CN108174911B - Preparation method of dried pearl plums - Google Patents
Preparation method of dried pearl plums Download PDFInfo
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- CN108174911B CN108174911B CN201711430521.0A CN201711430521A CN108174911B CN 108174911 B CN108174911 B CN 108174911B CN 201711430521 A CN201711430521 A CN 201711430521A CN 108174911 B CN108174911 B CN 108174911B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
Abstract
The invention discloses a preparation method of dried pearl plums, which comprises the following steps: (1) selecting, grading and cleaning fruits; (2) ultraviolet treatment; (3) blanching; (4) drying; (5) softening; the ultraviolet treatment process comprises the following steps: irradiating the pearl plums for 2-3 hours by adopting ultraviolet rays with the wavelength of 250-280 nm; the blanching process comprises the following steps: blanching the pearl plums in an aqueous solution containing antiseptic and fresh-keeping components; the preservative and fresh-keeping component comprises apigenin, alcohol extract of durian shell, folium Ilicis Purpureae extract, and radix Panacis Quinquefolii saponin; the pH value of the aqueous solution is 6-6.5, and the temperature of the aqueous solution is 90-100 ℃; the drying process comprises the following steps: and drying the pearl plums in a microwave drying mode until the water content is 8-10%. The preparation process of the dried pearl plum does not adopt sulfuring, is safe to eat, and adopts apigenin, alcohol extract of durian shell, folium Ilicis Purpureae extract and American ginseng saponin to prevent corrosion and preserve, so that the dried pearl plum has good color and long shelf life.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of dried pearl plums.
Background
The pearl plum is a new plum variety bred by Guangxi, and has the reputation of 'Tian-Emei pearl plum, Guangxi first plum, unknown and Hui-Xiao'. The pearl plum pulp is light yellow to orange yellow, has crisp and relatively fine pulp, moderate sour and sweet pulp, good fragrance and flavor, good mouthfeel, 4.17g/100g of microorganism C, 13.8% of soluble solid, 9.3g/100g of total sugar, 0.73g/100ml of total acid, 97.6% of edible rate and complete nucleolus separation. The pearl plum has the advantages of thick peel, storage resistance, high commodity fruit rate and the like.
Fresh fruits often cannot be preserved for a long time, and in order to prolong the shelf life of fruits, people adopt sugar curing, sun curing and drying to prepare a plurality of fruit products, such as preserved fruits, preserved fruits and dried fruits. The preserved fruit is a product of the fruit raw material after being heated, sugared and dried, and is glittering and translucent in appearance. Compared with preserved fruits, the preserved fruits are added with sugar, a plurality of essences, sweeteners, acids, salts and preservatives in order to make different tastes, and the preserved fruits are often the mixture of food additives. The dried fruit is natural and healthy compared with preserved fruit and sweetmeat. The dried fruit is prepared from various fruits by sun drying, oven drying or lyophilizing. The water content is within 12%, and the preservation is convenient. The preparation process of the common dried fruit comprises the following steps: fruit-selecting-grading-cleaning-raw material treatment-blanching-sulfuring or non-sulfuring-drying-dry fruit. The dried fruit is processed without adding sugar, salt, additives, etc. But during the processing process, because of blanching and drying, water can be lost and some heat-sensitive substances such as water-soluble vitamins and the like can be lost, but protein, cellulose and minerals are not lost. The dried fruit is much sweet compared with fruits in taste, but the nutrients and sugar are concentrated only by dehydration treatment of the dried fruit but not by adding white sugar or sweetener, so that the nutrient content of the dried fruit is denser than that of the fruits with the same quality.
Sulfur dioxide is a strong reducing agent, can bleach and prevent certain color-changing chemical reaction, so that fruits keep bright color, and simultaneously, sulfur dioxide can inhibit the growth of pathogenic bacteria; the sulfur dioxide can also break fruit cells and accelerate the drying speed, thereby shortening the drying time; the sulfur dioxide also has strong insecticidal action and can prevent the dried fruits from being stored and transported. The color in the sale process undergoes browning reactions. However, the preparation process of the dried fruit adopts the sulfuring, sulfur dioxide remains in the processed dried fruit, and the sulfur dioxide can irritate the esophagus, thereby seriously affecting the health of human bodies.
The dried fruit is directly dried to prepare dried fruit with low moisture content without sugar curing or adding preservatives, and the dried fruit has short shelf life, poor preservative effect and easy mildew and causes the spoilage of food.
Disclosure of Invention
The invention solves the technical problems that the sulfur dioxide residue of the dried fruits is caused by adopting the sulfuration in the preparation process of the dried fruits, the health of human bodies is influenced, the sulfuration is not adopted, the fruits are directly dried to prepare the dried fruits with low moisture content without sugar curing or adding a preservative, the shelf life is short, the preservative effect is poor, the dried fruits are easy to mildew and cause the spoilage of foods, and the preparation method of the dried pearl plums is provided.
In order to solve the problems, the invention adopts the following technical scheme:
a preparation method of dried pearl plums comprises the following steps: (1) selecting, grading and cleaning fruits; (2) ultraviolet treatment; (3) blanching; (4) drying; (5) and (4) softening.
Wherein, the ultraviolet treatment process (2) comprises the following steps: irradiating the pearl plums for 2-3 hours by adopting ultraviolet rays with the wavelength of 250-280 nm.
Wherein, the hot ironing process (3) comprises the following steps: and (3) placing the pearl plums into an aqueous solution containing antiseptic and fresh-keeping components for blanching for 50-100 s. The preservative and fresh-keeping component comprises apigenin, alcohol extract of durian shell, folium Ilicis Purpureae extract, and radix Panacis Quinquefolii saponin; the pH value of the aqueous solution is 6-6.5, and the temperature of the aqueous solution is 90-100 ℃.
Wherein, the drying process (4) comprises the following steps: and drying the pearl plums in a microwave drying mode until the water content is 8-10%.
The preservative and fresh-keeping component comprises the following raw materials in parts by mass: 20-30 parts of apigenin, 5-10 parts of durian shell alcohol extract, 8-15 parts of Chinese holly leaf extract and 10-50 parts of American ginseng saponin.
Wherein, in the ilex purpurea Hassk leaf extract, the ilex purpurea Hassk triterpenoid glycoside is not less than 28mg/100 g; the tannin compound is not less than 53mg/100 g.
Wherein, in the durian shell alcohol extract, the content of flavone is not less than 10mg/100g, and the content of polyphenol is not less than 30mg/100 g.
Wherein the microwave drying power is 200-300W.
Wherein the mass percentage of the antiseptic and fresh-keeping components of the aqueous solution is 20-40%
Wherein, the softening process (5) comprises the following steps: spraying the shaddock peel extract on the surface of the dried pearl plums, and standing the pearl plums in a place with the relative air humidity of 40-50% until the moisture percentage content of the dried pearl plums is 11-12%.
Wherein, in the shaddock peel extract, the content of limonin is lower than 25mg/100g, the content of naringin is not lower than 65mg/100g, and the content of volatile oil is not lower than 12mg/100 g.
The plant rhizome and leaf contains many antioxidant components, such as flavonoids, phenols, saponins, tannins, alkaloids and other active components. At present, many technologies adopt plant extracts to be applied to the preservation and fresh-keeping of fruits, but the antioxidant active ingredients contained in the plant extracts are easily influenced by the environment, so that the preservation and fresh-keeping effects are poor. The photosensitivity, thermosensitivity and solubility of plant extracts also influence the use of plant extracts.
The flavonoids are unstable under the conditions of medium alkali and strong alkali under the condition of illumination. The saponin is relatively stable in acidic and neutral environments, and the chemical structure of the saponin is not damaged after being baked for 60min at the high temperature of 80-120 ℃. The tannin compounds can be generally classified into hydrolyzable tannins, condensed tannins and complex tannins. The hydrolysable tannin is a compound formed by phenolic acid and its derivatives and glucose or polyalcohol through glycoside bond or ester bond, and can be hydrolyzed by acid, alkali or enzyme. Condensed tannins are compounds formed by polymerization of flavan-3-ol compounds such as catechin or its derivative gallocatechin with carbon-carbon bonds, and their structures contain no glycoside bonds or ester bonds, so they cannot be hydrolyzed by acids or bases. The composite tannin is a compound formed by connecting a unit flavan-3-ol forming the condensed tannin with a hydrolyzed tannin part through a carbon-carbon bond.
The folium Ilicis Purpureae extract contains ilex triterpenoid glycoside, protocatechuic acid and protocatechuic aldehyde, etc., and the tannin contained in folium Ilicis Purpureae is mainly comprehensive tannin which can not be hydrolyzed by acid and alkali, but can form red precipitate when heated with acid and alkali.
The American ginseng saponin has high physiological activity, is soluble in water and is easily soluble in ethanol.
Apigenin is a flavonoid substance, is mostly present in plants in the form of plant pigment, and has effects of regulating blood pressure, resisting bacteria, and relieving inflammation. Apigenin, however, is practically insoluble in water and is soluble in hot ethanol solution.
The shaddock peel contains active substances such as pectin, flavonoids, limonin compounds, dietary fibers, essential oil and the like, and has good application in the industries of food, medicines and chemical industry. The method adopts 20% ethanol as a solvent and adopts microwave-assisted extraction, the content of limonin in the shaddock peel extract is low, the shaddock peel extract has no bitter taste, the taste of the dried pearl plums is not influenced, and naringin and volatile oil are main active substances. The volatile oil contains beta-myrcene, limonene, terpinene, ocimene, alpha-pinene, beta-pinene, aldehydes, esters, alcohols and other active substances, wherein the geranial, hexanal, elemenol, nerol and other active substances are higher in content.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the invention, the ultraviolet rays with the wavelength of 250-280 nm are adopted to irradiate the pearl plums, so that the enzyme in the pearl plums can be inactivated, and meanwhile, the ultraviolet rays give energy to the pearl plums, so that the tissue structure of the pearl plums is changed, the circulation of water is facilitated, the permeation of anticorrosion and antibacterial active substances in an aqueous solution is facilitated, the oxidative deterioration of the pearl plums is improved, and the anticorrosion and fresh-keeping effects are improved;
(2) the blanching aqueous solution contains antiseptic and fresh-keeping components which are formed by mixing apigenin, alcohol extract of durian shell, folium ilicis chinensis extract and American ginseng saponin, wherein the antiseptic and fresh-keeping components contain active components such as flavone, tannin, phenol, saponin and the like, and the antiseptic and sterilization effects are achieved. But the flavone is unstable under the conditions of medium and strong alkali and illumination, the saponin is relatively stable in acidic and neutral environments, the chemical structure of the saponin is not damaged when the saponin is baked for 60min at the high temperature of 80-120 ℃, and the American ginseng saponin is soluble in water and is easily soluble in ethanol; in the invention, the tannin contained in the Chinese holly leaf extract is comprehensive tannin which can not be hydrolyzed by acid and alkali, and the apigenin is almost insoluble in water and is dissolved in hot ethanol solution; the solubility and stability of the preservative and fresh-keeping components adopted by the invention are different. The method adopts the mutual matching of the apigenin, the durian shell alcohol extract, the Chinese ilex leaf extract and the American ginseng saponin, the water solubility of the apigenin can be improved by the durian shell alcohol extract and the Chinese ilex leaf extract, the stability and the intersolubility of active substances are improved by combining the American ginseng saponin with flavonoids and polyphenols in the durian shell alcohol extract and the Chinese ilex leaf extract in an acidic environment with the pH value of 6-6.5, the stability and the dissolubility of the apigenin, the durian shell alcohol extract, the Chinese ilex leaf extract and the American ginseng saponin can be improved, and the stability is higher under the high-temperature condition of the process in the hot scalding process. The high temperature of the blanching can also remove bacteria and microorganisms of the pearl plum peel, meanwhile, the blanching can loosen the tissue structure of the pearl plum peel, is beneficial to the evaporation of water in the drying process, can ensure that the dried pearl plum generates less folds, and has good appearance.
(3) According to the microwave drying method adopted by the invention, on one hand, the moisture of the pearl plums is evaporated quickly, the drying time is short, the nutrient substances in the pearl plums do not have enough time to react, and the nutrient substances in the pearl plums are preserved; on the other hand, in the microwave drying, the motion of the preservative and fresh-keeping active ingredients in the pearl plums can be improved by microwaves, so that the preservative and fresh-keeping active ingredients can be uniformly distributed in the pearl plums in a short time. The loss of heat-sensitive substances is less by adopting vacuum freeze drying, but the excessive loss of water is easily caused by the vacuum freeze drying, the drying process is difficult to control, and the taste of the dried pearl plums is poor; the hot air drying is adopted, the drying time is long, the loss of heat-sensitive substances is large, the dried pearl plums are easily burnt outside and tender inside, and the hardness of the dried pearl plums is not uniform.
(4) The dried pearl plum is placed in an environment with the relative air humidity of 40-50% to soften, the percentage content of water in the air is higher than that in the pearl plum, the water in the air slowly enters the pearl plum from the surface layer in the pearl plum, a water gradient from high to low is formed from outside to inside, the water can flow slowly, the taste of the pearl plum can be improved on one hand, on the other hand, the flow of the water can drive active substances in the shaddock peel extract on the dry surface of the pearl plum to enter the pearl plum, the active substances in the shaddock peel extract and active substances of preservative and fresh-keeping components in an aqueous solution are mutually dissolved, the loss of the preservative and fresh-keeping active components in the drying process is compensated, and the fresh-keeping effect is improved.
Detailed Description
The present invention will be further described with reference to examples and tests.
Example 1
A preparation method of dried pearl plums comprises the following steps:
(1) selecting, grading and cleaning fruits;
(2) ultraviolet treatment; irradiating the pearl plum by ultraviolet rays with the wavelength of 280nm for 2 hours;
(3) blanching; placing the pearl plums into an aqueous solution containing antiseptic and fresh-keeping components for blanching for 100 s; the pH value of the aqueous solution is 6.5, and the temperature of the aqueous solution is 90 ℃; the mass percentage of the antiseptic and fresh-keeping components of the aqueous solution is 40 percent; the preservative and fresh-keeping component comprises the following raw materials in parts by mass: 20 parts of apigenin, 10 parts of durian shell alcohol extract, 8 parts of Chinese holly leaf extract and 50 parts of American ginseng saponin; in the durian shell alcohol extract, the content of flavone is not less than 10mg/100g, and the content of polyphenol is not less than 30mg/100 g; in the Chinese holly leaf extract, the content of ilex triterpenoid glycoside is not less than 28mg/100 g; the tannin compound is not less than 53mg/100 g;
(4) drying; drying the pearl plums in a microwave drying mode until the water content is 8 percent; the power of microwave drying is 300W;
(5) softening; spraying the shaddock peel extract on the surface of the dried pearl plums, and standing the pearl plums in the air with the relative humidity of 40% until the moisture percentage content of the dried pearl plums is 12%; in the shaddock peel extract, the content of limonin is lower than 25mg/100g, the content of naringin is not lower than 65mg/100g, and the content of volatile oil is not lower than 12mg/100 g.
Example 2
A preparation method of dried pearl plums comprises the following steps:
(1) selecting, grading and cleaning fruits;
(2) ultraviolet treatment; irradiating the pearl plum by ultraviolet rays with the wavelength of 250nm for 3 hours;
(3) blanching; blanching the pearl plum in an aqueous solution containing antiseptic and fresh-keeping components for 50 s; the pH value of the aqueous solution is 6, and the temperature of the aqueous solution is 100 ℃; the mass percentage of the antiseptic and fresh-keeping components of the aqueous solution is 20; in the durian shell alcohol extract, the content of flavone is not less than 10mg/100g, and the content of polyphenol is not less than 30mg/100 g; the preservative and fresh-keeping component comprises the following raw materials in parts by mass: 30 parts of apigenin, 5 parts of durian shell alcohol extract, 15 parts of Chinese holly leaf extract and 10 parts of American ginseng saponin; in the Chinese holly leaf extract, the content of ilex triterpenoid glycoside is not less than 28mg/100 g; the tannin compound is not less than 53mg/100 g;
(4) drying; drying the pearl plums in a microwave drying mode until the water content is 10 percent; the power of microwave drying is 200W;
(5) softening; spraying the shaddock peel extract on the surface of the dried pearl plums, and standing the pearl plums in a condition that the relative humidity of air is 50% until the moisture percentage content of the dried pearl plums is 11%; in the shaddock peel extract, the content of limonin is lower than 25mg/100g, the content of naringin is not lower than 65mg/100g, and the content of volatile oil is not lower than 12mg/100 g.
Example 3
A preparation method of dried pearl plums comprises the following steps:
(1) selecting, grading and cleaning fruits;
(2) ultraviolet treatment; irradiating the pearl plum by using ultraviolet rays with the wavelength of 260nm for 3 hours;
(3) blanching; placing the pearl plums into an aqueous solution containing antiseptic and fresh-keeping components for blanching for 80 s; the pH value of the aqueous solution is 6.3, and the temperature of the aqueous solution is 95 ℃; the mass percentage of the antiseptic and fresh-keeping components of the aqueous solution is 30 percent; in the durian shell alcohol extract, the content of flavone is not less than 10mg/100g, and the content of polyphenol is not less than 30mg/100 g; the preservative and fresh-keeping component comprises the following raw materials in parts by mass: 25 parts of apigenin, 8 parts of durian shell alcohol extract, 10 parts of Chinese holly leaf extract and 30 parts of American ginseng saponin; in the Chinese holly leaf extract, the content of ilex triterpenoid glycoside is not less than 28mg/100 g; the tannin compound is not less than 53mg/100 g;
(4) drying; drying the pearl plums in a microwave drying mode until the water content is 9 percent; the power of microwave drying is 250W;
(5) softening; spraying the shaddock peel extract on the surface of the dried pearl plums, and standing the pearl plums in the air with the relative humidity of 45% until the moisture percentage content of the dried pearl plums is 12%; in the shaddock peel extract, the content of limonin is lower than 25mg/100g, the content of naringin is not lower than 65mg/100g, and the content of volatile oil is not lower than 12mg/100 g.
Example 4
A preparation method of dried pearl plums comprises the following steps:
(1) selecting, grading and cleaning fruits;
(2) ultraviolet treatment; irradiating the pearl plum by using ultraviolet rays with the wavelength of 260nm for 3 hours;
(3) blanching; placing the pearl plums into an aqueous solution containing antiseptic and fresh-keeping components for blanching for 80 s; the pH value of the aqueous solution is 6.3, and the temperature of the aqueous solution is 95 ℃; the mass percentage of the antiseptic and fresh-keeping components of the aqueous solution is 30 percent; in the durian shell alcohol extract, the content of flavone is not less than 10mg/100g, and the content of polyphenol is not less than 30mg/100 g; the preservative and fresh-keeping component comprises the following raw materials in parts by mass: 25 parts of apigenin, 8 parts of durian shell alcohol extract, 10 parts of Chinese holly leaf extract and 30 parts of American ginseng saponin; in the Chinese holly leaf extract, the content of ilex triterpenoid glycoside is not less than 28mg/100 g; the tannin compound is not less than 53mg/100 g;
(4) drying; drying the pearl plums in a microwave drying mode until the water content is 9 percent; the microwave drying power is 250W.
To illustrate the technical effects of the present invention, the following control groups were set:
control group 1
Control 1 was prepared in substantially the same manner as example 1 except that control 1 was not irradiated with ultraviolet rays.
Control group 2
The comparison group 2 is basically the same as the preparation method of the dried pearl plums in the embodiment 1, and the difference is that in the blanching process of the comparison group 2, the preservative and fresh-keeping component contained in the aqueous solution is apigenin.
Control group 3
The preparation method of the control group 3 is basically the same as that of the dried pearl plums in the embodiment 1, and the difference is that in the blanching process of the control group 3, the preservative and fresh-keeping components contained in the aqueous solution are durian shell alcohol extract and Chinese holly leaf extract.
Control group 4
The preparation method of the control group 4 is basically the same as that of the dried pearl plums in the embodiment 1, and the difference is that in the blanching process of the control group 4, the preservative and fresh-keeping components contained in the aqueous solution comprise apigenin, folium ilicis chinensis extract and American ginseng saponin.
Control group 5
The control 5 was prepared in substantially the same manner as the dried pearl plums of example 1, except that the aqueous solution had a pH of 7.5 in the blanching process of the control 5.
Control group 6
The control 6 was prepared in substantially the same manner as the dried pearl plums of example 1, except that the aqueous solution had a pH of 5.5 in the blanching process of the control 6.
Control group 7
The control 7 was prepared in substantially the same manner as the dried pearl plum of example 1, except that the grapefruit peel extract was not sprayed in the softening process of the control 7.
The dried pearl plums prepared from the example 1 to the example 4 and the control group 1 to the control group 7 were subjected to sensory testing, and the results are recorded in the following table 1.
TABLE 1
As can be seen from table 1, in example 1, compared with the control group 1, the color, the skin and the appearance of the control group 1 are poor, which indicates that the enzyme in the pearl plum can be inactivated after the pearl plum is irradiated by ultraviolet rays, the browning reaction of the pearl plum can be prevented, meanwhile, the ultraviolet rays can provide energy to the peel of the pearl plum, the tissue structure of the peel of the pearl plum can be changed, the moisture circulation is facilitated, and the dried pearl plum has smooth skin and less wrinkles. Compared with the control groups 2 to 6, the invention has better color, and the antiseptic and fresh-keeping components in the aqueous solution in the blanching process are matched by apigenin, durian shell alcohol extract, Chinese holly leaf extract and American ginseng saponin, so that the pearl plum can be prevented from discoloring, and the pearl plum has better color.
The dried pearl plums prepared in the embodiments 1 to 4 and the comparison groups 1 to 7 are stored in a room at normal temperature, and the shelf life of the dried pearl plums is shown in the following table 2.
TABLE 2
As can be seen from table 2, the shelf life of example 1 is longer than that of control groups 2 to 6, which indicates that apigenin, durian shell alcohol extract, Chinese ilex leaf extract and American ginseng saponin in the blanching aqueous solution can play a better role in antisepsis and bacteriostasis by matching with each other, and the antisepsis and bacteriostasis effect cannot reach the best effect if one, two or three substances are absent. Compared with the control group 7, the quality guarantee period of the dried pearl plums is prolonged by adopting the softening process, which shows that the loss of the preservative and fresh-keeping active ingredients in the drying process can be compensated by adopting the shaddock peel extract to spray the dried pearl plums, the fresh-keeping effect is improved, and the quality guarantee period is prolonged.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (3)
1. A preparation method of dried pearl plums comprises the following steps: (1) selecting, grading and cleaning fruits; (2) ultraviolet treatment; (3) blanching; (4) drying; (5) softening; the method is characterized in that:
the ultraviolet treatment process (2) comprises the following steps: irradiating the pearl plums for 2-3 hours by adopting ultraviolet rays with the wavelength of 250-280 nm;
the hot ironing process (3) comprises the following steps: placing the pearl plums into an aqueous solution containing antiseptic and fresh-keeping components for blanching for 50-100 s; the preservative and fresh-keeping component comprises the following raw materials in parts by mass: 20-30 parts of apigenin, 5-10 parts of durian shell alcohol extract, 8-15 parts of Chinese holly leaf extract and 10-50 parts of American ginseng saponin; the pH value of the aqueous solution is 6-6.5, and the temperature of the aqueous solution is 90-100 ℃; in the Chinese holly leaf extract, the content of ilex triterpenoid glycoside is not less than 28mg/100 g; the tannin compound is not less than 53mg/100 g; in the durian shell alcohol extract, the content of flavone is not less than 10mg/100g, and the content of polyphenol is not less than 30mg/100 g;
the drying process (4) comprises the following steps: drying the pearl plums in a microwave drying mode until the water content is 8-10%;
the softening process (5) comprises the following steps: spraying the shaddock peel extract on the surface of the dried pearl plums, and standing the pearl plums in a place with the relative air humidity of 40-50% until the moisture percentage content of the dried pearl plums is 11-12%; in the shaddock peel extract, the content of limonin is lower than 25mg/100g, the content of naringin is not lower than 65mg/100g, and the content of volatile oil is not lower than 12mg/100 g.
2. The preparation method of the dried pearl plums according to claim 1, wherein the microwave drying power is 200-300W.
3. The preparation method of the dried pearl plums according to claim 1, wherein the preservative and fresh-keeping component of the aqueous solution accounts for 20-40% by mass.
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