CN106720875A - A kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function - Google Patents

A kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function Download PDF

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CN106720875A
CN106720875A CN201611150481.XA CN201611150481A CN106720875A CN 106720875 A CN106720875 A CN 106720875A CN 201611150481 A CN201611150481 A CN 201611150481A CN 106720875 A CN106720875 A CN 106720875A
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cherry
sugar
ooze
preserved fruit
oozes
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CN201611150481.XA
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CN106720875B (en
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胡文忠
李鹤
姜爱丽
王倩影
赵蕾
萨仁高娃
冯可
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大连民族大学
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to a kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function, belong to Food Science and technical field, technical scheme mainly includes that pretreatment, color protection, fast frozen, low temperature dipping ooze sugar, drying, shaping, cooling and screening, inspection.The present invention is proposed directly to be carried out low temperature dipping and oozes sugared to ooze sugared method during slow jelly, propose and a kind of new ooze sugared approach, cherry can be allowed to ooze sugar rapidly in a short time, reach certain sweetness value and meet follow-up drying requirement, simplify procedure of processing simultaneously, reduce production cost, it refers to that temperature declines naturally in course of defrosting that described low temperature dipping oozes sugar.

Description

A kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function
Technical field
The present invention relates to Food Science and technical field, more particularly to a kind of cherry preserved fruit with intestines and stomach health-care function Preparation method.
Background technology
Cherry color and luster is bright and new, rich in multivitamin, with edible, medical value higher.《Compendium of Materia Medica》Described in, Cherry has various drug effects such as QI invigorating, wind-damp dispelling, removing toxic substances.Current research finds that cherry also contains anthocyanidin, anthocyanidin, haematochrome Etc. functional pigmented;The especially content of iron, 6 to 8 milligrams are up to per hectogram, first of various fruit, than apple, orange, Pears are high 20 to 30 times.Often to eat cherry in added body to the demand of ferro element, can promote hemoglobin regeneration, can both prevent and treat iron-deficient Anaemia, can build up health again, brain tonic and intelligence development.It is dehiscent fruit, residual but cherry is adopted, and color and luster in the rear short time is dimmed, it is rotten easily to addle Though fruit do not lose nutritive value but difficult treatment, easy brown stain in deep-processing process and influence its application value.Additionally, cherry benevolence contains Cyanogen glucoside, hydrolysis produces hydrogen cyanide, eats by mistake and is likely to occur poisoning symptom.The cherry of China is current based on eating raw, for what is processed Cherry only accounts for 10% or so.
GB14884-2003《Preserved fruit sanitary standard》Middle regulation preserved fruit definition:With fresh fruit of vegetables class as raw material, through sugared infusion Or dipping, the surface that food additives can be added to be made for auxiliary material do not glue it is not dry, have transparent feel, without frosting separate out it is dry State product.Presently commercially available preserved fruit product generally existing problems with:Use overrun food additives are excessively added residual;Car Between that environmental sanitation is poor, production equipment and utensil are contaminated caused microorganism is exceeded;Cherry is made a low multiple use, economy effect Benefit has much room for improvement;Designs and varieties are single, and technique falls behind.
The additive commonly used in cherry preserved fruit has:Decolorising agent (sulphur, sulfurous acid and its esters), preservative (benzoic acid (sodium), sorbic acid (potassium)), curing agent (calcium carbonate, calcium chloride, aluminum potassium sulfate), colouring agent etc..Long-term intake sulphite causes Slow poisoning, headache, nephropathy can be caused;It is stifling to enter food containing harmful elements such as lead, arsenic, thalliums in sulphur;Closely Phase research shows that Sodium Benzoate can generate benzene (carcinogenic substance) with vitamin C reaction, therefore use benzene in the richness Vc food such as preserved fruit Sodium formate is harmful.At the same time, traditional diamond-making technique is poor to cherry original fruity, nutrition reservation situation, and complex process, It is time-consuming long.
The content of the invention
Regarding to the issue above, the present invention propose it is a kind of without decolorising agent, colouring agent, harmful preservative, and technique it is easy, The preparation method of the cherry preserved fruit with intestines and stomach health-care function.Technical scheme is as follows:
(1) pre-process:Cherry sieving and grading, dispels decayed portion;Light salt brine is cleaned, drains, is enucleated;Described light salt brine It is the 1wt%NaCl aqueous solution;
(2) color protection:By low-temperature vaporization device, stifling 30-60min is carried out using color stabilizer to pretreated cherry, Color stabilizer is set to be uniformly distributed in cherry;Described low-temperature vaporization device is the conventional equipment in this area, and low temperature control exists:4-20 ℃;
(3) fast frozen:By by the cherry of color retention under the conditions of -18 DEG C quick-frozen 4~6h;
(4) low temperature dipping oozes sugar:At 25-28 DEG C, will be quick-frozen after cherry input ooze sugar juice, in course of defrosting from Sugar so is oozed, mixing speed is 2r/s during oozing sugar, drained and standby after 8~10h of stirring;Described cherry and the matter for oozing sugar juice Amount is than being 1:3, described oozes sugar juice by following material composition:0.6wt% sodium alginates, 10wt% xylo-oligosaccharides, 40- 50wt% white granulated sugars;Described oozes solid content >=50wt% in sugar juice;Holding cherry is in liquid level during noting oozing sugar Below;
(5) drying, shaping:By cherry surface even spread vegetable oil, 60~75 DEG C of drying 15 in blast drier are placed in ~24h, midway upset 2~3 times;Shape arrangement is carried out simultaneously, to cherry dry tack free, without stream soup phenomenon, soft or hard appropriateness; Smear vegetable oil and may be such that the moisture on preserved fruit surface slowly evaporates, the effect of vegetable oil:Avoid bonding in preserved fruit drying process, Drying regime is uneven;Vegetable oil can be soybean oil, olive oil etc..
(6) cool down;
(7) screen, check:Cherry after cooling is screened, is dispelled the irregular cherry of shape, color;Cherry is entered Row microorganism inspect by random samples, it is qualified untill.
Further, described color stabilizer contains 0.5wt%Vc, 0.5wt% citric acid and 1wt%NaCl.
The color stabilizer added in the present invention utilizes ascorbic anti-oxidation function, and with 0.5wt% citric acids, 1wt% NaCl is combined, and can effectively prevent the ferrous ions brown stain being rich in cherry, suppresses cherry in quick-frozen, defrosting and preserves During produce color, the disadvantageous changes of structure.
Fast frozen process is conducive to syrup in cherry in the case where former fruit shape and institutional framework destructiveness minimum is kept Rapid osmotic in peach, its reason is the slight change that fast frozen causes cherry cell wall structure, increases cell and group Knit space, so as to improve sugar ooze sugared speed;And traditional microwave treatment and blanching treatment can cause eucaryotic cell structure seriously to be broken It is bad, cause juice to outflow, have impact on ooze sugared effect on the contrary, it is quick-frozen that there is certain influence on pectin composition in cherry.
Sodium alginate is a kind of natural polysaccharide extracted from marine alga, is also called sodium alginate.Category hydrophilic macromolecule, water It is strong with joint efforts, with concentrate solution, form the abilities such as gel and film forming.Clinic is used for increasing blood volume and maintains blood pressure, makes courage Sterol is excreted, and is suppressed radiolead, strontium, cadmium etc. and is absorbed by the body and protects intestines and stomach and whole intestines, fat-reducing, hypoglycemic Deng.It is a kind of indispensable dietary fiber of human body, with unique nutrition, machine thing is may incorporate, in reduction serum and liver Cholesterol, suppresses total fat and TFA concentration rises, and can also improve the digestion of nutriment and absorb.It is applied to food More as stabilizer, thickener, emulsifying agent, dispersant, gelling agent, fruit glaze agent etc..The good retentiveness of sodium alginate, gelation There is actively impact to fast frozen cherry preserved fruit quality, soften in the perfect cherry drying course solved through fast frozen, The problem of drying shrinkage, stream juice.
The present invention propose directly carry out that low temperature dipping oozes sugar during slow jelly ooze sugared method, it is proposed that it is a kind of newly Sugared approach is oozed, cherry can be allowed to ooze sugar rapidly in a short time, reached certain sweetness value and meet follow-up drying requirement, together When simplify procedure of processing, reduce production cost, it refers to that temperature declines naturally in course of defrosting that described low temperature dipping oozes sugar.
In sum, the method have the advantages that:
1. propose a kind of new sugared method-low temperature dipping that oozes and ooze sugared method, while simplification of flowsheet, on the one hand save About the energy, on the other hand shortens and oozes the sugared time;
2. the protective effect of nutrient of the dietary fiber to the nutrient functional of intestines and stomach and to being enriched in cherry, to stomach and intestine Health care and nutritional supplementation are of great advantage, while product is reached more preferably nutrition and health care effect, product when solving drying The problems such as softening, flow juice, time lengthening, increases products taste and nutrient functional;
3. fast frozen mode is effectively saved cost of manufacture, simplifies procedure of processing, while storage and depth for cherry Processing technology provides new direction;
4. color protection in cherry preserved fruit manufacturing process, quick-frozen pretreatment, low temperature dipping is determined and oozes the technique such as sugar and drying The precise operating conditions of flow, make product of the present invention while nutrition, health, local flavor is ensured, can realize industrialized production, With good commercial exploitation prospects;
5. product of the present invention has certain sugar degree regulation space, ooze ensure during sugar ooze sugar juice solid content >= 50%, work(the effects such as also can to a certain extent use stachyose, trehalose, L-arabinose etc. a series of with gastrointestinal health Energy property sugar is substituted as auxiliary material, and significant on low-sugar preserved fruit and the exploitation of feature preserved fruit, more larger market is excavated Potentiality.
Specific embodiment
Technical scheme is further described with reference to specific embodiment, but the present invention is not with any shape Formula is limited to embodiment content.Test method described in embodiment unless otherwise specified, is conventional method;Such as without special theory Bright, the reagent and biomaterial are commercially obtained.
Texture and outward appearance, local flavor, the nutrition of food, constitute four big quality key elements of food together.Experimentation of the present invention Middle selection Britain SMSTA.XTPlus Texture instruments carry out texture detection, Primary Reference sample to better effects product in above-described embodiment The indexs such as product hardness, elasticity, cohesion, chewiness, to realize more specifically describing product indices of the present invention.
Texture detects relevant parameter:
P5 cylindrical probes;
Load unit:5000g;
Test pattern:TPA textures are analyzed;
Pretest speed:1mm/s;
Test rate:0.5mm/s;
Trigger value:5g;
Return to speed:1mm/s;
Reply the stand-by period:5s;
Cycle-index:2 times;
Data frequency:200point/s.
The color stabilizer that following examples are related to is the aqueous solution containing 0.5wt%Vc, 0.5wt% citric acid and 1wt%NaCl. Heretofore described room temperature is 25-28 DEG C.
Embodiment 1
The formula that sugar juice is oozed in the present embodiment is as follows:0.6wt% sodium alginates, 10wt% xylo-oligosaccharides, 40wt% is white Granulated sugar, balance of water;Described oozes solid content >=50wt% in sugar juice;
(1) pre-process:Cherry sieving and grading, dispels decayed portion;Cleaned using light salt brine, drained, be enucleated;
(2) color protection:By low-temperature vaporization device, stifling 30min is carried out using color stabilizer to pretreated cherry;
(3) fast frozen:By by the cherry of color retention under the conditions of -18 DEG C quick-frozen 4h;Common perseverance can be transferred to afterwards The quick-frozen room storage of temperature;
(4) low temperature dipping oozes sugar:According to cherry with ooze sugar juice part by weight 1:3, by by the cherry after fast frozen Input is oozed in sugar juice, is maintained under normal temperature condition, oozes sugar in course of defrosting naturally, after being stirred 8 hours with the speed of 2r/s, drip It is dry standby;
(5) drying, shaping:By cherry surface even spread soybean oil, 60 DEG C of drying 15h in blast drier are placed in, in Way upset 2 times;Shape arrangement is carried out simultaneously, to cherry dry tack free, without stream soup phenomenon, soft or hard appropriateness;
(6) cool down;
(7) screen, check:Cherry after cooling is screened, is dispelled the irregular cherry of shape, color;Cherry is entered Row microorganism inspect by random samples, it is qualified untill;
(8) pack:Qualified cherry will be checked to be vacuum-packed and subsequent packages, obtain finished product;
By above-mentioned steps gained cherry preserved fruit, subjective appreciation, texture, appearance are most preferably, and process can The generation of the bad phenomenons such as fine controlling stream soup, while simplifying procedure of processing, easy to operate, energy input is small, saves the energy And time cost.Carry out texture detection, each index such as table 1 below.
Table 1
Detection project Hardness (g) Elasticity Cohesion Chewiness (mJ)
Numerical value 598.49 0.79 0.54 255.41
Embodiment 2
The formula that sugar juice is oozed in the present embodiment is as follows:0.6wt% sodium alginates, 10wt% xylo-oligosaccharides, 50wt% is white Granulated sugar;Described oozes solid content >=50wt% in sugar juice;
(1) pre-process:Cherry sieving and grading, dispels decayed portion;Cleaned using light salt brine, drained, be enucleated;
(2) color protection:By low-temperature vaporization device, stifling 30min is carried out using color stabilizer to pretreated cherry;
(3) fast frozen:By by the cherry of color retention under the conditions of -18 DEG C quick-frozen 4h;Common perseverance can be transferred to afterwards The quick-frozen room storage of temperature;
(4) low temperature dipping oozes sugar:According to cherry with ooze sugar juice part by weight 1:3, by by the cherry after fast frozen Input is oozed in sugar juice, is maintained under normal temperature condition, oozes sugar in course of defrosting naturally, after being stirred 10 hours with the speed of 2r/s, It is drained and standby;
(5) drying, shaping:By cherry surface even spread soybean oil, 75 DEG C of drying 15h in blast drier are placed in, in Way upset 2 times;Shape arrangement is carried out simultaneously, to cherry dry tack free, without stream soup phenomenon, soft or hard appropriateness;
(6) cool down;
(7) screen, check:Cherry after cooling is screened, is dispelled the irregular cherry of shape, color;Cherry is entered Row microorganism inspect by random samples, it is qualified untill;
(8) pack:Qualified cherry will be checked to be vacuum-packed and subsequent packages, obtain finished product;
By above-mentioned steps gained cherry preserved fruit, subjective appreciation, texture, appearance are most preferably, and process can The generation of the bad phenomenons such as fine controlling stream soup, while simplifying procedure of processing, easy to operate, energy input is small, saves the energy And time cost.
Embodiment 3
The cherry of the present embodiment does not carry out fast frozen, i.e. cherry and directly carries out oozing sugar (i.e. fresh fruit pair after color retention According to)
The formula that sugar juice is oozed in the present embodiment is as follows:0.6wt% sodium alginates, 10wt% xylo-oligosaccharides, 40wt% is white Granulated sugar;
(1) pre-process:Cherry sieving and grading, dispels decayed portion;Light salt brine is cleaned, drains, is enucleated;
(2) color protection:2~3h is soaked under room temperature condition, color stabilizer is uniformly distributed in cherry;
(3) low temperature dipping oozes sugar:According to cherry with ooze sugar juice part by weight 1:3, by by the cherry after fast frozen Input is oozed in sugar juice, is maintained under normal temperature condition, oozes sugar in course of defrosting naturally, after stirring 9h with the speed of 2r/s, is drained It is standby;
(4) drying, shaping:Cherry surface even spread vegetable oil after leaching sugar, is placed in 60 DEG C of drying in blast drier 20h, midway upset 3 times, while shape arrangement is carried out, to cherry dry tack free, without stream soup phenomenon, soft or hard appropriateness;
(5) cool down:Cherry after drying is cooled down under drying, room temperature condition;
(6) screen, check:Cherry after cooling is screened, is removed the irregular cherry of shape, color;Cherry is entered Row microorganism inspect by random samples, it is qualified untill;
(7) pack:Qualified cherry will be checked to be vacuum-packed and subsequent packages, obtain finished product.
By above-mentioned steps gained cherry preserved fruit, without quick-frozen pretreatment, ooze that sugar is relatively slow, the final preserved fruit hardness for preparing and Elastic poor, texture testing result such as table 2 below:
Table 2
Detection project Hardness (g) Elasticity Cohesion Chewiness (mJ)
Numerical value 528 0.64 0.43 192.12
Embodiment 4
The cherry of the present embodiment replaces fast frozen using cure process
The formula that sugar juice is oozed in the present embodiment is as follows:0.6wt% sodium alginates, 10wt% xylo-oligosaccharides, 40wt% is white Granulated sugar;Described oozes solid content >=50wt% in sugar juice;
(1) pre-process:Cherry sieving and grading, dispels decayed portion;Light salt brine is cleaned, drains, is enucleated;
(2) color protection:2h is soaked under room temperature condition, color stabilizer is uniformly distributed in cherry;
(3) cure process:0.2wt%CaCl will be put into by the cherry of color protection2Solution soaks 2~3h;
(4) blanching:By by 30~60s of blanching in the cherry input boiling water after cure process, unnecessary CaCl is removed2, it is fast Speed drains away the water;
(5) low temperature dipping oozes sugar:According to cherry with ooze sugar juice part by weight 1:3, by by the cherry after fast frozen Input is oozed in sugar juice, is maintained under normal temperature condition, oozes sugar in course of defrosting naturally, after stirring 8~10h with the speed of 2r/s, It is drained and standby;
(6) drying, shaping:Cherry surface even spread vegetable oil;75 DEG C of drying 24h in blast drier, midway upset 3 It is secondary, while shape arrangement is carried out, to cherry dry tack free, without stream soup phenomenon, soft or hard appropriateness;
(7) cool down:Cherry after drying is cooled down under drying, room temperature condition;
(8) screen, check:Cherry after cooling is screened, is dispelled the irregular cherry of shape, color;Cherry is entered Row microorganism inspect by random samples, it is qualified untill;
(9) pack:Qualified cherry will be checked to be vacuum-packed and subsequent packages, obtain finished product.
Cherry preserved fruit outward appearance as obtained by above-mentioned steps meets standard, relative to embodiment 1 or 2, its complex steps, introducing Curing agent, energy consumption are larger, time-consuming more long.
Texture testing result such as table 3 below:
Table 3
Detection project Hardness (g) Elasticity Cohesion Chewiness (mJ)
Numerical value 673.04 0.83 0.72 335.75
Embodiment 5
The laggard scanning frequency of cherry cure process of the present embodiment is frozen and low temperature dipping oozes sugar
The formula that sugar juice is oozed in the present embodiment is as follows:0.6wt% sodium alginates, 10wt% xylo-oligosaccharides, 40wt% is white Granulated sugar;Described oozes solid content >=50wt% in sugar juice;
(1) pre-process:Cherry sieving and grading, dispels decayed portion;Light salt brine is cleaned, drains, is enucleated;
(2) color protection, cure process:Prepare and contain 0.5wt%Vc, 0.5wt% citric acids, 1wt%NaCl, 0.2wt%CaCl2 The aqueous solution, soak 3h under room temperature condition, color stabilizer and curing agent is uniformly distributed in cherry;
(3) fast frozen:By by the cherry of color retention under the conditions of -18 DEG C quick-frozen 6h;
(4) low temperature dipping oozes sugar:During sugar juice will be oozed without the cherry input thawed, cherry with ooze sugar juice part by weight 1:3;Naturally sugar is oozed during normal temperature unfreezing, allotment mixing speed 2r/s is drained and standby after 10h;
(5) drying, shaping:Cherry surface even spread vegetable oil;75 DEG C of drying 24h in blast drier, midway upset 3 It is secondary, while shape arrangement is carried out, to cherry dry tack free, without stream soup phenomenon, soft or hard appropriateness;
(6) cool down:Cherry after drying is cooled down under drying, room temperature condition;
(7) screen, check:Cherry after cooling is screened, is dispelled the irregular cherry of shape, color;Cherry is entered Row microorganism inspect by random samples, it is qualified untill;
(8) pack:Qualified cherry will be checked to be vacuum-packed and subsequent packages, obtain finished product.
By above-mentioned steps gained cherry preserved fruit, by cure process and quick-frozen pretreatment, though product is solved to a certain extent The problem that product ease back, but flowed in drying course soup phenomenon not be improved significantly, sense organ, texture effect still, and hardness and each Aspect index lifting effect does not have fresh fruit cure process control group effect obvious.Glue is generally added during traditional Preserved produciton The compositions such as matter, curing agent, fresh cherry of the invention can carry out cure process before fast frozen, and obtained cherry preserved fruit has more Elasticity, by texture analysis and subjective appreciation, its local flavor, mouthfeel, texture reach more preferable effect.
Embodiment 6
Oozed in the present embodiment only containing xylo-oligosaccharide and white granulated sugar in sugar juice, without sodium alginate
(1) pre-process:Cherry sieving and grading, dispels decayed portion;Light salt brine is cleaned, drains, is enucleated;
(2) color protection:3h is soaked under room temperature condition, color stabilizer is uniformly distributed in cherry;
(3) fast frozen:By by the cherry of color retention under the conditions of -18 DEG C quick-frozen 4~6h;
(4) low temperature dipping oozes sugar:By liquid glucose is oozed without the cherry input thawed, (the described sugar that oozes is the white granulated sugar of 20wt% Xylo-oligosaccharide with 31%, solid content >=50% oozes sugar juice), cherry with ooze sugar juice part by weight 1:3;Normal temperature unfreezing process It is middle to ooze sugar naturally, allotment mixing speed 2r/s, it is drained and standby after 8~10h (attention ooze keep during sugar cherry liquid level with Under);
(5) drying, shaping:Cherry surface even spread vegetable oil;75 DEG C of drying 24h in blast drier, midway upset 3 It is secondary, while shape arrangement is carried out, to cherry dry tack free, without stream soup phenomenon, soft or hard appropriateness;
(6) cool down:Cherry after drying is cooled down under drying, room temperature condition;
(7) screen, check:Cherry after cooling is screened, is dispelled the irregular cherry of shape, color;Cherry is entered Row microorganism inspect by random samples, it is qualified untill;
(8) pack:Qualified cherry will be checked to be vacuum-packed and subsequent packages, obtain finished product.
By above-mentioned steps gained cherry preserved fruit, by quick-frozen pretreatment, ooze sugared very fast, but due to oozing in sugar juice without low Xylan and white granulated sugar, have saved and have oozed the sugared time, but but eased back in drying course, drying shrinkage and stream soup phenomenon it is serious, effect compared with Hardly possible control, each deliberated index result is poor, and mouthfeel is also poor.
Embodiment 7
Method in the present embodiment using microwave for sugar permeability oozes sugar instead of low temperature dipping of the invention
(1) pre-process:Cherry sieving and grading, dispels decayed portion;Light salt brine is cleaned, drains, is enucleated;
(2) color protection:3h is soaked under room temperature condition, color stabilizer is uniformly distributed in cherry;
(3) fast frozen:By by the cherry of color retention under the conditions of -18 DEG C quick-frozen 6h;
(4) microwave for sugar permeability:The liquid glucose of 50wt% concentration will be put into through the cherry of color retention, it is micro- under 30% power condition Ripple processes 30min;
(5) drying, shaping:Cherry surface even spread vegetable oil;75 DEG C of drying 24h in blast drier, midway upset 3 It is secondary, while shape arrangement is carried out, to cherry dry tack free, without stream soup phenomenon, soft or hard appropriateness;
(6) cool down:Cherry after drying is cooled down under drying, room temperature condition;
(7) screen, check:Cherry after cooling is screened, is dispelled the irregular cherry of shape, color;Cherry is entered Row microorganism inspect by random samples, it is qualified untill;
(8) pack:Qualified cherry will be checked to be vacuum-packed and subsequent packages, obtain finished product.
The method that the embodiment oozes sugar using traditional microwave, the cherry preserved fruit for preparing oozes sugar by quick-frozen pretreatment Comparatively fast, but in drying course ease back, drying shrinkage and stream soup phenomenon it is serious, the more difficult control of effect, each deliberated index result of poor taste compared with Difference.
Verified by subjective appreciation, each texture parametric measurement result:Preserved fruit hardness 550-650, elastic 0.75-0.85, it is interior Poly- property 0.5-0.6, is optimal in the range of chewiness 200-300.
The cherry preserved fruit flavor evaluation standard of table 4
The Different treatments preserved fruit results of sensory evaluation table of comparisons of table 5

Claims (4)

1. a kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function, it is characterised in that comprise the following steps:
(1) pre-process:Cherry sieving and grading, dispels decayed portion;Cleaned using light salt brine, drained, be enucleated;
(2) color protection:By low-temperature vaporization device, stifling 30-60min is carried out using color stabilizer to pretreated cherry;
(3) fast frozen:By by the raw material of color retention under the conditions of -18 DEG C quick-frozen 4~6h;(4) low temperature dipping oozes sugar: At 25-28 DEG C, will be quick-frozen after cherry input ooze sugar juice, ooze sugar naturally in course of defrosting, ooze mixing speed during sugar It is 2r/s, it is drained and standby after 8~10h of stirring;Described cherry is 1 with the mass ratio for oozing sugar juice:3;Described oozes sugar juice By following material composition:0.6wt% sodium alginates, 10wt% xylo-oligosaccharides, 40-50wt% white granulated sugars;Described oozes sugar juice Middle solid content >=50wt%;
(5) drying, shaping:Cherry surface even spread vegetable oil is placed in blast drier, is dried under the conditions of 60~75 DEG C Dry 15~24h, midway upset 2~3 times;
(6) cool down;
(7) screen, check.
2. a kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function as claimed in claim 1, it is characterised in that institute The temperature setting of the low-temperature vaporization device stated is in the range of 4-20 DEG C.
3. a kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function as claimed in claim 1, it is characterised in that institute The color stabilizer stated contains 0.5wt%Vc, 0.5wt% citric acid and 1wt%NaCl.
4. a kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function as claimed in claim 1, it is characterised in that institute The white sugar content stated is 50wt%.
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US20050019477A1 (en) * 2003-07-22 2005-01-27 Sinha Nirmal K. Process for converting brined sweet cherries into sweetened dried red tart cherry-like products and stabilized black cherry-like products
CN1817165A (en) * 2006-03-14 2006-08-16 辽宁红树莓产业发展有限公司 Dried fruit food with red aeterio and production thereof
CN101731613A (en) * 2008-11-10 2010-06-16 朱彩凤 Method for preparing confection with functions of nourishing yin, moistening lung, clearing away heart-fire and soothing nerves by utilizing lily
CN102599321A (en) * 2012-03-17 2012-07-25 汕头市天悦轻工技术科技有限公司 Manufacturing method for crystallized fruit
CN103564127A (en) * 2013-10-28 2014-02-12 胡本奎 Production method of preserved health-care cherries
CN104664008A (en) * 2013-12-03 2015-06-03 刘海燕 Microwave low-sugar preserved cherry fruit and preparation method thereof
CN105028857A (en) * 2014-09-20 2015-11-11 林静 Preserved cherry fruit processing method
CN105076637A (en) * 2015-08-04 2015-11-25 安徽润生农业开发有限公司 Preserved kiwi fruit processing method

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050019477A1 (en) * 2003-07-22 2005-01-27 Sinha Nirmal K. Process for converting brined sweet cherries into sweetened dried red tart cherry-like products and stabilized black cherry-like products
CN1817165A (en) * 2006-03-14 2006-08-16 辽宁红树莓产业发展有限公司 Dried fruit food with red aeterio and production thereof
CN101731613A (en) * 2008-11-10 2010-06-16 朱彩凤 Method for preparing confection with functions of nourishing yin, moistening lung, clearing away heart-fire and soothing nerves by utilizing lily
CN102599321A (en) * 2012-03-17 2012-07-25 汕头市天悦轻工技术科技有限公司 Manufacturing method for crystallized fruit
CN103564127A (en) * 2013-10-28 2014-02-12 胡本奎 Production method of preserved health-care cherries
CN104664008A (en) * 2013-12-03 2015-06-03 刘海燕 Microwave low-sugar preserved cherry fruit and preparation method thereof
CN105028857A (en) * 2014-09-20 2015-11-11 林静 Preserved cherry fruit processing method
CN105076637A (en) * 2015-08-04 2015-11-25 安徽润生农业开发有限公司 Preserved kiwi fruit processing method

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