CN107372991A - A kind of original flavor pearl Lee and preparation method thereof - Google Patents
A kind of original flavor pearl Lee and preparation method thereof Download PDFInfo
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- CN107372991A CN107372991A CN201710508935.4A CN201710508935A CN107372991A CN 107372991 A CN107372991 A CN 107372991A CN 201710508935 A CN201710508935 A CN 201710508935A CN 107372991 A CN107372991 A CN 107372991A
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- pearl
- pearl lee
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 58
- 235000019634 flavors Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 170
- 238000012545 processing Methods 0.000 claims abstract description 64
- 206010033546 Pallor Diseases 0.000 claims abstract description 60
- 238000009923 sugaring Methods 0.000 claims abstract description 57
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 42
- 238000004174 sulfur cycle Methods 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims description 97
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 84
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 63
- 238000000034 method Methods 0.000 claims description 52
- 235000000346 sugar Nutrition 0.000 claims description 31
- 235000021552 granulated sugar Nutrition 0.000 claims description 30
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 26
- 235000010241 potassium sorbate Nutrition 0.000 claims description 26
- 239000004302 potassium sorbate Substances 0.000 claims description 26
- 229940069338 potassium sorbate Drugs 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 229910052708 sodium Inorganic materials 0.000 claims description 24
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 23
- 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 claims description 23
- 239000011734 sodium Substances 0.000 claims description 23
- 239000006188 syrup Substances 0.000 claims description 22
- 235000020357 syrup Nutrition 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 239000012535 impurity Substances 0.000 claims description 15
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- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 2
- 239000005864 Sulphur Substances 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 238000010009 beating Methods 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 238000004080 punching Methods 0.000 abstract description 21
- 238000007602 hot air drying Methods 0.000 abstract description 10
- 238000013517 stratification Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 5
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- 235000012907 honey Nutrition 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 229910052785 arsenic Inorganic materials 0.000 description 2
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
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- 238000005520 cutting process Methods 0.000 description 2
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- 230000007613 environmental effect Effects 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
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- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-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
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
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- 241000607768 Shigella Species 0.000 description 1
- 239000004283 Sodium sorbate Substances 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 238000004108 freeze drying Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
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- 230000003760 hair shine Effects 0.000 description 1
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- 235000015424 sodium Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- 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
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
- A23G7/0093—Cooling or drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of original flavor pearl Lee and preparation method thereof, the preparation method comprises the following steps：Fresh pearl Lee is selected, is classified；Pearl Lee fruit after classification carries out secondary stratification punching successively；The pearl Lee fruit having openning hole then is cleaned, the blanching+joint color retention without sulfur cycle sugaring, seasoning processing and secondary interval ease back alternating temperature hot air drying, finally gives original flavor pearl Lee.The preparation method of the present invention not only enables obtained product keep original flavor to greatest extent, and product quality stability and quality safety are improved a lot.In the environment of field of food increasingly advocates natural diets, health diet, the present invention provides good technical support for the Developing Extension of imperial beach pearl Lee, has good market application foreground.
Description
Technical field
The invention belongs to preserved fruit based food technical field, specifically, is related to a kind of original flavor pearl Lee and preparation method thereof.
Background technology
Imperial beach pearl Lee is the new varieties selected from the bullace of Guangxi Tiane County, is described as the title of " Lee race queen ",
It is Lee's fruit new varieties of first, Guangxi voluntarily seed selection.Fruit subcircular is to oblateness, and fruit size is moderate, mean fruit weight 21
Gram；Fruit face royal purple, outward appearance are beautiful；Pulp is yellowish to orange-yellow, and sour-sweet moderate, fine and tender taste is crisp and refreshing, and pulp is savory, flavor
It is good, in good taste, Vitamin C content 4.17mg/100g, soluble solid content 13.8%, total sugar content 9.3g/100g, always
Acid content 0.73g/100mL, edible rate are up to 97.8%, complete freestone；Pericarp is slightly thick, storage tolerance, and commodity fruit rate is high.
Traditional Lee's fruit converted products, production is lack of standardization, and manual workshop form is more, causes Lee fruit crudy, production effect
Rate is low, processing enterprise's style of economic increase based on extensive style, appointed condition is simple and crude.As the improvement of people's living standards,
Food-safe, food profile outward appearance, the taste etc. of food propose higher requirement.Traditional mode of production and life
Production. art has no longer adapted to the demand of market economy, and chasing after to be essential will be reformed and be improved.
Existing pearl Lee patent donkey-hide gelatin honey Lee and preparation method thereof (application number：201610234641.2 the applying date：
2016-04-15, publication number：CN105901260A, publication date：Preparation method process described in 2016-08-31) is reasonable, work
Skill is simple, strong operability, with short production cycle, is adapted to industrialized production, has wide market prospects；A kind of pearl Lee fruit of patent
Vinegar and preparation method thereof (application number：201610667680.1 the applying date：2016-08-12, publication number：CN 106047647A,
Publication date：2016-10-26) belong to fruit vinegar class product development；These technologies can not keep former fruit with rich flavor well, and
Quality is unstable.
The content of the invention
In view of this, the present invention is directed to the problem of above-mentioned, there is provided one kind can large-scale production, production efficiency height, product matter
Amount is stable, original flavor pearl Lee of instant and preparation method thereof, can fill up the demand of imperial beach pearl Lee's manufacture field with not
Foot, it can keep keeping its distinctive flavor to greatest extent after pearl Lee processing that the present invention processes, be imperial beach pearl Lee
Processing provide new technical support.
In order to solve the above-mentioned technical problem, the invention discloses a kind of preparation method of original flavor pearl Lee, including following step
Suddenly：
Step 1, fresh pearl Lee selected, is classified, punches；
Step 2, by the pearl lijin row having openning hole cleaning and blanching handle；
Step 3, blanching is handled after pearl lijin row without sulfur cycle sugaring processing；
Step 4, using the alternating temperature seasoning that intermittently eases back, to drying for the first time without the pearl lijin row after sulfur cycle sugaring；
Step 5, will it is drying for the first time after pearl Lee be added in liquid seasoning and be seasoned；
Step 6, by second drying processing of the pearl lijin row seasoned, obtain original flavor pearl Lee.
Further, fresh pearl Lee being selected, is classified, is punched in the step 1, it is specially：By fresh mature
Pearl Lee by selecting impurity elimination, be then placed in grader and be classified, be respectively that 2.6cm and 2.0cm screening machines enter by aperture
Row size fractionation, punched respectively by puncher by the fruit of different stage, from pearl Lee that fruit footpath is 2.0-2.6cm
It is processed；Pearl Lee of the fresh mature selects content of fruit soluble solids 10%-12%, and fruit face aubergine area reaches
80-90% pearl Lee.
Further, the pearl Lee fruit having openning hole is carried out to cleaning and blanching processing in step 2, is specially：It will accomplish fluently
Pearl Lee in hole is directly cleaned with clear water；It is then placed in blanching inorganic agent progress blanching processing, blanching treatment temperature is 90 DEG C-
100 DEG C, blanching processing time is 1-5min；Blanching inorganic agent is made up of according to weight/mass percentage composition following components：Citric acid
The different bad hematic acid sodium 0.3%-0.8% and sodium chloride 1%-3% of 0.1%-0.3%, D-, surplus are water, above weight/mass percentage composition
Total amount is 100%.
Further, the pearl lijin row after handling blanching in the step 3 is without the processing of sulfur cycle sugaring, specifically
For：Liquid glucose is put into the container equipped with pearl Lee fruit after sterilising and enzyme inactivating Combined Treatment, liquid glucose just covered fruit surface, and second
Adding the different bad hematic acid sodium of D- after day circulation liquid glucose, and add potassium sorbate, surface adds white granulated sugar capping, wherein, the different bad hematic acid of D-
The addition of sodium accounts for the 0.3%-0.8% of pearl Lee's fruit quality total amount, and the addition of potassium sorbate accounts for pearl Lee's fruit quality total amount
0.03%-0.08%, the addition of white granulated sugar accounts for the 8%-15% of pearl Lee's fruit quality total amount；Posterior circle syrup on the 3rd is again
White granulated sugar capping is added on surface, the addition of white granulated sugar accounts for the 8%-15% of pearl Lee's fruit quality total amount, so when liquid glucose is dense
When degree reaches 40Brix, liquid glucose is taken out to be then added in the container equipped with pearl Lee's fruit embryo after boiling in pot and continues to impregnate
24h, it is daily to circulate liquid glucose 3 times during sugaring.
Further, the liquid glucose is prepared by following methods：White granulated sugar is added after boiling is opened, preparing pol is
40Brix syrup, after add citric acid and potassium sorbate, wherein, citric acid accounts for the 0.1%-0.3% of syrup quality total amount,
Potassium sorbate accounts for the 0.03%-0.08% of syrup quality total amount, and after stirring evenly, liquid glucose is prepared.
Further, in the step 4 to without after sulfur cycle sugaring pearl lijin row for the first time it is drying, be specially：
The good pearl Lee fruit of sugaring is pulled out and drained, is put into drying support and is uniformly distributed, then carries out drying, dried temperature control for the first time
System is at 45-55 DEG C, and humid control is in 50%-70%, and drying time 7-8h, the moisture of the drying product of gained is in 38%-
42%.
Further, in the step 5 will it is drying for the first time after pearl Lee fruit be added in liquid seasoning and adjusted
Taste, it is specially：The liquid seasoning that 30% is weighed in good pearl Lee fruit addition fruit drying for the first time impregnates 2d, during which stirs 3 daily
It is secondary；The liquid seasoning is prepared in the following manner：Water and citric acid are boiled in 50: 2 ratios, stirred evenly rear standby.
Further, in the step 6 by second drying processing of the pearl lijin row seasoned, obtain original flavor pearl
Lee, it is specially：Pearl Lee seasoned is pulled out and drained, is put into drying support and is uniformly distributed, then progress is drying for the second time, does
Temperature control processed is at 40-50 DEG C, and humid control is in 50%-70%, time 12-13d, the moisture control of drying pearl Lee
In 18-20%.
Further, pearl Lee is imperial beach pearl Lee.
The invention also discloses original flavor pearl Lee that a kind of preparation method by above-mentioned original flavor pearl Lee is prepared.
Compared with prior art, the present invention can be obtained including following technique effect：
1) the original flavor pearl Lee's shelf-life being prepared using preparation method of the present invention can reach 1 year；
2) the closed drying equipment of ventilation, avoids the influence of the pollution Impurities Upon Product Quality such as fly, dust, and cleaning is defended
It is raw；40-55% temperature carries out drying, can be avoided and causes the brown stain of product because temperature is too high；
3) present invention improves pearl Lee's cortex treatment technology, and fruit is punched using secondary stratification punch method, obtained
The aperture of the different size depth, fruit face is complete, and sugaring effect is good, and product is drying uniformly；Pearl Lee fruit after punching, penetrating power
It is stronger, such as impregnate that liquid glucose, drying effect are more preferable to subsequent treatment, obtained product color, form and taste are more preferably；
4) present invention improve color protection technology, using blanching+without sulfur cycle sugaring carry out color protection, the finished product aberration being prepared
It is worth for 0.25 △ E, SO2The detection of residual quantity end；
5) present invention improves seasoning technique, is separately handled with sugaring using seasoning, can keep away the liquid glucose after sugaring processing
Exempting from the inverted sugar caused by acid excessively can not repeatedly utilize；The acidity in liquid glucose, sugar after first batch of fruit sugaring terminates are not increased
Inverted sugar accounts for 40% in liquid, repeats and utilizes, and saves production cost and environmental protection.
6) present invention reduces production cost, the added value and competitiveness of imperial beach pearl Lee are improved.
Certainly, any product for implementing the present invention it is not absolutely required to reach all the above technique effect simultaneously.
Embodiment
Describe embodiments of the present invention in detail below in conjunction with embodiment, thereby to the present invention how application technology hand
Section can fully understand and implement according to this to solve technical problem and reach the implementation process of technical effect.
Because the thin Tender of pulp meat of imperial beach pearl Lee is sharp and clear, fruit subcircular to oblateness, it is of moderate size, it is obtained
Finished appearance mouthfeel is more preferable, therefore the present invention is preferentially processed using imperial beach pearl Lee as raw material, just precious with imperial beach below
Pearl Lee is described by the production technology of the present invention as embodiment, but does not therefore limit the scope of the invention.
The invention discloses a kind of preparation method of original flavor pearl Lee, comprise the following steps：
Step 1, fresh pearl Lee selected, is classified, punching processing：By pearl Lee of fresh mature by selecting
It is miscellaneous, it is then placed in grader and is classified, is respectively that 2.6cm and 2.0cm screening machines carry out size fractionation by aperture, by not at the same level
Other fruit is punched by puncher respectively, is processed from pearl Lee that fruit footpath is 2.0-2.6cm；It is described it is fresh into
Ripe pearl Lee selects content of fruit soluble solids 10%-12%, and fruit face aubergine area reaches 80-90% pearl Lee.
The principle selected is：Pearl Lee of fresh mature is put into impurity elimination in impurity removing machine, removes fruit leaf, carpopodium and attachment
The impurity such as the soil on pearl Lee fruit, then by pickout apparatus by insect pest, machinery wound is serious and soft rotten overdone pearl Lee goes
Remove；
Secondary stratification punching processing effectively can be punched uniformly on each fruit surface, pearl Lee after punching, penetration
Strengthen, subsequently carry out the technological effects such as color protection, sugaring with regard to more preferable；
Step 2, by the pearl lijin row having openning hole cleaning and blanching handle：Pearl Lee having openning hole is clear directly with clear water
Wash；Progress blanching processing in blanching inorganic agent is then placed in, blanching treatment temperature is 90 DEG C -100 DEG C, and blanching processing time is 1-
5min；Blanching inorganic agent is made up of according to weight/mass percentage composition following components：The different bad hematic acid sodium of citric acid 0.1%-0.3%, D-
0.3%-0.8% and sodium chloride 1%-3%, surplus are water, and above weight/mass percentage composition total amount is 100%；Blanching can play one
Determine the bactericidal action of degree, the phenomenon for the fermentation that effectively prevents from occurring during sugaring going mouldy, the pearl Li Rong after blanching
Sugar is easily oozed, finished product more flexible is soft, and mouthfeel is more preferable.
Step 3, blanching is handled after pearl lijin row without sulfur cycle sugaring processing：Liquid glucose is put into equipped with sterilising and enzyme inactivating
In the container of pearl Lee fruit after Combined Treatment, liquid glucose just covered fruit surface, added the different bad hematic acid of D- after second day circulation liquid glucose
Sodium, and potassium sorbate is added, surface adds white granulated sugar capping, wherein, the addition of the different bad hematic acid sodium of D- accounts for pearl Lee's fruit quality
The 0.3%-0.8% of total amount, the addition of potassium sorbate account for the 0.03%-0.08% of pearl Lee's fruit quality total amount, white granulated sugar
Addition accounts for the 8%-15% of pearl Lee's fruit quality total amount；Posterior circle liquid glucose on the 3rd adds white granulated sugar capping on surface again, in vain
The addition of granulated sugar accounts for the 8%-15% of pearl Lee's fruit quality total amount, and so when sugar concentration reaches 40Brix, liquid glucose is taken
Go out in pot after boiling to be then added in the container equipped with pearl Lee's fruit embryo and continue to impregnate 24h, during sugaring, circulate liquid glucose daily
3 times；Circulation syrup processing is advantageous to the infiltration of liquid glucose；
The liquid glucose is prepared by following methods：White granulated sugar is added after boiling is opened, prepares the sugar that pol is 40Brix
Water, after add citric acid and potassium sorbate, wherein, citric acid accounts for the 0.1%-0.3% of syrup quality total amount, and potassium sorbate accounts for
The 0.03%-0.08% of syrup quality total amount, after stirring evenly, is prepared liquid glucose.
Step 4, to without after sulfur cycle sugaring pearl lijin row for the first time it is drying：Pull pearl Lee after sugaring out drip
It is dry, it is put into drying support and is uniformly distributed, then progress is drying for the first time, and dried temperature is controlled at 45-55 DEG C, and humid control exists
50%-70%, drying time 7-8h, the moisture of the drying product of gained is in 38%-42%；
Step 5, will it is drying for the first time after pearl Lee be added in liquid seasoning and be seasoned：Drying good for the first time
Pearl Lee fruit adds the liquid seasoning dipping 2d that fruit weighs 30%, during which stirs daily 3 times；Be advantageous to baste infiltration and seasoning is equal
It is even；The liquid seasoning is prepared in the following manner：Water and citric acid are boiled in 50: 2 ratios, stirred evenly rear standby.
Step 6, by second drying processing of the pearl lijin row seasoned, obtain original flavor pearl Lee：The treasure that will have been seasoned
Pearl Lee, which pulls out, to be drained, and is put into drying support and is uniformly distributed, and then progress is drying for the second time, and dried temperature is controlled at 40-50 DEG C, wet
Degree control is controlled in 18-20% in 50%-70%, time 12-13h, the moisture of drying pearl Lee.
Step 7, the detection by exfactory inspection indexs such as the finished product progress net contents after packaging, warehousing after passing.
The invention also discloses a kind of original flavor pearl Lee being prepared by above-mentioned preparation method.
The maturity of fruit is one of key factor for determining fruit process manufactured goods color, smell and taste quality.The ripe mistake of fruit
Journey is the biochemical reaction course that various enzymes participate in, and usually enzyme activity is dynamic causes hydrolysis, and as a result various chemical compositions all occur
Change.As Starch Conversion is sweetened for fruit after sugar, tannin composition becomes solidification by solubility and astringent taste disappears, and the change of pectin draws
Play fruit softening, color and luster deepens, fragrance increase.
Pericarp is the important barrier for protecting fruit quality, and certain cortex treatment technology, such as physically or chemically mode is removed
Outer pico farad, method of scoring, joint-cutting method, punch method or dermabrasion, be advantageous to fruit in process Quick air-discharge, color protection, ooze sugar,
Shorten sugaring and drying time.
The scalding treatment of the present invention can suppress the microorganism of fruit surface, remove air and the change for being attached to surface in fruit
Medicament is learned, moreover it is possible to the transparency of fruit is improved, enhancing fastness, antiseptic power.Because the tissue of fruit is softened,
Therefore can accelerate to ooze sugar, shorten and ooze the sugared time, also accelerate the drying of product.
Original flavor pearl Lee is a kind of preserved fruit food, and the present invention utilizes diffusion caused by certain density sugar juice and infiltration
Pressure, the food additives such as sugar is entered in fruit tissue and substitute out moisture and oxygen, reduce water activity and block Institute of Micro-biology
The moisture and oxygen that can be utilized.Simultaneously because osmotic pressure caused by the food additives such as finite concentration sugar, thin microorganism
Moisture contained by intracellular is also replaced and is dehydrated, and its cell is in physiological drought state and suppresses its growth, reaches product and guarantee the quality
Purpose.
PH value is too low in liquid glucose, and the inversion quantity of sucrose, which can excessively cause, converts sugared content raising in total reducing sugar, reach a certain amount of
Fruit product is also easy to produce the sugared phenomenon of stream afterwards.Liquid glucose repeatedly utilizes the link such as cooked, its content thing such as inverted sugar, caramel colorant etc.
Can be continuously increased, limit liquid glucose using number.
The present invention uses secondary drying technology, the moisture of original flavor pearl humilis preserved fruits is made fruit from surface evaporation to external diffusion
Dried meat inside and outside forms the gradation of moisture, and internal moisture just shifts using the gradient of moisture as motive force to surface.The interior diffusion of moisture with
External diffusion, dried smoothly if coordinating constant speed and carrying out, speed is fast, otherwise speed is slow.
The processing mechanism of the inventive method is：Controlled by raw material maturity, and by punching, blanching, sugaring, seasoning
And secondary interval eases back alternating temperature hot air drying technology, the metabolic activity of fresh fruit is terminated, inhibitory enzyme is urged to become reconciled non-enzymatic browning, is presented former
The natural flavor of fruit.
The present invention punches, puncher needle plate for the first time at home and abroad to punch treatment technology using secondary stratification first
Upper stainless pin parameter：Thick 2mm, long 1.5cm, needle gage 0.5cm, machine is crossed by pearl Lee, Lee after first time punching processing
Fruit, cortex spacing 0.5cm or so is able to stamp shallow bore hole；Carry out punching for second afterwards, stainless pin parameter on puncher needle plate：
Thick 3mm, long 4cm, needle gage 1cm, Lee fruit, cortex spacing 1.cm or so after second of punching processing are able to stamp deep hole.
Best using secondary stratification punch method effect, fruit face is complete, full, and sugaring effect is good, and product is drying uniformly.
Meanwhile the present invention is using integrated blanching+joint color protection technology without sulfur cycle sugaring：Pearl Lee is in process
A series of biochemical reactions for being unfavorable for keeping quality, including enzymatic and non-enzymatic browning can occur, connect for a long time with air
Touch and brown stain easily occurs, quality taste declines, and loses its due quality characteristic.
The present invention experiments verify that, blanching under certain condition+without sulfur cycle sugaring joint color protection technology can meet product
Process requirements, using blanching (90 DEG C, time 5min of water temperature, addition citric acid 0.2%, the different bad hematic acid sodium 0.3% of D-, chlorination
Sodium 1%)+without sulfur cycle sugaring (the addition different bad hematic acid sodium of 0.3%D- of fruit weight, syrup quality total amount 0.05% potassium sorbate,
Period circulates liquid glucose 3 times daily), manufactured goods value of chromatism is 0.25 △ E, and sulfur dioxide residual quantity is (with SO2Meter)：Do not detect.
The present invention mainly has two kinds using innovation seasoning mode, at present domestic original flavor dried fruit seasoning technique, is sugaring respectively
Period seasons and the seasoning of drying period, both seasonings are all using at present.The seasoning mode of the present invention is drying for the first time
Good pearl Lee adds the aqueous citric acid solution dipping 2d that fruit weighs 30%, during which stirs 3 times, carries out afterwards drying for the second time daily
Handle, inverted sugar accounts for 40% in sugaring latter stage liquid glucose, and liquid glucose is repeatable to be utilized 2 times, finished product not sand return, finished product sour and sweet palatability.
The secondary interval of independent research of the present invention eases back alternating temperature hot air drying technology, and the drying of preserved fruit is surface by extraneous heat
Influence, moisture from surface evaporation to external diffusion, make preserved fruit inside and outside formed the gradation of moisture, internal moisture just using the gradient of moisture as
Motive force shifts to surface.The interior diffusion and external diffusion of moisture, dried smoothly if coordinating constant speed and carrying out, speed is fast, otherwise can
There is dura mater or oxidizing brown stain so that phenomenon of going rotten, control temperature, humidity, time be dry speed deciding factor.
The secondary interval of independent research of the present invention eases back alternating temperature hot air drying technology, and secondary interval eases back alternating temperature hot air drying,
45-55 DEG C of first time dried temperature, humid control is in 50%-70%, preferably 70%, time 7-8h, product moisture content
In 38%-42%；Second of 40-50 DEG C of dried temperature, humid control is in 50%-70%, preferably 60%, time 12-
13h, finished product water content 18-20%.Eased back alternating temperature hot air drying technology using secondary interval, about 20h of drying time, production effect
Rate is high, and product color is beautiful, in good taste.
The present invention passes through integrated raw material maturity screening, secondary stratification cheesing techniques, the blanching+joint without sulfur cycle sugaring
Color protection technology, seasoning technique and secondary interval ease back alternating temperature hot air drying technology, break through conventional Lee fruit processing pre-treatment, pre- place
The limitation of reason technology, shelf life of products built up 200T/ finished products production line 1 up to 1 year.
Through pearl Lee using the inventive method processing, manufactured goods bright color, former fruit are with rich flavor, tissue softness and nothing
Sulfur dioxide residue, product obtain client's favorable comment.
The preparation method of original flavor pearl Lee of the present invention is equally applicable to Lee fruit or the fruit process of other small fruit types.
The indices that the inventive method is completed, refer to table 1.
The indices performance table of the present invention of table 1
Embodiment 1
A kind of preparation method of original flavor pearl Lee, comprises the following steps：
Step 1, fresh pearl Lee selected, is classified, punching processing：By pearl Lee of fresh mature by selecting
It is miscellaneous, it is then placed in grader and is classified, is respectively that 2.6cm and 2.0cm screening machines carry out size fractionation by aperture, by not at the same level
Other fruit is punched by puncher respectively, is processed from pearl Lee that fruit footpath is 2.0-2.6cm；It is described it is fresh into
Ripe pearl Lee selects content of fruit soluble solids 10%-12%, and fruit face aubergine area reaches 80-90% pearl Lee.
The principle selected is：Pearl Lee of fresh mature is put into impurity elimination in impurity removing machine, removes fruit leaf, carpopodium and attachment
The impurity such as the soil on pearl Lee fruit, then by pickout apparatus by insect pest, machinery wound is serious and soft rotten overdone pearl Lee goes
Remove；
Punching processing effectively can be punched uniformly on each fruit surface, and pearl Lee after punching, penetration is strengthened, subsequently
The technological effects such as color protection, sugaring are carried out with regard to more preferable；
Step 2, by the pearl lijin row having openning hole cleaning and blanching handle：Pearl Lee having openning hole is clear directly with clear water
Wash；Progress blanching processing in blanching inorganic agent is then placed in, blanching treatment temperature is 90 DEG C, and blanching processing time is 5min；Scald
Drift inorganic agent is made up of according to weight/mass percentage composition following components：The different bad hematic acid sodium 0.3% of citric acid 0.2%, D- and sodium chloride
1%, surplus is water, and above weight/mass percentage composition total amount is 100%；Blanching can play a certain degree of bactericidal action, effectively anti-
Only occur going mouldy the phenomenon of fermentation during sugaring, and pearl Lee after blanching easily oozes sugar, and finished product more flexible is soft
Soft, mouthfeel is more preferable.
Step 3, blanching is handled after pearl lijin row without sulfur cycle sugaring processing：Liquid glucose was put into be equipped with 1st and killed
In the container of pearl Lee fruit after bacterium enzyme deactivation Combined Treatment, liquid glucose just covered pearl Lee surface；
Adding the different bad hematic acid sodium of D- after second day circulation liquid glucose, and add potassium sorbate, surface adds white granulated sugar capping, its
In, the addition of the different bad hematic acid sodium of D- accounts for the 0.3% of pearl Lee's fruit quality total amount, and the addition of potassium sorbate accounts for pearl Lee's fruit matter
The 0.05% of total amount is measured, the addition of white granulated sugar accounts for the 15% of pearl Lee's fruit quality total amount；
Posterior circle liquid glucose on the 3rd adds white granulated sugar capping on surface again, and it is total that the addition of white granulated sugar accounts for pearl Lee's fruit quality
The 15% of amount, so when sugar concentration reaches 40Brix, liquid glucose is taken out and is then added to after being boiled in pot equipped with pearl Lee
Continue to impregnate 24h in the container of fruit, it is daily to circulate liquid glucose 3 times during sugaring；Circulation syrup processing is advantageous to the infiltration of liquid glucose；
The liquid glucose is prepared by following methods：White granulated sugar is added after boiling is opened, prepares the sugar that pol is 40Brix
Water, after add citric acid and potassium sorbate, wherein, citric acid accounts for the 0.2% of syrup quality total amount, and potassium sorbate accounts for syrup matter
The 0.05% of total amount is measured, after stirring evenly, liquid glucose is prepared.
Step 4, to without pearl Lee after sulfur cycle sugaring using intermittently ease back Temp change method carry out for the first time it is drying：By sugar
Pearl Lee after stain, which pulls out, to be drained, and is put into drying support and is uniformly distributed, and then progress is drying for the first time, and dried temperature is controlled 50
DEG C, humid control is 70%, and time 7.5h, the moisture of the drying product of gained is 40%；
Step 5, will it is drying for the first time after pearl Lee be added in liquid seasoning and be seasoned：Drying good for the first time
Pearl Lee fruit adds the liquid seasoning dipping 2d that fruit weighs 30%, during which stirs daily 3 times；Be advantageous to baste infiltration and seasoning is equal
It is even；The liquid seasoning is prepared in the following manner：Water and citric acid are boiled in 50: 2 ratios, stirred evenly rear standby.
Step 6, by second drying processing of the pearl lijin row seasoned, obtaining original flavor pearl Lee is specially：Will seasoning
Good pearl Lee, which pulls out, to be drained, and is put into drying support and is uniformly distributed, and then progress is drying for the second time, and dried temperature is controlled 45
DEG C, humid control is 60%, time 12.5h, and the moisture of drying pearl Lee is controlled 19%.
Step 7, pearl Lee inner packing of second drying processing pressed with the food-grade polyethylene film of 8 thickness
20kg/ bags are packed, and outer packing is carton.
Step 8, the detection by exfactory inspection indexs such as the finished product progress net contents after packaging, warehousing after passing.
Embodiment 2
A kind of preparation method of original flavor pearl Lee, comprises the following steps：
Step 1, fresh pearl Lee selected, is classified, punching processing：By pearl Lee of fresh mature by selecting
It is miscellaneous, it is then placed in grader and is classified, is respectively that 2.6cm and 2.0cm screening machines carry out size fractionation by aperture, by not at the same level
Other fruit is punched by puncher respectively, is processed from pearl Lee that fruit footpath is 2.0-2.6cm；It is described it is fresh into
Ripe pearl Lee selects content of fruit soluble solids 10%-12%, and fruit face aubergine area reaches 80-90% pearl Lee.
The principle selected is：Pearl Lee of fresh mature is put into impurity elimination in impurity removing machine, removes fruit leaf, carpopodium and attachment
The impurity such as the soil on pearl Lee fruit, then by pickout apparatus by insect pest, machinery wound is serious and soft rotten overdone pearl Lee goes
Remove；
Punching processing effectively can be punched uniformly on each fruit surface, and pearl Lee after punching, penetration is strengthened, subsequently
The technological effects such as color protection, sugaring are carried out with regard to more preferable；
Step 2, by the pearl lijin row having openning hole cleaning and blanching handle：Pearl Lee having openning hole is clear directly with clear water
Wash；Progress blanching processing in blanching inorganic agent is then placed in, blanching treatment temperature is 100 DEG C, and blanching processing time is 1min；Scald
Drift inorganic agent is made up of according to weight/mass percentage composition following components：The different bad hematic acid sodium 0.8% of citric acid 0.1%, D- and sodium chloride
3%, surplus is water, and above weight/mass percentage composition total amount is 100%；Blanching can play a certain degree of bactericidal action, effectively anti-
Only occur going mouldy the phenomenon of fermentation during sugaring, and pearl Lee after blanching easily oozes sugar, and finished product more flexible is soft
Soft, mouthfeel is more preferable.
Step 3, blanching is handled after pearl lijin row without sulfur cycle sugaring processing：Liquid glucose was put into be equipped with 1st and killed
In the container of pearl Lee fruit after bacterium enzyme deactivation Combined Treatment, liquid glucose just covered fruit surface；
Adding the different bad hematic acid sodium of D- after second day circulation liquid glucose, and add potassium sorbate, surface adds white granulated sugar capping, its
In, the addition of the different bad hematic acid sodium of D- accounts for the 0.8% of pearl Lee's fruit quality total amount, and the addition of potassium sorbate accounts for pearl Lee's fruit matter
The 0.08% of total amount is measured, the addition of white granulated sugar accounts for the 8% of pearl Lee's fruit quality total amount；
Posterior circle liquid glucose on the 3rd adds white granulated sugar capping on surface again, and it is total that the addition of white granulated sugar accounts for pearl Lee's fruit quality
The 8% of amount, so when sugar concentration reaches 40Brix, liquid glucose is taken out and is then added to after being boiled in pot equipped with pearl Lee fruit
Container in continue to impregnate 24h, it is daily to circulate liquid glucose 3 times during sugaring；Circulation syrup processing is advantageous to the infiltration of liquid glucose；
The liquid glucose is prepared by following methods：White granulated sugar is added after boiling is opened, prepares the sugar that pol is 40Brix
Water, after add citric acid and potassium sorbate, wherein, citric acid accounts for the 0.1% of syrup quality total amount, and potassium sorbate accounts for syrup matter
The 0.08% of total amount is measured, after stirring evenly, liquid glucose is prepared.
Step 4, to without after sulfur cycle sugaring pearl lijin row for the first time it is drying：Pull pearl Lee after sugaring out drip
It is dry, be put into drying support and be uniformly distributed, then carry out it is drying for the first time, dried temperature control at 45 DEG C, humid control 50%,
Drying time 7h, the moisture of the drying product of gained is 38%；
Step 5, will it is drying for the first time after pearl Lee be added in liquid seasoning and be seasoned：Drying good for the first time
Pearl Lee fruit adds the liquid seasoning dipping 2d that fruit weighs 30%, during which stirs daily 3 times；Be advantageous to baste infiltration and seasoning is equal
It is even；The liquid seasoning is prepared in the following manner：Water and citric acid are boiled in 50: 2 ratios, stirred evenly rear standby.
Step 6, by second drying processing of the pearl lijin row seasoned, obtain original flavor pearl Lee：The treasure that will have been seasoned
Pearl Lee, which pulls out, to be drained, and is put into drying support and is uniformly distributed, and then carries out second drying, and dried temperature control is at 40 DEG C, humidity
Control is 50%, time 13h, and the moisture of drying pearl Lee is controlled 18%.
Step 7, pearl Lee inner packing of second drying processing pressed with the food-grade polyethylene film of 8 thickness
20kg/ bags are packed, and outer packing is carton.
Step 8, the detection by exfactory inspection indexs such as the finished product progress net contents after packaging, warehousing after passing.
Embodiment 3
A kind of preparation method of original flavor pearl Lee, comprises the following steps：
Step 1, fresh pearl Lee selected, is classified, punching processing：By pearl Lee of fresh mature by selecting
It is miscellaneous, it is then placed in grader and is classified, is respectively that 2.6cm and 2.0cm screening machines carry out size fractionation by aperture, by not at the same level
Other fruit is punched by puncher respectively, is processed from pearl Lee that fruit footpath is 2.0-2.6cm；It is described it is fresh into
Ripe pearl Lee selects content of fruit soluble solids 10%-12%, and fruit face aubergine area reaches 80-90% pearl Lee.
The principle selected is：Pearl Lee of fresh mature is put into impurity elimination in impurity removing machine, removes fruit leaf, carpopodium and attachment
The impurity such as the soil on pearl Lee fruit, then by pickout apparatus by insect pest, machinery wound is serious and soft rotten overdone pearl Lee goes
Remove；
Punching processing effectively can be punched uniformly on each fruit surface, and pearl Lee after punching, penetration is strengthened, subsequently
The technological effects such as color protection, sugaring are carried out with regard to more preferable；
Step 2, by the pearl lijin row having openning hole cleaning and blanching handle：Pearl Lee having openning hole is clear directly with clear water
Wash；Progress blanching processing in blanching inorganic agent is then placed in, blanching treatment temperature is 95 DEG C, and blanching processing time is 3min；Scald
Drift inorganic agent is made up of according to weight/mass percentage composition following components：The different bad hematic acid sodium 0.5% of citric acid 0.3%, D- and sodium chloride
2%, surplus is water, and above weight/mass percentage composition total amount is 100%；Blanching can play a certain degree of bactericidal action, effectively anti-
Only occur going mouldy the phenomenon of fermentation during sugaring, and pearl Lee after blanching easily oozes sugar, and finished product more flexible is soft
Soft, mouthfeel is more preferable.
Step 3, blanching is handled after pearl lijin row without sulfur cycle sugaring processing：Liquid glucose was put into be equipped with 1st and killed
In the container of pearl Lee fruit after bacterium enzyme deactivation Combined Treatment, liquid glucose just covered fruit surface；
Adding the different bad hematic acid sodium of D- after second day circulation liquid glucose, and add potassium sorbate, surface adds white granulated sugar capping, its
In, the addition of the different bad hematic acid sodium of D- accounts for the 0.5% of pearl Lee's fruit quality total amount, and the addition of potassium sorbate accounts for pearl Lee's fruit matter
The 0.03% of total amount is measured, the addition of white granulated sugar accounts for the 12% of pearl Lee's fruit quality total amount；
Posterior circle liquid glucose on the 3rd adds white granulated sugar capping on surface again, and it is total that the addition of white granulated sugar accounts for pearl Lee's fruit quality
The 12% of amount, so when sugar concentration reaches 40Brix, liquid glucose is taken out and is then added to after being boiled in pot equipped with pearl Lee
Continue to impregnate 24h in the container of fruit, it is daily to circulate liquid glucose 3 times during sugaring；Circulation syrup processing is advantageous to the infiltration of liquid glucose；
The liquid glucose is prepared by following methods：White granulated sugar is added after boiling is opened, prepares the sugar that pol is 40Brix
Water, after add citric acid and potassium sorbate, wherein, citric acid accounts for the 0.3% of syrup quality total amount, and potassium sorbate accounts for syrup matter
The 0.03% of total amount is measured, after stirring evenly, liquid glucose is prepared.
Step 4, to without after sulfur cycle sugaring pearl lijin row for the first time it is drying：Pull pearl Lee after sugaring out drip
It is dry, be put into drying support and be uniformly distributed, then carry out it is drying for the first time, dried temperature control at 55 DEG C, humid control 60%,
Drying time 8h, the moisture of the drying product of gained is 42%；
Step 5, will it is drying for the first time after pearl Lee be added in liquid seasoning and be seasoned：Drying good for the first time
Pearl Lee fruit adds the liquid seasoning dipping 2d that fruit weighs 30%, during which stirs daily 3 times；Be advantageous to baste infiltration and seasoning is equal
It is even；The liquid seasoning is prepared in the following manner：Water and citric acid are boiled in 50: 2 ratios, stirred evenly rear standby.
Step 6, by second drying processing of the pearl lijin row seasoned, obtain original flavor pearl Lee：The treasure that will have been seasoned
Pearl Lee, which pulls out, to be drained, and is put into drying support and is uniformly distributed, and then carries out second drying, and dried temperature control is at 50 DEG C, humidity
Control is 70%, time 12h, and the moisture of drying pearl Lee is controlled 20%.
Step 7, pearl Lee inner packing of second drying processing pressed with the food-grade polyethylene film of 8 thickness
20kg/ bags are packed, and outer packing is carton.
Step 8, the detection by exfactory inspection indexs such as the finished product progress net contents after packaging, warehousing after passing.
Illustrate the technique effect of the present invention with reference to specific experimental data：
First, influence of the raw material maturity to original flavor pearl Lee's quality of the present invention
The maturity of fruit is one of key factor for determining fruit process manufactured goods color, smell and taste quality.The ripe mistake of fruit
Journey is the biochemical reaction course that various enzymes participate in, and usually enzyme activity is dynamic causes hydrolysis, and as a result various chemical compositions all occur
Change.As Starch Conversion is sweetened for fruit after sugar, tannin composition becomes solidification by solubility and astringent taste disappears, and the change of pectin draws
Play fruit softening, color and luster deepens, fragrance increase.
Fruit process fits property and product quality demand processed and raw material maturity is claimed, according to the soluble solid of fruit
The degree of staining of thing and fruit is different, and the present invention sets three processing experiments, refers to table 2.
The raw material maturity screening test of table 2 and interpretation of result
As known from Table 2,80-90% original is reached using content of fruit soluble solids 10%-12%, fruit face aubergine area
Material, fruit maturity is moderate, adapts to equipment working process, and former fruit is with rich flavor.
2nd, influence of the drilling technology to original flavor pearl Lee's quality of the present invention
Fruit process process mediopellis processing method has removes outer pico farad, method of scoring, joint-cutting using physically or chemically mode
Method, punch method or dermabrasion, it is to remove the peel that, epidermis small to fruit body, which has the class such as wax fruit such as Lee fruit,.
It is good using secondary stratification hole knockout effect that inventor draws in practice, and the present invention does three cortexes altogether
Processing mode is screened, and the fruit processing step during experiment is handled using the Overall Steps of prior art,
The results detailed in Table 3.
As known from Table 4, it is best using secondary stratification punch method effect, punch for the first time, stainless pin on puncher needle plate
Parameter：Thick 2mm, long 1.5cm, needle gage 0.5cm, machine is crossed by pearl Lee, Lee fruit after first time punching processing, cortex spacing
0.5cm or so is able to stamp shallow bore hole；Carry out punching for second afterwards, stainless pin parameter on puncher needle plate：Thick 3mm, length
4cm, needle gage 1cm, Lee fruit, cortex spacing 1.cm or so after second of punching processing are able to stamp deep hole.After processing
Lee fruit fruit face is complete, full, and sugaring effect is good, and product is drying uniformly.Be advantageous to fruit Quick air-discharge, shield in process
Color, sugar is oozed, shorten sugaring and drying time.
The drilling technology test process of table 3 designs
The drilling technology result of the test of table 4
3rd, influence of the color preservation technology to original flavor pearl Lee's quality of the present invention is combined
The present invention from citric acid, D- different bad hematic acid sodium, potassium sorbate, sodium pyrosulfite and sodium chloride as color stabilizer,
Joint color retention is carried out using blanching+circulation sugaring or without sulfur cycle sugaring, through drying, with product appearance value of chromatism and dioxy
Change sulphur residual quantity to judge content, summarize joint color preservation technology technology.
The present invention sets 6 test process (referring to table 5) altogether, and raw material 20kg is used in each experiment, and being sampled from manufactured goods is carried out
The detection of aberration and sulfur dioxide residual quantity.
Table 5 combines the design of color preservation technology test process and result
As can be seen from Table 5, pearl Lee perceived color difference value of tested number 2,3,5 is more satisfactory, but tested number 3,5 manufactured goods have
Sulfur dioxide residual quantity.Therefore, combine color preservation technology be using blanching (90 DEG C, time 5min of water temperature, addition citric acid 0.2%,
The different bad hematic acid sodium 0.3% of D-, sodium chloride 1%)+without sulfur cycle sugaring (the different bad hematic acid sodium of 0.3%D- of addition fruit weight, syrup matter
Measure 0.05% potassium sorbate of total amount).
4th, influence of the technique to original flavor pearl Lee's quality of the present invention is seasoned
Domestic original flavor dried fruit seasoning technique mainly has two kinds at present, seasoning and the seasoning of drying period during being respectively sugaring,
Both seasonings are all using, and the present invention is drawn by experimental study is seasoned effect in drying good pearl Lee for the first time
Fruit is good, and the experiment that the present invention carries out three seasoning modes is selected, and tests involved pearl Lee processing step using existing
There is technology progress, it the results are shown in Table 6.
As known from Table 7, it is best to test 1 effect, inverted sugar accounting appropriateness in liquid glucose after the completion of first batch of fruit sugaring, liquid glucose can
Recycling 2 times, save production cost and environmental protection, finished product not sand return, finished product sour and sweet palatability.
Table 6 seasons engineer testing processing design
Table 7 seasons engineer testing result
5th, influence of the drying technics to original flavor pearl Lee's quality of the present invention
On the dry-making method of dried of fruit, there is the method more than comparison the country, as vacuum lyophilization, vacuum dry process, microwave are done
Preparation method, cold wind dry process, hot air drying preparation method, the sun shine preparation method etc., and inventor shines system, hot air drying side from the sun
Method, three drying experiments are carried out altogether.
As known from Table 8, eased back alternating temperature hot air drying preparation method using secondary interval, drying time 20h, production efficiency is high, product
It is bright color, in good taste.
The raw material maturity screening test of table 8 and interpretation of result
6th, the original flavor pearl Lee product handled through the inventive method refers to table 9 through censorship, its testing result.
The original flavor pearl Lee's testing result of table 9
| Project name | Index request | Survey index |
| Moisture % | ≤35 | 19.5 |
| Total reducing sugar (with glucose meter) % | ≤85 | 65 |
| Lead (in terms of Pb) mg/kg | ≤1 | Do not detect |
| Copper (in terms of Cu) mg/kg | ≤10 | Do not detect |
| Total arsenic (in terms of As) mg/kg | ≤0.5 | Do not detect |
| Sulfur dioxide residual quantity is (with SO2Meter) g/kg | ≤0.2 | Do not detect |
| Sorbic acid g/kg | ≤0.5 | 0.03 |
| Sodium cyclohexylsulfamate (honey element) g/kg | ≤1.0 | Do not detect |
| Total plate count cfu/g | ≤1000 | ﹤ 10 |
| Coliform MPN/100g | ≤30 | ﹤ 30 |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | It must not detect | Do not detect |
| Mould cfu/g | ≤50 | ﹤ 10 |
Remarks：(1) project approach rising limit：Lead 0.005mg/kg；Copper 1.0mg/kg；Total arsenic 0.01mg/kg；Sulfur dioxide is residual
Allowance 1mg/kg；Sorbic acid 1.2mg/kg；Honey element 4mg/kg；
(2) foundation is detected：GB/T 10782《Preserved fruit general rule》.
As known from Table 9, original flavor pearl Lee items quality index meets GB/T 10782《Preserved fruit general rule》Requirement.
7th, the production cost of the inventive method processing original flavor pearl Lee and Economic and Efficiency Analysis
1st, ton production cost
The original flavor pearl Lee's ton production cost unit of table 10：Member
2nd, product operating income, business tax and additional
Adjust foundation：Operating income, original flavor pearl Lee 5.0 ten thousand yuan/ton (price including taxs), tax amount of offset item is based on 17%, city
City safeguards construction tax in terms of value-added tax 7%, and educational surcharges are in terms of value-added tax 3%, and local education surcharge is with value-added tax 2%
Meter.
Interior operating income and business tax and add list unit during the invention of table 11 is implemented：Wan Yuan
As known from Table 10, original flavor pearl Lee operating income and business tax and additional respectively 250.0 during implementing are invented
Wan Yuan, 31.45 ten thousand yuan.
3rd, obtained by profits tax
Adjust foundation：Income tax is based on 25%, and surplus accumulation fund is by 10% extraction for being available for distributing a profit.
Interior profit and loss statement unit during the invention of table 12 is implemented：Wan Yuan
During the present invention is implemented, 50 tons of original flavor pearl Lee product is produced altogether, and operating income is 250.0 ten thousand yuan, profits tax 80.84
Wan Yuan.
8th, the technology of the present invention achievement is compared with domestic and international similar technique
The technology of the present invention achievement of table 13 is compared with domestic and international similar technique
Some preferred embodiments of invention have shown and described in described above, but as previously described, it should be understood that invention is not
Form disclosed herein is confined to, is not to be taken as the exclusion to other embodiment, and available for various other combinations, modification
And environment, and can be carried out in the scope of the invention is set forth herein by the technology or knowledge of above-mentioned teaching or association area
Change., then all should be in power appended by invention and the change and change that those skilled in the art are carried out do not depart from the spirit and scope of invention
In the protection domain that profit requires.
Claims (10)
1. a kind of preparation method of original flavor pearl Lee, it is characterised in that comprise the following steps：
Step 1, fresh pearl Lee selected, is classified, punches；
Step 2, by the pearl lijin row having openning hole cleaning and blanching handle；
Step 3, blanching is handled after pearl lijin row without sulfur cycle sugaring processing；
Step 4, using the alternating temperature seasoning that intermittently eases back, to drying for the first time without the pearl lijin row after sulfur cycle sugaring；
Step 5, will it is drying for the first time after pearl Lee be added in liquid seasoning and be seasoned；
Step 6, by second drying processing of the pearl lijin row seasoned, obtain original flavor pearl Lee.
2. the preparation method of original flavor pearl Lee according to claim 1, it is characterised in that in the step 1 will be fresh
Pearl Lee select, be classified, punch, be specially：By pearl Lee of fresh mature by selecting impurity elimination, it is then placed in grader
Classification, it is respectively that 2.6cm and 2.0cm screening machines carry out size fractionation by aperture, by the fruit of different stage respectively by beating
Hole machine is punched, and is processed from pearl Lee that fruit footpath is 2.0-2.6cm；Pearl Lee of the fresh mature selects fruit
Soluble solid 10%-12%, fruit face aubergine area reach 80-90% pearl Lee.
3. the preparation method of original flavor pearl Lee according to claim 1, it is characterised in that will accomplish fluently in the step 2
Pearl Lee fruit in hole carries out cleaning and blanching processing, is specially：Pearl Lee having openning hole directly is cleaned with clear water；It is then placed in
Blanching processing is carried out in blanching inorganic agent, blanching treatment temperature is 90 DEG C -100 DEG C, and blanching processing time is 1-5min；At blanching
Reason agent is made up of according to weight/mass percentage composition following components：The different bad hematic acid sodium 0.3%-0.8% of citric acid 0.1%-0.3%, D-
With sodium chloride 1%-3%, surplus is water, and above weight/mass percentage composition total amount is 100%.
4. the preparation method of original flavor pearl Lee according to claim 1, it is characterised in that in the step 3 by blanching
Pearl lijin row after processing is handled without sulfur cycle sugaring, is specially：Liquid glucose is put into equipped with after sterilising and enzyme inactivating Combined Treatment
In the container of pearl Lee fruit, liquid glucose just covered fruit surface, added the different bad hematic acid sodium of D- after second day circulation liquid glucose, and add sorb
Sour potassium, surface add white granulated sugar capping, wherein, the addition of the different bad hematic acid sodium of D- accounts for the 0.3%- of pearl Lee's fruit quality total amount
0.8%, the addition of potassium sorbate accounts for the 0.03%-0.08% of pearl Lee's fruit quality total amount, and the addition of white granulated sugar accounts for pearl
The 8%-15% of Lee's fruit quality total amount；Posterior circle syrup on the 3rd adds white granulated sugar capping, the addition of white granulated sugar on surface again
The 8%-15% of pearl Lee's fruit quality total amount is accounted for, so when sugar concentration reaches 40Brix, liquid glucose is taken out and boiled in pot
It is then added to afterwards in the container equipped with pearl Lee's fruit embryo and continues dipping 24h, it is daily to circulate liquid glucose 3 times during sugaring.
5. the preparation method of original flavor pearl Lee according to claim 4, it is characterised in that the liquid glucose is by following methods system
It is standby to obtain：Add white granulated sugar after boiling is opened, prepare the syrup that pol is 40Brix, after add citric acid and potassium sorbate,
Wherein, citric acid accounts for the 0.1%-0.3% of syrup quality total amount, and potassium sorbate accounts for the 0.03%-0.08% of syrup quality total amount,
After stirring evenly, liquid glucose is prepared.
6. the preparation method of original flavor pearl Lee according to claim 1, it is characterised in that in the step 4 to without sulphur
It is drying for the first time to circulate the pearl lijin row after sugaring, is specially：The good pearl Lee fruit of sugaring is pulled out and drained, is put into drying support
In be uniformly distributed, then carry out drying for the first time, at 45-55 DEG C, humid control is drying in 50%-70% for dried temperature control
Time 7-8h, the moisture of the drying product of gained is in 38%-42%.
7. the preparation method of original flavor pearl Lee according to claim 1, it is characterised in that in the step 5 by first
It is secondary it is drying after pearl Lee fruit be added in liquid seasoning and be seasoned, be specially：Add in drying good pearl Lee fruit for the first time
Enter the liquid seasoning dipping 2d that fruit weighs 30%, during which stir daily 3 times；The liquid seasoning is prepared in the following manner：
Water and citric acid are pressed 50：2 ratios are boiled, and are stirred evenly rear standby.
8. the preparation method of original flavor pearl Lee according to claim 1, it is characterised in that will season in the step 6
Second of the drying processing of good pearl lijin row, obtains original flavor pearl Lee, is specially：Pearl Lee seasoned is pulled out and drained,
It is put into drying support and is uniformly distributed, then progress is drying for the second time, and dried temperature is controlled at 40-50 DEG C, and humid control is in 50%-
70%, time 12-13h, the moisture of drying pearl Lee is controlled in 18-20%.
9. the preparation method of original flavor pearl Lee according to any claim in claim 1-8, it is characterised in that described
Pearl Lee is imperial beach pearl Lee.
10. the original that the preparation method of original flavor pearl Lee in 1-9 as claim described in any claim a kind of is prepared
Taste pearl Lee.
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| CN108174911A (en) * | 2017-12-26 | 2018-06-19 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of pearl Lee dried fruit |
| CN108935898A (en) * | 2018-07-24 | 2018-12-07 | 天峨县平昌生态农业有限公司 | A kind of preparation method of low sugar pearl humilis preserved fruits |
| CN110037259A (en) * | 2019-04-17 | 2019-07-23 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | A kind of spices guava immature fruit and preparation method thereof and without the compound five spices of sulphur |
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| CN103583773A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Method for preparing honey-dipped plum slices |
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| CN101273746A (en) * | 2008-04-30 | 2008-10-01 | 北京市农林科学院 | Non-sulfur low-sugar Prunus humilis preserved fruits and method for preparing the same |
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| CN108174911A (en) * | 2017-12-26 | 2018-06-19 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of pearl Lee dried fruit |
| CN108935898A (en) * | 2018-07-24 | 2018-12-07 | 天峨县平昌生态农业有限公司 | A kind of preparation method of low sugar pearl humilis preserved fruits |
| CN110037259A (en) * | 2019-04-17 | 2019-07-23 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | A kind of spices guava immature fruit and preparation method thereof and without the compound five spices of sulphur |
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