CN104397315A - Preparation method of preserved plums capable of relaxing bowels - Google Patents
Preparation method of preserved plums capable of relaxing bowels Download PDFInfo
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- CN104397315A CN104397315A CN201410795203.4A CN201410795203A CN104397315A CN 104397315 A CN104397315 A CN 104397315A CN 201410795203 A CN201410795203 A CN 201410795203A CN 104397315 A CN104397315 A CN 104397315A
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Abstract
The invention relates to a production method of preserved fruit type non-staple food, in particular to a preparation method of preserved plums capable of relaxing bowels. The method comprises steps as follows: placing fresh green plums into a salt solution with the mass percentage of 5-7% for peeling, and punching holes in the fresh green plums by a punch; rinsing; sugar soaking: soaking the fresh green plums into sugar water for pickling for 60-70 days; drying the obtained fresh green plums until the water content is 30-40%; coating the obtained fresh green plums with herbal medicine powder; drying the obtained fresh green plums, performing nitrogen filling, and packaging the fresh green plums in a sealed manner. With the adoption of the preparation method of the preserved plums capable of relaxing bowels, the defect that the health care function of green plums can be greatly reduced due to traditional high-salt pickling processing is overcome, the green plums can absorb sugar liquids through hole punching, the cost is saved, high-salt solution water pollution cannot be caused, and the problem of loss of various nutrition ingredients of the green plums in the rinsing desalination process during green plum salting is also solved due to direct sugar pickling.
Description
Technical field
The present invention relates to a kind of production method of fruit jelly class non-staple food, be specifically related to a kind of preparation method of smooth just preserved plum.
Background technology
Green plum, also known as fruit plum, smoked plum, belongs to one of rose family fruit tree, is the special product of China, containing multiple tartaric acid such as citric acid, tannic acid, tartaric acid, is a kind of medicine-food two-purpose resource, has plurality of health care functions.Green plum fresh fruit bitter taste is heavier, should not eat raw, needs can use through pickling to remove bitter taste.
The key step of the existing process technology of green plum is: and high salt pickles-desalination rinsing-dry-and sugar soaks-dries-wrap up in powder.It has following shortcoming: 1, high salt is pickled: salt is pickled in the process of preservation, and ratio is about 100 jin of green plums, 30 jin of salt, add the cost with salt, and the useless bittern of generation is pickled by high salt, can produce a large amount of water pollutions; 2, desalination rinsing: green plum is pickled in desalination rinsing, about 24 hours, in rinse cycle, when desalination also amino acid a large amount of in green plum, tannin, the nutrients such as pectin rinse, the serious health care reducing green plum; 3, meat cracky, finished product is not full, and due in the process of pickling, the deliquescing of green plum meat, easily damaged time salt embryo picks up, carry out sugar system again after rinsing, the meat of finished product is not full.
The salt consumption of above-mentioned green plum processing mode is large, and high salt is pickled and most of nutriment in green plum product is run off, and this product salt content, heat are all too high, cause adverse influence to the healthy of people.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of reliable product quality, the preparation method of cost-saving smooth just preserved plum.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is:
A kind of preparation method of smooth just preserved plum is provided, comprises the steps:
Step 1, green plum fresh fruit to be put into mass percent be that the salting liquid of 5-7% wipes skin, pin hole machine transplanting of rice hole;
Step 2, rinsing;
Step 3, leaching sugar: green plum fresh fruit is immersed in syrup and pickles 60-70 days;
Step 4, by step 3 gained green plum fresh fruit, dry to water content be 30-40%;
Step 5, wrap up in powder: step 4 gained green plum fresh fruit is wrapped herbal powder, and described herbal powder is made up of the powder stock of following mass parts: cassia seed 30-40 part, dogbane tea 20-30 part, green tea 20-30 part, Radix Glycyrrhizae 20-30 part;
Step 6, by step 5 gained green plum fresh fruit dry, inflated with nitrogen packs.
Beneficial effect of the present invention is: the preparation method of smooth just preserved plum of the present invention, solve traditional high salt and pickle the shortcoming that processing can reduce green plum health care greatly, green plum is made to absorb liquid glucose by jack, not only can be cost-saving, also can not cause high level salt solution water pollutions, direct sugar system also avoid salt and pickles in green plum process in rinsing desalination processes, the problem that the various nutritional labelings of green plum are lost, and is an environmentally friendly environmental process technology.Smooth just preserved plum obtained by the inventive method does not have green plum bitter taste, and product is crisp and full, has toughness, product good refreshing effect, long shelf-life.
Detailed description of the invention
By describing technology contents of the present invention in detail, being realized object and effect, be explained below in conjunction with embodiment.
The design of most critical of the present invention is: the preparation method of smooth just preserved plum of the present invention, solve traditional high salt and pickle the shortcoming that processing can reduce green plum health care greatly, green plum is made to absorb liquid glucose by jack, not only can be cost-saving, also can not cause high level salt solution water pollutions, direct sugar system also avoid salt and pickles in green plum process in rinsing desalination processes, the problem that the various nutritional labelings of green plum are lost, and is an environmentally friendly environmental process technology.
The invention provides a kind of preparation method of smooth just preserved plum, comprise the steps:
Step 1, green plum fresh fruit to be put into mass percent be that the salting liquid of 5-7% wipes skin, and wiping skin is to remove Lee fruit surface fruit wax, conveniently pickling tasty pin hole machine transplanting of rice hole;
Step 2, rinsing;
Step 3, leaching sugar: green plum fresh fruit is immersed in syrup and pickles 60-70 days;
Step 4, by step 3 gained green plum fresh fruit, dry to water content be 30-40%;
Step 5, wrap up in powder: step 4 gained green plum fresh fruit is wrapped herbal powder, and described herbal powder is made up of the powder stock of following mass parts: cassia seed 30-40 part is clear liver and improved vision, and relaxes bowel., dogbane tea 20-30 part mainly plays antihypertensive effect, green tea 20-30 part seasoning flavouring, Radix Glycyrrhizae 20-30 part sweet taste, falls fire; The powder of Chinese herbal medicine mostly is cellulose, and fiber have the function strengthening enterocinesia.Several main Chinese medicine needs easily to obtain, and easily pulverize, do not conflict at drug matching property of traditional Chinese, effective cost is low, is applicable to large-scale production.
Step 6, dried between water content percentage 30 to percentage 35 by step 5 gained green plum fresh fruit, inflated with nitrogen packs.
Preferably, in the preparation method of above-mentioned smooth just preserved plum, described step 3 is specially: every double centner green plum fresh fruit adds 30-40 kilogram of syrup, in described syrup, the mass percent of sugar is 30-40%, soak one day, then within second day, start the sugar adding 6 kilograms every day, until the mass percent of sugar reaches 55-65% stopping sugaring in test syrup, continue to soak until the time that green plum fresh fruit immerses syrup is 60-70 days.
Preferably, in the preparation method of above-mentioned smooth just preserved plum, described step 4 is specially: picked up by step 3 gained green plum fresh fruit, after draining 20-25 hour, dry to water content be 30-40%.
Preferably, in the preparation method of above-mentioned smooth just preserved plum, described step 5 is specially: step 4 gained green plum fresh fruit is wrapped herbal powder, and described herbal powder is made up of the powder stock of following mass parts: cassia seed 35 parts, dogbane tea 25 parts, green tea 25 parts, 25 parts, Radix Glycyrrhizae.
From foregoing description, beneficial effect of the present invention is: the preparation method of smooth just preserved plum of the present invention, solve traditional high salt and pickle the shortcoming that processing can reduce green plum health care greatly, green plum is made to absorb liquid glucose by jack, not only can be cost-saving, also can not cause high level salt solution water pollutions, directly sugar system also avoid salt and to pickle in green plum process in rinsing desalination processes, the problem that the various nutritional labelings of green plum are lost is an environmentally friendly environmental process technology.Smooth just preserved plum obtained by the inventive method does not have green plum bitter taste, and product is crisp and full, has toughness, product good refreshing effect, long shelf-life.
Embodiment 1
A preparation method for smooth just preserved plum, specifically comprises the steps:
Step 1, green plum fresh fruit put into mass percent be 6% salting liquid wipe skin, pin hole machine transplanting of rice hole;
Step 2, rinsing;
Step 3, leaching sugar: every double centner green plum fresh fruit adds 35 kilograms of syrup, in described syrup, the mass percent of sugar is 35%, soak one day, then the sugar adding 6 kilograms every day within second day, is started, until the mass percent of sugar reaches 60% stopping sugaring in test syrup, continue leaching sugar, the time making green plum fresh fruit immerse syrup is 65 days;
Step 4, step 3 gained green plum fresh fruit to be picked up, after draining 23 hours, dry to water content be 35%;
Step 5, wrap up in powder: step 4 gained green plum fresh fruit is wrapped herbal powder, and described herbal powder is made up of the powder stock of following mass parts: cassia seed 35 parts, dogbane tea 25 parts, green tea 25 parts, 25 parts, Radix Glycyrrhizae;
Step 6, by step 5 gained green plum fresh fruit dry, inflated with nitrogen packs.
Embodiment 2
A preparation method for smooth just preserved plum, specifically comprises the steps:
Step 1, green plum fresh fruit put into mass percent be 5% salting liquid wipe skin, pin hole machine transplanting of rice hole;
Step 2, rinsing;
Step 3, leaching sugar: every double centner green plum fresh fruit adds 30 kilograms of syrup, in described syrup, the mass percent of sugar is 30%, soak one day, then the sugar adding 6 kilograms every day within second day, is started, until the mass percent of sugar reaches 55% stopping sugaring in test syrup, continue leaching sugar, the time making green plum fresh fruit immerse syrup is 60 days;
Step 4, step 3 gained green plum fresh fruit to be picked up, after draining 20 hours, dry to water content be 30%;
Step 5, wrap up in powder: step 4 gained green plum fresh fruit is wrapped herbal powder, and described herbal powder is made up of the powder stock of following mass parts: cassia seed 30 parts, dogbane tea 20 parts, green tea 20 parts, 20 parts, Radix Glycyrrhizae;
Step 6, by step 5 gained green plum fresh fruit dry, inflated with nitrogen packs.
Embodiment 3
A preparation method for smooth just preserved plum, specifically comprises the steps:
Step 1, green plum fresh fruit put into mass percent be 7% salting liquid wipe skin, pin hole machine transplanting of rice hole;
Step 2, rinsing;
Step 3, leaching sugar: every double centner green plum fresh fruit adds 40 kilograms of syrup, in described syrup, the mass percent of sugar is 40%, soak one day, then the sugar adding 6 kilograms every day within second day, is started, until the mass percent of sugar reaches 65% stopping sugaring in test syrup, continue leaching sugar, the time making green plum fresh fruit immerse syrup is 70 days;
Step 4, step 3 gained green plum fresh fruit to be picked up, after draining 25 hours, dry to water content be 40%;
Step 5, wrap up in powder: step 4 gained green plum fresh fruit is wrapped herbal powder, and described herbal powder is made up of the powder stock of following mass parts: cassia seed 40 parts, dogbane tea 30 parts, green tea 30 parts, 30 parts, Radix Glycyrrhizae;
Step 6, by step 5 gained green plum fresh fruit dry, inflated with nitrogen packs.
Embodiment 4
A preparation method for smooth just preserved plum, specifically comprises the steps:
Step 1, purchase green plum fresh fruit, sorting (fresh fruit being divided into 3 different brackets according to diameter), put the salting liquid wiping skin that mass percent is 5%, with pin hole machine transplanting of rice hole, (better can absorb liquid glucose to allow after green plum fresh fruit, the finished product of working it out like this is fuller, compares flexible, green plum bitter taste can be removed simultaneously, way is in the past that salt is pickled, and salt is pickled and can be softened fresh fruit, and last finished product can not full and toughness);
Step 2, rinsing (earth of cleaning green plum fresh fruit, salt, adds up except the bitter taste of green plum);
Step 3, leaching sugar (amount of such as green plum fresh fruit is 100 kilograms, get out 40 kilograms, the syrup of 30% concentration in order to submergence fresh fruit, then the sugar adding 6 kilograms every day within second day, is started, add more than 10 days continuously, the concentration of test syrup reaches about 60% and stops, leaching sugar more than 60 days is to ensure plumpness and the pliability of finished product, and the time, inadequate finished product can be crisp, and pol not can micro-hardship);
Step 4, to pick up, drain to second day, dry to water content about 35%;
Step 5, wrap up in powder and (green plum is wrapped the powder of medicinal herb components, fineness of powder is 150 orders, and content is cassia seed 40%, dogbane tea 20%, green tea 20%, Radix Glycyrrhizae 20%, and these compositions play the effect of defaecation), dry, allow green plum fully absorb herbal powder;
Step 6, carry out inflated with nitrogen independent packaging (do not add nitrogen charging equipment, finished product ratio be easier to oxidation, taste is stale).
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every equivalents utilizing description of the present invention to do, or be directly or indirectly used in relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (5)
1. a preparation method for smooth just preserved plum, is characterized in that, comprise the steps:
Step 1, green plum fresh fruit to be put into mass percent be that the salting liquid of 5-7% wipes skin, pin hole machine transplanting of rice hole;
Step 2, rinsing;
Step 3, leaching sugar: green plum fresh fruit is immersed in syrup and pickles 60-70 days;
Step 4, by step 3 gained green plum fresh fruit, dry to water content be 30-40%;
Step 5, wrap up in powder: step 4 gained green plum fresh fruit is wrapped herbal powder, and described herbal powder is made up of the powder stock of following mass parts: cassia seed 30-40 part, dogbane tea 20-30 part, green tea 20-30 part, Radix Glycyrrhizae 20-30 part;
Step 6, by step 5 gained green plum fresh fruit dry, inflated with nitrogen packs.
2. the preparation method of smooth just preserved plum according to claim 1, it is characterized in that, described step 3 is specially: every double centner green plum fresh fruit adds 30-40 kilogram of syrup, in described syrup, the mass percent of sugar is 30-40%, soak one day, then within second day, start the sugar adding 6 kilograms every day, until the mass percent of sugar reaches 55-65% stopping sugaring in test syrup, continue to soak until the time that green plum fresh fruit immerses syrup is 60-70 days.
3. the preparation method of smooth just preserved plum according to claim 1, it is characterized in that, described step 4 is specially: picked up by step 3 gained green plum fresh fruit, after draining 20-25 hour, dry to water content be 30-40%.
4. the preparation method of smooth just preserved plum according to claim 1, it is characterized in that, described step 5 is specially: step 4 gained green plum fresh fruit is wrapped herbal powder, and described herbal powder is made up of the powder stock of following mass parts: cassia seed 35 parts, dogbane tea 25 parts, green tea 25 parts, 25 parts, Radix Glycyrrhizae.
5. the preparation method of smooth just preserved plum according to claim 1, is characterized in that, specifically comprise the steps:
Step 1, green plum fresh fruit put into mass percent be 6% salting liquid wipe skin, pin hole machine transplanting of rice hole;
Step 2, rinsing;
Step 3, leaching sugar: every double centner green plum fresh fruit adds 35 kilograms of syrup, in described syrup, the mass percent of sugar is 35%, soak one day, then the sugar adding 6 kilograms every day within second day, is started, until the mass percent of sugar reaches 60% stopping sugaring in test syrup, continue leaching sugar, the time making green plum fresh fruit immerse syrup is 65 days;
Step 4, step 3 gained green plum fresh fruit to be picked up, after draining 203 hours, dry to water content be 35%;
Step 5, wrap up in powder: step 4 gained green plum fresh fruit is wrapped herbal powder, and described herbal powder is made up of the powder stock of following mass parts: cassia seed 35 parts, dogbane tea 25 parts, green tea 25 parts, 25 parts, Radix Glycyrrhizae;
Step 6, by step 5 gained green plum fresh fruit dry, inflated with nitrogen packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410795203.4A CN104397315B (en) | 2014-12-18 | 2014-12-18 | A kind of preparation method of smooth just Flos Jasmini Nudiflori |
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| CN201410795203.4A CN104397315B (en) | 2014-12-18 | 2014-12-18 | A kind of preparation method of smooth just Flos Jasmini Nudiflori |
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| CN104397315A true CN104397315A (en) | 2015-03-11 |
| CN104397315B CN104397315B (en) | 2017-03-15 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166265A (en) * | 2015-08-10 | 2015-12-23 | 普康林生物技术（北京）有限公司 | Food formula capable of improving metabolism and regulating physiological functions and preparation method of food formula |
| CN106616604A (en) * | 2016-12-09 | 2017-05-10 | 陈忠燕 | Spleen-tonifying and appetite-stimulating preserved plums and preparation method thereof |
| CN107373510A (en) * | 2017-09-08 | 2017-11-24 | 宁波葛洪生物医药科技有限公司 | The composition with health and effect of weight reducing containing green plum |
| CN108077542A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The preparation method of green plum fruit jelly |
| CN108185097A (en) * | 2017-12-29 | 2018-06-22 | 贺州市星辉科技有限公司 | The method for preparing green plum fruit jelly with green plum salt embryo |
| CN108450634A (en) * | 2018-01-20 | 2018-08-28 | 中国农业科学院郑州果树研究所 | A kind of processing method of the fruit plum with function of relaxing bowel |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1846518A (en) * | 2005-04-12 | 2006-10-18 | 厦门广澄食品有限公司 | Plum food producing process |
| CN103609814A (en) * | 2013-11-14 | 2014-03-05 | 程龙凤 | Method for processing green plum sweetmeat |
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2014
- 2014-12-18 CN CN201410795203.4A patent/CN104397315B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1846518A (en) * | 2005-04-12 | 2006-10-18 | 厦门广澄食品有限公司 | Plum food producing process |
| CN103609814A (en) * | 2013-11-14 | 2014-03-05 | 程龙凤 | Method for processing green plum sweetmeat |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166265A (en) * | 2015-08-10 | 2015-12-23 | 普康林生物技术（北京）有限公司 | Food formula capable of improving metabolism and regulating physiological functions and preparation method of food formula |
| CN106616604A (en) * | 2016-12-09 | 2017-05-10 | 陈忠燕 | Spleen-tonifying and appetite-stimulating preserved plums and preparation method thereof |
| CN107373510A (en) * | 2017-09-08 | 2017-11-24 | 宁波葛洪生物医药科技有限公司 | The composition with health and effect of weight reducing containing green plum |
| CN108077542A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The preparation method of green plum fruit jelly |
| CN108185097A (en) * | 2017-12-29 | 2018-06-22 | 贺州市星辉科技有限公司 | The method for preparing green plum fruit jelly with green plum salt embryo |
| CN108450634A (en) * | 2018-01-20 | 2018-08-28 | 中国农业科学院郑州果树研究所 | A kind of processing method of the fruit plum with function of relaxing bowel |
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| CN104397315B (en) | 2017-03-15 |
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