CN106260443A - A kind of processing method of sugaring Armeniaca mume Sieb. - Google Patents
A kind of processing method of sugaring Armeniaca mume Sieb. Download PDFInfo
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- CN106260443A CN106260443A CN201610696169.4A CN201610696169A CN106260443A CN 106260443 A CN106260443 A CN 106260443A CN 201610696169 A CN201610696169 A CN 201610696169A CN 106260443 A CN106260443 A CN 106260443A
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- Prior art keywords
- armeniaca mume
- mume sieb
- sugaring
- processing method
- sieb
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- 235000011158 Prunus mume Nutrition 0.000 title claims abstract description 89
- 244000018795 Prunus mume Species 0.000 title claims abstract description 89
- 238000009923 sugaring Methods 0.000 title claims abstract description 47
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000009938 salting Methods 0.000 claims abstract description 14
- 239000000834 fixative Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract 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 abstract description 7
- 239000012467 final product Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 3
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 3
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 3
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 6
- 244000298697 Actinidia deliciosa Species 0.000 claims description 6
- 238000010612 desalination reaction Methods 0.000 claims description 6
- 235000010265 sodium sulphite Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 4
- 230000003867 tiredness Effects 0.000 abstract description 4
- 208000016255 tiredness Diseases 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 3
- 230000007661 gastrointestinal function Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000002253 acid Substances 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
- 239000011591 potassium Substances 0.000 description 4
- 229910052700 potassium Inorganic materials 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 244000173166 Pyrus ussuriensis Species 0.000 description 2
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 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
- 241000220324 Pyrus Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- ZQBZAOZWBKABNC-UHFFFAOYSA-N [P].[Ca] Chemical compound [P].[Ca] ZQBZAOZWBKABNC-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000000507 anthelmentic effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 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
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid 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
- 235000013402 health food Nutrition 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 208000006443 lactic acidosis Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008558 metabolic pathway by substance Effects 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 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
- 239000002420 orchard Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 235000020098 plum wine Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention discloses the processing method of a kind of sugaring Armeniaca mume Sieb., this processing method is as follows: cleaned by fresh Armeniaca mume Sieb., be dipped into 30 90min in colour fixative, then rinsed clean, pit is arrived to hole depth with pinprick, add Sal and place 5 12 days, add white sugar, Mel, Cortex Cinnamomi powder, potassium sorbate sugaring 10 30 days after being rinsed by the Armeniaca mume Sieb. clear water completing salting, be finally dried, packaging, sterilizing, to obtain final product.The sugaring Armeniaca mume Sieb. Armeniaca mume Sieb. unique flavor that the present invention provides, and flesh color is vivid, high resilience, there is allaying tiredness, enhance vigour, improve the effects such as gastrointestinal function, slow down aging, holding beauty treatment, improve the health-care effect of Armeniaca mume Sieb., and it is easy to long-term storage and transport, processing method is simple, beneficially large-scale industrial production processing, has wide market prospect.
Description
Technical field
The present invention relates to food processing field, the processing method being specifically related to a kind of sugaring Armeniaca mume Sieb..
Background technology
China is the area of origin of prunus mume (sieb.) sieb.et zucc., and the cultivation of China's Armeniaca mume Sieb. at least has more than 3000 year history.Court is just had been introduced into during the Western Han Dynastry
Fresh, the Tang Dynasty introduces Japan, and modern age introduces Europe from China or Japan again and passes to the U.S..Armeniaca mume Sieb. contains substantial amounts of protein, fat
(fatty oil), carbohydrate and plurality of inorganic salt, organic acid.In plum fruit, organic acid content is typically at 3.0%-6.5%, far
Far above general fruit.Organic acid contained by Armeniaca mume Sieb. is mainly citric acid, malic acid, tannic acid, bitter folic acid, succinic acid, winestone
Acid etc., content is in various fruit for the effect, especially citric acid content such as having promotes the production of body fluid quenches one's thirst, stimulate appetite, allaying tiredness
Many, citric acid is the indispensable important acids of human body cell substance metabolism, and it can promote that lactic acidosis is carbon dioxide and water
Excrete, set up, and be of value to the absorption of calcium.Armeniaca mume Sieb. is nutritious, low sugar peracid, and its T value (sugar-acid ratio) is only
0.2, it is the 1/70 of pears, the 1/8 of Fructus Pruni, lower than the T value of Fructus Citri Limoniae.Secondly, it has rational calcium-phosphorus ratio, its Ca/P ≈ 1:1, is
Exploitation child and the best foods of gerocomia food.Armeniaca mume Sieb. has plurality of health care functions, and 1, allaying tiredness, enhance vigour；2、
Antitumor, removes blood rubbish；3, gastrointestinal function is significantly improved；4, the liver protecting；5, antibacterial, anthelmintic, anti-allergic effects；6, prolong
Slow aging, keeps beauty treatment.Health function more than Armeniaca mume Sieb. is obvious so that Armeniaca mume Sieb. goods are the most welcomed by the people.
Armeniaca mume Sieb. can be made into the nine big based articles such as salting based article, preserve based article, prunus mume (sieb.) sieb.et zucc. beverage, plum wine class, and Armeniaca mume Sieb. series is protected
The exploitation of health food, can not only meet the demand of domestic and international consumers in general, and can be greatly improved the added value of Armeniaca mume Sieb., from
And increasing the income of local economy and orchard worker, its market comsupton has a extensive future.Armeniaca mume Sieb., as traditional a kind of health fruit, has
The value that research and development utilizes further.Its deep processing, process at many levels, be Armeniaca mume Sieb. sustainable development effective way it
One.
Summary of the invention
It is contemplated that the processing method inventing a kind of sugaring Armeniaca mume Sieb..
For achieving the above object, technical scheme is as follows:
The processing method of the sugaring Armeniaca mume Sieb. of the present invention, concrete process steps is as follows:
(1) pretreatment: fresh Armeniaca mume Sieb. is cleaned, is dipped into 30-90min in colour fixative；
(2) rinsing: soaked Armeniaca mume Sieb. clear water is rinsed 1-2h, picks up and drain, standby；
(3) salting: take into Armeniaca mume Sieb. 100-200 part of rinsing, arrive pit with pinprick to hole depth, is subsequently adding 5-10 part food
Salt, mix homogeneously, seal and place 5-12 days；
(4) desalination: being rinsed 2-3 time by the Armeniaca mume Sieb. clear water completing salting, each rinsing time is 1-3h, then drains away the water；
(5) sugaring: in the Armeniaca mume Sieb. of described step (4) add 20-45 part white sugar, 10-30 part Mel, 18-35 part Cortex Cinnamomi powder,
0.5-3 part potassium sorbate, mix homogeneously, sugaring 15-30 days, stirs an Armeniaca mume Sieb. for every 1-3 days；
(6) it is dried: the kiwifruit piece after sugaring is dried 30-80min under vacuum；
(7) the sugaring Armeniaca mume Sieb. packaging, the sterilizing that are dried will be completed, to obtain final product.
The sodium sulfite that colour fixative is concentration 0.1-0.5% of described step (2).
Temperature under described step (6) vacuum condition is 45-75 DEG C, and vacuum is-60 ~-110kpa.
Described step (6) dried sugaring Armeniaca mume Sieb. water content is 10-25%.
The invention have the benefit that
The processing method of the sugaring Armeniaca mume Sieb. that the present invention provides, adds Cortex Cinnamomi powder and has neutralized the cold of Armeniaca mume Sieb., adds Mel and neutralizes
Fruit acid in Armeniaca mume Sieb., adds the pure and fresh mouthfeel of Armeniaca mume Sieb., unique flavor, and flesh color is vivid, and high resilience can maintain
The health-care effect of Armeniaca mume Sieb. itself and unique oral sensations, can shorten again the drying time of sugaring Armeniaca mume Sieb.；This method is used to process the sugar obtained
Stain Armeniaca mume Sieb., not only has allaying tiredness, enhances vigour, improves the effects such as gastrointestinal function, slow down aging, holding beauty treatment, improves
The health-care effect of Armeniaca mume Sieb., and it is easy to long-term storage and transport, processing method is simple, beneficially large-scale industrial production processing,
There is wide market prospect.
Detailed description of the invention
The present invention is further illustrated below by embodiment.It should be understood that embodiments of the invention are for illustrating
The present invention rather than limitation of the present invention.The simple modifications that the present invention is carried out by the essence according to the present invention broadly falls into the present invention
Claimed scope.
Embodiment 1
The processing method of the sugaring Armeniaca mume Sieb. of the present invention, concrete process steps is as follows:
(1) pretreatment: fresh Armeniaca mume Sieb. is cleaned, is dipped into 30min in colour fixative；
(2) rinsing: soaked Armeniaca mume Sieb. clear water is rinsed 1h, picks up and drain, standby；
(3) salting: take into the Armeniaca mume Sieb. 100kg of rinsing, arrive pit with pinprick to hole depth, is subsequently adding 5kg Sal, mixing
Uniformly, placement 5 days is sealed；
(4) desalination: being rinsed 2 times by the Armeniaca mume Sieb. clear water completing salting, each rinsing time is respectively 3h, 2h, then drains the water
Point；
(5) sugaring: add 20kg white sugar, 10kg Mel, 18kg Cortex Cinnamomi powder, 0.5kg Pyrusussuriensis in the Armeniaca mume Sieb. of described step (4)
Acid potassium, mix homogeneously, sugaring 15 days, stirs an Armeniaca mume Sieb. every day；
(6) it is dried: the kiwifruit piece after sugaring is dried 30min under vacuum；
(7) the sugaring Armeniaca mume Sieb. packaging, the sterilizing that are dried will be completed, to obtain final product.
The sodium sulfite that colour fixative is concentration 0.1% of described step (2).
Temperature under described step (6) vacuum condition is 45 DEG C, and vacuum is-60kpa.
Described step (6) dried sugaring Armeniaca mume Sieb. water content is 25%.
Embodiment 2
The processing method of the sugaring Armeniaca mume Sieb. of the present invention, concrete process steps is as follows:
(1) pretreatment: fresh Armeniaca mume Sieb. is cleaned, is dipped into 45min in colour fixative；
(2) rinsing: soaked Armeniaca mume Sieb. clear water is rinsed 1.5h, picks up and drain, standby；
(3) salting: take into the Armeniaca mume Sieb. 140kg of rinsing, arrive pit with pinprick to hole depth, is subsequently adding 7kg Sal, mixing
Uniformly, placement 7 days is sealed；
(4) desalination: being rinsed 3 times by the Armeniaca mume Sieb. clear water completing salting, each rinsing time is respectively 3h, 1h, 1h, then drains
Moisture；
(5) sugaring: add 25kg white sugar, 18kg Mel, 26kg Cortex Cinnamomi powder, 1.5kg Pyrusussuriensis in the Armeniaca mume Sieb. of described step (4)
Acid potassium, mix homogeneously, sugaring 20 days, stirs an Armeniaca mume Sieb. in every 2 days；
(6) it is dried: the kiwifruit piece after sugaring is dried 45min under vacuum；
(7) the sugaring Armeniaca mume Sieb. packaging, the sterilizing that are dried will be completed, to obtain final product.
The sodium sulfite that colour fixative is concentration 0.3% of described step (2).
Temperature under described step (6) vacuum condition is 54 DEG C, and vacuum is-75kpa.
Described step (6) dried sugaring Armeniaca mume Sieb. water content is 22%.
Embodiment 3
The processing method of the sugaring Armeniaca mume Sieb. of the present invention, concrete process steps is as follows:
(1) pretreatment: fresh Armeniaca mume Sieb. is cleaned, is dipped into 70min in colour fixative；
(2) rinsing: soaked Armeniaca mume Sieb. clear water is rinsed 1.5h, picks up and drain, standby；
(3) salting: take into the Armeniaca mume Sieb. 170kg of rinsing, arrive pit with pinprick to hole depth, is subsequently adding 7kg Sal, mixing
Uniformly, placement 9 days is sealed；
(4) desalination: being rinsed 2 times by the Armeniaca mume Sieb. clear water completing salting, each rinsing time is respectively 2h, 1.5h, then drains
Moisture；
(5) sugaring: add 37kg white sugar, 25kg Mel, 30kg Cortex Cinnamomi powder, 2kg sorbic acid in the Armeniaca mume Sieb. of described step (4)
Potassium, mix homogeneously, sugaring 25 days, stirs an Armeniaca mume Sieb. in every 2 days；
(6) it is dried: the kiwifruit piece after sugaring is dried 60min under vacuum；
(7) the sugaring Armeniaca mume Sieb. packaging, the sterilizing that are dried will be completed, to obtain final product.
The sodium sulfite that colour fixative is concentration 0.4% of described step (2).
Temperature under described step (6) vacuum condition is 68 DEG C, and vacuum is-90kpa.
Described step (6) dried sugaring Armeniaca mume Sieb. water content is 15%.
Embodiment 4
The processing method of the sugaring Armeniaca mume Sieb. of the present invention, concrete process steps is as follows:
(1) pretreatment: fresh Armeniaca mume Sieb. is cleaned, is dipped into 90min in colour fixative；
(2) rinsing: soaked Armeniaca mume Sieb. clear water is rinsed 2h, picks up and drain, standby；
(3) salting: take into the Armeniaca mume Sieb. 200kg of rinsing, arrive pit with pinprick to hole depth, be subsequently adding 10kg Sal, mixed
Close uniformly, seal and place 12 days；
(4) desalination: being rinsed 3 times by the Armeniaca mume Sieb. clear water completing salting, each rinsing time is 3h, 2h, 1h, then drains the water
Point；
(5) sugaring: add 45kg white sugar, 30kg Mel, 35kg Cortex Cinnamomi powder, 3kg sorbic acid in the Armeniaca mume Sieb. of described step (4)
Potassium, mix homogeneously, sugaring 30 days, stirs an Armeniaca mume Sieb. in every 3 days；
(6) it is dried: the kiwifruit piece after sugaring is dried 80min under vacuum；
(7) the sugaring Armeniaca mume Sieb. packaging, the sterilizing that are dried will be completed, to obtain final product.
The sodium sulfite that colour fixative is concentration 0.5% of described step (2).
Temperature under described step (6) vacuum condition is 75 DEG C, and vacuum is-110kpa.
Described step (6) dried sugaring Armeniaca mume Sieb. water content is 10%.
Claims (4)
1. the processing method of a sugaring Armeniaca mume Sieb., it is characterised in that described process steps is:
(1) pretreatment: fresh Armeniaca mume Sieb. is cleaned, is dipped into 30-90min in colour fixative；
(2) rinsing: soaked Armeniaca mume Sieb. clear water is rinsed 1-2h, picks up and drain, standby；
(3) salting: take into Armeniaca mume Sieb. 100-200 part of rinsing, arrive pit with pinprick to hole depth, is subsequently adding 5-10 part food
Salt, mix homogeneously, seal and place 5-12 days；
(4) desalination: being rinsed 2-3 time by the Armeniaca mume Sieb. clear water completing salting, each rinsing time is 1-3h, then drains away the water；
(5) sugaring: in the Armeniaca mume Sieb. of described step (4) add 20-45 part white sugar, 10-30 part Mel, 18-35 part Cortex Cinnamomi powder,
0.5-3 part potassium sorbate, mix homogeneously, sugaring 15-30 days, stirs an Armeniaca mume Sieb. for every 1-3 days；
(6) it is dried: the kiwifruit piece after sugaring is dried 30-80min under vacuum；
(7) the sugaring Armeniaca mume Sieb. packaging, the sterilizing that are dried will be completed, to obtain final product.
The processing method of a kind of sugaring Armeniaca mume Sieb. the most as claimed in claim 1, it is characterised in that the colour fixative of described step (2) is
The sodium sulfite of concentration 0.1-0.5%.
The processing method of a kind of sugaring Armeniaca mume Sieb. the most as claimed in claim 1, it is characterised in that under described step (6) vacuum condition
Temperature be 45-75 DEG C, vacuum is-60 ~-110kpa.
The processing method of a kind of sugaring Armeniaca mume Sieb. the most as claimed in claim 1, it is characterised in that described step (6) dried sugar
Stain Armeniaca mume Sieb. water content is 10-25%.
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Cited By (8)
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| CN107397159A (en) * | 2017-01-09 | 2017-11-28 | 西北农林科技大学 | A kind of preparation method and its chewable tablets of the high meals Kiwi berry Ultramicro-powder of energy defaecation |
| CN107889926A (en) * | 2017-12-04 | 2018-04-10 | 陈立均 | A kind of processing technology of green plum sweetmeat |
| CN107912593A (en) * | 2017-12-15 | 2018-04-17 | 林侨山 | A kind of green plum preserved fruit with health role and preparation method thereof |
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| CN103598393A (en) * | 2013-11-13 | 2014-02-26 | 丽江老君山食品有限公司 | Fresh preserved plums and production method thereof |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103598393A (en) * | 2013-11-13 | 2014-02-26 | 丽江老君山食品有限公司 | Fresh preserved plums and production method thereof |
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| CN107397159A (en) * | 2017-01-09 | 2017-11-28 | 西北农林科技大学 | A kind of preparation method and its chewable tablets of the high meals Kiwi berry Ultramicro-powder of energy defaecation |
| CN107889926A (en) * | 2017-12-04 | 2018-04-10 | 陈立均 | A kind of processing technology of green plum sweetmeat |
| CN109892461A (en) * | 2017-12-08 | 2019-06-18 | 杨土坚 | A kind of preparation method of honey green plum and honey green plum obtained |
| CN107912593A (en) * | 2017-12-15 | 2018-04-17 | 林侨山 | A kind of green plum preserved fruit with health role and preparation method thereof |
| CN108077542A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The preparation method of green plum fruit jelly |
| CN108185097A (en) * | 2017-12-29 | 2018-06-22 | 贺州市星辉科技有限公司 | The method for preparing green plum fruit jelly with green plum salt embryo |
| CN113207992A (en) * | 2021-05-13 | 2021-08-06 | 华南农业大学 | Preserved fruit sugar permeation method with auxiliary puncture and external thermal dynamic circulation and application thereof |
| CN115553367A (en) * | 2022-10-10 | 2023-01-03 | 广东佳业食品有限公司 | Preparation process and application of low-sugar green plum preserved fruit |
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