CN107279431A - A kind of preparation method of tea flavour Malus spectabilis dried fruit - Google Patents

A kind of preparation method of tea flavour Malus spectabilis dried fruit Download PDF

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Publication number
CN107279431A
CN107279431A CN201710471404.2A CN201710471404A CN107279431A CN 107279431 A CN107279431 A CN 107279431A CN 201710471404 A CN201710471404 A CN 201710471404A CN 107279431 A CN107279431 A CN 107279431A
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CN
China
Prior art keywords
chankings
drying
malus spectabilis
dried
temperature
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CN201710471404.2A
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Chinese (zh)
Inventor
王俊山
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界首市海棠湾生态农业科技有限公司
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Priority to CN201710471404.2A priority Critical patent/CN107279431A/en
Publication of CN107279431A publication Critical patent/CN107279431A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

Abstract

The invention discloses a kind of preparation method of tea flavour Malus spectabilis dried fruit, it is characterised in that including following aspect:(1)Raw material is chosen, and the use of high-quality calophyllum inophyllum is raw material;(2)Washing, calophyllum inophyllum is successively soaked using 40ppm chlorine dioxide, 12 DEG C 16 DEG C of cold water and 41 DEG C 44 DEG C of warm water;(3)Section, the annular chankings of 0.2 0.25cm thickness is cut into by calophyllum inophyllum;(4)Chankings is impregnated, in vacuum kettle, and 2 impregnation technologies are carried out to calophyllum inophyllum and are impregnated;(5)Dry, first using air flow dryer to the preliminary drying of chankings, reuse micro-wave drying method and carry out 3 stage drying and processings;(6)Chip select is packed, using aseptic packaging, is preserved the shady and cool place of drying and is stored.

Description

A kind of preparation method of tea flavour Malus spectabilis dried fruit

Technical field

The invention belongs to garden stuff processing technical field, and in particular to a kind of preparation method of tea flavour Malus spectabilis dried fruit.

Background technology

Calophyllum inophyllum, the red thick shell of original name also known as calophyllum inophyllum, poon, drawing Bodhisattva etc., pericarp color is scarlet brilliant, and pulp is yellowish-white Color, fruity is strong fragrant, eats sour-sweet delicious and crisp raw, rich in carbohydrate, multivitamin, organic acid etc., can supplement the nutrition of needed by human body, Body function is improved, is built up one's resistance to disease.Fresh calophyllum inophyllum is due to production season and holding time limitation, edible time Short, conventional method is that calophyllum inophyllum is made into dried fruit or preserved fruit, extends it and preserves and eat the cycle.And in conventional drying process, Drying temperature is high, and rate of drying is fast, easily causes situations such as slight crack occur in nutritional ingredient denaturation and dried fruit surface in chankings, influence It is the trophism of Malus spectabilis dried fruit, attractive in appearance.In chankings dipping, maceration extract composition is single, lacks hardening and functional components, Malus spectabilis chankings Easily softening in processes, dried fruit anti-microbial property is poor;Impregnated using under normal pressure and temperature, dip time is long, and impregnated inside rate is low.

The content of the invention

The problem of present invention is directed to existing:In terms of drying means, conventional method, although rate of drying is fast, but dry temperature Degree is high, causes nutritional ingredient and adding ingredient denaturation in chankings.In terms of maceration extract composition, maceration extract composition is single, lacks hardening And functional components, Malus spectabilis chankings easily softens in processes, and dried fruit anti-microbial property is poor.In terms of dipping method, using normal temperature Normal pressure dipping method, impregnated element penetration is poor, and dried fruit internal penetration rate is low, focuses mostly in chankings surface impregnation, and dipping Time is long.To solve the above problems, the invention provides a kind of preparation method of tea flavour Malus spectabilis dried fruit.

The present invention is achieved by the following technical solutions:

A kind of preparation method of tea flavour Malus spectabilis dried fruit, comprises the following steps:

(1)Raw material is chosen:Using without corrupt unabroken calophyllum inophyllum, processing raw material for Malus spectabilis dried fruit is used as;

(2)Washing:Calophyllum inophyllum is first immersed to 2-3min in 40ppm chlorine dioxide antiseptic liquid, then immerses water temperature for 12 DEG C -16 DEG C Cold water in 10-13min, 17-20min in 41 DEG C -44 DEG C of warm water of immersion, successively embathed using cold, warm water, fruit capable of washing Sugar hydrolysis in remained on surface bactericidal liquid and promotion fruit;After taking-up, low temperature drying surface moisture;

(3)Section:By the calophyllum inophyllum of washing, with core machine is made centered on Malus spectabilis fruit stone, circular port is broken into, fruit stone is removed;And The Malus spectabilis chankings after core will be beaten, be cut into the annular chankings of 0.2-0.25cm thickness, chankings is too thick, and chankings dipping and baking effect are poor, fruit The too thin making operation difficulty of piece is big;

(4)Chankings impregnates:Maceration extract is poured into vacuum kettle, Malus spectabilis chankings is immersed, maceration extract liquid level is higher than Malus spectabilis chankings 0.5-0.7cm, carries out 2 impregnation technologies;Hot submersion, reduces actual temperature under low pressure, protects nutrition microbic activity, improves Maceration extract is acted on to chankings internal penetration;Low pressure cold impregnates, and facilitating impregnation liquid is attached to chankings surface;

(5)Dry:By by the Malus spectabilis chankings of dipping, first it is placed in air flow dryer, temperature is 37 DEG C -40 DEG C, wind speed 2.5m/ S, drying time 30-35min, using moisture in hot blast drying function, reduction high-moisture chankings is flowed, with energy-conserving and environment-protective effect Really;Then, reuse micro-wave drying method and three phases drying process is carried out to chankings;

(6)Chip select is packed:To dried chankings aseptic packaging, preserve the shady and cool place of drying and store.

The preparation method of the tea flavour Malus spectabilis dried fruit, step(4)Described maceration extract, it is respectively configured to sub-prime gauge part For:

100-110 parts of sterilized water, 14-16 parts of sucrose, 11-15 parts of tea powder, 0.5-1 parts of calcium chloride, 0.3-0.5 parts of alpha-amylase, 0.3-0.5 parts of alpha-glucosidase.

The preparation method of the tea flavour Malus spectabilis dried fruit, step(4)Described chankings impregnates, and its impregnation technology is:

First time hot submersion, vacuum pot temperature is 45 DEG C -48 DEG C, pressure -0.6Pa, time 2-3h;Second of cold soaking stain, vacuum Pot temperature is 20 DEG C -25 DEG C, pressure -0.6Pa, time 1-2h.

The preparation method of the tea flavour Malus spectabilis dried fruit, step(5)Described micro-wave drying method is:

First stage is dried, 35 DEG C -37 DEG C of microwave drying temperature, and humidity 35%-40%, time 2-3h are tentatively carried to chankings Temperature drop moisture, prevents the temperature difference and humidity from changing excessive, the adverse effect caused to chankings;Second stage is dried, drying temperature 47 DEG C -50 DEG C, humidity 25%-30%, time 1-2h;Phase III is dried, 54 DEG C -57 DEG C of drying temperature, humidity 15%-20%, time 0.5-1h;Using drying temperature is gradually stepped up, ambient humidity is reduced, reduction temperature and humidity Parameters variation is excessive, and chankings is produced Raw adverse effect;

The present invention has advantages below compared with prior art:In terms of drying means, it is combined using heated-air drying and microwave drying, 37 DEG C -40 DEG C of hot blast, the dried fruit moisture of high-moisture is reduced by weathering, while keeping dried fruit nutritional ingredient activity;Microwave Dry that penetration power is strong, while the electromagnetic wave produced has sterilization, bacteriostasis, using gradually stepping up drying temperature and reduction humidity Furnace drying method, prevents that the temperature difference in drying, humidity change are excessive, reduction dried fruit nutritional ingredient and the denaturation of maceration extract composition, loss, together 54 DEG C of -57 DEG C of drying temperatures of Shi Caiyong, maintain the nutritional ingredient activity in dried fruit to greatest extent.In terms of maceration extract, in leaching Sucrose and tea powder composition are added in stain liquid, the local flavor of dried fruit is added, and there is dried fruit and is sterilized and bacteria resistance function, and chlorine The hardening effect of chankings can be increased by changing calcium component, and alpha-amylase and alpha-glucosidase promote in dried fruit starch and saccharide converted, Increase dried fruit sugar content, improve dried fruit sugariness.

Embodiment

Embodiment 1:

A kind of preparation method of tea flavour Malus spectabilis dried fruit, comprises the following steps:

(1)Raw material is chosen:Using without corrupt unabroken calophyllum inophyllum, processing raw material for Malus spectabilis dried fruit is used as;

(2)Washing:Calophyllum inophyllum is first immersed to 3min in 40ppm chlorine dioxide antiseptic liquid, then immerses the cold water that water temperature is 14 DEG C 18min in middle 12min, the warm water of 42 DEG C of immersion;After taking-up, low temperature drying surface moisture;

(3)Section:By the calophyllum inophyllum of washing, with core machine is made centered on Malus spectabilis fruit stone, circular port is broken into, fruit stone is removed;And The Malus spectabilis chankings after core will be beaten, be cut into the annular chankings of 0.2cm thickness;

(4)Chankings impregnates:Maceration extract is poured into vacuum kettle, Malus spectabilis chankings is immersed, maceration extract liquid level is higher than Malus spectabilis chankings 0.6cm, carries out 2 impregnation technologies;Wherein maceration extract, being respectively configured to sub-prime gauge part is:104 parts of sterilized water, 14.5 parts of sucrose, 12 parts of tea powder, 0.6 part of calcium chloride, 0.35 part of alpha-amylase, 0.35 part of alpha-glucosidase;Wherein impregnation technology parameter is:The Hot submersion, vacuum pot temperature is 46 DEG C, pressure -0.6Pa, time 2.5h;Second of cold soaking stain, vacuum pot temperature is 22 DEG C, pressure -0.6Pa, time 1.5h;

(5)Dry:By by the Malus spectabilis chankings of dipping, first it is placed in air flow dryer, temperature is 37 DEG C, wind speed 2.5m/s dries Dry time 32min;Then, reuse microwave-heating drier and chankings is dried processing;Wherein micro-wave drying method For:First stage is dried, 35 DEG C of microwave drying temperature, humidity 36%, time 2.5h;Second stage is dried, 48 DEG C of drying temperature, Humidity 27%, time 1.5h;Phase III is dried, 55 DEG C of drying temperature, humidity 17%, time 0.7h;

(6)Chip select is packed:To dried chankings aseptic packaging, preserve the shady and cool place of drying and store.

Embodiment 2:

The present embodiment 2 is compared with embodiment 1, and step changes in the following areas:

Step(2)Described washing, wherein cold water, warm water soaking temperature and time is:

Water temperature is 19min in 12min in 15 DEG C of cold water, the warm water of 43 DEG C of immersion.

Step(4)Described maceration extract, being respectively configured to sub-prime gauge part is:

108 parts of sterilized water, 15 parts of sucrose, 14 parts of tea powder, 0.8 part of calcium chloride, 0.45 part of alpha-amylase, alpha-glucosidase 0.45 Part.

Step(5)Described micro-wave drying method is:

First stage is dried, 36 DEG C of microwave drying temperature, humidity 38%, time 3h;Second stage is dried, and 49 DEG C of drying temperature is wet Degree 28%, time 2h;Phase III is dried, 56 DEG C of drying temperature, humidity 17%, time 1h.

Contrast 1:

This contrast 1 is compared with embodiment 1, and step is not carried out(2)Middle cold water and warm water soak calophyllum inophyllum, other steps and embodiment 1 is identical.

Contrast 2:

This contrast 2 is compared with embodiment 2, and step is not carried out(4)Middle maceration extract is prepared and used, other steps and the phase of embodiment 2 Together.

Contrast 3:

This contrast 3 is compared with embodiment 1, and step is not carried out(4)Middle impregnation technology, other steps are same as Example 1.

Contrast 4:

This contrast 4 is compared with embodiment 2, and step is not carried out(5)Middle micro-wave drying method, other steps and the phase of embodiment 2 Together.

Control group:

Control group makes Malus spectabilis dried fruit using conventional method, and maceration extract, impregnation technology and micro-wave drying method is not used.

To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4 and control group experimental program, each experiment is counted Microbial total clump count, moisture, the sugar content of scheme dried fruit, and eating mouth feel evaluation.

Eating mouth feel is evaluated:Each experimental group sample size is 50 people, and ﹢ ﹢ ﹢ ﹢ mouthfeels are good, and ﹢ ﹢ ﹢ mouthfeels are slightly good, ﹢ mouthfuls of ﹢ Feel to be general, ﹢ mouthfeels are poor;It is defined by the super evaluation result of sample size 2/3.

Experimental data:

Synthesis result:By using microwave heating, drying method, it is possible to decrease total cfu/g of clump count 332, moisture in Malus spectabilis dried fruit Content reduction by 15.1%, eating mouth feel is good;Using maceration extract and impregnation technology, total clump count is respectively in reduction Malus spectabilis dried fruit 15.4% and 8.5% is respectively increased in 236 cfu/g, 192 cfu/g, sugar content, and eating mouth feel is good.

Claims (4)

1. a kind of preparation method of tea flavour Malus spectabilis dried fruit, it is characterised in that comprise the following steps:
(1)Raw material is chosen:Using without corrupt unabroken calophyllum inophyllum, processing raw material for Malus spectabilis dried fruit is used as;
(2)Washing:Calophyllum inophyllum is first immersed to 2-3min in 40ppm chlorine dioxide antiseptic liquid, then immerses water temperature for 12 DEG C -16 DEG C Cold water in 10-13min, 17-20min in 41 DEG C -44 DEG C of warm water of immersion;After taking-up, low temperature drying surface moisture;
(3)Section:By the calophyllum inophyllum of washing, with core machine is made centered on Malus spectabilis fruit stone, circular port is broken into, fruit stone is removed;And The Malus spectabilis chankings after core will be beaten, be cut into the annular chankings of 0.2-0.25cm thickness;
(4)Chankings impregnates:Maceration extract is poured into vacuum kettle, Malus spectabilis chankings is immersed, maceration extract liquid level is higher than Malus spectabilis chankings 0.5-0.7cm, carries out 2 impregnation technologies;
(5)Dry:By by the Malus spectabilis chankings of dipping, first it is placed in air flow dryer, temperature is 37 DEG C -40 DEG C, wind speed 2.5m/ S, drying time 30-35min;Then, reuse micro-wave drying method and chankings is dried processing;
(6)Chip select is packed:To dried chankings aseptic packaging, preserve the shady and cool place of drying and store.
2. the preparation method of tea flavour Malus spectabilis dried fruit as claimed in claim 1, it is characterised in that step(4)Described maceration extract, its Respectively being configured to sub-prime gauge part is:
100-110 parts of sterilized water, 14-16 parts of sucrose, 11-15 parts of tea powder, 0.5-1 parts of calcium chloride, 0.3-0.5 parts of alpha-amylase, 0.3-0.5 parts of alpha-glucosidase.
3. the preparation method of tea flavour Malus spectabilis dried fruit as claimed in claim 1, it is characterised in that step(4)Described chankings dipping, Its impregnation technology is:
First time hot submersion, vacuum pot temperature is 45 DEG C -48 DEG C, pressure -0.6Pa, time 2-3h;Second of cold soaking stain, vacuum Pot temperature is 20 DEG C -25 DEG C, pressure -0.6Pa, time 1-2h.
4. the preparation method of tea flavour Malus spectabilis dried fruit as claimed in claim 1, it is characterised in that step(5)Described microwave heating Drying means is:
First stage is dried, 35 DEG C -37 DEG C of microwave drying temperature, humidity 35%-40%, time 2-3h;Second stage is dried, and is dried 47 DEG C -50 DEG C of temperature, humidity 25%-30%, time 1-2h;Phase III is dried, 54 DEG C -57 DEG C of drying temperature, humidity 15%- 20%, time 0.5-1h.
CN201710471404.2A 2017-06-20 2017-06-20 A kind of preparation method of tea flavour Malus spectabilis dried fruit CN107279431A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102415540A (en) * 2011-12-09 2012-04-18 江南大学 Method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying
CN102919745A (en) * 2012-10-25 2013-02-13 周勇 Process for manufacturing Chinese cherry apple dried fruits
CN103859491A (en) * 2014-03-12 2014-06-18 新疆哎呦喂食品有限公司 Microwave baking method for leisure dried fruits
CN104472841A (en) * 2014-12-20 2015-04-01 李文斌 Preparation method of preserved low-sugar kiwi fruit
CN104770556A (en) * 2015-04-28 2015-07-15 扬州大学 Dried peach slices and making technique thereof
CN105124466A (en) * 2015-09-24 2015-12-09 天津嘉慧德监控科技有限公司 Production process system of fragile fruit-vegetable slices

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102415540A (en) * 2011-12-09 2012-04-18 江南大学 Method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying
CN102919745A (en) * 2012-10-25 2013-02-13 周勇 Process for manufacturing Chinese cherry apple dried fruits
CN103859491A (en) * 2014-03-12 2014-06-18 新疆哎呦喂食品有限公司 Microwave baking method for leisure dried fruits
CN104472841A (en) * 2014-12-20 2015-04-01 李文斌 Preparation method of preserved low-sugar kiwi fruit
CN104770556A (en) * 2015-04-28 2015-07-15 扬州大学 Dried peach slices and making technique thereof
CN105124466A (en) * 2015-09-24 2015-12-09 天津嘉慧德监控科技有限公司 Production process system of fragile fruit-vegetable slices

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Application publication date: 20171024