CN107874177A - Plum juice radish and preparation method thereof - Google Patents
Plum juice radish and preparation method thereof Download PDFInfo
- Publication number
- CN107874177A CN107874177A CN201711034471.4A CN201711034471A CN107874177A CN 107874177 A CN107874177 A CN 107874177A CN 201711034471 A CN201711034471 A CN 201711034471A CN 107874177 A CN107874177 A CN 107874177A
- Authority
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- Prior art keywords
- radish
- plum
- plum juice
- desalination
- preparation
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- Pending
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- 241000220259 Raphanus Species 0.000 title claims abstract description 63
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 62
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 9
- 150000002367 halogens Chemical class 0.000 claims abstract description 9
- 239000011691 vitamin B1 Substances 0.000 claims abstract description 9
- 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 abstract description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 7
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 7
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000010612 desalination reaction Methods 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 3
- 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
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 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
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- TXKMVPPZCYKFAC-UHFFFAOYSA-N disulfur monoxide Inorganic materials O=S=S TXKMVPPZCYKFAC-UHFFFAOYSA-N 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- XTQHKBHJIVJGKJ-UHFFFAOYSA-N sulfur monoxide Chemical compound S=O XTQHKBHJIVJGKJ-UHFFFAOYSA-N 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- BWMISRWJRUSYEX-SZKNIZGXSA-N terbinafine hydrochloride Chemical compound Cl.C1=CC=C2C(CN(C\C=C\C#CC(C)(C)C)C)=CC=CC2=C1 BWMISRWJRUSYEX-SZKNIZGXSA-N 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L19/03—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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to food utensil technical field, more particularly to a kind of plum juice radish and preparation method thereof.The invention discloses plum juice radish, it is made up of following weight percent composition, plum halogen 20 30%, radish 30 50%, white granulated sugar 5 8%, citric acid 0.5 0.8%, potassium sorbate 0.01 0.03%, vitamin B10.01 0.03%, green plum essence 0.03 0.05%, surplus is water.The beneficial effects of the invention are as follows with special plum juice delicate fragrance, crisp texture, it is unique to form delicious flavour.
Description
Technical field
The invention belongs to food utensil technical field, more particularly to a kind of plum juice radish and preparation method thereof.
Background technology
Radish is most common agricultural product on the market, and yield is larger, thus fresh radish sale it is endless need to be made it is various
The radish product of various kinds.Radish product is due to formula and the defects of handling process in the market so that radish product have it is pungent
Peppery taste, so that people are not to like very much for radish product.So as to constrain the sale of radish product.
The content of the invention
It is an object of the invention to solve the problems, such as techniques discussed above, there is provided a kind of to have special plum juice delicate fragrance, mouth
Feel sharp and clear, form unique plum juice radish of delicious flavour and preparation method thereof, its technical scheme is as follows：
Plum juice radish, it is characterised in that it is made up of following weight percent composition,
Plum halogen 20-30%, radish 30-50%, white granulated sugar 5-8%, citric acid 0.5-0.8%, potassium sorbate 0.01-0.03%, vitamin
B10.01-0.03%, green plum essence 0.03-0.05%, surplus is water.
The preparation method of plum juice radish, its step are as follows：
A:Radish desalination：By radish raw material desalination, the time is 5 hours, is sterilized 20 minutes with hypochlorous acid；Extracting sample send laboratory to examine
Survey salt；Remaining raw material is mixed to form baste；
B:Seasoning：The good radish of desalination is poured into baste, impregnated 3-5 days；Balance physics and chemistry value：Salt 3-5%, sour 1.5-2%；
C:Dry：By the radish seasoned be placed in 85 DEG C bake 15 minutes after, adjust to 60 DEG C of drying rooms and dry two hours, to radish table
Whether face microcreping, by rule of thumb abundant worker range estimation meet drying requirement, and extracting sample by laboratory carries out treating that bag product examine is tested；
D:Select：Foreign matter in product is arranged to select and lost no time；
E:Packaging：Packed by different size requirement and packet-by-packet weighed.
Plum juice radish provided by the invention, plum halogen：Plum juice has preserved plum fragrant, and fragrant taste is tasty and refreshing, sour-sweet moderate liquid
Body.Plum juice is combined with the special fragrance of radish, forms special mouthfeel.
White granulated sugar：White granulated sugar is the basic sweetener of preserved fruit：（1）Natural production, in good taste, aftertaste is long;（2）Penetration
By force, cell membrane can be destroyed.Preserved fruit（Fruit jelly）The white granulated sugar of middle addition more than 55% can play a part of bacteria growing inhibiting, make honey
Give a farewell dinner and can preserve the long period.
Citric acid：Acidity regulator, there is strong acid taste, the soft frankness of tart flavour, also good anti-corrosion function, can suppress thin
Bacterium breeds.Prevent fruits and vegetables brown stain.
Potassium sorbate：Sorbic acid is the antisepsis antistaling agent of the highly effective and safe of international food and agricultural organization and Health Organisation recommendations, it
Growing for mould, saccharomycete and aerophile bacterium can effectively be suppressed, so as to reach effectively extend food preservation when
Between, and keep the flavor of original food.
Vitamin B1：For white crystals or crystalline powder, vitamin B1 is one of indispensable nutrient of human body,
It can strengthen the wriggling of stomach, promote digesting and assimilating for food；And there are the title of " brain vitamin ", the transmission to cranial nerve
Play an important role.In addition, vitamin B1 can effectively prevent and treat athlete's foot.
Green plum essence：A kind of compound essence, with fresh green plum delicate fragrance.
The advantages of this product：
The plum halogen radish radish product similar with the market, there is special plum juice delicate fragrance, crisp texture.Using by plum juice and radish
Mixing, add the auxiliary materials such as white granulated sugar, the citric acid of corresponding proportion and be tuned into suitable taste, sour-sweet moderate, the crisp and refreshing production of mouthfeel
Product.Radish is nutritious, containing abundant carbohydrate and multivitamin, wherein ascorbic content is higher by 8-10 than pears
Times.Contain substantial amounts of vegetable protein, vitamin C and folic acid in radish, eat after human body can clean blood and skin, while can also
Cholesterol is reduced, is advantageous to the maintenance of blood vessel elasticity.Many people do not like the pungent taste of radish, and this product adds plum halogen, had
The liquid of green plum peat-reek is combined with radish, forms the unique plum juice radish of delicious flavour.Surely the attention of many people can be attracted,
There is good development prospect in market.
Embodiment
Embodiment is specifically described below：
Embodiment 1：
Plum juice radish, it is characterised in that it is made up of following weight percent composition,
Plum halogen 20%, radish 30%, white granulated sugar 5%, citric acid 0.5%, potassium sorbate 0.01%, vitamin B10.01%, green plum essence
0.03%, surplus is water.
The preparation method of plum juice radish, its step are as follows：
A:Radish desalination：By radish raw material desalination, the time is 5 hours, is sterilized 20 minutes with hypochlorous acid；Extracting sample send laboratory to examine
Survey salt；Remaining raw material is mixed to form baste；
B:Seasoning：The good radish of desalination is poured into baste, impregnated 3-5 days；Balance physics and chemistry value：Salt 3-5%, sour 1.5-2%；
C:Dry：By the radish seasoned be placed in 85 DEG C bake 15 minutes after, adjust to 60 DEG C of drying rooms and dry two hours, to radish table
Whether face microcreping, by rule of thumb abundant worker range estimation meet drying requirement, and extracting sample by laboratory carries out treating that bag product examine is tested；
D:Select：Foreign matter in product is arranged to select and lost no time；
E:Packaging：Packed by different size requirement and packet-by-packet weighed.
Embodiment 2：
Plum juice radish, it is characterised in that it is made up of following weight percent composition,
Plum halogen 25%, radish 40%, white granulated sugar 6%, citric acid 0.7%, potassium sorbate 0.02%, vitamin B10.02%, green plum essence
0.04%, surplus is water.
The preparation method of plum juice radish, its step are as follows：
A:Radish desalination：By radish raw material desalination, the time is 5 hours, is sterilized 20 minutes with hypochlorous acid；Extracting sample send laboratory to examine
Survey salt；Remaining raw material is mixed to form baste；
B:Seasoning：The good radish of desalination is poured into baste, impregnated 3-5 days；Balance physics and chemistry value：Salt 3-5%, sour 1.5-2%；
C:Dry：By the radish seasoned be placed in 85 DEG C bake 15 minutes after, adjust to 60 DEG C of drying rooms and dry two hours, to radish table
Whether face microcreping, by rule of thumb abundant worker range estimation meet drying requirement, and extracting sample by laboratory carries out treating that bag product examine is tested；
D:Select：Foreign matter in product is arranged to select and lost no time；
E:Packaging：Packed by different size requirement and packet-by-packet weighed.
Embodiment 3：Plum juice radish, it is characterised in that it is made up of following weight percent composition,
Plum halogen 30%, radish 0%, white granulated sugar 8%, citric acid 0.8%, potassium sorbate 0.03%, vitamin B10.03%, green plum essence
0.05%, surplus is water.
The preparation method of plum juice radish, its step are as follows：
A:Radish desalination：By radish raw material desalination, the time is 5 hours, is sterilized 20 minutes with hypochlorous acid；Extracting sample send laboratory to examine
Survey salt；Remaining raw material is mixed to form baste；
B:Seasoning：The good radish of desalination is poured into baste, impregnated 3-5 days；Balance physics and chemistry value：Salt 3-5%, sour 1.5-2%；
C:Dry：By the radish seasoned be placed in 85 DEG C bake 15 minutes after, adjust to 60 DEG C of drying rooms and dry two hours, to radish table
Whether face microcreping, by rule of thumb abundant worker range estimation meet drying requirement, and extracting sample by laboratory carries out treating that bag product examine is tested；
D:Select：Foreign matter in product is arranged to select and lost no time；
E:Packaging：Packed by different size requirement and packet-by-packet weighed.
This product detects data：
Total plate count：≤1000cfu/g；Coliform：≤30 MPN/100g；Pathogenic bacteria（It is salmonella, Shigella, golden yellow
Color staphylococcus）：It must not detect；Mold count：≤50 cfu/g；Moisture：≤ 85g/100g total reducing sugars（With glucose meter）：≤
70g/100g;Arsenic（In terms of As）：≤0.5 mg/kg;Lead（In terms of Pb）：≤1 mg/kg;Copper（In terms of Cu）：≤10 mg/kg;Two
Sulfur oxide residual quantity：≤0.35 g/kg.
Claims (2)
1. plum juice radish, it is characterised in that it is made up of following weight percent composition,
Plum halogen 20-30%, radish 30-50%, white granulated sugar 5-8%, citric acid 0.5-0.8%, potassium sorbate 0.01-0.03%, vitamin
B10.01-0.03%, green plum essence 0.03-0.05%, surplus is water.
2. the preparation method of plum juice radish as claimed in claim 1, its step are as follows：
A:Radish desalination：By radish raw material desalination, the time is 5 hours, is sterilized 20 minutes with hypochlorous acid；Extracting sample send laboratory to examine
Survey salt；Remaining raw material is mixed to form baste；
B:Seasoning：The good radish of desalination is poured into baste, impregnated 3-5 days；Balance physics and chemistry value：Salt 3-5%, sour 1.5-2%；
C:Dry：By the radish seasoned be placed in 85 DEG C bake 15 minutes after, adjust to 60 DEG C of drying rooms and dry two hours, to radish table
Whether face microcreping, by rule of thumb abundant worker range estimation meet drying requirement, and extracting sample by laboratory carries out treating that bag product examine is tested；
D:Select：Foreign matter in product is arranged to select and lost no time；
E:Packaging：Packed by different size requirement and packet-by-packet weighed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711034471.4A CN107874177A (en) | 2017-10-28 | 2017-10-28 | Plum juice radish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711034471.4A CN107874177A (en) | 2017-10-28 | 2017-10-28 | Plum juice radish and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107874177A true CN107874177A (en) | 2018-04-06 |
Family
ID=61782856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711034471.4A Pending CN107874177A (en) | 2017-10-28 | 2017-10-28 | Plum juice radish and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107874177A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701678A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method for dried radish with plum taste |
| CN101617806A (en) * | 2009-08-03 | 2010-01-06 | 韩洸雄 | Preparation method for pickling radishes containing natural pigment and fruit fragrance |
| CN102125245A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Crisp plum turnip table food |
| CN103749929A (en) * | 2014-01-23 | 2014-04-30 | 浙江莫干山食业有限公司 | Honey mussel plum and preparation method thereof |
-
2017
- 2017-10-28 CN CN201711034471.4A patent/CN107874177A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701678A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method for dried radish with plum taste |
| CN101617806A (en) * | 2009-08-03 | 2010-01-06 | 韩洸雄 | Preparation method for pickling radishes containing natural pigment and fruit fragrance |
| CN102125245A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Crisp plum turnip table food |
| CN103749929A (en) * | 2014-01-23 | 2014-04-30 | 浙江莫干山食业有限公司 | Honey mussel plum and preparation method thereof |
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