CN105661396A - Preparation method of flavored dried cherries - Google Patents
Preparation method of flavored dried cherries Download PDFInfo
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- CN105661396A CN105661396A CN201610025462.8A CN201610025462A CN105661396A CN 105661396 A CN105661396 A CN 105661396A CN 201610025462 A CN201610025462 A CN 201610025462A CN 105661396 A CN105661396 A CN 105661396A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000167854 Bourreria succulenta Species 0.000 title abstract 12
- 235000019693 cherries Nutrition 0.000 title abstract 12
- 235000013305 food Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims description 8
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- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 3
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- 238000001035 drying Methods 0.000 claims description 3
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- 239000010902 straw Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
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- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000003840 Amygdalus nana Nutrition 0.000 description 1
- 244000296825 Amygdalus nana Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
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- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000011432 Prunus Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014774 prunus Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
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- 239000011721 thiamine Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A preparation method of flavored dried cherries comprises the following steps: 1) selecting fresh ripened rot-free cherries without diseases and pests, washing with clear water, putting the cherries into a vacuum low-temperature cold-air dryer, and keeping at 40-50 DEG C for 40-60 min; 2) sending the cherries dried at low temperature into a food steamer, stacking up a layer of padding in the food steamer, putting the cherries to be steamed onto the padding, and fumigating with steam for 30-40 min; 3) rapidly cooling the steamed cherries to 40 DEG C with cold water which accords with hygienic standard for drinking water and is lower than 8 DEG C so as to ensure color and quality of the product, and draining on a vibrating screen for 10 min; and 4) sending the drained cherries into a baking oven to be baked until water content is within 10%, and packaging and warehousing after the product is examined to be qualified. According to the dried cherry product produced by the method, nutrients of cherries can be fully reserved, product type of the cherries is raised, and resource waste of cherries due to short ripening period and easy rotting is avoided.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the preparation method that a kind of local flavor car li is dry.
Background technology
Car li, also known as Fructus Pruni pseudocerasi, Jing Tao etc., is the fruit of the perennial deciduous tree of Rosaceae Prunus. Car li is kermesinus, and fruit is very large, solid and succulence, and entrance is sweet, and sarcocarp is fine and smooth, and color is clear, and juice is colourless, and fragrant is good to eat, sweet delicacy. Every 100 grams of moisture contents 83 grams according to surveying and determination, 1.4 grams of protein, 0.3 gram of fat, sugar 8 grams, carbohydrate 14.4 grams, heat 66 kilocalories, crude fibre 0.4 gram, ash 0.5 gram, calcium 18 milligrams, 18 milligrams of phosphorus, ferrum 5.9 milligrams, carotene 0.15 milligram, thiamine 0.04 milligram, 0.08 milligram of riboflavin, Buddhist nun's theobromine 0.4 milligram, 3 milligrams of ascorbic acid, 258 milligrams of potassium, 0.7 milligram of sodium, 10.6 milligrams of magnesium, separately containing abundant vitamin A. Car li is nutritious, has middle regulating and qi tonifying, invigorating the spleen and regulating the stomach, health invigorating, nourishing the brain and improving intelligence, skin care in effects such as appearances. Owing to the car li sub-period of maturation is short, it is difficult to ensure and deposits, be a kind of seasonal fruit, cause car li subset lists, if can not be fallen by market comsupton, the waste of resource can be caused. At present, car li is taken as fruit directly to be eaten mostly, and car li is fabricated to dry products, has no relevant report and launch.
Summary of the invention
The technical problem to be solved is in that the preparation method providing a kind of local flavor car li dry, and the method had both retained the natural active matter in fruit, had again good mouthfeel.
The technical problem to be solved realizes by the following technical solutions:
The preparation method that a kind of local flavor car li is dry, step is as follows:
(1) select fresh mature, without rotting, without car li of pest and disease damage, use clear water wash clean, be placed in vacuum and low temperature cold wind drier, maintenance 40-60 minute at 40-50 DEG C of temperature; Car li preferably selects same kind, car li with color and luster, so can improve the quality of finished product, it is to avoid finished product color and luster is mixed and disorderly;
Because the sub-nutrient content of car li enriches, as caused that nutritional labeling is lost, and affects product quality with conventional hot air drying, therefore we select vacuum and low temperature cold air drying technology to be dried process, so that product keeps better local flavor.Baking temperature and time are the optimal parameters obtained in substantial amounts of experimental basis, and the products taste obtained under this condition and quality are best.
(2) car li after cold drying is sent into food steamer, in food steamer, pad last layer bedding and padding, then put car li needing to steam, utilize steam stifling 30-40 minute; By bedding and padding, making the internal fragrance that enters of car li, and this fragrance is prolonged does not dissipate, taste is natural, it is not necessary to add the industrial chemicals of essence;
Wherein bedding and padding are made up of the component of following weight: Folium Phragmitis 20g, Wheat Straw 20g, Folium Nelumbinis 20g, Folium Ilicis 5g, Exocarpium Citri Rubrum sheet 5g, Fructus Lycii 5g, Semen Trichosanthis 10g, green shell 15g, Herba Taraxaci 5g, Folium Bambusae 10g, Pericarpium Musae 20g, Semen Granati 5g, Flos Jasmini Sambac 10g, Fructus Schisandrae Chinensis 5g, Caulis Akebiae 5g, Fructus Myricae rubrae dry 10g, Pedicellus et Pericarpium Trapae leaf 5g, Herba Cymbopogonis Citrari 5g, Radix Glycyrrhizae 10g, Folium Ginkgo 15g, Folium camelliae assamicae 5g, Semen Cucurbitae 5g, Rhizoma Steudnerae Henryanae leaf 15g, Stigma Maydis 5g;
(3) with meeting drinking water sanitary standard, and the cold water lower than 8 DEG C rapidly by steam after car li be cooled to 40 DEG C, to guarantee product color and quality, and on reciprocating sieve dewatering 10 minutes;
(4) car li after dewatering being sent into baking oven to bake, to moisture within 10%, product is through after the assay was approved, and packaging is put in storage.
The invention has the beneficial effects as follows: adopt the sub-dry products of car li that this method produces, the nutrient substance that car li is sub can be sufficiently reserved, improve the product category that car li is sub, avoid car li because of the processing maturation period wasting of resources caused short, perishable, this method is simple to operate, be prone to grasp, finished product instant, sweet exquisiteness, have the effects such as middle regulating and qi tonifying, nourishing the brain and improving intelligence, invigorating the spleen and regulating the stomach.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1
The preparation method that a kind of local flavor car li is dry, step is as follows:
(1) select fresh mature, without rotting, without car li of pest and disease damage, use clear water wash clean, be placed in vacuum and low temperature cold wind drier, maintenance 40-60 minute at 40-50 DEG C of temperature; Car li preferably selects same kind, car li with color and luster, so can improve the quality of finished product, it is to avoid finished product color and luster is mixed and disorderly;
Because the sub-nutrient content of car li enriches, as caused that nutritional labeling is lost, and affects product quality with conventional hot air drying, therefore we select vacuum and low temperature cold air drying technology to be dried process, so that product keeps better local flavor. Baking temperature and time are the optimal parameters obtained in substantial amounts of experimental basis, and the products taste obtained under this condition and quality are best.
(2) car li after cold drying is sent into food steamer, in food steamer, pad last layer bedding and padding, then put car li needing to steam, utilize steam stifling 30-40 minute; By bedding and padding, making the internal fragrance that enters of car li, and this fragrance is prolonged does not dissipate, taste is natural, it is not necessary to add the industrial chemicals of essence;
Wherein bedding and padding are made up of the component of following weight: Folium Phragmitis 20g, Wheat Straw 20g, Folium Nelumbinis 20g, Folium Ilicis 5g, Exocarpium Citri Rubrum sheet 5g, Fructus Lycii 5g, Semen Trichosanthis 10g, green shell 15g, Herba Taraxaci 5g, Folium Bambusae 10g, Pericarpium Musae 20g, Semen Granati 5g, Flos Jasmini Sambac 10g, Fructus Schisandrae Chinensis 5g, Caulis Akebiae 5g, Fructus Myricae rubrae dry 10g, Pedicellus et Pericarpium Trapae leaf 5g, Herba Cymbopogonis Citrari 5g, Radix Glycyrrhizae 10g, Folium Ginkgo 15g, Folium camelliae assamicae 5g, Semen Cucurbitae 5g, Rhizoma Steudnerae Henryanae leaf 15g, Stigma Maydis 5g;
(3) with meeting drinking water sanitary standard, and the cold water lower than 8 DEG C rapidly by steam after car li be cooled to 40 DEG C, to guarantee product color and quality, and on reciprocating sieve dewatering 10 minutes;
(4) car li after dewatering being sent into baking oven to bake, to moisture within 10%, product is through after the assay was approved, and packaging is put in storage.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described. Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention. Claimed scope is defined by appending claims and equivalent thereof.
Claims (1)
1. the preparation method that local flavor car li is dry, it is characterised in that step is as follows:
(1) select fresh mature, without rotting, without car li of pest and disease damage, use clear water wash clean, be placed in vacuum and low temperature cold wind drier, maintenance 40-60 minute at 40-50 DEG C of temperature;
(2) car li after cold drying is sent into food steamer, in food steamer, pad last layer bedding and padding, then put car li needing to steam, utilize steam stifling 30-40 minute;
Wherein bedding and padding are made up of the component of following weight: Folium Phragmitis 20g, Wheat Straw 20g, Folium Nelumbinis 20g, Folium Ilicis 5g, Exocarpium Citri Rubrum sheet 5g, Fructus Lycii 5g, Semen Trichosanthis 10g, green shell 15g, Herba Taraxaci 5g, Folium Bambusae 10g, Pericarpium Musae 20g, Semen Granati 5g, Flos Jasmini Sambac 10g, Fructus Schisandrae Chinensis 5g, Caulis Akebiae 5g, Fructus Myricae rubrae dry 10g, Pedicellus et Pericarpium Trapae leaf 5g, Herba Cymbopogonis Citrari 5g, Radix Glycyrrhizae 10g, Folium Ginkgo 15g, Folium camelliae assamicae 5g, Semen Cucurbitae 5g, Rhizoma Steudnerae Henryanae leaf 15g, Stigma Maydis 5g;
(3) with meeting drinking water sanitary standard, and the cold water lower than 8 DEG C rapidly by steam after car li be cooled to 40 DEG C, to guarantee product color and quality, and on reciprocating sieve dewatering 10 minutes;
(4) car li after dewatering being sent into baking oven to bake, to moisture within 10%, product is through after the assay was approved, and packaging is put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610025462.8A CN105661396A (en) | 2016-01-13 | 2016-01-13 | Preparation method of flavored dried cherries |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610025462.8A CN105661396A (en) | 2016-01-13 | 2016-01-13 | Preparation method of flavored dried cherries |
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| CN105661396A true CN105661396A (en) | 2016-06-15 |
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| CN201610025462.8A Withdrawn CN105661396A (en) | 2016-01-13 | 2016-01-13 | Preparation method of flavored dried cherries |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740271A (en) * | 2018-06-21 | 2018-11-06 | 冯羽敬 | A kind of preparation method that rose scent muskmelon is dry |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957682A (en) * | 2015-06-09 | 2015-10-07 | 金寨县大别山山核桃专业合作社 | Processing method of flavored Carya dabieshanensis |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957682A (en) * | 2015-06-09 | 2015-10-07 | 金寨县大别山山核桃专业合作社 | Processing method of flavored Carya dabieshanensis |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740271A (en) * | 2018-06-21 | 2018-11-06 | 冯羽敬 | A kind of preparation method that rose scent muskmelon is dry |
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Application publication date: 20160615 |
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