CN105994884A - Preserved green plum processing method - Google Patents
Preserved green plum processing method Download PDFInfo
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- CN105994884A CN105994884A CN201610338785.2A CN201610338785A CN105994884A CN 105994884 A CN105994884 A CN 105994884A CN 201610338785 A CN201610338785 A CN 201610338785A CN 105994884 A CN105994884 A CN 105994884A
- Authority
- CN
- China
- Prior art keywords
- armeniaca mume
- mume sieb
- weight
- fresh
- addition
- 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.)
- Granted
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 82
- 235000000346 sugar Nutrition 0.000 claims abstract description 70
- 238000009923 sugaring Methods 0.000 claims abstract description 59
- 238000009938 salting Methods 0.000 claims abstract description 46
- 239000007788 liquid Substances 0.000 claims abstract description 44
- 239000011780 sodium chloride Substances 0.000 claims abstract description 41
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 35
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000001035 drying Methods 0.000 claims abstract description 29
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 21
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 21
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 21
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 17
- 238000004080 punching Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229910001868 water Inorganic materials 0.000 claims abstract description 12
- 235000011158 Prunus mume Nutrition 0.000 claims description 171
- 244000018795 Prunus mume Species 0.000 claims description 171
- 238000003756 stirring Methods 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 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 description 7
- 230000003203 everyday effect Effects 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 241000209051 Saccharum Species 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 16
- 235000019640 taste Nutrition 0.000 abstract description 14
- 238000012545 processing Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000011187 glycerol Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 14
- 235000019658 bitter taste Nutrition 0.000 description 10
- 244000025254 Cannabis sativa Species 0.000 description 9
- 210000002615 epidermis Anatomy 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000019614 sour taste Nutrition 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 229920000388 Polyphosphate Polymers 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000001205 polyphosphate Substances 0.000 description 3
- 235000011176 polyphosphates Nutrition 0.000 description 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- KZJWDPNRJALLNS-VPUBHVLGSA-N (-)-beta-Sitosterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@@H](C(C)C)CC)C)CC4)CC3)CC=2)CC1 KZJWDPNRJALLNS-VPUBHVLGSA-N 0.000 description 1
- CSVWWLUMXNHWSU-UHFFFAOYSA-N (22E)-(24xi)-24-ethyl-5alpha-cholest-22-en-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(CC)C(C)C)C1(C)CC2 CSVWWLUMXNHWSU-UHFFFAOYSA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- KLEXDBGYSOIREE-UHFFFAOYSA-N 24xi-n-propylcholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CCC)C(C)C)C1(C)CC2 KLEXDBGYSOIREE-UHFFFAOYSA-N 0.000 description 1
- LPZCCMIISIBREI-MTFRKTCUSA-N Citrostadienol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@H]2C3=CC[C@H]4[C@H](C)[C@@H](O)CC[C@]4(C)[C@H]3CC[C@]12C)C(C)C LPZCCMIISIBREI-MTFRKTCUSA-N 0.000 description 1
- ARVGMISWLZPBCH-UHFFFAOYSA-N Dehydro-beta-sitosterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)CCC(CC)C(C)C)CCC33)C)C3=CC=C21 ARVGMISWLZPBCH-UHFFFAOYSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-QWKBTXIPSA-N gallotannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@H]2[C@@H]([C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-QWKBTXIPSA-N 0.000 description 1
- LHVVWWADJUJFEH-HKNOZQPISA-N hexadecanoic acid (9Z,12Z)-octadeca-9,12-dienoic acid octadecanoic acid (9Z,12Z,15Z)-octadeca-9,12,15-trienoic acid (Z)-octadec-9-enoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCC\C=C/C\C=C/CCCCCCCC(O)=O.CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O LHVVWWADJUJFEH-HKNOZQPISA-N 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000020098 plum wine Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
- 235000015500 sitosterol Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 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
- 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
- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing and provides a preserved green plum processing method. The method includes steps: S1, material acquisition; S2, punching; S3, salting, S4, rinsing; S5, drying; S6, sugaring, wherein salting liquid is prepared from sodium chloride, glycerin and water, and rinsing liquid is prepared from sodium glutamate, sodium chloride, sodium tripolyphosphate, sugar and water. Preserved green plums prepared according to the method are excellent in plumpness, taste and crispiness, preparation cycle is shortened, preparation efficiency is improved, and cost is reduced.
Description
Technical field
The invention belongs to food processing technology field, the processing method particularly relating to a kind of green plum sweetmeat.
Background technology
Armeniaca mume Sieb. also known as fruit prunus mume (sieb.) sieb.et zucc., dark plum, Armeniaca mume Sieb. not only rich in nutrition content, comprise citric acid, tannic acid, sitosterol, olive
Acid and flavonoid isoreactivity composition, and there is the functions such as regulation the intestines and stomach, promoting the production of body fluid to quench thirst, looks improving and the skin nourishing.Fresh Armeniaca mume Sieb. has height
The feature of acid low sugar, sugar-acid ratio is about 0.2, and storage endurance should not directly not eaten raw yet, is typical processing type fruit, the most opens
The Armeniaca mume Sieb. goods sent out include salting class, preserve class, prunus mume (sieb.) sieb.et zucc. beverage class, plum wine class etc..
Chinese patent application CN102599321 discloses the manufacture method of a kind of candied fruits, including be equipped with raw material, raw material pre-
The step processing, soak, drain and being dried.Fruit raw material (fruit embryo) Subcritical Water Extraction technique premenstruum used takes off
Except tannin, volatile oil, flavone compound etc., thus there is no bitter taste.Although the fruit embryo obtained by Subcritical Water Extraction
There is no bitter taste, can avoid repeatedly impregnating, but this extraction step is more complicated, and remove the same of the bitter principles such as tannin in extraction
Time, also result in the loss of more active component, the crisp sense of candied fruits may be impacted.
Chinese patent application CN 103609814 discloses the processing method of a kind of green plum sweetmeat, including raw material selection, acanthopore, salt
The step of stain, rinsing, sugaring and packaging, the green plum sweetmeat that this processing method obtains exists that the process-cycle is longer, it is bright to need to use
The shortcoming of vitriol.
Chinese patent application CN 104082499 discloses the processing method of a kind of green plum sweetmeat, including Feedstock treating, rinse, scald
Boil, dry sulfur, five sugarings and the step of packaging, all add sodium sulfite during each sugaring as preservative, baking sulfur behaviour
Make to bring risk to edible safety.
Chinese patent application CN 104642700 discloses the preparation method of a kind of low-salt low-sugar green plum sweetmeat, including cleaning, desalination,
Immerse in baste pickle, dewatering and the step of packaging, without the step of sugaring, prepared is low sugar green plum sweetmeat.Baste bag
Including 11 kinds of compositions such as sodium chloride, high fructose syrup, anhydrous citric acid, trehalose, Mel, sucralose, the formula of baste is relatively
Complexity, although adding ethanol beneficially anticorrosion in baste, but can produce impact to the crisp sense of Armeniaca mume Sieb..
Therefore it provides a kind of easy and simple to handle, agent formulations green plum sweetmeat processing method simple, without security risk has important meaning
Justice.
Summary of the invention
For solving problems of the prior art, the processing technique of green plum sweetmeat is groped by inventor by lot of experiments,
It has been unexpectedly found that: by salting liquid and the particular combination of rinsing liquid, it is achieved that the quick removal of bitter taste, improve rinsing
Efficiency, the raising of follow-up sugaring efficiency, it is to avoid Armeniaca mume Sieb. epidermis is wrinkling, it is to avoid the use of Alumen, the mouth to finished product
Sense and crisp sense play an important role；Pass through microwave drying, it is achieved that the rapid aging of Armeniaca mume Sieb., with dry, makes Armeniaca mume Sieb. maintain well
Profile, it is to avoid there is sarcocarp soft rotten phenomenon during follow-up sugaring.Based on above-mentioned discovery, thus complete the present invention.
The purpose of the present invention will be further described in detail below reflect and description.
The present invention improves the processing method of a kind of green plum sweetmeat, comprises the steps:
S1 feeding: choose fresh Armeniaca mume Sieb.；
S2 punches: fresh Armeniaca mume Sieb. surface is carried out punching process；
S3 salting: using salting liquid to carry out salting 20～35h in the fresh Armeniaca mume Sieb. after punching, salting liquid is by sodium chloride, G & W group
Becoming, the addition of sodium chloride is the 5～10% of fresh Armeniaca mume Sieb. weight, and the addition of glycerol is the 0.05～0.2% of fresh Armeniaca mume Sieb. weight；
S4 rinse: the Armeniaca mume Sieb. after salting is drained, use rinsing liquid carry out rinsing 16～26h, rinsing liquid by sodium glutamate, sodium chloride,
Sodium tripolyphosphate, sugar and water composition, the addition of sodium glutamate is the 0.05～0.3% of fresh Armeniaca mume Sieb. weight, the addition of sodium chloride
For the 0.01～0.06% of fresh Armeniaca mume Sieb. weight, the addition of sodium tripolyphosphate is the 0.02～0.08% of fresh Armeniaca mume Sieb. weight, adding of sugar
Enter that amount is fresh Armeniaca mume Sieb. weight 1～10%；
S5 is dried: be dried by the Armeniaca mume Sieb. after rinsing；
S6 sugaring: the Armeniaca mume Sieb. use sucrose solution after microwave drying is carried out sugaring 35～40 days；When sugaring starts, the addition of sugar is fresh
The 25～35% of Armeniaca mume Sieb. weight, are simultaneously introduced 0.05～the sodium citrate of 0.1% of fresh Armeniaca mume Sieb. weight, stir evenly rear sugaring 2 days, sugar
Stain the in 3-9 days every day stir and add fresh Armeniaca mume Sieb. weight 1～the sugar of 2%, sugaring starts to stir every 2-5 days on the 10th day
And add fresh Armeniaca mume Sieb. weight 2～the sugar of 3%, and make sugar content reach 50～60% to adding sugar during sugaring the 30th day, the most quiet
Put 5～10 days, obtain green plum sweetmeat.
Preferably, in described step S3, the salting time is 24～26h, and the addition of sodium chloride is the 6～8% of fresh Armeniaca mume Sieb. weight,
The addition of glycerol is the 0.08～0.15% of fresh Armeniaca mume Sieb. weight.The addition of water is advisable to flood Armeniaca mume Sieb..
Preferably, in described step S4, rinsing time is 20～26h, and the addition of sodium glutamate is fresh Armeniaca mume Sieb. weight
0.1～0.2%, the addition of sodium chloride is the 0.04～0.06% of fresh Armeniaca mume Sieb. weight, and the addition of sodium tripolyphosphate is fresh Armeniaca mume Sieb.
The 0.04～0.08% of weight, addition is fresh Armeniaca mume Sieb. weight the 2～8% of sugar.The addition of water is advisable to flood Armeniaca mume Sieb..Drift
Sodium chloride content in Armeniaca mume Sieb. after salting is greatly reduced by washed journey, it is generally the case that not will recognize that addition chlorination in rinsing liquid
Sodium.But, make inventor surprisingly, in the case of containing sodium glutamate and sodium tripolyphosphate in rinsing liquid, add a small amount of
Sodium chloride, be remarkably improved rinse efficiency and wash effect, it is to avoid Armeniaca mume Sieb. epidermis is wrinkling.
It is highly preferred that in described step S4, rinsing time is 22h, the addition of sodium glutamate is the 0.15% of fresh Armeniaca mume Sieb. weight,
The addition of sodium chloride is the 0.05% of fresh Armeniaca mume Sieb. weight, and the addition of sodium tripolyphosphate is the 0.05% of fresh Armeniaca mume Sieb. weight,
Addition is fresh Armeniaca mume Sieb. weight the 5% of sugar.
Preferably, in described step S4, sugar addition in two stages: rinsing start time add the 0.5～1% of fresh Armeniaca mume Sieb. weight,
The 2～7% of fresh Armeniaca mume Sieb. weight is added after rinsing 10～12h.A small amount of sugar is added, after can improving by substep in rinse cycle
The efficiency of continuous sugaring, improves sugaring effect, shortens the sugaring time.
Preferably, in described step S5, being dried as microwave drying, the frequency of microwave drying is 800～1000MHz, when being dried
Between be 1～3min.Protein content in Armeniaca mume Sieb. is less, and the microwave drying time is shorter, and therefore microwave drying is to green plum sweetmeat
The loss that nutritional labeling causes is little, additionally, microwave drying may also operate as the effect of sterilizing.
It is highly preferred that the frequency of described microwave drying is 912MHz.
Preferably, described sugar is Saccharum Sinensis Roxb., brown sugar or glucose.
Compared with prior art, the invention has the beneficial effects as follows: the preparation method of the green plum sweetmeat that the present invention provides, with fresh green grass or young crops
Prunus mume (sieb.) sieb.et zucc. is raw material, by salting liquid and the particular combination of rinsing liquid, it is achieved that the quick removal of bitter taste, improves rinse efficiency,
It is beneficial to the raising of follow-up sugaring efficiency, it is to avoid Armeniaca mume Sieb. epidermis is wrinkling, it is to avoid the use of Alumen, to the mouthfeel of finished product and crisp
Sense plays an important role；Pass through microwave drying, it is achieved that the rapid aging of Armeniaca mume Sieb., with dry, makes Armeniaca mume Sieb. maintain good profile,
The soft rotten phenomenon of sarcocarp is there is during avoiding follow-up sugaring.The green plum sweetmeat that the preparation method provided by the present invention is prepared
Plumpness is good, in good taste, and crisp sense well, shortens manufacturing cycle, improves preparation efficiency, reduces cost.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
The preparation of embodiment one green plum sweetmeat
The preparation of green plum sweetmeat comprises the steps:
S1 feeding: choose fresh Armeniaca mume Sieb.；
S2 punches: fresh Armeniaca mume Sieb. surface is carried out punching process；
S3 salting: using salting liquid to carry out salting 24h in the fresh Armeniaca mume Sieb. after punching, salting liquid is made up of sodium chloride, G & W,
The addition of sodium chloride is the 8% of fresh Armeniaca mume Sieb. weight, and the addition of glycerol is the 0.1% of fresh Armeniaca mume Sieb. weight；
S4 rinse: the Armeniaca mume Sieb. after salting is drained, use rinsing liquid carry out rinse 22h, rinsing liquid by sodium glutamate, sodium chloride, three
Polyphosphate sodium, sugar and water composition, the addition of sodium glutamate is the 0.15% of fresh Armeniaca mume Sieb. weight, and the addition of sodium chloride is new
The 0.05% of fresh Armeniaca mume Sieb. weight, the addition of sodium tripolyphosphate is the 0.05% of fresh Armeniaca mume Sieb. weight, and the addition of sugar is fresh green grass or young crops
The 5% of prunus mume (sieb.) sieb.et zucc. weight；The addition of sugar is in two stages: rinsing adds the 1% of fresh Armeniaca mume Sieb. weight when starting, and adds after rinsing 12h
The 4% of fresh Armeniaca mume Sieb. weight.
S5 is dried: being dried by the Armeniaca mume Sieb. after rinsing, the frequency of microwave drying is 915MHz, and drying time is 2min；
S6 sugaring: use sucrose solution to carry out sugaring 36 days in the Armeniaca mume Sieb. after microwave drying；When sugaring starts, the addition of sugar is fresh green grass or young crops
The 30% of prunus mume (sieb.) sieb.et zucc. weight, be simultaneously introduced fresh Armeniaca mume Sieb. weight 0.06% sodium citrate, stir evenly rear sugaring 2 days, sugaring the 3-9 days
Stirring and add the sugar of fresh Armeniaca mume Sieb. weight 1.5% interior every day, sugaring starts to stir and added fresh Armeniaca mume Sieb. every 4 days on the 10th day
The sugar of weight 2%, makes sugar content reach 55% to adding sugar during sugaring the 30th day, stands 6 days the most again, obtain green plum sweetmeat.
The green plum sweetmeat prepared meets GB/T 10782-2006 and the relevant regulations of GB 14884-2003, and room temperature preserves 12 months
After remain to meet relevant regulations.Armeniaca mume Sieb. epidermis is the most wrinkling, and plumpness is good, green plum sweetmeat in good taste, crisp sense well, sweet and sour taste,
Without bitterness.
The preparation of embodiment two green plum sweetmeat
The preparation of green plum sweetmeat comprises the steps:
S1 feeding: choose fresh Armeniaca mume Sieb.；
S2 punches: fresh Armeniaca mume Sieb. surface is carried out punching process；
S3 salting: using salting liquid to carry out salting 26h in the fresh Armeniaca mume Sieb. after punching, salting liquid is made up of sodium chloride, G & W,
The addition of sodium chloride is the 6% of fresh Armeniaca mume Sieb. weight, and the addition of glycerol is the 0.1% of fresh Armeniaca mume Sieb. weight；
S4 rinse: the Armeniaca mume Sieb. after salting is drained, use rinsing liquid carry out rinse 24h, rinsing liquid by sodium glutamate, sodium chloride, three
Polyphosphate sodium, sugar and water composition, the addition of sodium glutamate is the 0.2% of fresh Armeniaca mume Sieb. weight, and the addition of sodium chloride is fresh
The 0.05% of Armeniaca mume Sieb. weight, the addition of sodium tripolyphosphate is the 0.05% of fresh Armeniaca mume Sieb. weight, and the addition of sugar is fresh Armeniaca mume Sieb.
The 5% of weight；The addition of sugar is in two stages: rinsing adds the 1% of fresh Armeniaca mume Sieb. weight when starting, and adds new after rinsing 12h
The 4% of fresh Armeniaca mume Sieb. weight.
S5 is dried: being dried by the Armeniaca mume Sieb. after rinsing, the frequency of microwave drying is 915MHz, and drying time is 2min；
S6 sugaring: use sucrose solution to carry out sugaring 36 days in the Armeniaca mume Sieb. after microwave drying；When sugaring starts, the addition of sugar is fresh green grass or young crops
The 30% of prunus mume (sieb.) sieb.et zucc. weight, be simultaneously introduced fresh Armeniaca mume Sieb. weight 0.06% sodium citrate, stir evenly rear sugaring 2 days, sugaring the 3-9 days
Stirring and add the sugar of fresh Armeniaca mume Sieb. weight 1.5% interior every day, sugaring starts to stir and added fresh Armeniaca mume Sieb. every 4 days on the 10th day
The sugar of weight 2%, makes sugar content reach 55% to adding sugar during sugaring the 30th day, stands 6 days the most again, obtain green plum sweetmeat.
Armeniaca mume Sieb. epidermis is the most wrinkling, and plumpness is good, green plum sweetmeat in good taste, and well, sweet and sour taste, without bitterness in crisp sense.
The green plum sweetmeat prepared meets GB/T 10782-2006 and the relevant regulations of GB 14884-2003, and room temperature preserves 12 months
After remain to meet relevant regulations.Armeniaca mume Sieb. epidermis is the most wrinkling, and plumpness is good, green plum sweetmeat in good taste, crisp sense well, sweet and sour taste,
Without bitterness.
The preparation of comparative example one green plum sweetmeat
The preparation of green plum sweetmeat comprises the steps:
S1 feeding: choose fresh Armeniaca mume Sieb.；
S2 punches: fresh Armeniaca mume Sieb. surface is carried out punching process；
S3 salting: using salting liquid to carry out salting 24h in the fresh Armeniaca mume Sieb. after punching, salting liquid is made up of sodium chloride, G & W,
The addition of sodium chloride is the 8% of fresh Armeniaca mume Sieb. weight, and the addition of glycerol is the 0.1% of fresh Armeniaca mume Sieb. weight；
S4 rinse: the Armeniaca mume Sieb. after salting is drained, use rinsing liquid carry out rinse 22h, rinsing liquid by sodium glutamate, sodium tripolyphosphate,
Sugar and water form, and the addition of sodium glutamate is the 0.2% of fresh Armeniaca mume Sieb. weight, and the addition of sodium tripolyphosphate is fresh Armeniaca mume Sieb. weight
The 0.05% of amount, addition is fresh Armeniaca mume Sieb. weight the 5% of sugar；Sugar addition in two stages: rinsing start time add fresh
The 1% of Armeniaca mume Sieb. weight, adds the 4% of fresh Armeniaca mume Sieb. weight after rinsing 12h.
S5 is dried: being dried by the Armeniaca mume Sieb. after rinsing, the frequency of microwave drying is 915MHz, and drying time is 2min；
S6 sugaring: use sucrose solution to carry out sugaring 36 days in the Armeniaca mume Sieb. after microwave drying；When sugaring starts, the addition of sugar is fresh green grass or young crops
The 30% of prunus mume (sieb.) sieb.et zucc. weight, be simultaneously introduced fresh Armeniaca mume Sieb. weight 0.06% sodium citrate, stir evenly rear sugaring 2 days, sugaring the 3-9 days
Stirring and add the sugar of fresh Armeniaca mume Sieb. weight 1.5% interior every day, sugaring starts to stir and added fresh Armeniaca mume Sieb. every 4 days on the 10th day
The sugar of weight 2%, makes sugar content reach 55% to adding sugar during sugaring the 30th day, stands 6 days the most again, obtain green plum sweetmeat.
This comparative example is with the difference of embodiment one: not sodium chloride-containing in rinsing liquid, the addition of sodium glutamate is fresh Armeniaca mume Sieb.
The 0.2% of weight.The green plum sweetmeat prepared meets GB/T 10782-2006 and the relevant regulations of GB 14884-2003, and room temperature is protected
Remain to meet relevant regulations after depositing 12 months.Armeniaca mume Sieb. epidermis is wrinkling, and plumpness is not good enough, green plum sweetmeat in good taste, crisp sense well,
Sweet and sour taste, without bitterness.
The preparation of comparative example two green plum sweetmeat
The preparation of green plum sweetmeat comprises the steps:
S1 feeding: choose fresh Armeniaca mume Sieb.；
S2 punches: fresh Armeniaca mume Sieb. surface is carried out punching process；
S3 salting: using salting liquid to carry out salting 24h in the fresh Armeniaca mume Sieb. after punching, salting liquid is made up of sodium chloride, G & W,
The addition of sodium chloride is the 8% of fresh Armeniaca mume Sieb. weight, and the addition of glycerol is the 0.1% of fresh Armeniaca mume Sieb. weight；
S4 rinse: the Armeniaca mume Sieb. after salting is drained, use rinsing liquid carry out rinse 22h, rinsing liquid by sodium chloride, sodium tripolyphosphate,
Sugar and water form, and the addition of sodium chloride is the 0.2% of fresh Armeniaca mume Sieb. weight, and the addition of sodium tripolyphosphate is fresh Armeniaca mume Sieb. weight
0.05%, sugar addition is fresh Armeniaca mume Sieb. weight 5%；Sugar addition in two stages: rinsing start time add fresh green grass or young crops
The 1% of prunus mume (sieb.) sieb.et zucc. weight, adds the 4% of fresh Armeniaca mume Sieb. weight after rinsing 12h.
S5 is dried: being dried by the Armeniaca mume Sieb. after rinsing, the frequency of microwave drying is 915MHz, and drying time is 2min；
S6 sugaring: use sucrose solution to carry out sugaring 36 days in the Armeniaca mume Sieb. after microwave drying；When sugaring starts, the addition of sugar is fresh green grass or young crops
The 30% of prunus mume (sieb.) sieb.et zucc. weight, be simultaneously introduced fresh Armeniaca mume Sieb. weight 0.06% sodium citrate, stir evenly rear sugaring 2 days, sugaring the 3-9 days
Stirring and add the sugar of fresh Armeniaca mume Sieb. weight 1.5% interior every day, sugaring starts to stir and added fresh Armeniaca mume Sieb. every 4 days on the 10th day
The sugar of weight 2%, makes sugar content reach 55% to adding sugar during sugaring the 30th day, stands 6 days the most again, obtain green plum sweetmeat.
This comparative example is with the difference of embodiment one: without sodium glutamate in rinsing liquid, the addition of sodium chloride is fresh Armeniaca mume Sieb.
The 0.2% of weight.The green plum sweetmeat prepared closes GB/T 10782-2006 and the relevant regulations of GB 14884-2003, and room temperature preserves
Remain to after 12 months meet relevant regulations.Armeniaca mume Sieb. epidermis is wrinkling, and plumpness is not good enough, green plum sweetmeat in good taste, and crisp sense is preferable,
Sweet and sour taste, without bitterness.
The preparation of comparative example three green plum sweetmeat
The preparation of green plum sweetmeat comprises the steps:
S1 feeding: choose fresh Armeniaca mume Sieb.；
S2 punches: fresh Armeniaca mume Sieb. surface is carried out punching process；
S3 salting: using salting liquid to carry out salting 24h in the fresh Armeniaca mume Sieb. after punching, salting liquid is made up of sodium chloride and water, sodium chloride
Addition is fresh Armeniaca mume Sieb. weight 8.1%；
S4 rinse: the Armeniaca mume Sieb. after salting is drained, use rinsing liquid carry out rinse 22h, rinsing liquid by sodium glutamate, sodium chloride, three
Polyphosphate sodium, sugar and water composition, the addition of sodium glutamate is the 0.15% of fresh Armeniaca mume Sieb. weight, and the addition of sodium chloride is new
The 0.05% of fresh Armeniaca mume Sieb. weight, the addition of sodium tripolyphosphate is the 0.05% of fresh Armeniaca mume Sieb. weight, and the addition of sugar is fresh green grass or young crops
The 5% of prunus mume (sieb.) sieb.et zucc. weight；The addition of sugar is in two stages: rinsing adds the 1% of fresh Armeniaca mume Sieb. weight when starting, and adds after rinsing 12h
The 4% of fresh Armeniaca mume Sieb. weight.
S5 is dried: being dried by the Armeniaca mume Sieb. after rinsing, the frequency of microwave drying is 915MHz, and drying time is 2min；
S6 sugaring: use sucrose solution to carry out sugaring 36 days in the Armeniaca mume Sieb. after microwave drying；When sugaring starts, the addition of sugar is fresh green grass or young crops
The 30% of prunus mume (sieb.) sieb.et zucc. weight, be simultaneously introduced fresh Armeniaca mume Sieb. weight 0.06% sodium citrate, stir evenly rear sugaring 2 days, sugaring the 3-9 days
Stirring and add the sugar of fresh Armeniaca mume Sieb. weight 1.5% interior every day, sugaring starts to stir and added fresh Armeniaca mume Sieb. every 4 days on the 10th day
The sugar of weight 2%, makes sugar content reach 55% to adding sugar during sugaring the 30th day, stands 6 days the most again, obtain green plum sweetmeat.
This comparative example is with the difference of embodiment one: without glycerol in salting liquid, the addition of sodium chloride is fresh Armeniaca mume Sieb. weight
8.1%.The green plum sweetmeat prepared meets GB/T 10782-2006 and the relevant regulations of GB 14884-2003, and room temperature preserves 12
Remain to meet relevant regulations after individual month.Armeniaca mume Sieb. epidermis is wrinkling, and plumpness is not good enough, green plum sweetmeat good in taste, crisp sense well, acid
Sweet good to eat, slightly bitterness.
Effect test example
Invite and there is preserve tasting expert 10 people of experience, ordinary consumer 90 people as test evaluation personnel, test evaluation people
Member is randomly divided into 5 groups, and often group includes expert 2 people and ordinary consumer 18 people, respectively to embodiment one, embodiment two, contrast
The green plum sweetmeat that example one, comparative example two and comparative example three prepare carries out test evaluation and gives a mark, evaluation index include product appearance,
Products'texture, products taste, product total satisfactory grade, the full marks of each evaluation index are 100 points, evaluation result such as table 1 to
Shown in table 5.
The green plum sweetmeat evaluation result table that table 1 embodiment one prepares
| Evaluation index | Average |
| Product appearance | 94 |
| Products'texture | 89 |
| Products taste | 95 |
| Product total satisfactory grade | 93 |
The green plum sweetmeat evaluation result table that table 2 embodiment two prepares
The green plum sweetmeat evaluation result table that table 3 comparative example one prepares
| Evaluation index | Average |
| Product appearance | 84 |
| Products'texture | 88 |
| Products taste | 80 |
| Product total satisfactory grade | 85 |
The green plum sweetmeat evaluation result table that table 4 comparative example two prepares
| Evaluation index | Average |
| Product appearance | 76 |
| Products'texture | 84 |
| Products taste | 78 |
| Product total satisfactory grade | 79 |
The green plum sweetmeat evaluation result table that table 5 comparative example three prepares
| Evaluation index | Average |
| Product appearance | 85 |
| Products'texture | 82 |
| Products taste | 74 |
| Product total satisfactory grade | 78 |
From table 1 to table 5, the green plum sweetmeat that the present invention provides is at aspect tools such as product appearance, products'texture and products tastes
There are excellent performance, good combination property, liked by consumer.Wherein the overall evaluation of embodiment one is optimal, and during rinsing
Between shorter, therefore embodiment one is highly preferred embodiment of the present invention.Comparative example one (in rinsing liquid not sodium chloride-containing), comparative example two
The prepared green plum sweetmeat of (in rinsing liquid without sodium glutamate), comparative example three (without glycerol in salting liquid) is in sides such as product appearances
The green plum sweetmeat that face prepares not as the present invention, it is seen that salting liquid that the present invention provides and rinsing liquid particular combination, to finished product outside
Sight, mouthfeel etc. play an important role.
Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert the present invention
Be embodied as be confined to these explanations.For general technical staff of the technical field of the invention, without departing from this
On the premise of inventive concept, it is also possible to make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (9)
1. the processing method of a green plum sweetmeat, it is characterised in that: comprise the steps:
S1 feeding: choose fresh Armeniaca mume Sieb.；
S2 punches: fresh Armeniaca mume Sieb. surface is carried out punching process；
S3 salting: using salting liquid to carry out salting 20～35h in the fresh Armeniaca mume Sieb. after punching, salting liquid is by sodium chloride, G & W group
Becoming, the addition of sodium chloride is the 5～10% of fresh Armeniaca mume Sieb. weight, and the addition of glycerol is the 0.05～0.2% of fresh Armeniaca mume Sieb. weight；
S4 rinse: the Armeniaca mume Sieb. after salting is drained, use rinsing liquid carry out rinsing 16～26h, rinsing liquid by sodium glutamate, sodium chloride,
Sodium tripolyphosphate, sugar and water composition, the addition of sodium glutamate is the 0.05～0.3% of fresh Armeniaca mume Sieb. weight, the addition of sodium chloride
For the 0.01～0.06% of fresh Armeniaca mume Sieb. weight, the addition of sodium tripolyphosphate is the 0.02～0.08% of fresh Armeniaca mume Sieb. weight, adding of sugar
Enter that amount is fresh Armeniaca mume Sieb. weight 1～10%；
S5 is dried: be dried by the Armeniaca mume Sieb. after rinsing；
S6 sugaring: the Armeniaca mume Sieb. use sucrose solution after microwave drying is carried out sugaring 35～40 days；When sugaring starts, the addition of sugar is fresh
The 25～35% of Armeniaca mume Sieb. weight, are simultaneously introduced 0.05～the sodium citrate of 0.1% of fresh Armeniaca mume Sieb. weight, stir evenly rear sugaring 2 days, sugar
Stain the in 3-9 days every day stir and add fresh Armeniaca mume Sieb. weight 1～the sugar of 2%, sugaring starts to stir every 2-5 days on the 10th day
And add fresh Armeniaca mume Sieb. weight 2～the sugar of 3%, and make sugar content reach 50～60% to adding sugar during sugaring the 30th day, the most quiet
Put 5～10 days, obtain green plum sweetmeat.
The processing method of green plum sweetmeat the most according to claim 1, it is characterised in that: in described step S3, the salting time is
24～26h, the addition of sodium chloride is the 6～8% of fresh Armeniaca mume Sieb. weight, and the addition of glycerol is fresh Armeniaca mume Sieb. weight
0.08～0.15%.
The processing method of green plum sweetmeat the most according to claim 1, it is characterised in that: in described step S4, rinsing time is
20～26h, the addition of sodium glutamate is the 0.1～0.2% of fresh Armeniaca mume Sieb. weight, and the addition of sodium chloride is fresh Armeniaca mume Sieb. weight
0.04～0.06%, the addition of sodium tripolyphosphate is the 0.04～0.08% of fresh Armeniaca mume Sieb. weight, and the addition of sugar is fresh Armeniaca mume Sieb. weight
The 2～8% of amount.
The processing method of green plum sweetmeat the most according to claim 3, it is characterised in that: in described step S4, rinsing time is
22h, the addition of sodium glutamate is the 0.15% of fresh Armeniaca mume Sieb. weight, and the addition of sodium chloride is the 0.05% of fresh Armeniaca mume Sieb. weight,
The addition of sodium tripolyphosphate is the 0.05% of fresh Armeniaca mume Sieb. weight, addition is fresh Armeniaca mume Sieb. weight the 5% of sugar.
The processing method of green plum sweetmeat the most according to claim 1, it is characterised in that: in described step S4, the addition of sugar divides
Two stages: rinsing adds the 0.5～1% of fresh Armeniaca mume Sieb. weight when starting, add fresh Armeniaca mume Sieb. weight after rinsing 10～12h
2～7%.
The processing method of green plum sweetmeat the most according to claim 1, it is characterised in that: in described step S5, it is dried as microwave
Being dried, the frequency of microwave drying is 800～1000MHz, and drying time is 1～3min.
The processing method of green plum sweetmeat the most according to claim 6, it is characterised in that: the frequency of described microwave drying is
912MHz。
The processing method of green plum sweetmeat the most according to claim 1, it is characterised in that: described sugar is Saccharum Sinensis Roxb., brown sugar or glucose.
The green plum sweetmeat that processing method the most according to any one of claim 1 to 8 prepares.
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