CN105767959A - Preparation method of flavored dried apricot fruits - Google Patents
Preparation method of flavored dried apricot fruits Download PDFInfo
- Publication number
- CN105767959A CN105767959A CN201610122193.7A CN201610122193A CN105767959A CN 105767959 A CN105767959 A CN 105767959A CN 201610122193 A CN201610122193 A CN 201610122193A CN 105767959 A CN105767959 A CN 105767959A
- Authority
- CN
- China
- Prior art keywords
- fructus pruni
- preparation
- apricot
- apricot fruits
- fruits
- 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.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a preparation method of flavored dried apricot fruits. The preparation method includes the following steps: fresh apricot fruits are collected, the collected apricot fruits are washed and pre-cooled, the pre-cooled apricot fruits are sterilized and disinfected, the disinfected apricot fruits are scalded, the scalded apricot fruits are cooled, the cooled apricot fruits are softened again, and the softened apricot fruits are dried to obtain the finished products. The beneficial effects are as follows: the preparation method of the dried apricot fruit product can fully retain the nutrients of the apricot fruits, improves the varieties of the extended products of the apricot fruits, avoids the resource wastes of the apricot fruits due to short maturing period and easy rot, and is simple in operation and easy to master. The finished products are convenient in consumption, rich in proteins, calcium, phosphorus, ferrum, vitamin C, vitamin E and other ingredients, and are suitable for a long-term consumption.
Description
Technical field
The present invention relates to food processing technology field, the preparation method being specifically related to a kind of local flavor dried apricot.
Background technology
Fructus Pruni is deciduous tree, and ground is raw, and plant is without hair, leaf alternate, and the wealthy avette or avette leaf of circle, there is crenation at edge；There are two bodies of gland on nearly petiole top；Pale red spends single raw or 2-3 syngenesis, white or blush.Round, oval or oblate drupe, peel mostly is white, yellow to yellowish red color, and portion often has blush and speckle on the sunny side；Dark yellow sarcocarp, the sweet succulence of taste；Core face is smooth does not have speckle hole, and core edge is thick and has rill.The many bitterness of kernel or sweet taste.The month at florescence 3-4, fruit month phase 6-7, Fructus Pruni is one of Common Fruits, vegetal pole horn of plenty, includes more sugar, protein and the mineral such as calcium, phosphorus, separately containing provitamin A, vitamin C and vitamin B group etc..Fructus Pruni heat warm in nature, the people being suitable for the deficiency and coldness body constitution that accretion rate is slow, anemia, extremity are ice-cold eats；Suffering from the disorders such as wind-engaging, pulmonary tuberculosis, productive cough, edema, often edible Fructus Pruni is of great advantage；People eats Fructus Pruni fruit, after Semen Armeniacae Amarum, through digest and decompose, produced hydrocyanic acid and two kinds of materials of benzaldehyde, anti-cancer, effect anticancer, for cancer can be played, grow that eat also can life lengthening.
Owing to the Fructus Pruni period of maturation is short, it is difficult to ensure and deposits, be a kind of seasonal fruit, cause that listing concentrated by Fructus Pruni, if can not be fallen by market comsupton, the waste of resource can be caused, at present, Fructus Pruni is taken as fruit directly to be eaten mostly, and Fructus Pruni is fabricated to dry products, is comparatively novel technical method.
Summary of the invention
The technical problem to be solved is in that to provide a kind of delicious in taste, it is ensured that Fructus Pruni Middle nutrition material does not run off, the preparation method of the local flavor dried apricot that mouthfeel alcohol is positive
The technical problem to be solved realizes by the following technical solutions:
The preparation method of a kind of local flavor dried apricot, it is characterised in that step is as follows:
1) Fructus Pruni that market purchase is fresh, within Fructus Pruni ensures the guarantee of shedding time 48 hours, and select the Fructus Pruni of same kind, after carrying out tentatively cleaning, put in freezer, pre-cooling 1-2h, the temperature in freezer controls at 2-3 DEG C, and gas concentration lwevel controls as 13-15%, humid control at 55-58%；
2) after being taken out by the Fructus Pruni after pre-cooling in step 1, taking light salt brine and once thoroughly soaked by Fructus Pruni, soak time controls at 3-5h, and the concentration of light salt brine is 6-8%；
3) Fructus Pruni after being soaked by above-mentioned light salt brine takes out, and is again with after clear water is carried out 2-3 time, drying standby；
4) taking a leaching and scald tank, add clear water, be subsequently adding the fresh-keeping preparation of clear water total amount 3 times in tank, after stirring, heating is to boiling, and the Fructus Pruni after then step 3 being processed is put into wherein, and 8-10min is stirred in stirring；
Described fresh-keeping preparation, adopts deionized water 36g, malic acid 1g, citric acid 2g, vitamin E2 g, Fructus Capsici extract 3g, ethanol 4g, is stirred composite making；Play fresh-keeping, sterilization；
5) after above-mentioned steps 4 process terminates, rapidly Fructus Pruni is taken out, be then placed in cold water and be cooled to room temperature, take out, dry；
6) Fructus Pruni after cooling in step 5 is placed in vacuum and low temperature cold wind drier, at 40-50 DEG C of temperature, keeps 15-25min；
7) Fructus Pruni after above-mentioned steps 6 being processed is exposed to the sun as under sunlight, until time water content is 10-13%, collecting；
8) being placed in freezer by the product after collection, controlling temperature is 1-2 DEG C, humidity 56-75%, seals after preserving 2-3 days, takes out；
Collection again passes by Cold storage in the refrigerator, plays the effect of easing back, it is to avoid quality is really up to the mark, affects mouthfeel, and the temperature and time of the cold preservation that eases back is the optimal parameter obtained in substantial amounts of experimental basis, and the products taste obtained under this condition and quality are best；
9) being put into by the Fructus Pruni after cold preservation in step 8 in drying plant and dry, to moisture content less than 9%, product is through after the assay was approved, and packaging is put in storage；
Packing container adopts seat to store up or Porcelain Jar, and preservation effect is more preferably, it is to avoid get damp again or rotten.
The invention has the beneficial effects as follows: adopt the dried apricot goods that this method produces, the nutrient substance of Fructus Pruni can be sufficiently reserved, improve the extension product kind of Fructus Pruni, avoid Fructus Pruni because of the processing maturation period wasting of resources caused short, perishable, this method is simple to operate, be prone to grasp, the compositions such as finished product instant, rich in proteins, calcium, phosphorus, ferrum, vitamin C, vitamin E, it is adaptable to eat for a long time.
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
A kind of preparation method of local flavor dried apricot, step is as follows:
1) Fructus Pruni that market purchase is fresh, within Fructus Pruni ensures the guarantee of shedding time 48 hours, and selects the Fructus Pruni of same kind, after carrying out tentatively cleaning, put in freezer, pre-cooling 1h, temperature in freezer controls at 2 DEG C, and it is 13% that gas concentration lwevel controls, humid control is 55%；
2) after being taken out by the Fructus Pruni after pre-cooling in step 1, taking light salt brine and once thoroughly soaked by Fructus Pruni, soak time controls at 3h, and the concentration of light salt brine is 6%；
3) Fructus Pruni after being soaked by above-mentioned light salt brine takes out, and is again with after clear water is carried out 2 times, drying standby；
4) taking a leaching and scald tank, add clear water, be subsequently adding the fresh-keeping preparation of clear water total amount 3 times in tank, after stirring, heating is to boiling, and the Fructus Pruni after then step 3 being processed is put into wherein, and 8min is stirred in stirring；
Described fresh-keeping preparation, adopts deionized water 36g, malic acid 1g, citric acid 2g, vitamin E2 g, Fructus Capsici extract 3g, ethanol 4g, is stirred composite making；Play fresh-keeping, sterilization；
5) after above-mentioned steps 4 process terminates, rapidly Fructus Pruni is taken out, be then placed in cold water and be cooled to room temperature, take out, dry；
6) Fructus Pruni after cooling in step 5 is placed in vacuum and low temperature cold wind drier, at 40 DEG C of temperature, keeps 15min；
7) Fructus Pruni after above-mentioned steps 6 being processed is exposed to the sun as under sunlight, until time water content is 10%, collecting；
8) being placed in freezer by the product after collection, controlling temperature is 1 DEG C, humidity 56%, seals after preserving 2-3 days, takes out；
Collection again passes by Cold storage in the refrigerator, plays the effect of easing back, it is to avoid quality is really up to the mark, affects mouthfeel, and the temperature and time of the cold preservation that eases back is the optimal parameter obtained in substantial amounts of experimental basis, and the products taste obtained under this condition and quality are best；
9) being put into by the Fructus Pruni after cold preservation in step 8 in drying plant and dry, to moisture content less than 9%, product is through after the assay was approved, and packaging is put in storage；
Packing container adopts seat to store up or Porcelain Jar, and preservation effect is more preferably, it is to avoid get damp again or rotten.
Embodiment 2
A kind of preparation method of local flavor dried apricot, step is as follows:
1) Fructus Pruni that market purchase is fresh, within Fructus Pruni ensures the guarantee of shedding time 48 hours, and selects the Fructus Pruni of same kind, after carrying out tentatively cleaning, put in freezer, pre-cooling 2h, temperature in freezer controls at 3 DEG C, and it is 15% that gas concentration lwevel controls, humid control is 58%；
2) after being taken out by the Fructus Pruni after pre-cooling in step 1, taking light salt brine and once thoroughly soaked by Fructus Pruni, soak time controls at 5h, and the concentration of light salt brine is 8%；
3) Fructus Pruni after being soaked by above-mentioned light salt brine takes out, and is again with after clear water is carried out 3 times, drying standby；
4) taking a leaching and scald tank, add clear water, be subsequently adding the fresh-keeping preparation of clear water total amount 3 times in tank, after stirring, heating is to boiling, and the Fructus Pruni after then step 3 being processed is put into wherein, and 8-10min is stirred in stirring；
Described fresh-keeping preparation, adopts deionized water 36g, malic acid 1g, citric acid 2g, vitamin E2 g, Fructus Capsici extract 3g, ethanol 4g, is stirred composite making；Play fresh-keeping, sterilization；
5) after above-mentioned steps 4 process terminates, rapidly Fructus Pruni is taken out, be then placed in cold water and be cooled to room temperature, take out, dry；
6) Fructus Pruni after cooling in step 5 is placed in vacuum and low temperature cold wind drier, at 50 DEG C of temperature, keeps 25min；
7) Fructus Pruni after above-mentioned steps 6 being processed is exposed to the sun as under sunlight, until time water content is 13%, collecting；
8) being placed in freezer by the product after collection, controlling temperature is 2 DEG C, humidity 75%, seals after preserving 3 days, takes out；
Collection again passes by Cold storage in the refrigerator, plays the effect of easing back, it is to avoid quality is really up to the mark, affects mouthfeel, and the temperature and time of the cold preservation that eases back is the optimal parameter obtained in substantial amounts of experimental basis, and the products taste obtained under this condition and quality are best；
9) being put into by the Fructus Pruni after cold preservation in step 8 in drying plant and dry, to moisture content less than 9%, product is through after the assay was approved, and packaging is put in storage；
Packing container adopts seat to store up or Porcelain Jar, and preservation effect is more preferably, it is to avoid get damp again or rotten.
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 of a local flavor dried apricot, it is characterised in that step is as follows:
1) Fructus Pruni that market purchase is fresh, within Fructus Pruni ensures the guarantee of shedding time 48 hours, and select the Fructus Pruni of same kind, after carrying out tentatively cleaning, put in freezer, pre-cooling 1-2h, the temperature in freezer controls at 2-3 DEG C, and gas concentration lwevel controls as 13-15%, humid control at 55-58%；
2) after being taken out by the Fructus Pruni after pre-cooling in step 1, taking light salt brine and once thoroughly soaked by Fructus Pruni, soak time controls at 3-5h, and the concentration of light salt brine is 6-8%；
3) Fructus Pruni after being soaked by above-mentioned light salt brine takes out, and is again with after clear water is carried out 2-3 time, drying standby；
4) taking a leaching and scald tank, add clear water, be subsequently adding the fresh-keeping preparation of clear water total amount 3 times in tank, after stirring, heating is to boiling, and the Fructus Pruni after then step 3 being processed is put into wherein, and 8-10min is stirred in stirring；
Described fresh-keeping preparation, adopts deionized water 36g, malic acid 1g, citric acid 2g, vitamin E2 g, Fructus Capsici extract 3g, ethanol 4g, is stirred composite making；Play fresh-keeping, sterilization；
5) after above-mentioned steps 4 process terminates, rapidly Fructus Pruni is taken out, be then placed in cold water and be cooled to room temperature, take out, dry；
6) Fructus Pruni after cooling in step 5 is placed in vacuum and low temperature cold wind drier, at 40-50 DEG C of temperature, keeps 15-25min；
7) Fructus Pruni after above-mentioned steps 6 being processed is exposed to the sun as under sunlight, until time water content is 10-13%, collecting；
8) being placed in freezer by the product after collection, controlling temperature is 1-2 DEG C, humidity 56-75%, seals after preserving 2-3 days, takes out；
9) being put into by the Fructus Pruni after cold preservation in step 8 in drying plant and dry, to moisture content less than 9%, product is through after the assay was approved, and packaging is put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610122193.7A CN105767959A (en) | 2016-03-03 | 2016-03-03 | Preparation method of flavored dried apricot fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610122193.7A CN105767959A (en) | 2016-03-03 | 2016-03-03 | Preparation method of flavored dried apricot fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105767959A true CN105767959A (en) | 2016-07-20 |
Family
ID=56387948
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610122193.7A Withdrawn CN105767959A (en) | 2016-03-03 | 2016-03-03 | Preparation method of flavored dried apricot fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767959A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509720A (en) * | 2016-11-04 | 2017-03-22 | 缪顺义 | Manufacturing and processing method of dried wild apricots by using solar energy air flow drying |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004972A (en) * | 2012-12-01 | 2013-04-03 | 杨舒毓 | Preservative for fruits and vegetables and application method of preservative |
-
2016
- 2016-03-03 CN CN201610122193.7A patent/CN105767959A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004972A (en) * | 2012-12-01 | 2013-04-03 | 杨舒毓 | Preservative for fruits and vegetables and application method of preservative |
Non-Patent Citations (1)
| Title |
|---|
| 沈元枫等编著: "《果品采后技术问答》", 28 February 1995, 石家庄：河北科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509720A (en) * | 2016-11-04 | 2017-03-22 | 缪顺义 | Manufacturing and processing method of dried wild apricots by using solar energy air flow drying |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104489436B (en) | Fresh flower rose cream and preparation method thereof | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| KR20110061045A (en) | Manufacturing method for kochujang-gulbi using cold air dried yellow corvina | |
| CN106261695A (en) | A kind of manufacture method of instant rice-pudding | |
| CN105077309A (en) | Tea-flavor Muslim fermented yak meat and preparation method thereof | |
| CN107581546A (en) | A kind of processing method for salting of dried lactuca | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN102783626A (en) | Preparation method of dehydrated burclover | |
| CN105767959A (en) | Preparation method of flavored dried apricot fruits | |
| CN105614792A (en) | Making method for rose flower pickles | |
| KR101900337B1 (en) | Aronia pickle and the manufacturing method thereof | |
| CN108433049A (en) | A kind of preparation method of red kiwifruit powder | |
| KR101095873B1 (en) | Method Of Producing Preserved Edible Wild Plants | |
| JP2008104406A (en) | Plum confectionery and method for producing the same | |
| CN106107731A (en) | A kind of preparation method of day odor type Radix Raphani | |
| CN103039925A (en) | Fermented black allium chinensis food and preparation method thereof | |
| KR101548592B1 (en) | Method of manufacturing pepper leaves tea containing salvia miltiorrhiza | |
| KR100476419B1 (en) | Paprica kimchi and method for manufacturing thereof | |
| JP3771483B2 (en) | Method for producing juice made from buckwheat buds and flowers | |
| KR101140556B1 (en) | Method for sugar pickled greenplum and sugar pickled greenplum prepared therefrom | |
| CN105614302A (en) | Preparation method of banana powder | |
| CN104336259A (en) | Preparation technology of okra herbal tea | |
| KR101220099B1 (en) | Method of Plum Fermentation | |
| CN103340234A (en) | Long-term fresh-keeping method for fresh wolfberry fruit | |
| CN109007178A (en) | One plants vegetables with jute pickles tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160720 |