CN105494852A - Preparation method of full-nutritional apricot sweetened rolls - Google Patents

Abstract

The invention provides a preparation method of full-nutritional apricot sweetened rolls. The method comprises steps as follows: (1) selecting and washing dried apricots and softening the dried apricots with water; (2) separating pulp and pits of the softened dried apricots, and pulping and sieving obtained pulp; smashing the pits to obtain almonds, dry-frying the almonds until the almonds turn light yellow, and grinding the almonds into fine powder; (3) evenly spreading a filtered pulp liquid on a baking tray with the thickness of 3-4 mm, and evenly scattering a layer of fine almond powder; (4) placing the backing tray in a drying oven, adjusting the temperature to 50-55 DEG C, and performing drying for 10-12 h; (5) taking out the baking tray and performing uncovering while hot; (6) rolling cover-shaped sweetened rolls with the fine almond powder scattered into small rolls, cutting the rolls into sections, and performing sterilization. The full-nutritional apricot sweetened rolls are dark yellow or brown rolls, are tough, taste sour, sweet and delicious and have the unique flavor of apricots. With the adoption of the method, utilization of the almonds is enhanced, meanwhile, raw materials can be well stored for a long time, the apricot processing period is greatly prolonged, and the method has broad prospect.

Description

The preparation method of the full nutrient fruit root bark of tree peony of a kind of apricot

Technical field

The present invention relates to the preparation method of the full nutrient fruit root bark of tree peony of a kind of apricot.

Background technology

Xinjiang is China first apricot producing region, the high-quality resource place of production, the world, and its apricot cultivated area and output are all the first in the nation, and accounts for 13.6% of Xinjiang woods fruit area 2,000 ten thousand mu.Within 2012, apricot in Xinjiang cultivated area is 272.64 ten thousand mu, and result area is 231.61 ten thousand mu, and apricot in Xinjiang total output is 186.08 ten thousand tons, and the gross output value of creation is 34.66 hundred million yuan.The regional superiority of Xinjiang uniqueness and natural conditions, make the quality of apricot and nutritive value have more characteristic, and the apricot industry in Xinjiang has become national genuine preponderant dinstinctive industry.

Apricot in Xinjiang belongs to Li Guang apricot subspecies mostly, and peel smooth does not have fine hair, meat benevolence dual-purpose, and color and luster is attractive in appearance, delicate mouthfeel, and benevolence is sweet, sugar and vitamin content high, low containing acid, raciness.Soluble solid accounts for more than 65% higher than the apricot cultivars of 16%, reaches as high as 26%.Acid content is lower than other producing region kinds domestic, and most kind is between 0.5%-1.0%.Vc content, higher than other producing region kinds domestic, at 9.1-15mg/100g, is up to 23.0mg/100g.Can be processed into dried apricot, preserved apricot, apricot can, apricot juice, apricot slurry, apricot wine, apricot preserved plum, almond milk, almond wet goods, value-added effect is obvious.

Apricot Fruit is nutritious, the vitamin containing multiple organic principle and needed by human and inorganic salts.The nutritive value of almond is higher, and containing protein 23%-27%, crude fat 50%-60%, also containing trace element and multivitamins such as iron, phosphorus, potassium, calcium, zinc, is excellent tonic product.

Apricot pulp has good medical effect, cures mainly chill tuberculosis, promotes the production of body fluid to quench thirst, moistening lung for removing phlegm, clearing heat and detoxicating etc.The vitamin E contained in almond has important function to flight against senium of human body, and almond glucoside is Tumor suppression growth good medicine.

Apricot flesh, except eating raw for people, also can be processed into dried apricot, preserved apricot, syrup apricot can, apricot juice, apricot sauce, apricot wine, apricot preserved plum etc., and because the fragrance component of apricot is insensitive to heat, not oxidizable, degraded, is processed into product and still can keeps its distinctive local flavor.Almond can be made into almond meal, almond milk, apricot kernel butter, almond dessert, almond wet goods.Excellent edible oil is not only by apricot kernel oil, or a kind of senior lubricating oil and industrial chemicals.Apricot shell is the raw material firing high grade activated carbon.

Apricot in Xinjiang sweet and sour taste, nutritious, beautiful in colour, very popular, but owing to concentrating in the product season of fresh apricot, transport, after results, the fresh apricot of about about 70% is at source directly processed into dry fruit goods, and dried apricot is one of wherein important product.At present, Xinjiang can process the apricot converted products such as preserved apricot, dried apricot, local flavor almond, open almond, Concentrated apricot pulp, but the research and development of high value added product as the full nutrient fruit root bark of tree peony of apricot still belong to blank.

Summary of the invention

In order to solve problems of the prior art, the invention provides the preparation method of the full nutrient fruit root bark of tree peony of a kind of apricot.

Apricot in Xinjiang exocarp Glabrous, soluble solid content is high, and after making dried apricot, local flavor is fragrant and sweet, and meat is soft, and dried apricot water suction recovery can be reprocessed.The water suction of dried apricot pulp can be processed into the colory apricot root bark of tree peony after restoring.Profit in this way, can preserve raw material for a long time in good condition, greatly extends the processing cycle.

The invention provides the preparation method of the full nutrient fruit root bark of tree peony of a kind of apricot, step is as follows:

(1) select dried apricot and rinse well, dried apricot water softening is soaked;

(2) dried apricot after softening is carried out the separation of meat core, the pulp slurrying of acquisition, sieves; Fruit stone obtains almond after pounding shell, gets clean almond and puts the dry stir-fry of the interior slow fire of pot to micro-yellow, take out after cooling and break into fine powder; The fragrance of almond protein can be given prominence to by dry stir-fry; (3) be evenly spread out on baking tray by the slurries after filtration, thickness is 3-4mm, evenly sprinkles one deck almond fine powder;

(4) baking tray is put into baking oven, temperature is adjusted to 50-55 DEG C, baking time 10-12h;

(5) baking tray is taken out, take off skin while hot;

(6) the skin shape root bark of tree peony sprinkled with almond fine powder is rolled into rouleau, then is cut into segment, sterilization and get final product.

Preferably, described in step (1), soak time is 12-16h.

Preferably, sieve described in step (2) as crossing 5 mesh sieves.

The invention provides the preparation method of the full nutrient fruit root bark of tree peony of a kind of apricot, step is as follows:

(1) select dried apricot and rinse well, dried apricot water softening is soaked;

(2) dried apricot after softening is carried out the separation of meat core, the pulp slurrying of acquisition, sieves; Fruit stone obtains almond after pounding shell, gets clean almond and puts in pot by the dry stir-fry of slow fire extremely micro-yellow;

(3) be evenly spread out on baking tray by the slurries after filtration, thickness is 3-4mm;

(4) baking tray is put into baking oven, temperature is adjusted to 50-55 DEG C, baking time 10-12h;

(5) baking tray is taken out, take off skin while hot;

(6) the skin shape root bark of tree peony is rolled into rouleau, then is cut into segment, fill in the whole benevolence of almond, sterilization and get final product.

Preferably, described in step (1), soak time is 12-16h.

Preferably, sieve described in step (2) as crossing 5 mesh sieves.

The apricot full nutrient fruit root bark of tree peony that application the inventive method prepares is dark yellow or brown web-like, flexible, and sweet and sour taste, has the local flavor of apricot uniqueness; Strengthen the utilization to almond simultaneously, give full play to the effect of protein in almond, fat, carbohydrate, trace element and vitamins and other nutritious components, its (loose powder and whole benevolence) and pulp are mixed and made into apricot root bark of tree peony product.Raw material can be preserved in good condition for a long time, substantially prolongs the apricot processing cycle, have a extensive future.

Accompanying drawing explanation

Accompanying drawing is used to provide a further understanding of the present invention, and forms a part for description, together with embodiments of the present invention for explaining the present invention, is not construed as limiting the invention.In the accompanying drawings:

Fig. 1 is the technological process of the full nutrient fruit root bark of tree peony of apricot of the present invention.

Detailed description of the invention

Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is conventional method.Test material used in following embodiment, if no special instructions, is commercially available.

Embodiment 1

The preparation method of the apricot of the present invention full nutrient fruit root bark of tree peony is as follows:

(1) dried apricot is rejected wormed fruit, after the fruit that goes mouldy, is first rinsed well with clear water, then dried apricot and water is carried out softening by weight 1:1 and soak 12-16h;

(2) dried apricot after softening is carried out the separation of meat core, the pulp beater slurrying of acquisition, then uses 5 mesh screen; Fruit stone obtains almond after pounding shell, gets clean almond and puts the dry stir-fry of the interior slow fire of pot to micro-yellow, take out after cooling and break into fine powder;

(3) be evenly spread out on baking tray by the slurries after filtration, thickness is 3-4mm, evenly sprinkles one deck almond fine powder;

(4) baking tray is put into baking oven, temperature is adjusted to 50-55 DEG C, baking time 10h;

(5) baking tray is taken out, take off skin while hot;

(6) the skin shape root bark of tree peony sprinkled with almond fine powder is rolled into rouleau, then is cut into segment, ultraviolet-sterilization, distance 30cm, sterilization 30min, pack and get final product.

Embodiment 2

The preparation method of the apricot of the present invention full nutrient fruit root bark of tree peony is as follows:

(1) dried apricot is rejected wormed fruit, after the fruit that goes mouldy, is first rinsed well with clear water, then dried apricot and water is carried out softening by weight 1:1 and soak 12-16h;

(2) dried apricot after softening is carried out the separation of meat core, the pulp beater slurrying of acquisition, then uses 5 mesh screen; Fruit stone obtains almond after pounding shell, and get clean almond and put by the dry stir-fry of slow fire extremely micro-yellow in pot, it is for subsequent use that taking-up cools rear whole benevolence;

(3) be evenly spread out on baking tray by the slurries after filtration, thickness is 3-4mm;

(4) baking tray is put into baking oven, temperature is adjusted to 50-55 DEG C, baking time 12h;

(5) baking tray is taken out, take off skin while hot;

(6) the skin shape root bark of tree peony is rolled into rouleau, then is cut into segment, fill in the whole benevolence of almond, ultraviolet-sterilization, distance 30cm, sterilization 30min, packs.

The indices of applicant to the full nutrient fruit root bark of tree peony of apricot of the present invention measures, specific as follows:

(1) subjective appreciation

Main evaluation: color and luster, structural state, mouthfeel texture, flavour smell etc., specific standards is see table 1.

Table 1 haw sheet subjective appreciation standard

The haw sheet color and luster that method described in Application Example 1 prepares: 17.36 points, structural state: 18.21 points, mouthfeel texture: 16.79 points, flavour smell: 35.14 points.

The haw sheet color and luster that method described in Application Example 2 prepares: 17.86 points, structural state: 18.43 points, mouthfeel texture: 18.57 points, flavour smell: 36.50 points.

(2) physical and chemical index

Main evaluation: reduced sugar, total acid, VC and moisture etc. after hydrolysis, concrete measurement result is see table 2.

The physical and chemical index of table 2 dried apricot and haw sheet contrasts

(3) microbiological indicator

Main evaluation: total plate count, coliform, salmonella, staphylococcus aureus, Shigella etc., concrete evaluation result is see table 3.

The microbiological indicator of table 3 dried apricot and haw sheet contrasts

Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims (6)

1. a preparation method for the full nutrient fruit root bark of tree peony of apricot, is characterized in that: step is as follows:

(1) select dried apricot and rinse well, dried apricot water softening is soaked;

(2) dried apricot after softening is carried out the separation of meat core, the pulp slurrying of acquisition, sieves; Fruit stone obtains almond after pounding shell, gets clean almond and puts the dry stir-fry of the interior slow fire of pot to micro-yellow, take out after cooling and break into fine powder;

(3) be evenly spread out on baking tray by the slurries after filtration, thickness is 3-4mm, evenly sprinkles one deck almond fine powder;

(4) baking tray is put into baking oven, temperature is adjusted to 50-55 DEG C, baking time 10-12h;

(5) baking tray is taken out, take off skin while hot;

(6) the skin shape root bark of tree peony sprinkled with almond fine powder is rolled into rouleau, then is cut into segment, sterilization and get final product.

2. method according to claim 1, is characterized in that: described in step (1), soak time is 12-16h.

3. method according to claim 1, is characterized in that: sieve described in step (2) as crossing 5 mesh sieves.

4. a preparation method for the full nutrient fruit root bark of tree peony of apricot, is characterized in that: step is as follows:

(1) select dried apricot and rinse well, dried apricot water softening is soaked;

(2) dried apricot after softening is carried out the separation of meat core, the pulp slurrying of acquisition, sieves; Fruit stone obtains almond after pounding shell, gets clean almond and puts in pot by the dry stir-fry of slow fire extremely micro-yellow;

(3) be evenly spread out on baking tray by the slurries after filtration, thickness is 3-4mm;

(4) baking tray is put into baking oven, temperature is adjusted to 50-55 DEG C, baking time 10-12h;

(5) baking tray is taken out, take off skin while hot;

(6) the skin shape root bark of tree peony is rolled into rouleau, then is cut into segment, fill in the whole benevolence of almond, sterilization and get final product.

5. method according to claim 1, is characterized in that: described in step (1), soak time is 12-16h.

6. method according to claim 1, is characterized in that: sieve described in step (2) as crossing 5 mesh sieves.