CN104186892A - Making method of low-sugar kernel-free preserved cao apricots with stomach invigoration function - Google Patents
Making method of low-sugar kernel-free preserved cao apricots with stomach invigoration function Download PDFInfo
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- CN104186892A CN104186892A CN201410387605.0A CN201410387605A CN104186892A CN 104186892 A CN104186892 A CN 104186892A CN 201410387605 A CN201410387605 A CN 201410387605A CN 104186892 A CN104186892 A CN 104186892A
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Abstract
The invention relates to food processing and particularly relates to a making method of low-sugar kernel-free preserved cao apricots with stomach invigoration function. In order to increase the content of vitamin B17 in the cao apricots and guarantee that people can eat the cao apricots with fresh taste at any time, a making method of the preserved cao apricots is researched, wherein the preserved cao apricots are low in sugar, has the function of invigorating the stomach, is rich in fruit meat, has no kernel, is unique in taste, and belongs to a pure-green food. The preserved cao apricots are made by adopting fresh cao apricots without kernels as raw materials through the steps of cleaning, blanching, carrying out primary sugar infusion, primary sugaring, secondary sugar infusion and secondary sugar infusion, draining the sugar, shaping, baking and packaging. The making method has the beneficial effects that by two times of sugar infusion and sugaring, the sugar content is relatively low, so that the benefit for the health of a human body is achieved; by detection, the product reaches the national food standard, the color, the fragrance, the taste and the shape are complete, the processing process is simple and the promotion is convenient; and the preserved cao apricots also contain a great amount of B17 so as to be a good help for treating the cancer at present.
Description
Technical field
The present invention relates to the technical field of food processing, be specially the preparation method of the seedless Cao's preserved apricot of a kind of low sugar stomach invigorating.
Background technology
Cao's apricot belongs to the rose family, and apricot belongs to common apricot.Large in Cao's apricot fruit, oblateness, 3.94 centimetres, vertical footpath, 4.1 centimetres of transverse diameters, 35 grams of Mean Fruit Weights, the large fruit of fruit weighs 62.5 grams.Dark in suture, pulp is asymmetric, and top is more recessed, dark in low-lying area, top, fruit tip circle, and style is remaining, and stalk is hollow dark and narrow.Pericarp background color is orange-yellow, the scarlet rosy clouds of sunny side, skin compared with thin, in tough, fine hair is few, pulp is orange-yellow, the micro-Huang in nearly core place; Cao's apricot is eventually containing soluble solid 15-18%; Fiber is few, and juice is many, contains abundant nutriment and multivitamin.According to data introduction: Cao Xingzi also have protein, fat, starch, sugar, acid, phosphorus, iron, calcium etc. and vitamin C, B17, especially laetrile is many in Cao Xinggan.And medical research proves: laetrile is the specific drug for the treatment of at present cancer; Therefore Cao's apricot economic worth is high, and purposes is wide, wooden hard, texture is to make the good material of furniture with line exquisiteness; Dry branches and fallen leaves, can make fuel and feed; Almond shell can preparing active carbon, in national defense industry, has many uses; Apricot is just eaten accident raw, also can process preserved apricot, dried apricot, can etc.One of the every outlet of the sweet benevolence of Cao's apricot, is worth 6000 dollars; And one of the every outlet of preserved apricot is worth 4500 dollars; In addition, Cao's apricot is important medicinal material, sometimes manufactures the raw material of alcohol and iundustrial oil; Dessert almond is the raw material of manufacturing refreshment and almond powder.
Well-known Cao's apricot is a kind of famous-brand and high-quality kind of apricot.General apricot is little and sour, but Cao Xing great and sweetness.Cao's apricot maturation is large as table tennis afterwards, and one pinch and open, never adhesion almond.Apricot flesh is glutinous soft, fragrant and sweet tasty and refreshing, and the dried apricot made from apricot flesh is fruit in the winter good merchantable brand of receiving guests in deficient season.Break almond, almond is full hypertrophy also, and salted cake fried in sesame oil is tooth more, and this " sweet almond " is different from " bitter almond ", is children adult and walnut, the same snacks of treasuring of chestnut.Mouthfeel for can Cao's apricot is just ripe time can remain to winter, and we have developed the preparation method of a kind of low sugar stomach invigorating, meat is abundant, seedless, mouthfeel the is unique seedless Cao's preserved apricot of low sugar stomach invigorating.
Summary of the invention
In order to improve the content of laetrile in Cao's apricot and to guarantee that people can have Cao's apricot that mouthfeel is fresh at any time, we have developed the preparation method of a kind of low sugar stomach invigorating, meat is abundant, seedless, mouthfeel the is unique seedless Cao's preserved apricot of low sugar stomach invigorating, it adopts former fresh fruit processing, do not add any anticorrisive agent and pigment, the local flavor and the medicinal efficacy that have not only retained former fruit, and shape is attractive in appearance, belong to pure pollution-free food.
The seedless Cao's preserved apricot of low sugar stomach invigorating of the present invention, is characterized in that: its fresh Cao's apricot fruit of take after stoning is raw material, through cleaning, blanching, once ooze sugar, sugaring, a secondary ooze sugar, secondary sugaring, drop sugar, shaping, smoke, pack and make.
The preparation method of the seedless Cao's preserved apricot of low sugar stomach invigorating of the present invention, comprises harvesting, screening, the stoning of fresh Cao's apricot fruit, also comprises the steps: unlike the prior art
1. clean: the running water volume adding is 2/3rds of splendid attire tap water containers, then by two hands, the fresh Cao's apricot fruit in pond is stirred, and it is fully cleaned, and then drains the sewage in pond, pulls its fruit out and dries.
2. blanching: with boiling water, the seedless fresh Cao's apricot fruit that dries moisture is boiled to 10-20min, then get and put into clear water rinsing 8min.
3. once ooze sugar: Cao's apricot fruit by boiling, after rinsing packs mesh bag into, puts in the vacuum impregnation tank that sugar concentration is 350g/L, vacuumizes, and makes its vacuum reach 0.076MPa, keeps 9-11min, vacuum breaker then, 2 times so repeatedly.
4. a sugaring: Cao's apricot fruit after vacuum sugar infiltration is added to water and carry out sugaring 15-20min.
5. secondary oozes sugar: Cao's apricot fruit after a sugaring is put into and is equipped with in second vacuum impregnation tank that sugared concentration is 560g/L, vacuumize, make its vacuum reach 0.076MPa, keep 10min, vacuum breaker then, 2 times so repeatedly.
6. secondary sugaring: secondary is oozed to Cao's apricot fruit after sugar and add water and carry out sugaring 15-20min.
7. drop is sugared: Cao's apricot fruit after secondary sugaring is put into electronic draining machine, drain liquid glucose, then the fruit after draining is shaped to spherical.
8. smoke: the fruit after shaping is placed on stainless (steel) wire, sends into drying room inner drying, dried rear it is packed.
Further, described the early stage of drying temperature is controlled at 48 ℃-52 ℃, when fruit is half-dried, then temperature is brought up to 54 ℃-57 ℃, until dried preserved fruit is tack-free.
Beneficial effect of the present invention is: Cao's preserved apricot that adopts preparation method of the present invention to make has at utmost kept genuineness and the medicinal effects of fresh Cao's apricot, and it does not add anticorrisive agent; And ooze after sugar and sugaring through twice, its sugar content is lower, be conducive to health, and product reaches state food standard after testing, color, shape are various, and processing technology is simple, is convenient to promote; In Cao's preserved apricot, also have the multipair current treatment cancer of a large amount of laetriles to have good help.
The specific embodiment
The present invention is further described below.
Embodiment 1
The seedless Cao's preserved apricot of low sugar stomach invigorating described in the preparation method of the seedless Cao's preserved apricot of a kind of low sugar stomach invigorating, fresh Cao's apricot fruit of take after stoning is raw material, through cleaning, blanching, once ooze sugar, sugaring, a secondary ooze sugar, secondary sugaring, drop sugar, shaping, smoke, pack and make.
The preparation method of the seedless Cao's preserved apricot of low sugar stomach invigorating of the present invention, comprises harvesting, screening, the stoning of fresh Cao's apricot fruit, also comprises the steps: unlike the prior art
1. clean: the running water volume adding is 2/3rds of splendid attire tap water containers, then by two hands, the fresh Cao's apricot fruit in pond is stirred, and it is fully cleaned, and then drains the sewage in pond, pulls its fruit out and dries.
2. blanching: with boiling water, the seedless fresh Cao's apricot fruit that dries moisture is boiled to 10-20min, then get and put into clear water rinsing 8min.
3. once ooze sugar: Cao's apricot fruit by boiling, after rinsing packs mesh bag into, puts in the vacuum impregnation tank that sugar concentration is 350g/L, vacuumizes, and makes its vacuum reach 0.076MPa, keeps 9-11min, vacuum breaker then, 2 times so repeatedly.
4. a sugaring: Cao's apricot fruit after vacuum sugar infiltration is added to water and carry out sugaring 15-20min.
5. secondary oozes sugar: Cao's apricot fruit after a sugaring is put into and is equipped with in second vacuum impregnation tank that sugared concentration is 560g/L, vacuumize, make its vacuum reach 0.076MPa, keep 10min, vacuum breaker then, 2 times so repeatedly.
6. secondary sugaring: secondary is oozed to Cao's apricot fruit after sugar and add water and carry out sugaring 15-20min.
7. drop is sugared: Cao's apricot fruit after secondary sugaring is put into electronic draining machine, drain liquid glucose, then the fruit after draining is shaped to spherical.
8. smoke: the fruit after shaping is placed on stainless (steel) wire, sends into drying room inner drying, dried rear it is packed.
Described the early stage of drying temperature is controlled at 48 ℃-52 ℃, when fruit is half-dried, then temperature is brought up to 54 ℃-57 ℃, until dried preserved fruit is tack-free.
Claims (2)
1. the preparation method of the seedless Cao's preserved apricot of low sugar stomach invigorating, it is characterized in that: the seedless Cao's preserved apricot of described low sugar stomach invigorating, fresh Cao's apricot fruit of take after stoning is raw material, through cleaning, blanching, once ooze sugar, sugaring, a secondary ooze sugar, secondary sugaring, drop sugar, shaping, smoke, pack and make;
The preparation method of the seedless Cao's preserved apricot of low sugar stomach invigorating of the present invention, comprises harvesting, screening, the stoning of fresh Cao's apricot fruit, also comprises the steps: unlike the prior art
1. clean: the running water volume adding is 2/3rds of splendid attire tap water containers, then by two hands, the fresh Cao's apricot fruit in pond is stirred, and it is fully cleaned, and then drains the sewage in pond, pulls its fruit out and dries;
2. blanching: with boiling water, the seedless fresh Cao's apricot fruit that dries moisture is boiled to 10-20min, then get and put into clear water rinsing 8min;
3. once ooze sugar: Cao's apricot fruit by boiling, after rinsing packs mesh bag into, puts in the vacuum impregnation tank that sugar concentration is 350g/L, vacuumizes, and makes its vacuum reach 0.076MPa, keeps 9-11min, vacuum breaker then, 2 times so repeatedly;
4. a sugaring: Cao's apricot fruit after vacuum sugar infiltration is added to water and carry out sugaring 15-20min.
5. secondary oozes sugar: Cao's apricot fruit after a sugaring is put into and is equipped with in second vacuum impregnation tank that sugared concentration is 560g/L, vacuumize, make its vacuum reach 0.076MPa, keep 10min, vacuum breaker then, 2 times so repeatedly;
6. secondary sugaring: secondary is oozed to Cao's apricot fruit after sugar and add water and carry out sugaring 15-20min;
7. drop is sugared: Cao's apricot fruit after secondary sugaring is put into electronic draining machine, drain liquid glucose, then the fruit after draining is shaped to spherical;
8. smoke: the fruit after shaping is placed on stainless (steel) wire, sends into drying room inner drying, dried rear it is packed.
2. the preparation method of the seedless Cao's preserved apricot of a kind of low sugar stomach invigorating according to claim 1, is characterized in that: described the early stage of drying temperature is controlled at 48 ℃-52 ℃, when fruit is half-dried, then temperature is brought up to 54 ℃-57 ℃, until dried preserved fruit is tack-free.
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106900967A (en) * | 2017-04-25 | 2017-06-30 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of preserved apricot |
CN112616986A (en) * | 2020-12-24 | 2021-04-09 | 三只松鼠股份有限公司 | Method for improving surface stickiness of sugared nut kernels and application of method |
CN113841779A (en) * | 2021-10-08 | 2021-12-28 | 彭阳县茹河果品开发有限责任公司 | Dried preserved apricot processing technology and preparation method thereof |
-
2014
- 2014-08-07 CN CN201410387605.0A patent/CN104186892A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106900967A (en) * | 2017-04-25 | 2017-06-30 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of preserved apricot |
CN112616986A (en) * | 2020-12-24 | 2021-04-09 | 三只松鼠股份有限公司 | Method for improving surface stickiness of sugared nut kernels and application of method |
CN113841779A (en) * | 2021-10-08 | 2021-12-28 | 彭阳县茹河果品开发有限责任公司 | Dried preserved apricot processing technology and preparation method thereof |
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Application publication date: 20141210 |