CN106722577A - A kind of production technology of green plum - Google Patents
A kind of production technology of green plum Download PDFInfo
- Publication number
- CN106722577A CN106722577A CN201710033172.2A CN201710033172A CN106722577A CN 106722577 A CN106722577 A CN 106722577A CN 201710033172 A CN201710033172 A CN 201710033172A CN 106722577 A CN106722577 A CN 106722577A
- Authority
- CN
- China
- Prior art keywords
- green plum
- plum
- green
- juice
- treatment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of production technology of green plum, mainly include the following steps that：Raw material selection, pretreatment, surface treatment, stoning treatment, immersion treatment, making finished product, the purple perilla blender that purple perilla is produced in process of production is wherein added in immersion treatment, including purple perilla juice, dark-plum juice and citric acid, the mass ratio of the purple perilla juice, dark-plum juice and citric acid is 100 ~ 120：80~100：15~30.The production technology of the green plum that the present invention is provided significantly improves the mouthfeel and outward appearance of green plum, makes one the desire for more having food, while make use of purple perilla juice, realizes the recycling of resource, improve social benefit, it is to avoid environmental pollution.
Description
Technical field
The present invention relates to a kind of processing technology of food, particularly a kind of production technology of green plum.
Background technology
Green plum, also known as tamarind seed, fruit plum etc. is that a kind of rose family rich in nutrition belongs to fruit, and it contains 17 kinds of amino acid
And abundant mineral matter, its pharmacology and its health value are in bright period Li Shizhen (1518-1593 A.D.)《Compendium of Materia Medica》Plant just by recording, China is
The original producton location of green plum, is concentrated mainly on 18 provinces and cities such as Guangdong, Sichuan, Zhejiang, Fujian and Taiwan.Green plum is a kind of medicine-food two-purpose
Fruit, not only nutritious, also with many healthcare functions, green plum contains abundant organic acid, mineral matter, vitamin, flavones
Deng composition, with regulation body acid-base value, it is antifatigue, remove free radical the effects such as, be a kind of health care non-defective unit.
The characteristics of green plum has peracid low sugar, should not eat raw because acidity is too high, be typical processing type fruit, in green grass or young crops
In the traditional processing of plum, it is one of important means of preservation green plum raw material to be pickled with salt, is also the control of following process final product quality
One of link.
In the patent of invention of Application No. 2011103867128, a kind of processing technology of green plum is disclosed, after cleaning
Green plum be put into sealed pickling in pickled medium, gradient adds NaCl with NaCl concentration in maintaining pickled medium in curing process
Constant, after the completion of the curing process, pickling medium can Reusability as pickled thick gravy.The invention salt dosage is low, fast into taste,
Pickled rear thick gravy is repeatable to be utilized or alcohol can be recovered by distillation, for processing green liquor, overcome traditional prune products and process
In a large amount of harmful bittern of discharge problems；A large amount of nutritive losses that traditional broken skin processing is caused are avoided, while process is adopted
With salt, wine, vinegar, oxygen barrier collaboration anti-corrosion, without plus S02, dye-free（Non-pigment）.
In the patent of invention of Application No. 011084197, disclose the full fruit of one kind green plum and produce preserved fruit and green grass or young crops simultaneously
The technique of plum wine, its technological process is：Choosing fruit cleaning, salt marsh, desalination, primary fermentation, the separation of fruit liquid, sugaring, drying, after fermentation,
Schlempe separation, ageing, filter wine, distillation, the invention green plum is entirely really raw material, while producing dry green plum preserved fruit and green liquor
（Including green plum brandy）, the value of green plum is taken full advantage of, it is cost-effective, and also the slag produced in production can make feed, subtract
The discharge capacity of waste residue, beneficial to environmental protection, improves economic results in society in few production process.
The production technology of both the above green plum is pickled using daily, main using salt and sugared as additive, output
Green plum much more dry, and green in color, mouthfeel is poor.
The content of the invention
Under the basis of above-mentioned background, the present invention is intended to provide a kind of production technology of green plum, can substantially improve green plum
Mouthfeel, while realizing recycling for juice.
The purpose of the present invention is achieved through the following technical solutions：
A kind of production technology of green plum, comprises the following steps：
A, raw material selection:Selection completely filled fruit, color is blueer or green, and six to medium well green plum used as raw material；
B, pretreatment：Raw material is screened, wherein rotten or softer substandard products are rejected, the green plum for completing will be screened and entered
Row cleaning, will be cleaned during the green plum for completing is put into 24% salt solution and soaks, and calcium chloride is contained in salt solution, and soak time was at 30 days
By 35 days；
C, surface treatment：Impregnated green plum will be rinsed with clear water in salt solution, surface will be cleaned；
D, stoning treatment：The green plum that will be cleaned carries out stoning treatment by green plum stoner, while the green plum completed to stoning
Test, the broken green plum inside pulp of core is rejected；
E, immersion treatment：The green plum that will be enucleated and have inspected is inserted in container and soaked, and purple perilla blender is filled in container,
Soak time waited green plum surface to turn red by green grass or young crops and takes out afterwards at 7 to 10 days.
F, making finished product：The green plum for completing will be soaked and be cut into green plum fourth, wrapped after green plum fourth is dried
Dress, obtains finished product.
Further, the purple perilla blender include purple perilla juice, dark-plum juice and citric acid, the purple perilla juice, dark-plum juice with
The mass ratio of citric acid is 100 ~ 120：80~100~：15~30.
Further, the production method of the dark-plum juice is as follows：
（1）, raw material selection:Selection completely filled fruit, band is yellow in color green grass or young crops, and eight to ninety percent ripe green plums are used as raw material；
（2）, pretreatment：Raw material is screened, wherein rotten or harder substandard products are rejected, the green plum for completing will be screened
Cleaned, will clean during the green plum for completing is put into 20% salt solution and soak, soak time is more than 30 days；
（3）, surface treatment：Impregnated green plum will soak 4 to 6 hours with clear water or be rushed with clear water in salt solution
Wash, until green plum salt content is less than 5%；
（4）, stoning treatment：The green plum that will be cleaned carries out stoning treatment by green plum stoner, while the green grass or young crops completed to stoning
Plum is tested, and the broken green plum inside pulp of core is rejected；
（5）, sugaring treatment：The green plum drying that will be enucleated and have inspected, inserting carries out sugaring in container, pickled 3-5 days so that
Green plum syneresis.
（6）, extract dark-plum juice：Dehydration green plum in container is taken out, remaining juice is required dark-plum juice.
Further, during B, salt content will reach 22 ~ 24% after green plum salt marsh.
Further, during F, water content will reach 25 ~ 35% after green plum drying.
The beneficial effects of the invention are as follows：The production technology of the green plum that the present invention is provided, can produce high-quality salt marsh
Crisp plum, finished color is purplish red, and outward appearance is preferable, the delicate fragrance with purple perilla, while crispy, higher containing moisture, it is very sour-sweet
It is good to eat.This green plum in process of production, make use of purple perilla reluctant purple perilla juice in process of production simultaneously, and purple perilla juice is purple
In curing process, its internal juice and salt, citric acid etc. are combined and the juice of formation for Soviet Union, after purple perilla is as product, its
Juice needs to be processed, and enters in the Nature and ecology can be affected, using this production technology, can be effective
Using purple perilla juice, realize recycling, it is to avoid ecological pollution.
Specific embodiment
It is specifically described below the invention provides a kind of production technology of green plum：
A kind of production technology of green plum, comprises the following steps：
A, raw material selection:Selection completely filled fruit, color is blueer or green, and six to medium well green plum used as raw material, extracts base of fruit；
B, pretreatment：Raw material is screened, wherein rotten or softer substandard products are rejected, the green plum for completing will be screened and entered
Row cleaning, will be cleaned during the green plum for completing is put into 24% salt solution and soaks, and calcium chloride is contained in salt solution, and soak time was at 30 days
By 35 days；
C, surface treatment：Impregnated green plum will be rinsed with clear water in salt solution, surface will be cleaned；
D, stoning treatment：The green plum that will be cleaned carries out stoning treatment by green plum stoner, while the green plum completed to stoning
Test, the broken green plum inside pulp of core is rejected；
E, immersion treatment：The green plum that will be enucleated and have inspected is inserted in container and soaked, and purple perilla blender is filled in container,
Soak time waited green plum surface to turn red by green grass or young crops and takes out afterwards at 7 to 10 days.
F, making finished product：The green plum for completing will be soaked and be cut into green plum fourth, wrapped after green plum fourth is dried
Dress, obtains finished product.
Wherein, the purple perilla blender includes purple perilla juice, dark-plum juice and citric acid, the purple perilla juice, dark-plum juice and lemon
The mass ratio of acid is 120：100：15.
Accordingly, the production method of the dark-plum juice is as follows：
（1）, raw material selection:Selection completely filled fruit, band is yellow in color green grass or young crops, and eight to ninety percent ripe green plums are used as raw material；
（2）, pretreatment：Raw material is screened, wherein rotten or harder substandard products are rejected, the green plum for completing will be screened
Cleaned, will clean during the green plum for completing is put into 20% salt solution and soak, soak time is more than 30 days；
（3）, surface treatment：Impregnated green plum will soak 4 to 6 hours with clear water or be rushed with clear water in salt solution
Wash, until green plum salt content is less than 5%；
（4）, stoning treatment：The green plum that will be cleaned carries out stoning treatment by green plum stoner, while the green grass or young crops completed to stoning
Plum is tested, and the broken green plum inside pulp of core is rejected；
（5）, sugaring treatment：The green plum drying that will be enucleated and have inspected, inserting carries out sugaring in container, pickled 3-5 days so that
Green plum syneresis.
（6）, extract dark-plum juice：Dehydration green plum in container is taken out, remaining juice is required dark-plum juice.
Particularly, during B, salt content will reach 22 ~ 24% after green plum salt marsh.
Particularly, during F, water content will reach 25 ~ 35% after green plum drying.
The present invention, as raw material, treatment juice as addition is difficult to using what is produced in purple perilla production process using green plum
Agent, green plum is soaked, and can cause that green plum color turns red, and outward appearance is more beautiful, allows people more to have the desire of food, while making
Obtain green plum and carry light purple perilla fragrance, mouthfeel more preferably, while improve product quality, realizes the recycling of resource, subtracts
The small pollution to environment, improves social benefit.
Claims (5)
1. a kind of production technology of green plum, it is characterised in that comprise the following steps：
A, raw material selection:Selection completely filled fruit, color is blueer or green, and six to medium well green plum used as raw material；
B, pretreatment：Raw material is screened, wherein rotten or softer substandard products are rejected, the green plum for completing will be screened and entered
Row cleaning, will be cleaned during the green plum for completing is put into 24% salt solution and soaks, and calcium chloride is contained in salt solution, and soak time was at 30 days
By 35 days；
C, surface treatment：Impregnated green plum will be rinsed with clear water in salt solution, surface will be cleaned；
D, stoning treatment：The green plum that will be cleaned carries out stoning treatment by green plum stoner, while the green plum completed to stoning
Test, the broken green plum inside pulp of core is rejected；
E, immersion treatment：The green plum that will be enucleated and have inspected is inserted in container and soaked, and purple perilla blender is filled in container,
Soak time waited green plum surface to turn red by green grass or young crops and takes out afterwards at 7 to 10 days；
F, making finished product：The green plum for completing will be soaked and be cut into green plum fourth, packed after green plum fourth is dried, obtained
To finished product.
2. a kind of production technology of green plum according to claim 1, it is characterised in that the purple perilla blender includes purple perilla
Juice, dark-plum juice and citric acid, the mass ratio of the purple perilla juice, dark-plum juice and citric acid is 100 ~ 120：80~100~：15~30.
3. a kind of production technology of green plum according to claim 2, it is characterised in that the production method of the dark-plum juice is such as
Under：
（1）, raw material selection:Selection completely filled fruit, band is yellow in color green grass or young crops, and eight to ninety percent ripe green plums are used as raw material；
（2）, pretreatment：Raw material is screened, wherein rotten or harder substandard products are rejected, the green plum for completing will be screened
Cleaned, will clean during the green plum for completing is put into 20% salt solution and soak, soak time is more than 30 days；
（3）, surface treatment：Impregnated green plum will soak 4 to 6 hours with clear water or be rushed with clear water in salt solution
Wash, until green plum salt content is less than 5%；
（4）, stoning treatment：The green plum that will be cleaned carries out stoning treatment by green plum stoner, while the green grass or young crops completed to stoning
Plum is tested, and the broken green plum inside pulp of core is rejected；
（5）, sugaring treatment：The green plum drying that will be enucleated and have inspected, inserting carries out sugaring in container, pickled 3-5 days so that
Green plum syneresis；
（6）, extract dark-plum juice：Dehydration green plum in container is taken out, remaining juice is required dark-plum juice.
4. a kind of production technology of green plum according to claim 1, it is characterised in that during B, saliferous after green plum salt marsh
Amount will reach 22 ~ 24%.
5. a kind of production technology of green plum according to claim 1, it is characterised in that aqueous after green plum drying during F
Amount will reach 25 ~ 35%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710033172.2A CN106722577A (en) | 2017-01-18 | 2017-01-18 | A kind of production technology of green plum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710033172.2A CN106722577A (en) | 2017-01-18 | 2017-01-18 | A kind of production technology of green plum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722577A true CN106722577A (en) | 2017-05-31 |
Family
ID=58946242
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710033172.2A Pending CN106722577A (en) | 2017-01-18 | 2017-01-18 | A kind of production technology of green plum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722577A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912593A (en) * | 2017-12-15 | 2018-04-17 | 林侨山 | A kind of green plum preserved fruit with health role and preparation method thereof |
| CN108077542A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The preparation method of green plum fruit jelly |
| CN108185096A (en) * | 2017-12-29 | 2018-06-22 | 吴亚军 | The preparation method of pungent plum |
| CN112075604A (en) * | 2019-06-12 | 2020-12-15 | 普宁市梅乡食品有限公司 | Preparation method of low-salt plum powder for food processing |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6248334A (en) * | 1985-08-27 | 1987-03-03 | Hisako Takeuchi | Production of pickled plum having low salt content |
| CN103598393A (en) * | 2013-11-13 | 2014-02-26 | 丽江老君山食品有限公司 | Fresh preserved plums and production method thereof |
| CN103766824A (en) * | 2014-01-23 | 2014-05-07 | 浙江莫干山食业有限公司 | Perilla plum slice and preparation method thereof |
-
2017
- 2017-01-18 CN CN201710033172.2A patent/CN106722577A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6248334A (en) * | 1985-08-27 | 1987-03-03 | Hisako Takeuchi | Production of pickled plum having low salt content |
| CN103598393A (en) * | 2013-11-13 | 2014-02-26 | 丽江老君山食品有限公司 | Fresh preserved plums and production method thereof |
| CN103766824A (en) * | 2014-01-23 | 2014-05-07 | 浙江莫干山食业有限公司 | Perilla plum slice and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 闫海波: "《中医养生圣经》", 31 May 2013, 黑龙江科学技术出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912593A (en) * | 2017-12-15 | 2018-04-17 | 林侨山 | A kind of green plum preserved fruit with health role and preparation method thereof |
| CN108077542A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The preparation method of green plum fruit jelly |
| CN108185096A (en) * | 2017-12-29 | 2018-06-22 | 吴亚军 | The preparation method of pungent plum |
| CN112075604A (en) * | 2019-06-12 | 2020-12-15 | 普宁市梅乡食品有限公司 | Preparation method of low-salt plum powder for food processing |
| CN112075604B (en) * | 2019-06-12 | 2023-08-15 | 普宁市梅乡食品有限公司 | Preparation method of low-salt plum powder for food processing |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102776098B (en) | Kiwifruit wine and method for brewing same | |
| CN102150732B (en) | Processing method of plum seedless preserved fruit | |
| CN106722577A (en) | A kind of production technology of green plum | |
| CN105010918A (en) | Passion fruit jam and preparation method thereof | |
| CN105747132A (en) | Processing process of preserved eggs | |
| CN105249084B (en) | A kind of preparation method of selenium-rich pumpkin fruit grain beverage | |
| CN104381897A (en) | Preparation method of green plum liquid and green plum wine prepared from green plum liquid | |
| CN101851569A (en) | Dry type citrus wine and brewing process thereof | |
| CN103053677B (en) | Fresh wolfberry wax removing and anti-oxidation method | |
| CN106260443A (en) | A kind of processing method of sugaring Armeniaca mume Sieb. | |
| CN103173307B (en) | Dried currant distilled liquor and preparation method thereof | |
| CN106616684A (en) | Preserved green plum manufacture method | |
| CN102894302A (en) | Seedless dried plum production process | |
| CN103355693B (en) | Processing method of preserved eggs | |
| CN101433296A (en) | Method for simultaneously producing sweet plum, green plum juice, preserved plum and green liquor | |
| CN104489229A (en) | Preparation method of low-sugar throat-moistening clausena lansium preserved fruits | |
| CN103421635A (en) | Preparation method of plum wine | |
| CN105199921A (en) | Passion fruit wine and brewing method thereof | |
| CN104172347A (en) | Processing method of dark grape juice | |
| CN100518534C (en) | Production process of green plum with wine core | |
| CN105455057A (en) | Making method of canned fruit cocktail | |
| CN104222929A (en) | Fruit-flavoured type pickle and production method for same | |
| CN107960514A (en) | A kind of kumquat cake processing method | |
| CN103122302A (en) | Manufacturing method of prepared perry | |
| CN105532850A (en) | Preparation method of canned yellow peach in syrup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |