CN107156729A - A kind of drying technology of honey peach - Google Patents
A kind of drying technology of honey peach Download PDFInfo
- Publication number
- CN107156729A CN107156729A CN201710554008.6A CN201710554008A CN107156729A CN 107156729 A CN107156729 A CN 107156729A CN 201710554008 A CN201710554008 A CN 201710554008A CN 107156729 A CN107156729 A CN 107156729A
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- CN
- China
- Prior art keywords
- honey peach
- blanching
- quick
- frozen
- peach
- 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.)
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 87
- 235000012907 honey Nutrition 0.000 title claims abstract description 77
- 238000001035 drying Methods 0.000 title claims abstract description 21
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 86
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 206010033546 Pallor Diseases 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 26
- 230000000694 effects Effects 0.000 claims abstract description 7
- 244000235659 Rubus idaeus Species 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 10
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 10
- 239000002932 luster Substances 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 244000183331 Nephelium lappaceum Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 235000007861 rambutan Nutrition 0.000 claims description 5
- 235000021013 raspberries Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 210000004072 lung Anatomy 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 2
- 208000000616 Hemoptysis Diseases 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 208000017574 dry cough Diseases 0.000 abstract description 2
- 230000035800 maturation Effects 0.000 abstract description 2
- 206010029410 night sweats Diseases 0.000 abstract description 2
- 230000036565 night sweats Effects 0.000 abstract description 2
- 208000005069 pulmonary fibrosis Diseases 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 244000044554 Elaeagnus pungens Species 0.000 description 8
- 235000013935 Elaeagnus pungens Nutrition 0.000 description 8
- 244000185386 Thladiantha grosvenorii Species 0.000 description 8
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 8
- 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 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000005809 Prunus persica Species 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000011446 Amygdalus persica Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 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
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of drying technology of honey peach, honey peach is used for raw material, by Feedstock treating, blanching, water cooling, it is air-cooled, it is quick-frozen, dry, the steps such as storage are processed, the honey peach dried product produced using this method, the nutriment of honey peach can be sufficiently reserved, improve the product category of honey peach, avoid honey peach short because of processing maturation period, the wasting of resources caused by perishable, this method is simple to operate, it is easy to grasp, finished product instant, sweet exquisiteness, for dry cough, hemoptysis, night sweat, pulmonary fibrosis etc. is effective in cure, play using tonifying Qi reinforcing lungs, the effect of Yin nourishing and lung moistening.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, more particularly, to a kind of preparation method of juicy peach beverage.
Background technology
Honey peach, scientific name：Prunus persica 、meltingfleshed peach：The rose family, peach family plant seed.South
Meat soft and succulency is in a veriety of reflowing matter in Breeds.Flat round at the top of fruit, ripe rear easily peeling, many clingstones.Its egg
White matter content is doubled than apple, grape, more seven times higher than pear, and the content of iron five times more than pear, is rich in three times more than apple
Multivitamin, wherein vitamin C highest.At present, honey peach is taken as fruit directly to be eaten mostly, although long there's plenty of it.
But honey peach is fabricated to dried product, have no relevant report and launch.
The content of the invention
It is an object of the invention to the nutritional resource of abundant boiling water honey peach, there is provided in a kind of nutritious, strengthening the spleen and stomach, tune
The drying technology for holding, promoting the honey peach of plurality of health care functions such as appetite is stayed in QI invigorating, beauty treatment.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of drying technology of honey peach, it is characterized in that, using following steps：
A, Feedstock treating：Select fresh mature, without the rotten, honey peach of no disease and pests harm, raspberry, cleaned up with clear water, selected
Same kind, the honey peach with color and luster, raspberry, improve the quality of finished product, it is to avoid finished product color and luster is mixed and disorderly；
B, blanching：The clean honey peach of 8kg is taken to be put into 90 DEG C of weight than the sodium bicarbonate solution for 1% with the 2kg raspberries cleaned
In, blanching 4min is pulled out in time after blanching, by blanching, can be passivated the activity of enzyme in honey peach, be extended honey peach drying
The quality guarantee period of product；
C, water cooling：The honey peach that blanching is completed is immediately placed in water cooling solution, and the control of water cooling solution temperature is 55 DEG C, immersion
25min, described water cooling solution by 4kg salt, 3kg rambutan fruit juice, 0.3kg ascorbic acid, 100kg water group
Into；
It is D, air-cooled：Honey peach after water cooling is placed on drip pan, 23 DEG C are naturally cooled to, while being divided by the size of honey peach
Level；
It is E, quick-frozen：Honey peach after will be air-cooled be put into it is quick-frozen in -15 DEG C of freezer, the quick-frozen time be 4 hours, it is quick-frozen to avoid water
The loss of nutriment in honey peach；
F, drying：Honey peach after will be quick-frozen is put into drying plant and dried, to moisture content below 8%；
G, storage：Product is preserved through after the assay was approved, being put into the environment of dry, ventilation.
Beneficial effect：The honey peach dried product produced using this method, can be sufficiently reserved the nutriment of honey peach, carry
The high product category of honey peach, it is to avoid honey peach because processing maturation period it is short, it is perishable caused by the wasting of resources, this method operation letter
Singly, it is easy to grasp, finished product instant, sweet exquisiteness are effective in cure for dry cough, hemoptysis, night sweat, pulmonary fibrosis etc., play benefit
Gas benefit lung, the effect of Yin nourishing and lung moistening.
Embodiment
Embodiment 1：
A kind of drying technology of honey peach, using following steps：
A, Feedstock treating：Select fresh mature, without rotten, the honey peach of no disease and pests harm, yellow peach, raspberry, cleaned up with clear water,
From same kind, the honey peach with color and luster, yellow peach, raspberry, the quality of finished product is improved, it is to avoid finished product color and luster is mixed and disorderly；
B, blanching：The clean honey peach of 8kg, yellow peach and the clean raspberries of 2kg is taken to be put into 90 DEG C of weight than the bicarbonate for 1%
In sodium solution, blanching 4min is pulled out in time after blanching, by blanching, can be passivated the activity of enzyme in honey peach, extends water honey
Peach, the quality guarantee period of yellow peach dried product；
C, water cooling：Honey peach that blanching is completed, yellow peach are immediately placed in water cooling solution, and the control of water cooling solution temperature is 55 DEG C,
Soak 25min, described water cooling solution by 4kg salt, 3kg rambutan fruit juice, 0.3kg ascorbic acid, 100kg water
Composition；
It is D, air-cooled：Honey peach after water cooling, yellow peach are placed on drip pan, 23 DEG C are naturally cooled to, while by the size of honey peach
It is classified；
It is E, quick-frozen：Honey peach, yellow peach after will be air-cooled be put into it is quick-frozen in -15 DEG C of freezer, the quick-frozen time be 4 hours, it is quick-frozen
Avoid honey peach, in yellow peach nutriment loss；
F, drying：Water honey after will be quick-frozen, yellow peach peach are put into drying plant and dried, to moisture content below 8%；
G, storage：Product is preserved through after the assay was approved, being put into the environment of dry, ventilation.
Embodiment 2：
A kind of drying technology of honey peach, using following steps：
A, Feedstock treating：Select fresh mature, without rotten, the honey peach of no disease and pests harm, thorny elaeagnus, raspberry, clean dry with clear water
Only, from same kind, with the honey peach, thorny elaeagnus, raspberry of color and luster, the quality of finished product is improved, it is to avoid finished product color and luster is mixed and disorderly；
B, blanching：The clean honey peach of 8kg, thorny elaeagnus and the clean raspberries of 2kg is taken to be put into 90 DEG C of weight than the carbonic acid for 1%
In hydrogen sodium solution, blanching 4min is pulled out in time after blanching, by blanching, can be passivated the activity of enzyme in honey peach, be extended water
The quality guarantee period of honey peach, thorny elaeagnus dried product；
C, water cooling：Honey peach, the thorny elaeagnus that blanching is completed are immediately placed in water cooling solution, and the control of water cooling solution temperature is 55
DEG C, 25min is soaked, described water cooling solution is by 4kg salt, 3kg rambutan fruit juice, 0.3kg ascorbic acid, 100kg
Water composition；
It is D, air-cooled：Honey peach after water cooling, thorny elaeagnus are placed on drip pan, 23 DEG C are naturally cooled to, while by the big of honey peach
It is small to be classified；
It is E, quick-frozen：Honey peach, thorny elaeagnus after will be air-cooled be put into it is quick-frozen in -15 DEG C of freezer, the quick-frozen time be 4 hours, speed
Freeze the loss for avoiding nutriment in honey peach；
F, drying：Honey peach, thorny elaeagnus after will be quick-frozen be put into drying plant dry, to moisture content 8% with
Under；
G, storage：Product is preserved through after the assay was approved, being put into the environment of dry, ventilation.
Embodiment 3：
A kind of drying technology of honey peach, it is characterised in that use following steps：
A, Feedstock treating：Select fresh mature, without rotten, the honey peach of no disease and pests harm, Momordica grosvenori, raspberry, clean dry with clear water
Only, from same kind, with the honey peach, Momordica grosvenori, raspberry of color and luster, the quality of finished product is improved, it is to avoid finished product color and luster is mixed and disorderly；
B, blanching：The clean honey peach of 8kg, Momordica grosvenori and the clean raspberries of 2kg is taken to be put into 90 DEG C of weight than the carbonic acid for 1%
In hydrogen sodium solution, blanching 4min is pulled out in time after blanching, by blanching, can be passivated the activity of enzyme in honey peach, be extended water
The quality guarantee period of honey peach, Momordica grosvenori dried product；
C, water cooling：Honey peach, the Momordica grosvenori that blanching is completed are immediately placed in water cooling solution, and the control of water cooling solution temperature is 55
DEG C, 25min is soaked, described water cooling solution is by 4kg salt, 3kg rambutan fruit juice, 0.3kg ascorbic acid, 100kg
Water composition；
It is D, air-cooled：Honey peach after water cooling, Momordica grosvenori are placed on drip pan, 23 DEG C are naturally cooled to, while by the big of honey peach
It is small to be classified；
It is E, quick-frozen：Honey peach, Momordica grosvenori after will be air-cooled be put into it is quick-frozen in -15 DEG C of freezer, the quick-frozen time be 4 hours, speed
Freeze the loss for avoiding nutriment in honey peach；
F, drying：Honey peach, Momordica grosvenori after will be quick-frozen be put into drying plant dry, to moisture content 8% with
Under；
G, storage：Product is preserved through after the assay was approved, being put into the environment of dry, ventilation.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of drying technology of honey peach, it is characterized in that, using following steps：
A, Feedstock treating：Select fresh mature, without the rotten, honey peach of no disease and pests harm, raspberry, cleaned up with clear water, selected
Same kind, the honey peach with color and luster, raspberry, improve the quality of finished product, it is to avoid finished product color and luster is mixed and disorderly；
B, blanching：The clean honey peach of 8kg is taken to be put into 90 DEG C of weight than the sodium bicarbonate solution for 1% with the 2kg raspberries cleaned
In, blanching 4min is pulled out in time after blanching, by blanching, can be passivated the activity of enzyme in honey peach, be extended honey peach drying
The quality guarantee period of product；
C, water cooling：The honey peach that blanching is completed is immediately placed in water cooling solution, and the control of water cooling solution temperature is 55 DEG C, immersion
25min, described water cooling solution by 4kg salt, 3kg rambutan fruit juice, 0.3kg ascorbic acid, 100kg water group
Into；
It is D, air-cooled：Honey peach after water cooling is placed on drip pan, 23 DEG C are naturally cooled to, while being divided by the size of honey peach
Level；
It is E, quick-frozen：Honey peach after will be air-cooled be put into it is quick-frozen in -15 DEG C of freezer, the quick-frozen time be 4 hours, it is quick-frozen to avoid water
The loss of nutriment in honey peach；
F, drying：Honey peach after will be quick-frozen is put into drying plant and dried, to moisture content below 8%；
G, storage：Product is preserved through after the assay was approved, being put into the environment of dry, ventilation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710554008.6A CN107156729A (en) | 2017-07-09 | 2017-07-09 | A kind of drying technology of honey peach |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710554008.6A CN107156729A (en) | 2017-07-09 | 2017-07-09 | A kind of drying technology of honey peach |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156729A true CN107156729A (en) | 2017-09-15 |
Family
ID=59823471
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710554008.6A Withdrawn CN107156729A (en) | 2017-07-09 | 2017-07-09 | A kind of drying technology of honey peach |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107156729A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115413728A (en) * | 2022-09-06 | 2022-12-02 | 湖南龙旺食品有限公司 | Method for making dried fruit food from fruits |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010501A (en) * | 2015-08-08 | 2015-11-04 | 明毅强 | Chinese cherry dry-making method |
| CN105995732A (en) * | 2016-06-25 | 2016-10-12 | 张阳康 | Preparation process of canned juicy peaches |
| CN106539001A (en) * | 2016-11-18 | 2017-03-29 | 淮北智淮科技有限公司 | A kind of manufacture craft of honey peach can |
-
2017
- 2017-07-09 CN CN201710554008.6A patent/CN107156729A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010501A (en) * | 2015-08-08 | 2015-11-04 | 明毅强 | Chinese cherry dry-making method |
| CN105995732A (en) * | 2016-06-25 | 2016-10-12 | 张阳康 | Preparation process of canned juicy peaches |
| CN106539001A (en) * | 2016-11-18 | 2017-03-29 | 淮北智淮科技有限公司 | A kind of manufacture craft of honey peach can |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115413728A (en) * | 2022-09-06 | 2022-12-02 | 湖南龙旺食品有限公司 | Method for making dried fruit food from fruits |
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Application publication date: 20170915 |