CN108056210A - A kind of green plum preserved fruit and preparation method thereof - Google Patents
A kind of green plum preserved fruit and preparation method thereof Download PDFInfo
- Publication number
- CN108056210A CN108056210A CN201711344795.8A CN201711344795A CN108056210A CN 108056210 A CN108056210 A CN 108056210A CN 201711344795 A CN201711344795 A CN 201711344795A CN 108056210 A CN108056210 A CN 108056210A
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- Prior art keywords
- parts
- green plum
- plum
- cheese
- powder
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Classifications
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- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of green plum preserved fruits and preparation method thereof.The green plum preserved fruit of the present invention is prepared by the raw material of following mass parts：60 80 parts of green plum, 30 35 parts of peppermint, 5 10 parts of goat milk powder, 5 10 parts of cheese, 30 50 parts of honey, 5 15 parts of plum powder.The present invention provides a kind of green plum deep processed product and preparation method thereof, green plum preserved fruit color fresh meat matter of the invention is crisp and refreshing, green plum aromatic flavour, due to being with the addition of goat milk powder and cheese so that the green plum preserved fruit has milk and cheese's faint scent；Plum powder is with the addition of, special mouthfeel is sour-sweet moderate.
Description
Technical field
The present invention relates to preserved fruit technical fields, and in particular to a kind of green plum preserved fruit and preparation method thereof.
Background technology
Preserved fruit species currently on the market is various, such as wax gourd preserved fruit, preserved apple, preserved haw, lemon preserved fruit.Preserved fruit
Nutrient preserved fruit preserved fruit in sugar content reach as high as more than 40%, and the content of inverted sugar can account for the 10 ~ 15% of sugar content, from nutrition
Angle analysis, can be absorbed by the body utilization.However, preserved fruit type currently on the market is excessively single, although green plum
The species of dried meat is various, but taste is single, the problem of lacking intention, cause yield unsalable.Based on this, the present invention provides a kind of mouth
Feel preferable and full of nutrition green plum preserved fruit.
The content of the invention
The technical issues of in the presence of above-mentioned background technology, the present invention provide a kind of green plum preserved fruit and its preparation side
Method.
The present invention is realized using following technical scheme：A kind of green plum preserved fruit is prepared by the raw material of following mass parts：Green plum
60-80 parts, 30-35 parts of peppermint, 5-10 parts of goat milk powder, 5-10 parts of cheese, 30-50 parts of honey, 5-15 parts of plum powder.
Further, the preserved fruit is prepared by the raw material of following mass parts：60 parts of green plum, 30 parts of peppermint, 5 parts of goat milk powder,
5 parts of cheese, 30 parts of honey, 5 parts of plum powder.
Further, the preserved fruit is prepared by the raw material of following mass parts：80 parts of green plum, 35 parts of peppermint, 10 parts of goat milk powder,
10 parts of cheese, 50 parts of honey, 15 parts of plum powder.
Further, the preserved fruit is prepared by the raw material of following mass parts：75 parts of green plum, 33 parts of peppermint, 8 parts of goat milk powder,
8 parts of cheese, 40 parts of honey, 10 parts of plum powder.
Its preparation method includes the following steps：
（1）Green plum is impregnated into 6-8h with the light salt brine of concentration 2-3%, 50-55 DEG C of temperature, using being cleaned by ultrasonic 2 times, is enucleated, pulp
Crushing adds in neutral protease enzymolysis, and enzymolysis terminates, and is heated to 110-120 DEG C, keeps the temperature 5-10min, and enzyme deactivation obtains enzymolysis liquid, into
Row homogenate, obtains pulp, is cooled to room temperature；
（2）Peppermint is ground into fine powder, it is broken to obtain cheese for cheese's chopping；By peppermint fine powder, cheese is broken, goat milk powder, honey, smoked plum
Powder is added in pulp, is uniformly mixed, is concentrated into 60-80% mass concentrations, is cooled down, and stripping and slicing is baked to moisture at 180-220 DEG C and contains
Measure 10-12%, you can.
Preferably, the neutral protein enzyme dosage is the 0.005-0.008% of green plum quality；Digest pH7.2-7.5, enzymolysis
Time 2.5-3.5h, 50-55 DEG C of hydrolysis temperature.
The present invention provides a kind of green plum deep processed product and preparation method thereof, green plum preserved fruit color fresh meat matter of the invention is crisp
It is refreshing, green plum aromatic flavour, due to being with the addition of goat milk powder and cheese so that the green plum preserved fruit has milk and cheese's faint scent；Addition
Plum powder, special mouthfeel are sour-sweet moderate.
Specific embodiment
The invention will be further described with the following Examples.
A kind of 1 green plum preserved fruit of embodiment is prepared by the raw material of following mass parts：60 parts of green plum, 30 parts of peppermint, goat milk powder 5
Part, 5 parts of cheese, 30 parts of honey, 5 parts of plum powder；Preparation process is as follows：
（1）Green plum is impregnated into 7h with the light salt brine of concentration 2-3%, 50-55 DEG C of temperature, using being cleaned by ultrasonic 2 times, is enucleated, pulp pressure
It is broken, neutral protease enzymolysis are added in, enzymolysis terminates, and is heated to 110-120 DEG C, keeps the temperature 10min, and enzyme deactivation obtains enzymolysis liquid, carries out even
Slurry, obtains pulp, is cooled to room temperature；Wherein, neutral protein enzyme dosage is the 0.065% of green plum quality；Digest pH7.2-7.5, enzymolysis
Time 5h, 50-55 DEG C of hydrolysis temperature；
（2）Peppermint is ground into fine powder, it is broken to obtain cheese for cheese's chopping；By peppermint fine powder, cheese is broken, goat milk powder, honey, smoked plum
Powder is added in pulp, is uniformly mixed, is concentrated into 72-75% mass concentrations, is cooled down, and stripping and slicing is baked to moisture at 180-220 DEG C and contains
Amount 10%, you can.
A kind of 2 green plum preserved fruit of embodiment is prepared by the raw material of following mass parts：80 parts of green plum, 35 parts of peppermint, goat milk powder
10 parts, 10 parts of cheese, 50 parts of honey, 15 parts of plum powder；Preparation process is as follows：
（1）Green plum is impregnated into 8h with the light salt brine of concentration 2-3%, 50-55 DEG C of temperature, using being cleaned by ultrasonic 2 times, is enucleated, pulp pressure
It is broken, neutral protease enzymolysis are added in, enzymolysis terminates, and is heated to 110-120 DEG C, keeps the temperature 5min, and enzyme deactivation obtains enzymolysis liquid, carries out even
Slurry, obtains pulp, is cooled to room temperature；Wherein, neutral protein enzyme dosage is the 0.008% of green plum quality；Digest pH7.2-7.5, enzymolysis
Time 2.5h, 50-55 DEG C of hydrolysis temperature；
（2）Peppermint is ground into fine powder, it is broken to obtain cheese for cheese's chopping；By peppermint fine powder, cheese is broken, goat milk powder, honey, smoked plum
Powder is added in pulp, is uniformly mixed, is concentrated into 60-64% mass concentrations, is cooled down, and stripping and slicing is baked to moisture at 180-220 DEG C and contains
Amount 12%, you can.
A kind of 3 green plum preserved fruit of embodiment is prepared by the raw material of following mass parts：75 parts of green plum, 33 parts of peppermint, goat milk powder 8
Part, 8 parts of cheese, 40 parts of honey, 10 parts of plum powder；Preparation process is as follows：
（1）Green plum is impregnated into 6h with the light salt brine of concentration 2-3%, 50-55 DEG C of temperature, using being cleaned by ultrasonic 2 times, is enucleated, pulp pressure
It is broken, neutral protease enzymolysis are added in, enzymolysis terminates, and is heated to 110-120 DEG C, keeps the temperature 5-10min, and enzyme deactivation obtains enzymolysis liquid, carries out
Homogenate, obtains pulp, is cooled to room temperature；Wherein, neutral protein enzyme dosage is the 0.005% of green plum quality；Digest pH7.2-7.5, enzyme
Solve time 3.5h, 50-55 DEG C of hydrolysis temperature；
（2）Peppermint is ground into fine powder, it is broken to obtain cheese for cheese's chopping；By peppermint fine powder, cheese is broken, goat milk powder, honey, smoked plum
Powder is added in pulp, is uniformly mixed, is concentrated into 78-80% mass concentrations, is cooled down, and stripping and slicing is baked to moisture at 180-220 DEG C and contains
Amount 11%, you can.
Claims (6)
1. a kind of green plum preserved fruit, it is characterised in that：It is prepared by the raw material of following mass parts：60-80 parts of green plum, 30-35 parts of peppermint,
5-10 parts of goat milk powder, 5-10 parts of cheese, 30-50 parts of honey, 5-15 parts of plum powder.
2. a kind of green plum preserved fruit according to claim 1, it is characterised in that：It is prepared by the raw material of following mass parts：Green plum
60 parts, 30 parts of peppermint, 5 parts of goat milk powder, 5 parts of cheese, 30 parts of honey, 5 parts of plum powder.
3. a kind of green plum preserved fruit according to claim 1, it is characterised in that：It is prepared by the raw material of following mass parts：Green plum
80 parts, 35 parts of peppermint, 10 parts of goat milk powder, 10 parts of cheese, 50 parts of honey, 15 parts of plum powder.
4. a kind of green plum preserved fruit according to claim 1, it is characterised in that：It is prepared by the raw material of following mass parts：Green plum
75 parts, 33 parts of peppermint, 8 parts of goat milk powder, 8 parts of cheese, 40 parts of honey, 10 parts of plum powder.
5. according to a kind of green plum preserved fruit of claim 1-4 any one of them, it is characterised in that：Its preparation method includes following step
Suddenly：
（1）Green plum is impregnated into 6-8h with the light salt brine of concentration 2-3%, 50-55 DEG C of temperature, using being cleaned by ultrasonic 2 times, is enucleated, pulp
Crushing adds in neutral protease enzymolysis, and enzymolysis terminates, and is heated to 110-120 DEG C, keeps the temperature 5-10min, and enzyme deactivation obtains enzymolysis liquid, into
Row homogenate, obtains pulp, is cooled to room temperature；
（2）Peppermint is ground into fine powder, it is broken to obtain cheese for cheese's chopping；By peppermint fine powder, cheese is broken, goat milk powder, honey, smoked plum
Powder is added in pulp, is uniformly mixed, is concentrated into 60-80% mass concentrations, is cooled down, and stripping and slicing is baked to moisture at 180-220 DEG C and contains
Measure 10-12%, you can.
6. a kind of green plum preserved fruit according to claim 5, it is characterised in that：The neutral protein enzyme dosage is green plum quality
0.005-0.008%；Digest pH7.2-7.5, enzymolysis time 2.5-3.5h, 50-55 DEG C of hydrolysis temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711344795.8A CN108056210A (en) | 2017-12-15 | 2017-12-15 | A kind of green plum preserved fruit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711344795.8A CN108056210A (en) | 2017-12-15 | 2017-12-15 | A kind of green plum preserved fruit and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108056210A true CN108056210A (en) | 2018-05-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711344795.8A Pending CN108056210A (en) | 2017-12-15 | 2017-12-15 | A kind of green plum preserved fruit and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982852A (en) * | 2022-06-13 | 2022-09-02 | 江门市邑葵陈皮有限公司 | Method for preparing fresh dried fruit |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861905A (en) * | 2009-04-15 | 2010-10-20 | 贵州山珍宝绿色科技开发有限公司 | Production method of roxburgh rose fruit cake |
| CN104472827A (en) * | 2014-11-24 | 2015-04-01 | 苏州苏东庭生物科技有限公司 | Processing method of preserved radix licorice-green plum candy |
| CN105166285A (en) * | 2015-09-25 | 2015-12-23 | 张爱丽 | Preserved green plums |
| CN106106981A (en) * | 2016-06-25 | 2016-11-16 | 韶关绿之源包装食品有限公司 | Passifolra edulis method for preparing preserved fruit |
-
2017
- 2017-12-15 CN CN201711344795.8A patent/CN108056210A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861905A (en) * | 2009-04-15 | 2010-10-20 | 贵州山珍宝绿色科技开发有限公司 | Production method of roxburgh rose fruit cake |
| CN104472827A (en) * | 2014-11-24 | 2015-04-01 | 苏州苏东庭生物科技有限公司 | Processing method of preserved radix licorice-green plum candy |
| CN105166285A (en) * | 2015-09-25 | 2015-12-23 | 张爱丽 | Preserved green plums |
| CN106106981A (en) * | 2016-06-25 | 2016-11-16 | 韶关绿之源包装食品有限公司 | Passifolra edulis method for preparing preserved fruit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982852A (en) * | 2022-06-13 | 2022-09-02 | 江门市邑葵陈皮有限公司 | Method for preparing fresh dried fruit |
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Application publication date: 20180522 |