CN104472827A - Processing method of preserved radix licorice-green plum candy - Google Patents

Abstract

The invention discloses a processing method of preserved radix licorice-green plum candy. The processing method comprises the following steps: 1) preparation of materials: selecting medium-well green plums as material for producing crispy plums; and 2) production of crispy plums: rubbing with salt; pickling; sugaring: pickling the crispy plums into pulp containing 20-40% of maltitol for 15-20 days, and adding 0.03-0.05% of potassium metabisulfite to prevent fermentation and facilitate the storage, wherein the maltitol pulp replacing liquid glucose decocted from white granulated sugar better meets the requirement of modern people on the health; and 4) finally coating sugar-steeped crispy plums with radix licorice powder and packaging. The processing method of preserved radix licorice-green plum candy is simple, and convenient to implement; in addition, the processed preserved radix licorice-green plum candy has the effects of reducing internal fire, eliminating swelling and detoxifying, engendering liquid, alleviating thirsty, and invigorating the stomach.

Description

A kind of processing method of Radix Glycyrrhizae green plum preserved fruit

Technical field

The present invention relates to field of food, particularly relate to a kind of processing method of Radix Glycyrrhizae green plum preserved fruit.

Background technology

The acid of Radix Glycyrrhizae taste is sour-sweet sweet, has and reduces internal heat, subdhing swelling and detoxicating, promote the production of body fluid to quench thirst, the effect such as stomach invigorating.

Li Shizhen (1518-1593 A.D.) is write in Compendium of Material Medica: " plum, blood system is fruit, stomach invigorating, astringe the lung, warm spleen, hemostasis gush phlegm, subdhing swelling and detoxicating, promote the production of body fluid to quench thirst, control to cough for a long time and rush down dysentery.

Green plum is rich in the mineral matter such as citric acid, malic acid, vitamin C and iron, calcium, phosphorus, potassium, tasty and refreshing amusing with tart flavour, can promote the production of body fluid to quench thirst.Due to the tart flavour overrich of green plum, be seldom used for eating raw, but for preserved fruit and the good raw material of preserved fruit process adaptability, its product can preserve the nutritional characteristic of green plum and good palatability.The present invention rolls on one deck Radix Glycyrrhizae powder on green plum preserved fruit surface, and it is excessively sour not only to have neutralized green plum, the problem of difficult entrance, and add Radix Glycyrrhizae this has simply and reduces internal heat simultaneously, subdhing swelling and detoxicating, promote the production of body fluid to quench thirst, the good medicine of stomach invigorating.This product is made more to meet the taste of consumer.

Summary of the invention

For the technical problem of above-mentioned existence, the object of the invention is: the processing method proposing a kind of Radix Glycyrrhizae green plum preserved fruit.

Technical solution of the present invention is achieved in that a kind of processing method of Radix Glycyrrhizae green plum preserved fruit, comprises following steps:

1), get the raw materials ready: select 6-7 to divide the material of ripe green plum as making crisp plum;

2), crisp plum is made:

rub salt with the hands: the use amount of salt is the 10-15% for green plum weight; The time of rubbing is about 10-15 minute, until green plum produces misery, now green plum color can change into bottle green from light green, is bored a hole by the crisp plum after rubbing salt with the hands with puncture machine;

pickled: the crisp plum after perforation to be put into 15-20 salt solution and carries out pickled, add the alum of 0.4-0.6% simultaneously, 1 day-3 days time, after salt marsh, salt solution is outwelled and rinse after 2-3 time with clear water and carry out drift ice, drift ice 5-6 hour, period changes a clear water every 2h, makes the taste that salinity reduces to applicable, pulls green plum out and be placed on bamboo sieve or the drying of other containers after drift ice;

sugaring: will the crisp plum obtained is put into and pickles 15 days-20 days containing 20-40% maltitol syrup, adds the potassium metabisulfite of 0.03-0.05% simultaneously, then fermentation can be prevented more to be conducive to storing; Herein, the liquid glucose replacing white granulated sugar to boil by maltitol syrup, more meets the requirement of modern to health;

4. last crisp plum after sugaring is rolled on one deck licorice powder, pack all right.

Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:

The processing method of Radix Glycyrrhizae green plum preserved fruit of the present invention is simple, convenient enforcement; The product that simultaneously the present invention produces has and reduces internal heat, subdhing swelling and detoxicating, promote the production of body fluid to quench thirst, the effect of stomach invigorating.

Detailed description of the invention

The processing method of Radix Glycyrrhizae green plum preserved fruit of the present invention, comprises following steps:

1), get the raw materials ready: select 6-7 to divide the material of ripe green plum as making crisp plum; Chinese olive after gathering first will select fruit, and will have disease and pest, damage is rotted, fruit is too small, fruit is overdone, deformed fruit etc. is picked up removes, and in addition with the green plum of base of fruit, remove, because base of fruit is rich in tannin, bitter taste resin and the things such as acid anhydride of tanning, easily produce astringent taste;

2), crisp plum is made:

rub salt with the hands: the use amount of salt is the 10-15% for green plum weight; The time of rubbing is about 10-15 minute, until green plum produces misery, now green plum color can change into bottle green from light green, is bored a hole by the crisp plum after rubbing salt with the hands with puncture machine;

pickled: the crisp plum after perforation to be put into 15-20 salt solution and carries out pickled, add the alum of 0.4-0.6% simultaneously, 1 day-3 days time, after salt marsh, salt solution is outwelled and rinse after 2-3 time with clear water and carry out drift ice, drift ice 5-6 hour, period changes a clear water every 2h, makes the taste that salinity reduces to applicable, pulls green plum out and be placed on bamboo sieve or the drying of other containers after drift ice;

sugaring: will the crisp plum obtained is put into and pickles 15 days-20 days containing 20-40% maltitol syrup, if large-scale production, vacuum pumping method can be adopted to carry out sugaring, save time, but local flavor is less than natural sugaring, add the potassium metabisulfite of 0.03-0.05% simultaneously, then fermentation can be prevented more to be conducive to storing; Herein, the liquid glucose replacing white granulated sugar to boil by maltitol syrup, more meets the requirement of modern to health;

4. last crisp plum after sugaring is rolled on one deck licorice powder, pack all right; Preservation as long-term in needs, can add the anticorrisive agent meeting national standard.

Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:

The processing method of Radix Glycyrrhizae green plum preserved fruit of the present invention is simple, convenient enforcement; The product that simultaneously the present invention produces has and reduces internal heat, subdhing swelling and detoxicating, promote the production of body fluid to quench thirst, the effect of stomach invigorating.

Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.

Claims (1)

1. a processing method for Radix Glycyrrhizae green plum preserved fruit, comprises following steps:

1), get the raw materials ready: select 6-7 to divide the material of ripe green plum as making crisp plum;

2), crisp plum is made:

rub salt with the hands: the use amount of salt is the 10-15% for green plum weight; The time of rubbing is about 10-15 minute, until green plum produces misery, now green plum color can change into bottle green from light green, is bored a hole by the crisp plum after rubbing salt with the hands with puncture machine;

pickled: the crisp plum after perforation to be put into 15-20 salt solution and carries out pickled, add the alum of 0.4-0.6% simultaneously, 1 day-3 days time, after salt marsh, salt solution is outwelled and rinse after 2-3 time with clear water and carry out drift ice, drift ice 5-6 hour, period changes a clear water every 2h, makes the taste that salinity reduces to applicable, pulls green plum out and be placed on bamboo sieve or the drying of other containers after drift ice;

sugaring: will the crisp plum obtained is put into and pickles 15 days-20 days containing 20-40% maltitol syrup, adds the potassium metabisulfite of 0.03-0.05% simultaneously, then fermentation can be prevented more to be conducive to storing; Herein, the liquid glucose replacing white granulated sugar to boil by maltitol syrup, more meets the requirement of modern to health;

4. last crisp plum after sugaring is rolled on one deck licorice powder, pack all right.