CN106616684A - Preserved green plum manufacture method - Google Patents
Preserved green plum manufacture method Download PDFInfo
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- CN106616684A CN106616684A CN201611264084.5A CN201611264084A CN106616684A CN 106616684 A CN106616684 A CN 106616684A CN 201611264084 A CN201611264084 A CN 201611264084A CN 106616684 A CN106616684 A CN 106616684A
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- Prior art keywords
- green plum
- salt
- preparation
- plum
- green
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- Pending
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- 238000000034 method Methods 0.000 title abstract description 6
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 238000002360 preparation method Methods 0.000 claims description 15
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 10
- 239000012266 salt solution Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 108010011485 Aspartame Proteins 0.000 claims description 6
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 6
- 239000000605 aspartame Substances 0.000 claims description 6
- 229960003438 aspartame Drugs 0.000 claims description 6
- 235000010357 aspartame Nutrition 0.000 claims description 6
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 6
- 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 description 5
- 239000005711 Benzoic acid Substances 0.000 claims description 5
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 5
- 235000010233 benzoic acid Nutrition 0.000 claims description 5
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 5
- 229940093503 ethyl maltol Drugs 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 5
- 239000004299 sodium benzoate Substances 0.000 claims description 5
- 235000010234 sodium benzoate Nutrition 0.000 claims description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 5
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 5
- 235000010199 sorbic acid Nutrition 0.000 claims description 5
- 239000004334 sorbic acid Substances 0.000 claims description 5
- 229940075582 sorbic acid Drugs 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000003860 storage Methods 0.000 abstract description 5
- 238000009938 salting Methods 0.000 abstract description 3
- 230000003204 osmotic effect Effects 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000003385 bacteriostatic effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 244000025254 Cannabis sativa Species 0.000 description 4
- 241001148470 aerobic bacillus Species 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000008595 infiltration Effects 0.000 description 3
- 238000001764 infiltration Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000021049 nutrient content Nutrition 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000220222 Rosaceae Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000003814 drug Substances 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
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 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
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 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
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-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
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000021022 fresh fruits 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
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000006443 lactic acidosis Diseases 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 235000000346 sugar 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
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229960001367 tartaric acid Drugs 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
- 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
- A23B7/157—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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides a preserved green plum manufacture method which comprises the steps: 1, putting green plum into saline water to be salted; 2, soaking the salted green plum in clean water to remove salt; 3, mixing the green plum without salt with seasoning powder to be seasoned; 4, draining off the green plum. Compared with the prior art, the manufacture method controls the salinity and time of salting in the salting process, so that the osmotic pressure of food is increased, the bacteriostatic action is achieved, the storage time is prolonged, and the frangibility and the taste of the green plum are guaranteed at the same time; the salt on the surface is removed in the salt removing process, so that the salinity of the green plum is reduced, the fruity flavor of the green plum is kept, and the nutritional ingredients of the green plum are also prevented from being lost; the designed seasoning powder can both guarantee the original flavor of the green plum from smell and taste.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of preparation method of green plum preserved fruit.
Background technology
Green plum (Prunmus mume Sieb.Et Zucc) is the rose family (Rosaceae) plant, is distributed in the world not
Extensively, the Asian countries such as China, Japan, Korea and Thailand are limited only to so far, and China is the original producton location of green plum, is also in the world
Be adapted to the most wide country in growth green plum region, producing region mainly in In South China, southwest and the Yangtze river basin, wherein Zhejiang, Fujian,
The province such as Guangdong yield is larger.
Plum fruit is nutritious, containing substantial amounts of protein, fat (fat oil), plurality of inorganic salt, organic acid and people
Necessary to body micro- (such as iron, manganese).Organic acid content is typically in 3.0%-6.5% in plum fruit, and significantly larger than one
As fruit.Organic acid contained by green plum is mainly citric acid, malic acid, tannic acid, bitter folic acid, butanedioic acid, tartaric acid etc., has
Quench one's thirst of promoting the production of body fluid, stimulate appetite, dispelling fatigue the effects such as, especially citric acid content in various fruit content at most, citric acid
It is the indispensable important acids of human body cell metabolism, it is that carbon dioxide and water are excreted that it can promote lactic acidosis,
Set up, and be beneficial to the absorption of calcium.
Green plum is nutritious, low sugar peracid, and its T value (sugar-acid ratio) is only 0.2, is the 1/70 of pears, the 1/8 of apricot, compares lemon
T values it is also low.Secondly, it has rational calcium-phosphorus ratio, its Ca/P ≈ 1：1, it is develop children and health care for the aged food optimal
Food.In China's traditional medicine, the processed product dark plum of green plum is formally listed in " being both food and medicine " by health ministry
List in.
Preserved fruit is made as green plum more, but often fruity is not dense after high temperature boiling for current preserved fruit on the market, and
Long processing time, nutriment loss is big.
The content of the invention
Present disclosure is to provide a kind of preparation method of green plum preserved fruit, through pickled retrogressing salt, is subsequently adding tune
Taste powder, retains brittleness, fruity and the nutrient content of green plum.
A kind of preparation method of green plum preserved fruit that the present invention is provided, comprises the following steps：
1) green plum is put in salt solution, salt marsh；
2) green plum after salt marsh is placed in clear water and is soaked, move back salt；
3) move back the green plum after salt to mix with toppings, seasoning；
4) drain, you can.
Further, step 1) before, green plum is cleaned up, rejecting has flaw, the plum fruit being damaged；Can protect
The integrality and security of card plum fruit.
Further, step 1) in salt solution used salinity in 13%-16%；15～16 days salt marsh time；
Step 2) in clear water soak 2～3 hours；
Step 3) described in toppings contain following raw material：
Edible salt：8%～12%
White granulated sugar：4%～6%
Citric acid：12%～18%
Vanillic aldehyde：0.8%～1.2%
Aspartame：8%～12%
Ethylmaltol：0.8%～1.2%
Honey element：≤ 1%
Sodium Benzoate：≤ 0.5%
Potassium sorbate：≤ 0.5%
Sodium pyrosulfite：≤ 0.35%
Respective usage ratio sum≤1% of benzoic acid and sorbic acid；Above percentage is the component in toppings and green grass or young crops
The mass percent of plum.
Step 4) in drain specially：
Seasoned green plum is placed in the room of draining and drains 30min-60min, distributes to anhydrous.
Further, the preparation method of green plum preserved fruit also includes step 5)：Preserved fruit packaging after draining.
Compared with prior art, the present invention controls salinity and the time of salt marsh in salting process, increases food osmotic pressure
There is bacteriostasis, storage time can be extended, while also can guarantee that the brittleness and mouthfeel of green plum.Then salt is moved back, surface salt is gone
Remove, reduce the salinity of green plum, retain the fruity of green plum, also, the nutrient content of green plum is not lost in.Toppings are according to green plum
Nutrient content and mouthfeel are designed, and control the amount ratio of citric acid, vanillic aldehyde and Aspartame so that energy on product taste and smell
Enough matchings, there is sour-sweet impression；Making consumer open the package can not only smell the sour-sweet taste of green plum script in smell, draw
Appetite is sent out, and, during edible, the sour-sweet mouthfeel in the sense of taste matches with the sour-sweet taste of smell when opening packaging.
The dense heavy sour-sweet taste in smell that opens the package in prior art is solved, the but sour-sweet mouthfeel without green plum when edible.And
And, the proportioning of each raw material in flavoring is controlled in the application, make the green plum preserved fruit of making original with green plum on taste and smell
Taste it is similar.Eventually pass and drain, slough unnecessary moisture so that green plum it is sparkling and crystal-clear it is full, with gloss, and pulp is not soft
It is continuous, it is ensured that the brittleness and mouthfeel of green plum, as fresh fruit mouthfeel, the shelf-life was up to 180 days.
Specific embodiment
Embodiment 1
A kind of preparation method of green plum preserved fruit, comprises the following steps：
1) Feedstock treating：Green plum raw material is cleaned up, rejecting has flaw, the plum fruit being damaged, it is ensured that blue or green
The integrality and security of plum fruit.
2) salt marsh：Green plum is put in salt solution, salinity during salt marsh 13% to 16% or so, salt marsh 15d～16d, salt
Weary oxygen is unfavorable to aerobic bacteria in liquid, increases food infiltration and is pressed with bacteriostasis, can extend storage time, while also can guarantee that green grass or young crops
The brittleness and mouthfeel of plum.
3) salt is moved back：Salt solution in salt marsh pond is released, is soaked with clear water, surface salt is removed, reduce the salinity of green plum, lifted
Mouthfeel.
4) seasoning：Deployed flavor enhancement is added to be seasoned, dispensing is as follows
Flavor enhancement contains following raw material：
Edible salt：8%
White granulated sugar：4%
Citric acid：12%
Vanillic aldehyde：0.8%
Aspartame：9%
Ethylmaltol 1%
Honey element：≤ 1%
Sodium Benzoate：≤ 0.5%
Potassium sorbate：≤ 0.5%
Sodium pyrosulfite：≤ 0.35%
Respective usage ratio sum≤1 of benzoic acid and sorbic acid；Above percentage is component and green plum in toppings
Mass percent.
5) drain：It is put into the room of draining to drain, distributes to anhydrous, general 30min to 60min, primarily to sloughing many
Remaining moisture.
6) pack.
Embodiment 2
A kind of preparation method of green plum preserved fruit, comprises the following steps：
1) Feedstock treating：Green plum raw material is cleaned up, rejecting has flaw, the plum fruit being damaged, it is ensured that blue or green
The integrality and security of plum fruit.
2) salt marsh：Green plum is put in salt solution, salinity during salt marsh 13% to 16% or so, salt marsh 15d～16d, salt
Weary oxygen is unfavorable to aerobic bacteria in liquid, increases food infiltration and is pressed with bacteriostasis, can extend storage time, while also can guarantee that green grass or young crops
The brittleness and mouthfeel of plum.
3) salt is moved back：Salt solution in salt marsh pond is released, is soaked with clear water, surface salt is removed, reduce the salinity of green plum, lifted
Mouthfeel.
4) seasoning：Deployed flavor enhancement is added to be seasoned, dispensing is as follows
Flavor enhancement contains following raw material：
Edible salt：10%
White granulated sugar：5%
Citric acid：10%
Vanillic aldehyde：0.9%
Aspartame：10%
Ethylmaltol：1%
Honey element：≤ 1%
Sodium Benzoate：≤ 0.5%
Potassium sorbate：≤ 0.5%
Sodium pyrosulfite：≤ 0.35%
Respective usage ratio sum≤1 of benzoic acid and sorbic acid；Above percentage is component and green plum in toppings
Mass percent.
5) drain：It is put into the room of draining to drain, distributes to anhydrous, general 30min to 60min, primarily to sloughing many
Remaining moisture.
6) pack.
Embodiment 3
A kind of preparation method of green plum preserved fruit, comprises the following steps：
1) Feedstock treating：Green plum raw material is cleaned up, rejecting has flaw, the plum fruit being damaged, it is ensured that blue or green
The integrality and security of plum fruit.
2) salt marsh：Green plum is put in salt solution, salinity during salt marsh 13% to 16% or so, salt marsh 15d～16d, salt
Weary oxygen is unfavorable to aerobic bacteria in liquid, increases food infiltration and is pressed with bacteriostasis, can extend storage time, while also can guarantee that green grass or young crops
The brittleness and mouthfeel of plum.
3) salt is moved back：Salt solution in salt marsh pond is released, is soaked with clear water, surface salt is removed, reduce the salinity of green plum, lifted
Mouthfeel.
4) seasoning：Deployed flavor enhancement is added to be seasoned, dispensing is as follows
Flavor enhancement contains following raw material：
Edible salt：12%
White granulated sugar：6%
Citric acid：11%
Vanillic aldehyde：1.1%
Aspartame：11%
Ethylmaltol：1%
Honey element：≤ 1%
Sodium Benzoate：≤ 0.5%
Potassium sorbate：≤ 0.5%
Sodium pyrosulfite：≤ 0.35%
Respective usage ratio sum≤1 of benzoic acid and sorbic acid；Above percentage is component and green plum in toppings
Mass percent.
5) drain：It is put into the room of draining to drain, distributes to anhydrous, general 30min to 60min, primarily to sloughing many
Remaining moisture.
6) pack.
Claims (6)
1. a kind of preparation method of green plum preserved fruit, it is characterised in that the preparation method is comprised the following steps：
1) green plum is put in salt solution, salt marsh；
2) green plum after salt marsh is placed in clear water and is soaked, move back salt；
3) move back the green plum after salt to mix with toppings, seasoning；
4) drain, you can.
2. the preparation method of green plum preserved fruit according to claim 1, it is characterised in that step 1) before, green plum is cleaned
Totally, rejecting has flaw, the plum fruit being damaged.
3. the preparation method of green plum preserved fruit according to claim 1 and 2, it is characterised in that step 1) in salt solution used
Salinity is in 13%-16%；15～16 days salt marsh time.
4. the preparation method of green plum preserved fruit according to claim 1 and 2, it is characterised in that step 2) in soak in clear water
2～3 hours of bubble.
5. the preparation method of the green plum preserved fruit according to any one of claim 1-4, it is characterised in that step 3) described in adjust
Taste powder contains following raw material：
Edible salt：8%～12%
White granulated sugar：4%～6%
Citric acid：12%～18%
Vanillic aldehyde：0.8%～1.2%
Aspartame：8%～12%
Ethylmaltol：0.8%～1.2%
Honey element：≤ 1%
Sodium Benzoate：≤ 0.5%
Potassium sorbate：≤ 0.5%
Sodium pyrosulfite：≤ 0.35%
Respective usage ratio sum≤1 of benzoic acid and sorbic acid；Above percentage is the matter of the component in toppings and green plum
Amount percentage.
6. the preparation method of the green plum preserved fruit according to any one of claim 1-5, it is characterised in that step 4) in drain tool
Body is：
Seasoned green plum is placed in the room of draining and drains 30min-60min, distributes to anhydrous.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107889921A (en) * | 2017-11-18 | 2018-04-10 | 薛晓君 | The preparation method of longan preserved fruit |
| CN107950729A (en) * | 2017-11-18 | 2018-04-24 | 薛晓君 | The production method of lichee preserved fruit |
| CN109170097A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of green plum preserved fruit |
| CN109170096A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of the green plum snack food of band fruit filling |
| CN110742167A (en) * | 2019-10-21 | 2020-02-04 | 广东佳业食品有限公司 | Low-salt preserved green plums and processing and preparing method thereof |
| CN115843987A (en) * | 2022-11-30 | 2023-03-28 | 浙江工业大学 | Method and device for improving swelling bag of pickled crisp plum |
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| CN102028083A (en) * | 2009-09-27 | 2011-04-27 | 蔡晓敏 | Method for processing salted plums |
| CN105211462A (en) * | 2015-10-29 | 2016-01-06 | 理想科技集团有限公司 | A kind of toxin expelling plum preparation method |
| CN105725120A (en) * | 2016-02-23 | 2016-07-06 | 德清奥元生物科技有限公司 | Preparation technology for green plum pills |
| CN106035625A (en) * | 2016-05-25 | 2016-10-26 | 惠州同富康生物科技有限公司 | Biological pickling and preserving method of green plums |
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| CN102028083A (en) * | 2009-09-27 | 2011-04-27 | 蔡晓敏 | Method for processing salted plums |
| CN105211462A (en) * | 2015-10-29 | 2016-01-06 | 理想科技集团有限公司 | A kind of toxin expelling plum preparation method |
| CN105725120A (en) * | 2016-02-23 | 2016-07-06 | 德清奥元生物科技有限公司 | Preparation technology for green plum pills |
| CN106035625A (en) * | 2016-05-25 | 2016-10-26 | 惠州同富康生物科技有限公司 | Biological pickling and preserving method of green plums |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107889921A (en) * | 2017-11-18 | 2018-04-10 | 薛晓君 | The preparation method of longan preserved fruit |
| CN107950729A (en) * | 2017-11-18 | 2018-04-24 | 薛晓君 | The production method of lichee preserved fruit |
| CN109170097A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of green plum preserved fruit |
| CN109170096A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of the green plum snack food of band fruit filling |
| CN110742167A (en) * | 2019-10-21 | 2020-02-04 | 广东佳业食品有限公司 | Low-salt preserved green plums and processing and preparing method thereof |
| CN115843987A (en) * | 2022-11-30 | 2023-03-28 | 浙江工业大学 | Method and device for improving swelling bag of pickled crisp plum |
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