CN106912664A - A kind of slim plum of green tea ferment and preparation method thereof - Google Patents
A kind of slim plum of green tea ferment and preparation method thereof Download PDFInfo
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- CN106912664A CN106912664A CN201710151913.7A CN201710151913A CN106912664A CN 106912664 A CN106912664 A CN 106912664A CN 201710151913 A CN201710151913 A CN 201710151913A CN 106912664 A CN106912664 A CN 106912664A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 30
- 235000009569 green tea Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 title claims abstract description 9
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- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
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- 238000001035 drying Methods 0.000 claims abstract description 9
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- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
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- 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 description 6
- 239000005720 sucrose Substances 0.000 description 6
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- 239000004383 Steviol glycoside Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- LQGUBLBATBMXHT-UHFFFAOYSA-N chrysophanol Chemical compound C1=CC=C2C(=O)C3=CC(C)=CC(O)=C3C(=O)C2=C1O LQGUBLBATBMXHT-UHFFFAOYSA-N 0.000 description 2
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- 235000019411 steviol glycoside Nutrition 0.000 description 2
- 229930182488 steviol glycoside Natural products 0.000 description 2
- 150000008144 steviol glycosides Chemical class 0.000 description 2
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- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
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- 244000077233 Vaccinium uliginosum Species 0.000 description 1
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- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- NZPQWZZXRKZCDU-UHFFFAOYSA-N chrysophanol Natural products Cc1cc(O)c2C(=O)c3c(O)cccc3Oc2c1 NZPQWZZXRKZCDU-UHFFFAOYSA-N 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
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- 230000035619 diuresis Effects 0.000 description 1
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- 230000002124 endocrine Effects 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
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- 235000008216 herbs Nutrition 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 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
-
- 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
- A23G3/366—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 containing microorganisms, enzymes
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of slim plum of green tea ferment and preparation method thereof, comprise the steps of：By green tea, STEVIA REBAUDIANA, lotus leaf, the cassia seed 80min of flooding 60, green tea liquid is filtrated to get；Honey peach, apple, hawthorn, blueberry, matrimony vine, apple vinegar, dry ferment etc. are fermented 56 months under air-proof condition, enzyme stoste is filtered to obtain；The prune after cleaning will be selected the technique such as carries out sugared system, cooks, pickles, drying, and obtains the slim plum of green tea ferment.The nutritional ingredient fully extracted in green tea, lotus leaf, cassia seed of the invention, the shelf-life of product is ensured using Tea Polyphenols anti-oxidation function；Enzyme stoste being added simultaneously and softening pulp organization, natural sweetener STEVIA REBAUDIANA ensures to reduce the intake of sugar while sugariness；Xylo-oligosaccharide, l-cn, lotus leaf, cassia seed etc. eat medicinal material, impart the special effect of weight reducing of the present invention, at the same also have it is anti-oxidant, calm the nerves, the function of beauty.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of slim plum of green tea ferment and preparation method thereof.
Background technology
In recent years, with the improvement of people ' s living standards and living-pattern preservation, people are more and more severe to food requirement
Carve, it is desirable to while nice, most ask nutrient health, therefore the food with healthcare function increasingly to be favored by people.
Candied fruit class product in the market is main to be processed with apricot, Lee, peach, plum, lemon etc. for raw material carries out sugar system
And obtain.Traditional preserved fruit problem is relatively more, such as the exceeded use of preservative, in violation of rules and regulations addition color stabilizer, serious harm health, and produces
Product sugar content is high, mouthfeel is harder.
The nutritional ingredient fully extracted in green tea, STEVIA REBAUDIANA, lotus leaf, cassia seed of the invention, using the anti-oxidant work(of Tea Polyphenols
Can guarantee that the shelf-life of product；STEVIA REBAUDIANA 6-12% containing steviol glycoside, is a kind of natural sweetener low in calories, sugariness high, stevia rebaudianum
The calorific value of glucosides is only the 1/300 of sucrose, and sugariness is 250 ~ 450 times of sucrose, can substitute sucrose, is had while improving mouthfeel
Benefit is healthy；Normal temperature fermentation ferment is added simultaneously, using enzyme activity, can effectively soften pulp organization, while improve product
The nutritional ingredient of product；The compositions such as addition lotus leaf, cassia seed, xylo-oligosaccharide, while product is had good taste, assign product
It is anti-oxidant, calm the nerves, beauty, fat-reducing function.
The content of the invention
The invention aims to the blank filled up on existing market, there is provided a kind of slim plum of green tea ferment and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of preparation method of described slim plum of green tea ferment, comprises the following steps：
（1）The preparation of green tea liquid
By green tea, STEVIA REBAUDIANA, lotus leaf, cassia seed with 70-80 DEG C of flooding 60-80min, green tea liquid is obtained after filtering；
（2）The preparation of enzyme stoste
The sheet that 2-5mm is thick, 10-20mm is long will be cut into after honey peach, apple, pear, carrot, hawthorn cleaning, added clean
Blueberry, Cranberry, raspberry, matrimony vine, add 0.5-1.5 apple vinegar, 1-2.5 honey, 0.5-0.8 dry ferments, in normal temperature
Spontaneous fermentation 5-6 month in sealing, enzyme stoste is filtered into；
（3）Sugar system
Prune 50-60 parts after cleaning will be selected to be placed in curing container, 7-10 parts of honey, white sand is added
It is sugared 1-3 parts, salt 0.5-2 parts, after stirring, sugar 16-20h processed at normal temperatures；
（4）Cook
Prune after sugar system is cooked into 10-15min in 75-80 DEG C of water and picks up draining；
（5）Pickle tasty
Prune 40-50 after cooking is put into curing container, 10-12 parts of green tea liquid, enzyme stoste 3-6 parts, xylo-oligosaccharide is put into
0.5-2 parts, ascorbic acid 0.6-1.2 parts, citric acid 0.3-0.6 parts, l-cn 0.1-0.3 parts, turn over 1-2 times daily, normal temperature
Pickle 72-80h；
（6）Microwave drying
Packed with microwave drying 20-30min after the prune draining that will be pickled.
Compared with prior art, the present invention has the advantage that as follows：The present invention is that conventional green tea is carried out into water-soluble extraction, green tea
In the active ingredient such as Tea Polyphenols, catechin, caffeine, amino acid, vitamin can increase the nutritive value of prune, while tea
Polyphenol is natural, can effectively prevent prune oxidation deterioration, in Extraction of Green Tea operation, adds integration of drinking and medicinal herbs
Lotus leaf, cassia seed, mainly with the intestines peristalsis that reduce fat, promote, three kinds of effects of diuresis, lotus leaf main component is big to lotus leaf tea
Flavine, Chrysophanol, obtusin and their glucoside and Rhein etc., have functions that heat-clearing improving eyesight, relax bowel.
Ferment is being commonly called as enzyme, balances endocrine, and activating cell, beautifying face and moistering lotion improves body immune, strengthens body resistance
Power, relief of constipation alleviates the functions such as dysmenorrhoea.The present invention prepares ferment using natural fermentating process, and fermented enzyme stoste is removed
Outside enzyme, also contain small molecule amino acid, polysaccharide, vitamin, mineral matter, aromatic compound, aldehyde compound, phenolic compound
Deng composition, by enzyme stoste addition prune, while improving product special flavour, the nutritive value of product is improved.
STEVIA REBAUDIANA 6-12% containing steviol glycoside, is a kind of natural sweetener low in calories, sugariness high, and the calorific value of stevioside is only
It is the 1/300 of sucrose, sugariness is 250 ~ 450 times of sucrose, can substitute sucrose, body health benefits while improving mouthfeel.
Prune entrance acid of the invention is refreshing, fragrant and sweet, nutritious, addition ferment, green tea, xylo-oligosaccharide, l-cn, lotus
Leaf, cassia seed etc. eat medicinal material, impart the special effect of weight reducing of the present invention, at the same also have it is anti-oxidant, calm the nerves, the work(of beauty
Energy.
Specific embodiment
A kind of preparation method of described slim plum of green tea ferment, comprises the following steps：
（1）The preparation of green tea liquid
By green tea 9-12 parts, STEVIA REBAUDIANA 3-5 parts, lotus leaf 2-3.5 parts, cassia seed 1.5-3 parts, with 70-80 DEG C of flooding 60-
80min, obtains green tea liquid after filtering；
（2）The preparation of enzyme stoste
2-5mm will be cut into after honey peach 9-12 parts, apple 8-10 parts, pear 7-9 parts, carrot 7-8 parts, hawthorn 5-7 parts of cleaning
Sheet thick, 10-20mm long, add clean blueberry 6-9 parts, Cranberry 6-8 parts, raspberry 5-8 parts, matrimony vine 6-7 parts, plus
Enter 0.5-1.5 parts of apple vinegar, 1-2.5 parts of honey, 0.5-0.8 parts of dry ferment, spontaneous fermentation 5-6 month, mistake in normal temperature sealing
Filter into enzyme stoste；
（3）Sugar system
Prune 50-60 parts after cleaning will be selected to be placed in curing container, 7-10 parts of honey, white granulated sugar 1-3 parts, salt 0.5- is added
2 parts, after stirring, sugar 16-20h processed at normal temperatures；
（4）Cook
Picked up after the prune after sugar system is cooked into 10-15min in 75-80 DEG C of water；
（5）Pickle tasty
Prune 40-50 parts after cooking is put into curing container, green tea liquid 10-12, enzyme stoste 3-6, xylo-oligosaccharide is put into
0.5-2, ascorbic acid 0.6-1.2, citric acid 0.3-0.6, l-cn 0.1-0.3, turn over 1-2 times daily, normal temperature pickles 72-
80h；
（6）Microwave drying
Packed after using microwave drying 20-30min after the prune draining that will be pickled.
Claims (7)
1. a kind of slim plum of green tea ferment and preparation method thereof, it is characterised in that comprise the steps of：
Step one, sugar system：Prune 50-60 parts after cleaning will be selected to be placed in curing container, 7-10 parts of honey, white granulated sugar 1- is added
3 parts, salt 0.5-2 parts, after stirring, sugar 16-20h processed at normal temperatures；
Step 2, cooks：Prune after sugar system is cooked into 10-15min in 75-80 DEG C of water and picks up draining；
Step 3, pickles tasty：Prune 40-50 after cooking is put into curing container, 10-12 parts of green tea liquid, zymogen is put into
Liquid 3-6 parts, xylo-oligosaccharide 0.5-2 parts, ascorbic acid 0.6-1.2 parts, citric acid 0.3-0.6 parts, l-cn 0.1-0.3 parts,
Turn over 1-2 times daily, normal temperature pickles 72-80h；
Step 4, microwave drying：Packed with microwave drying 20-30min after the prune draining that will be pickled.
2. production method according to claim 1, it is characterised in that in step one, 50 parts of prune, 8 parts of honey, white granulated sugar
1.5 parts, 1.2 parts of salt, sugared time 18h processed.
3. production method according to claim 1, it is characterised in that in step 2, brew temperatures are 80 DEG C, brew time
It is 12min.
4. production method according to claim 1, it is characterised in that in step 3, the preparation method of green tea liquid is green tea
9.5 parts, 4 parts of STEVIA REBAUDIANA, 2.5 parts of lotus leaf, cassia seed 2, water 13,75 DEG C of flooding temperature, extraction time 60min.
5. production method according to claim 1, it is characterised in that in step 3, the preparation method of enzyme stoste is water
Honey peach 10, apple 8.5, pear 8, carrot 7, hawthorn 6, blueberry 7.5, Cranberry 6, raspberry 5.5, matrimony vine 6, apple vinegar 0.6,
Honey 1.5, dry ferment 0.5, fermentation time 6 months.
6. production method according to claim 1, it is characterised in that in step 3,50 parts of prune, 10 parts of green tea liquid, ferment
3.5 parts of plain stoste, 1.2 parts of xylo-oligosaccharide, 0.6 part of ascorbic acid, 0.3 part of citric acid, 0.2 part of l-cn, 1-2 is turned over daily
It is secondary, salting period 72h.
7. production method according to claim 1, it is characterised in that in step 4, microwave drying temperature 50 C, when drying
Between 30min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112772763A (en) * | 2021-01-28 | 2021-05-11 | 伽师县西域果业有限公司 | Compound Garcinia-containing fresh plum flavored fruit cakes with old Chinese honeydew melons and preparation method of compound Garcinia-containing fresh plum flavored fruit cakes |
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|---|---|---|---|---|
| CN103251004A (en) * | 2013-06-08 | 2013-08-21 | 普宁市梅乡食品有限公司 | Prune preserved fruit and preparation method thereof |
| CN105211462A (en) * | 2015-10-29 | 2016-01-06 | 理想科技集团有限公司 | A kind of toxin expelling plum preparation method |
| CN105533574A (en) * | 2015-12-25 | 2016-05-04 | 陈辉 | Toxin removing and body slimming green plum fruit and production technology thereof |
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2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251004A (en) * | 2013-06-08 | 2013-08-21 | 普宁市梅乡食品有限公司 | Prune preserved fruit and preparation method thereof |
| CN105211462A (en) * | 2015-10-29 | 2016-01-06 | 理想科技集团有限公司 | A kind of toxin expelling plum preparation method |
| CN105533574A (en) * | 2015-12-25 | 2016-05-04 | 陈辉 | Toxin removing and body slimming green plum fruit and production technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112772763A (en) * | 2021-01-28 | 2021-05-11 | 伽师县西域果业有限公司 | Compound Garcinia-containing fresh plum flavored fruit cakes with old Chinese honeydew melons and preparation method of compound Garcinia-containing fresh plum flavored fruit cakes |
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