CN105410310A - Processing method of sugared green plum fruit slices - Google Patents
Processing method of sugared green plum fruit slices Download PDFInfo
- Publication number
- CN105410310A CN105410310A CN201510788397.XA CN201510788397A CN105410310A CN 105410310 A CN105410310 A CN 105410310A CN 201510788397 A CN201510788397 A CN 201510788397A CN 105410310 A CN105410310 A CN 105410310A
- Authority
- CN
- China
- Prior art keywords
- green
- green plum
- fruit slices
- sugared
- plum fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 238000007789 sealing Methods 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 210000004700 fetal blood Anatomy 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 2
- 235000021018 plums Nutrition 0.000 abstract 8
- 230000002411 adverse Effects 0.000 abstract 1
- 230000002879 macerating effect Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 230000001131 transforming effect Effects 0.000 abstract 1
- 238000009923 sugaring Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241000220222 Rosaceae Species 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000003840 Amygdalus nana Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 235000011432 Prunus Nutrition 0.000 description 1
- 241000220299 Prunus Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000001175 peptic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000014774 prunus Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a processing method of sugared green plum fruit slices, and belongs to the technical field of food processing. Green plums are very high in acidity, so that the green plums are not suitable for being eaten without being processed; conventional processed green plums are not good in color and too high in acidity, so that the conventional green plums are difficult to eat; or more pigment and more essence are added, so that when a large number of the conventional green plums are eaten, adverse effects are caused for human bodies; therefore, developing a simple and practical processing method and well developing green plum industry are quite necessary. The processing method disclosed by the invention comprises the following processing steps of selecting green plum fruits which are 70-80% mature, removing kernels, cutting the selected green plum fruits without the kernels into green plum fruit slices, adding cane sugar in a certain ratio for macerating the green plum fruit slices, performing ultraviolet disinfection, exhaust through heating power and bottle sealing with negative pressure so as to obtain bottled sugared green plum fruit slices, and performing low-temperature storage. The sugared green plum fruit slices which are prepared by the processing method disclosed by the invention are palatable in sour and sweet degrees; flesh is not shrunk, appropriate in soft and tenacious degrees, and bright and yellowish green in color; the sugared green plum fruit slices do not contain additives, the quality guarantee period of the sugared green plum fruit slices can reach 6 months, and the sugared green plum fruit slices are natural green foods. According to the sugared green plum fruit slices disclosed by the invention, valuable green plum resources in China can be fully utilized, and a new way for deeply processing the green plums, increasing the value of the green plums, and transforming the green plums is provided.
Description
Technical field
The invention provides the processing method that a kind of sucrose dipping produces sugaring green plum chankings, belong to food processing technology field.
Background technology
Green plum (PrunusmumeSieb.EtZucc) is the immature fruit of the rose family (Rosaceae) Prunus fruit tree, only limitation is grown on the Asian countries such as China, Japan, Korea S and Thailand, and China is the original producton location of green plum, be also be applicable in the world producing the widest country in green plum region.Green plum is flat, taste is sweet, sour; There is the effect promoting the production of body fluid to quench thirst, remove liver heat, Li Shui.Green plum can promote the secretion of hydrochloric acid in gastric juice and peptic digest enzyme, has the effect increasing enterogastric peristalsis, thus eats green plum and can promote digestion, increase appetite, is the dietotherapy non-defective unit of glutted person after gastric anacidity, food.But green plum is because acidity is too high, is not suitable for eating raw, belongs to processing type fruit, need the processing method that how suitable research is more, to develop this resource better.
Tradition processed goods has dark plum, crisp plum, prune etc., and some color and lusters are bad, acidity is too large, are still difficult to entrance; Some interpolations are polychrom, essence comparatively, and product is edible unfavorable to human body in a large number.For the feature of green plum, add suitable amount of sucrose and can change the large problem of green plum acidity, and to a certain extent can be anticorrosion, be a simple method practical again in green plum processing method.
Develop simple method and make green plum product, contribute to popularization and the utilization of green plum resource, contribute to the sound development of green plum industry.
Summary of the invention
The present invention mainly develops a kind of production method of sugaring green plum chankings, with seven to medium well plum fruit for raw material, add sucrose dipping, production moisture be moderate, there is no additive, sugaring green plum chankings that the shelf-life is longer.
Technical scheme of the present invention: with seven to medium well plum fruit for raw material, cleaning, stalk, after section, drop into the sucrose of green plum weight 1/3rd immediately, upset is stirred to sucrose dissolved, and ultraviolet sterilization final vacuum envelope bottle, in 0-4 DEG C of preservation.Its technique is as follows:
A, pluck ripe very likely plum fruit, soak in 5-10% light salt brine, cleaning, dry, artificial stalk, use stoner stoning, weigh after section, for subsequent use;
B, be green plum according to weight ratio: sucrose=3: 1 adds sucrose as early as possible, and upset is mixed thoroughly, dipping 2-3 hour;
While C, dipping, ultraviolet (wavelength 253.7nm) sterilization 2-3 hour;
Green plum chankings after D, sterilization puts into vial, heating power exhaust immediately, and temperature about 90 DEG C, is about 5-6 minute by the time, and bottle central temperature, at about 65 DEG C, seals after exhaust immediately;
After E, sealing, put into cold water immediately and soak cooling, and clean bottle, then bottle ultraviolet sterilization 30 minutes;
F, by the 0-4 DEG C of preservation of green plum chankings in vial.
The present invention compared with prior art, has the following advantages:
1, select fresh green plum ripe very likely, add the sucrose of 1/3rd, the sugaring green plum chankings sour and sweet palatability that such ratio is made, chankings moisture fills, and the soft tough appropriateness of entrance, easily chews, and not perishable rotten.
2, the present invention adopts ultraviolet disinfection, does not adopt hot blanching etc., does not have fire damage to pulp, and chankings color and luster is beautiful yellowish green, natural soft.
3, the green plum chankings after processing, except sucrose, not containing additives such as any anticorrisive agent, pigment, essence in product, belongs to natural green food.
4, technique is simple, easily operates, and negative pressure is packed, at least 3 months shelf-lifves.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Case study on implementation 1
With seven to medium well green plum (kind be spire blue or green) for raw material, soaking and washing in 10% salt solution, artificial stalk, machine stoning (ten thousand hectares, Cangzhou, Hebei plant machinery Co., Ltd, green plum stoner, model: WQQT8956), cut into serving pieces.Take 6kg green plum chankings, add 2kg soft white sugar, upset is mixed thoroughly, allows soft white sugar dissolve completely, floods 3 hours and under 253.7nm ultraviolet light after sterilizing, is dispensed in the vial (diameter 6cm, high 8cm) that high-temperature sterilization crosses, every bottle of 250g.Send into fumer immediately, the temperature inside the box reaches about 90 DEG C, and the time that vial passes through in fumer is about 6 minutes.After fumer, bottle heart temperature controls at about 65 DEG C.Add a cover immediately after exhaust, with sealing machine sealing, be honored as a queen and must check whether sealing is good.Put into cold water after sealing immediately to soak, cool, and clean bottle, then use ultraviolet lamp sterilization 30 minutes.After completing, preserve in 4 DEG C of refrigerators.
Case study on implementation 2
With seven to medium well green plum (kind is leaflet pork liver) for raw material, soaking and washing, artificial stalk, machine stoning cut into slices (Guangzhou Da Qiao food apparatus Co., Ltd, model DQ) is for subsequent use afterwards in 10% salt solution.Take 15kg chankings, after adding 5kg white granulated sugar, upset is mixed thoroughly, allows soft white sugar dissolve completely, is dispensed in vial under ultraviolet light after sterilizing 30min.Be put in 4 DEG C of refrigerators after adopting the sealing of heating power degassing method and preserve.
Claims (5)
1., with the green plum slice processing method that the ripe green plum of 7-8 is raw material, it is characterized in that adopting following processing technology and method:
Prepared by A, green plum chankings: pluck plum fruit ripe very likely, stalk, clean, dry, stoning, weigh after section for subsequent use;
B, green plum chankings flood: according to green plum: sucrose 3: 1 adds sucrose, and upset is mixed thoroughly, dipping;
C, ultraviolet sterilization: the green plum chankings flooded is put into vial, ultraviolet (wavelength 253.7nm) sterilizing 2-3 hour;
D, heating power exhaust sealing: the green plum chankings after sterilization puts into vial, heating power exhaust immediately, temperature about 90 DEG C, is about 5-6 minute by the time, and bottle central temperature, at about 65 DEG C, seals after exhaust immediately;
E, cooling cleaning: after sealing, put into cold water immediately and soak cooling, and clean bottle;
F, bottle sterilization: with ultraviolet by the bottle sterilization after sealing 30 minutes;
G, Cord blood: by the 0-4 DEG C of preservation of green plum chankings in vial.
2. as claimed in claim 1, select the ripe plum fruit of 7-8 to be raw material, according to green plum: sucrose 3: 1 adds sucrose.
3. as claimed in claim 1, ultraviolet (wavelength 253.7nm) sterilizing.
4. as claimed in claim 1, vial adopts heating power exhaust sealing.
5. the green plum chankings as claimed in claim 1, after sealing is 0-4 DEG C of low-temperature preservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510788397.XA CN105410310A (en) | 2015-11-13 | 2015-11-13 | Processing method of sugared green plum fruit slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510788397.XA CN105410310A (en) | 2015-11-13 | 2015-11-13 | Processing method of sugared green plum fruit slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410310A true CN105410310A (en) | 2016-03-23 |
Family
ID=55489231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510788397.XA Pending CN105410310A (en) | 2015-11-13 | 2015-11-13 | Processing method of sugared green plum fruit slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410310A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450832A (en) * | 2018-02-11 | 2018-08-28 | 兴化市联富食品有限公司 | A kind of production method that instant type yellow peach is dry |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894306A (en) * | 2012-10-24 | 2013-01-30 | 沈阳创达技术交易市场有限公司 | Dried apple cans |
| CN103719240A (en) * | 2013-12-19 | 2014-04-16 | 大连创达技术交易市场有限公司 | Canned dry pear |
| CN104068194A (en) * | 2014-06-18 | 2014-10-01 | 西南大学 | Processing method of preserved common floweringquince fruits |
| CN104970170A (en) * | 2015-06-15 | 2015-10-14 | 安徽禾众农业科技有限公司 | Dry green plum and preparation method thereof |
-
2015
- 2015-11-13 CN CN201510788397.XA patent/CN105410310A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894306A (en) * | 2012-10-24 | 2013-01-30 | 沈阳创达技术交易市场有限公司 | Dried apple cans |
| CN103719240A (en) * | 2013-12-19 | 2014-04-16 | 大连创达技术交易市场有限公司 | Canned dry pear |
| CN104068194A (en) * | 2014-06-18 | 2014-10-01 | 西南大学 | Processing method of preserved common floweringquince fruits |
| CN104970170A (en) * | 2015-06-15 | 2015-10-14 | 安徽禾众农业科技有限公司 | Dry green plum and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450832A (en) * | 2018-02-11 | 2018-08-28 | 兴化市联富食品有限公司 | A kind of production method that instant type yellow peach is dry |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160323 |
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| WD01 | Invention patent application deemed withdrawn after publication |