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 PDFInfo
- Publication number
- 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
- Authority
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- China
- Prior art keywords
- cherry
- sugar
- ooze
- preserved fruit
- intestines
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Links
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 145
- 235000019693 cherries Nutrition 0.000 title claims abstract description 145
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 35
- 210000000936 intestine Anatomy 0.000 title claims abstract description 13
- 210000002784 stomach Anatomy 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 73
- 238000001035 drying Methods 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 31
- 238000007598 dipping method Methods 0.000 claims abstract description 18
- 238000007493 shaping process Methods 0.000 claims abstract description 10
- 238000010257 thawing Methods 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 35
- 230000008569 process Effects 0.000 claims description 16
- 239000003381 stabilizer Substances 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 11
- 235000010413 sodium alginate Nutrition 0.000 claims description 11
- 239000012267 brine Substances 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 10
- 239000008158 vegetable oil Substances 0.000 claims description 10
- 230000014759 maintenance of location Effects 0.000 claims description 9
- 238000007873 sieving Methods 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 8
- 229920001542 oligosaccharide Polymers 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000009834 vaporization Methods 0.000 claims description 6
- 230000008016 vaporization Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims 1
- 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 1
- 238000001816 cooling Methods 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000013459 approach Methods 0.000 abstract description 2
- 235000015110 jellies Nutrition 0.000 abstract description 2
- 239000008274 jelly Substances 0.000 abstract description 2
- 238000007689 inspection Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 12
- 239000003795 chemical substances by application Substances 0.000 description 9
- 244000005700 microbiome Species 0.000 description 9
- 238000013036 cure process Methods 0.000 description 8
- 230000001788 irregular Effects 0.000 description 8
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 238000001514 detection method Methods 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 239000000661 sodium alginate Substances 0.000 description 4
- 229940005550 sodium alginate Drugs 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000011282 treatment Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 206010033546 Pallor Diseases 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 208000005374 Poisoning Diseases 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 239000005864 Sulphur Substances 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol 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)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- LELOWRISYMNNSU-UHFFFAOYSA-N hydrogen cyanide Chemical compound N#C LELOWRISYMNNSU-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 231100000572 poisoning Toxicity 0.000 description 2
- 230000000607 poisoning effect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000243 solution Substances 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
- 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 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- -1 Cyanogen glucoside Chemical class 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 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 1
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 239000004280 Sodium formate Substances 0.000 description 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-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
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 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
- 229940103272 aluminum potassium sulfate Drugs 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229910001448 ferrous ion Inorganic materials 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- JMANVNJQNLATNU-UHFFFAOYSA-N glycolonitrile Natural products N#CC#N JMANVNJQNLATNU-UHFFFAOYSA-N 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000013074 reference sample Substances 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- HLBBKKJFGFRGMU-UHFFFAOYSA-M sodium formate Chemical compound [Na+].[O-]C=O HLBBKKJFGFRGMU-UHFFFAOYSA-M 0.000 description 1
- 235000019254 sodium formate Nutrition 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 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
- A23G3/364—Sweetmeats, 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
-
- 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
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
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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