple, secondary color, colour mixture according to pattern.
Edible rose in field practical values such as medicine, food, daily-use chemical industries and extensively, 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, be soothing the liverly amusing, promotion choleresis, help digest, 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 the composition that carrotene etc. tens kinds are useful to human body, drinking rose product has become contemporary trend.
Edible rose directly or can be prepared burden and be cooked 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 after distillation attar of rose, extract rose-bengal pigment there is good heat endurance.When 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, and is widely used in the food industry.Edible rose developed more than ten and plants product.Fresh rose flower is main also can supply Cosmetics Plant for food factory's processing glutinous rice flour dumplings (doing rose stamen), cake mill (cooking cake) etc., extracts Rosa Damascana, makes the series cosmetics products such as rose liquid distilled from honeysuckle flowers or lotus leaves.The natural scents of edible rose is the important source material extracting essence, and rose quirk can extract Rosa Damascana, is fine perfumery.Rosa Damascana is the hat of fresh flower oil, there is graceful, soft, fine and smooth, the fragrant and sweet Rose Essentielle overflowed as honey, fragrance, fragrance is dense, namely two can be made into the first-class perfume of 1L, it is expensive, there is the good reputation of " liquid golden ", be famous and precious fragrance of a flower raw material most important, the most frequently used in spices blending, be widely used in food, the cosmetics of super quality and tobacco.The sentence that Song dynasty poet Yang Wanli has " Bie You state perfume must not receive ", modern age, poet Qiu Jin claimed it " to account for spring scenery first is fragrant ", and the Tang Dynasty poet Tang Yanqian has the analogy of " musk deer wick is risen and burned clearly ", and the fragrance of rose is praised 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 the medical treatment of preserved plum collection, health, keep healthy in one, but traditionally with the preserved plum insufficient fragrance that technique makes, 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 honey, fragrance overflows, aromatic flavour, and there is very strong medical treatment, health care, there is no with edible rose and green plum is at present the method that raw material makes 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 by certain mass ratio making ice plum candy, what mainly solve is that green plum takes away the puckery taste problem thoroughly, Chinese patent CN102028079A discloses a kind of processing method of buttered preserved plums, with green plum and white sugar for raw material, add fragrant come plain processing creamy taste preserved plum, what mainly solve is the problem of mouthfeel and shelf-life.
How to utilize green plum and edible flowers preparation to have natural green prune fruital and the fragrance of a flower, integrate nutrition, long-sought that health care, medical treatment, health, the flowers and fruits type preserved plum of improving looks are those skilled in the art.
Summary of the invention
Technical problem solved by the invention is for raw material with high-quality green plum and edible flowers, overcome the defective workmanship of existing making preserved plum, the pickled technology of biological enzymolysis technology, microbial fermentation technology and less salt is adopted to obtain the green plum base with green plum fruital and the edible fragrance of a flower, and utilize pickling liquid to prepare the fragrance distillate with 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, obtained have green plum fruital and the edible fragrance of a flower, sweet, sour, sweet, salty suitable flower plum simultaneously.
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 a kind of preparation method of flower plum, comprises the steps:
(1) preparation of fragrance green plum base and fragrance distillate
A) raw material mixing: the green plum become maturity 6-7 and fresh food flower clean respectively, drain, then Homogeneous phase mixing, are placed in the fermentation vat of sterilization;
Described edible flowers can be drying after edible flowers;
Described edible flowers is the edible-type of the flowers such as rose, chrysanthemum, Jasmine;
The mass ratio that described green plum 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, add the mixed enzyme of mixture quality 0.1-5%, in 35-45 DEG C of low temperature enzymolysis 4-12h, carry out high-pressure pulse electric (PEF) process simultaneously, electric-field intensity 20-40KV/cm, burst length 150-200 μ S, pulse frequency 200-300Hz;
Described mixed enzyme is made up of pectase, cellulase and tannase;
The mass ratio of described pectase, cellulase and tannase mixing is 0.5-1: 1-1.5: 1.8-2.5;
C) cold fermentation: stop high-pressure pulse electric process, the deacidification yeast adding fermentation vat mixture quality 0.8-1.5% carries out cold fermentation 5-7 days in 15-25 DEG C, stirred once every 1 day, each 10-20min, mixing speed 60-100r/min;
Described deacidification yeast is made up 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 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 DEG C-90 DEG C, 4min-6min in microwave dryer;
Heated-air drying: put 80 DEG C, 10h-12h in air drier;
F) distill: part pickling liquid is filtered distillation, and distillation time 4.1-5h, distillation speed 200mL/h (for the distillate steaming distiller volume 10% per hour), charge are 75% of distiller, pack fragrance distillate is for subsequent use.
(2) immersion liquid preparation:
A) licorice extract is prepared: add 4-6kg Radix Glycyrrhizae by every 100kg step (1) gained half-dried fragrance plum base and take Radix Glycyrrhizae, being crushed to particle diameter is less than 2 millimeters, then Homogeneous phase mixing add the water of 3-6 times of weight in container, control temperature 70 DEG C ~ 90 DEG C keeps 2 ~ 4h, then 45-60 DEG C is cooled to, add mixing enzyme preparation and carry out enzymolysis, be 5.5-6.8 by lactic acid adjust ph, enzymolysis 2-4h, finally add the mixture of mixed material 0.5-3 times of w ethanol and propyl alcohol, control temperature to 60 DEG C ~ 78 DEG C keeps 3 ~ 4h, filters 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 step a) gained licorice extract 20-30%, add spices powder, 10-20min is boiled in heating, obtains the licorice extract adding spices; Condiment is added in remaining licorice extract, then mixes with the above-mentioned licorice extract adding spices, obtain immersion liquid;
Be benchmark by every 100kg half-dried fragrance plum base:
The formula of described spices powder is: cinnamomi cortex pulveratus 40-60g, Ground Cloves 40-60g, fennel powder 40-60g;
Described spices powder crosses 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) flood: step (2) gained immersion liquid is heated to 80-90 DEG C, adds half-dried fragrance plum base while hot, slowly stir, dipping 24-48h, allows half dry fruit embryo uniform absorption, until fruit embryo sucks immersion liquid;
Described stirring stirs once at starting stage every 25-35min, and after 4-6h, every 3-5h stirs once;
(4) sealing is soaked: the plum base after dipping is placed in the stainless steel soaking compartment after sterilization, and add 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 plum base 50ml water soaking 5h described in 3g, the pH value measuring soak is 3-4.5;
Described soak is made up of pickling liquid, fragrance distillate and sterilized water in step (1);
Described pickling liquid must through 121 DEG C, 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 DEG C-90 DEG C, 4min-6min in microwave dryer;
Heated-air drying: put 80 DEG C, 10h-12h in air drier;
(6) classification, spraying: first by the classification of dried semi-finished product preserved plum, then that fragrant liquid even application is surperficial to preserved plum, every 100kg semi-finished product preserved plum sprays fragrant liquid 0.05-1kg;
Described fragrant liquid is made up 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) pack: the semi-finished product preserved plum after classification is fragrant packs and both obtained finished product flower plum.
Another object of the present invention is to provide a kind of flower plum adopting above-mentioned preparation method to prepare.
Beneficial effect:
Preparation method's technique of a kind of flower plum of the present invention is simple, and without the need to debitterize, take away the puckery taste and desalinating process, production efficiency is high, and cost is low, product appearance quality and interior quality superior, 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 to carry out taking 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 technology to reduce acidity, avoid the introducing of chemical substance and food additives, it is higher that production efficiency prepared by green plum, and green plum made-up article matter is safer.
3. adopt less salt pickled, save raw material and decrease desalinating process, reducing production cost, alleviate sewage disposal expense, protect 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 the raw material of sealing soaking technology can have been done, the fragrance distillate being rich in green plum fruital and the edible fragrance of a flower can be prepared again, fragrance is more natural, softer, more coordinate.
5. the green plum base fragrance adopting the pickled technology of biological enzymolysis technology, fermentation technique and less salt obtained 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 of fragrance and improve the quality of finished product.
7. the green plum and edible flowers with local characteristic organically combine by the present invention, produce the flower plum of unique taste and gorgeous outward appearance, and for the new technology investigation of preserved plum processing is laid a good foundation, the deep processing for the agricultural product with local characteristic opens new direction.
8. the flower plum dark brown red prepared of the present invention, color and luster is homogeneous, have natural, soft, coordinate, the mixed flavor of graceful green plum and edible flowers, plum meat is tough and tensile, delicate mouthfeel, sweet, sour, sweet, salty suitable, without the sense of sand tooth, be integrate nutrition, health care, medical treatment, health, the flowers and fruits type high-quality preserved plum of improving looks.
Detailed description of the invention
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention 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 only limited by claims.To those skilled in the art, under the prerequisite not deviating from essence of the present invention and scope, the various change carry out the material component in these embodiments and consumption or change 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 mixing: the green plum of maturity 6 one-tenth and commercially available drying edible rose are cleaned respectively, drained, then with mass ratio 100: 0.5 Homogeneous phase mixing, puts in the fermentation vat of sterilization;
B) low temperature enzymolysis: the sterilized water adding flowers and fruits quality 1.5 times in fermentation vat, add the mixed enzyme of mixture quality 1%, in 35 DEG C of low temperature enzymolysis 4h, carry out high-pressure pulse electric (PEF) process simultaneously, electric-field intensity 20KV/cm, burst length 150 μ S, pulse frequency 200Hz;
Described mixing is made up of pectase, cellulase and tannase;
The mass ratio of described pectase, cellulase and tannase mixing is 0.5: 1: 1.8;
C) cold fermentation: stop high-pressure pulse electric process, the deacidification yeast adding fermentation vat mixture quality 0.8% carries out cold fermentation 5 days in 15 DEG C, stirred once every 1 day, each 10min, mixing speed 60r/min;
Described deacidification yeast is made up 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: to take out pickled good green plum base, drain, natural drying in aseptic solar house, 2 days drying times; Both fragrance green plum plum base was obtained;
F) distill: part pickling liquid is filtered distillation, and distillation time 4.1h, distillation speed 200mL/h (for the distillate steaming distiller volume 10% per hour), charge are 75% of distiller, pack fragrance distillate is for subsequent use.
(2) immersion liquid preparation:
A) licorice extract is prepared: add 4kg Radix Glycyrrhizae by every 100kg half-dried fragrance plum base and take Radix Glycyrrhizae, being crushed to particle diameter is less than 2 millimeters, then Homogeneous phase mixing add the water of 3 times of weight in container, control temperature 70 DEG C keeps 2h, is then cooled to 45 DEG C, add mixing enzyme preparation and carry out enzymolysis, be 5.5 by lactic acid adjust ph, enzymolysis 2h, finally adds the mixture of mixed material 0.5 times of w ethanol and propyl alcohol, control temperature to 60 DEG C keeps 3h, filters 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: endo-beta-glucanase 10 parts, outer 1,4 beta-glucanase 10 parts, beta-glucosidase 10 parts, zytase 15 parts, pentosanase 15 parts, Pullulanase 20 parts, beta amylase 10 parts, neutral proteinase 10 parts, acid protease 10 parts, superoxide dismutase 5 parts, glucose oxidase 5 parts, acid phosphatase 5 parts;
The mass ratio of described ethanol and propyl alcohol is 1: 1;
B) immersion liquid preparation: get step a) gained licorice extract 20%, add spices powder, 10min is boiled in heating, obtains the licorice extract adding spices; Condiment is added in remaining licorice extract, then mixes with the above-mentioned licorice extract adding spices, obtain immersion liquid;
Be benchmark by every 100kg half-dried fragrance plum base:
The formula of described spices powder is: cinnamomi cortex pulveratus 40g, Ground Cloves 40g, fennel powder 40g;
Described spices powder crosses 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) flood: step (2) gained immersion liquid is heated to 80 DEG C, adds half-dried fragrance plum base while hot, slowly stir, dipping 24h, allows half dry fruit embryo uniform absorption, until fruit embryo sucks immersion liquid;
Described stirring stirs once at starting stage every 25min, and after 4h, every 3h stirs once;
(4) sealing is soaked: the plum base after dipping is placed in the stainless steel soaking compartment after sterilization, adds the soak of set-in of plum rains base quality 0.5 times, sealing immersion 80 days, and now, the moisture of plum base is 15%, and salt content is 2%; Get plum base 50ml water soaking 5h described in 3g, the pH value measuring soak is 3;
Described soak is made up of pickling liquid, fragrance distillate and sterilized water in step (1);
Described pickling liquid must through 121 DEG C, 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 natural drying 2 days in aseptic solar house of the plum base after soaking, to moisture 9%;
(6) classification, spraying: first by the classification of dried semi-finished product preserved plum, then that fragrant liquid even application is surperficial to preserved plum, every 100kg semi-finished product preserved plum sprays fragrant liquid 0.05kg;
Described fragrant liquid is made up 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) pack: the semi-finished product preserved plum after classification is fragrant packs and both obtained 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 mixing: the green plum of maturity 7 one-tenth and fresh food rose are cleaned respectively, drained, then with mass ratio 100: 15 Homogeneous phase mixing, puts in the fermentation vat of sterilization;
B) low temperature enzymolysis: the sterilized water adding flowers and fruits quality 2 times in fermentation vat, adds the mixed enzyme of mixture quality 3%, in 40 DEG C of low temperature enzymolysis 8h, carry out high-pressure pulse electric (PEF) process simultaneously, electric-field intensity 30KV/cm, burst length 180 μ S, pulse frequency 250Hz;
Described mixing is made up of pectase, cellulase and tannase;
The mass ratio of described pectase, cellulase and tannase mixing is 0.8: 1.2: 2;
C) cold fermentation: stop high-pressure pulse electric process, the deacidification yeast adding fermentation vat mixture quality 1% carries out cold fermentation 6 days in 20 DEG C, stirred once every 1 day, each 15min, mixing speed 80r/min;
Described deacidification yeast is made up 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 DEG C of dry 10h in air drier, be dried to leather hard, both obtained fragrance green plum plum base;
F) distill: part pickling liquid is filtered distillation, and distillation time 4.5h, distillation speed 200mL/h (for the distillate steaming distiller volume 10% per hour), charge are 75% of distiller, pack fragrance distillate is for subsequent use.
(2) immersion liquid preparation:
A) licorice extract is prepared: add 5kg Radix Glycyrrhizae by every 100kg half-dried fragrance plum base and take Radix Glycyrrhizae, being crushed to particle diameter is less than 2 millimeters, then Homogeneous phase mixing add the water of 4 times of weight in container, control temperature 80 DEG C keeps 3h, is then cooled to 50 DEG C, add mixing enzyme preparation and carry out enzymolysis, be 6 by lactic acid adjust ph, enzymolysis 3h, finally adds the mixture of mixed material 2 times of w ethanol and propyl alcohol, control temperature to 70 DEG C keeps 4h, filters 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: endo-beta-glucanase 15 parts, outer 1,4 beta-glucanase 15 parts, beta-glucosidase 12 parts, zytase 18 parts, pentosanase 18 parts, Pullulanase 25 parts, beta amylase 12 parts, neutral proteinase 12 parts, acid protease 12 parts, superoxide dismutase 8 parts, glucose oxidase 8 parts, acid phosphatase 8 parts;
The mass ratio of described ethanol and propyl alcohol is 1: 1.2;
B) immersion liquid preparation: get step a) gained licorice extract 25%, add spices powder, 15min is boiled in heating, obtains the licorice extract adding spices; Condiment is added in remaining licorice extract, then mixes with the above-mentioned licorice extract adding spices, obtain immersion liquid;
Be benchmark by every 100kg half-dried fragrance plum base:
The formula of described spices powder is: cinnamomi cortex pulveratus 50g, Ground Cloves 50g, fennel powder 50g;
Described spices powder crosses 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) flood: step (2) gained immersion liquid is heated to 85 DEG C, adds half-dried fragrance plum base while hot, slowly stir, dipping 36h, allows half dry fruit embryo uniform absorption, until fruit embryo sucks immersion liquid;
Described stirring stirs once at starting stage every 30min, and after 5h, every 4h stirs once;
(4) sealing is soaked: the plum base after dipping is placed in the stainless steel soaking compartment after sterilization, adds the soak of set-in of plum rains base quality 0.8 times, sealing immersion 90 days, and now, the moisture of plum base is 18%, and salt content is 2.4%; Get plum base 50ml water soaking 5h described in 3g, the pH value measuring soak is 4.0;
Described soak is made up of pickling liquid, fragrance distillate and sterilized water in step (1);
Described pickling liquid must through 121 DEG C, 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 80 DEG C, 12h is dried to moisture 13%;
(6) classification, spraying: first by the classification of dried semi-finished product preserved plum, then that fragrant liquid even application is surperficial to preserved plum, every 100kg semi-finished product preserved plum sprays fragrant liquid 0.5kg;
Described fragrant liquid is made up 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) pack: the semi-finished product preserved plum after classification is fragrant packs and both obtained 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 mixing: the green plum of maturity 7 one-tenth and fresh food chrysanthemum are cleaned respectively, drained, then with mass ratio 100: 29 Homogeneous phase mixing, puts in the fermentation vat of sterilization;
B) low temperature enzymolysis: the sterilized water adding flowers and fruits quality 2 times in fermentation vat, adds the mixed enzyme of mixture quality 5%, in 45 DEG C of low temperature enzymolysis 12h, carry out high-pressure pulse electric (PEF) process simultaneously, electric-field intensity 40KV/cm, burst length 200 μ S, pulse frequency 300Hz;
Described mixing is made up of pectase, cellulase and tannase;
The mass ratio of described pectase, cellulase and tannase mixing is 1: 1.5: 2.5;
C) cold fermentation: stop high-pressure pulse electric process, the deacidification yeast adding fermentation vat mixture quality 1.5% carries out cold fermentation 7 days in 25 DEG C, stirred once every 1 day, each 20min, mixing speed 100r/min;
Described deacidification yeast is made up 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 DEG C of dry 4min are to leather hard, both obtained fragrance green plum plum base;
F) distill: part pickling liquid is filtered distillation, and distillation time 5h, distillation speed 200mL/h (for the distillate steaming distiller volume 10% per hour), charge are 75% of distiller, pack fragrance distillate is for subsequent use.
(2) immersion liquid preparation:
A) licorice extract is prepared: add 6kg Radix Glycyrrhizae by every 100kg half-dried fragrance plum base and take Radix Glycyrrhizae, being crushed to particle diameter is less than 2 millimeters, then Homogeneous phase mixing add the water of 6 times of weight in container, control temperature 90 DEG C keeps 4h, is then cooled to 60 DEG C, add mixing enzyme preparation and carry out enzymolysis, be 6.8 by lactic acid adjust ph, enzymolysis 4h, finally adds the mixture of mixed material 3 times of w ethanol and propyl alcohol, control temperature to 78 DEG C keeps 4h, filters 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: endo-beta-glucanase 20 parts, outer 1,4 beta-glucanase 20 parts, beta-glucosidase 15 parts, zytase 20 parts, pentosanase 20 parts, Pullulanase 30 parts, beta amylase 15 parts, neutral proteinase 15 parts, acid protease 15 parts, superoxide dismutase 10 parts, glucose oxidase 10 parts, acid phosphatase 10 parts;
The mass ratio of described ethanol and propyl alcohol is 1: 1.5;
B) immersion liquid preparation: get step a) gained licorice extract 30%, add spices powder, 20min is boiled in heating, obtains the licorice extract adding spices; Condiment is added in remaining licorice extract, then mixes with the above-mentioned licorice extract adding spices, obtain immersion liquid;
Be benchmark by every 100kg half-dried fragrance plum base:
The formula of described spices powder is: cinnamomi cortex pulveratus 60g, Ground Cloves 60g, fennel powder 60g;
Described spices powder crosses 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) flood: step (2) gained immersion liquid is heated to 90 DEG C, adds half-dried fragrance plum base while hot, slowly stir, dipping 48h, allows half dry fruit embryo uniform absorption, until fruit embryo sucks immersion liquid;
Described stirring stirs once at starting stage every 35min, and after 6h, every 5h stirs once;
(4) sealing is soaked: the plum base after dipping is placed in the stainless steel soaking compartment after sterilization, adds the soak of set-in of plum rains base quality 1 times, sealing immersion 90 days, and now, the moisture of plum base is 20%, and salt content is 2.6%; Get plum base 50ml water soaking 5h described in 3g, the pH value measuring soak is 4.5;
Described soak is made up of pickling liquid, fragrance distillate and sterilized water in step (1);
Described pickling liquid must through 121 DEG C, 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 DEG C of dry 4min in the plum base microwave dryer after immersion; Be dried to moisture 16%;
(6) classification, spraying: first by the classification of dried semi-finished product preserved plum, then that fragrant liquid even application is surperficial to preserved plum, every 100kg semi-finished product preserved plum sprays fragrant liquid 1kg;
Described fragrant liquid is made up 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) pack: the semi-finished product preserved plum after classification is fragrant packs and both obtained 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 mixing: the green plum of maturity 7 one-tenth and fresh food Jasmine are cleaned respectively, drained, then with mass ratio 100: 15 Homogeneous phase mixing, puts in the fermentation vat of sterilization;
B) low temperature enzymolysis: the sterilized water adding flowers and fruits quality 2 times in fermentation vat, adds the mixed enzyme of mixture quality 3%, in 40 DEG C of low temperature enzymolysis 8h, carry out high-pressure pulse electric (PEF) process simultaneously, electric-field intensity 30KV/cm, burst length 180 μ S, pulse frequency 250Hz;
Described mixing is made up of pectase, cellulase and tannase;
The mass ratio of described pectase, cellulase and tannase mixing is 0.8: 1.2: 2;
C) cold fermentation: stop high-pressure pulse electric process, the deacidification yeast adding fermentation vat mixture quality 1% carries out cold fermentation 6 days in 20 DEG C, stirred once every 1 day, each 15min, mixing speed 80r/min;
Described deacidification yeast is made up 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 DEG C of dry 10h in air drier, be dried to leather hard, both obtained fragrance green plum plum base;
F) distill: part pickling liquid is filtered distillation, and distillation time 4.5h, distillation speed 200mL/h (for the distillate steaming distiller volume 10% per hour), charge are 75% of distiller, pack fragrance distillate is for subsequent use.
(2) immersion liquid preparation:
A) licorice extract is prepared: add 5kg Radix Glycyrrhizae by every 100kg half-dried fragrance plum base and take Radix Glycyrrhizae, being crushed to particle diameter is less than 2 millimeters, then Homogeneous phase mixing add the water of 4 times of weight in container, control temperature 80 DEG C keeps 3h, is then cooled to 50 DEG C, add mixing enzyme preparation and carry out enzymolysis, be 6 by lactic acid adjust ph, enzymolysis 3h, finally adds the mixture of mixed material 2 times of w ethanol and propyl alcohol, control temperature to 70 DEG C keeps 4h, filters 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: endo-beta-glucanase 15 parts, outer 1,4 beta-glucanase 15 parts, beta-glucosidase 12 parts, zytase 18 parts, pentosanase 18 parts, Pullulanase 25 parts, beta amylase 12 parts, neutral proteinase 12 parts, acid protease 12 parts, superoxide dismutase 8 parts, glucose oxidase 8 parts, acid phosphatase 8 parts;
The mass ratio of described ethanol and propyl alcohol is 1: 1.2;
B) immersion liquid preparation: get step a) gained licorice extract 25%, add spices powder, 15min is boiled in heating, obtains the licorice extract adding spices; Condiment is added in remaining licorice extract, then mixes with the above-mentioned licorice extract adding spices, obtain immersion liquid;
Be benchmark by every 100kg half-dried fragrance plum base:
The formula of described spices powder is: cinnamomi cortex pulveratus 50g, Ground Cloves 50g, fennel powder 50g;
Described spices powder crosses 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) flood: step (2) gained immersion liquid is heated to 85 DEG C, adds half-dried fragrance plum base while hot, slowly stir, dipping 36h, allows half dry fruit embryo uniform absorption, until fruit embryo sucks immersion liquid;
Described stirring stirs once at starting stage every 30min, and after 5h, every 4h stirs once;
(4) sealing is soaked: the plum base after dipping is placed in the stainless steel soaking compartment after sterilization, adds the soak of set-in of plum rains base quality 0.8 times, sealing immersion 90 days, and now, the moisture of plum base is 18%, and salt content is 2.4%; Get plum base 50ml water soaking 5h described in 3g, the pH value measuring soak is 4.0;
Described soak is made up of pickling liquid, fragrance distillate and sterilized water in step (1);
Described pickling liquid must through 121 DEG C, 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 80 DEG C, 12h is dried to moisture 13%;
(6) classification, spraying: first by the classification of dried semi-finished product preserved plum, then that fragrant liquid even application is surperficial to preserved plum, every 100kg semi-finished product preserved plum sprays fragrant liquid 0.5kg;
Described fragrant liquid is made up 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) pack: the semi-finished product preserved plum after classification is fragrant packs and both obtained finished product Jasmine preserved plum.
Claims (9)
1. a preparation method for 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) flood; (4) sealing is soaked; (5) dry; (6) classification, spraying; (7) pack;
The preparation method of described step (1) is: the green plum become maturity 6-7 and edible flowers clean respectively, drain 100: 0.5-29 Homogeneous phase mixing in mass ratio puts in the fermentation vat 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 DEG C of low temperature enzymolysis 4-12h, carry out high-pressure pulse electric process simultaneously, electric-field intensity 20-40KV/cm, burst length 150-200 μ S, pulse frequency 200-300Hz; Stop high-pressure pulse electric process, the deacidification yeast adding fermentation vat mixture quality 0.8-1.5% carries out cold fermentation 5-7 days in 15-25 DEG C, 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, obtain fragrance green plum plum base; Part pickling liquid is filtered distillation, and distillation time 4.1-5h, distillation speed 200mL/h charge are 75% of distiller, pack fragrance distillate is for subsequent use;
Described mixed enzyme is made up of pectase, cellulase and tannase; The mass ratio of described pectase, cellulase and tannase mixing is 0.5-1: 1-1.5: 1.8-2.5;
The preparation method of described step (4) is: the plum base after dipping is placed in the stainless steel soaking compartment after sterilization, and add set-in of plum rains base quality 0.5-1 soak doubly, 80-90 days is soaked in sealing; Described soak 0.5-1: 0.2-2: 0.8-1.2 to be made up of in mass ratio pickling liquid, fragrance distillate and sterilized water in step (1); Described pickling liquid must through 121 DEG C, airtight sterilizing 20-30min.
2. the preparation method of a kind of flower plum as claimed in claim 1, is characterized in that, the deacidification yeast in step (1) is made up 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.
3. the preparation method of a kind of flower plum as claimed in claim 2, 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.
4. the preparation method of a kind of flower plum as claimed in claim 1, it is characterized in that, the preparation method of step (2) is: a) add 4-6kg Radix Glycyrrhizae by every 100kg half-dried fragrance plum base and take Radix Glycyrrhizae, being crushed to particle diameter is less than 2 millimeters, then Homogeneous phase mixing add the water of 3-6 times of weight in container, control temperature 70 DEG C ~ 90 DEG C keeps 2 ~ 4h, then 45-60 DEG C is cooled to, the mixing enzyme preparation adding mixed material gross weight 5-10% carries out enzymolysis, be 5.5-6.8 by lactic acid adjust ph, enzymolysis 2-4h, finally add the mixture of mixed material 0.5-3 times of w ethanol and propyl alcohol, the mass ratio of ethanol and propyl alcohol is 1: 1-1.5, control temperature to 60 DEG C ~ 78 DEG C keeps 3 ~ 4h, filters to obtain licorice extract, b) get step a) gained licorice extract 20-30%, add spices powder, 10-20min is boiled in heating, obtains the licorice extract adding spices, condiment is added in remaining licorice extract, then mixes with the above-mentioned licorice extract adding spices, obtain immersion liquid.
5. the preparation method of a kind of flower plum as claimed in claim 4, it is characterized in that, the parts by weight of step a) 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.
6. the preparation method of a kind of flower plum as claimed in claim 4, is characterized in that, step b) formula of every 100kg half-dried fragrance plum base spices powder is: cinnamomi cortex pulveratus 40-60g, Ground Cloves 40-60g, fennel powder 40-60g, described spices powder crosses 80-100 mesh sieve.
7. the preparation method of a kind of flower plum as claimed in claim 4, it is characterized in that, step b) formula of every 100kg half-dried fragrance plum 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.
8. the preparation method of a kind of flower plum as claimed in claim 1, it is characterized in that, the preparation method of step (6) is first by the classification of dried semi-finished product preserved plum, and then that fragrant liquid even application is surperficial to preserved plum, every 100kg semi-finished product preserved plum sprays fragrant liquid 0.05-1kg; Described fragrant liquid is made up 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.
9. the flower plum prepared of preparation method as arbitrary in claim 1-8, is characterized in that, the green plum become maturity 6-7 and edible flowers clean respectively, drain 100: 0.5-29 Homogeneous phase mixing in mass ratio prepares.
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| CN104115982B (en) * | 2014-08-04 | 2016-03-30 | 福建省农业科学院农业生态研究所 | A kind of health care preserved fruit and manufacture craft thereof |
| CN104207068B (en) * | 2014-09-23 | 2016-06-22 | 江南大学 | A kind of production method of non-fermented type dipping seasoning hot pickled mustard tube |
| CN104366392B (en) * | 2014-11-05 | 2017-06-06 | 华南理工大学 | A kind of processing method that fruit is pickled without green gage in syrup |
| 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 |
| 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 |
| 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 |
| CN115058309A (en) * | 2022-07-04 | 2022-09-16 | 烟台高升酒业有限公司 | Production method of green plum honey whisky compound wine |
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