CN108541913A - A kind of preparation method that mulberries are dry - Google Patents
A kind of preparation method that mulberries are dry Download PDFInfo
- Publication number
- CN108541913A CN108541913A CN201810334192.8A CN201810334192A CN108541913A CN 108541913 A CN108541913 A CN 108541913A CN 201810334192 A CN201810334192 A CN 201810334192A CN 108541913 A CN108541913 A CN 108541913A
- Authority
- CN
- China
- Prior art keywords
- mulberries
- dry
- fermentation
- dry preparation
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000218231 Moraceae Species 0.000 title claims abstract description 51
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 12
- 241000219095 Vitis Species 0.000 claims description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 10
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 238000005108 dry cleaning Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 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
- 240000000249 Morus alba Species 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
- 229930006000 Sucrose Natural products 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000010327 methods by industry Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the preparation methods that a kind of mulberries are done, and include the following steps：Fresh mulberries are taken, are sorted, are cleaned, are dried, baking is selected, and is packed；The temperature of the baking is 45 DEG C~65 DEG C, and the time is 20~24 hours.It is an advantage of the invention that：Mulberries do it is fragrant and sweet soft glutinous, it is in good taste.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method that mulberries are dry.
Background technology
Mulberries are the fruit ear also known as sorosis of Moraceae deciduous tree plant mulberry tree, contain glucose, sucrose, fructose, carrot
The nutrients such as element have very high nutritive value and healthcare function.
《Compendium of Materia Medica》It records, there is mulberries decompression to quench one's thirst, tranquilizing and allaying excitement, UFA eyesight, relieve the effect of alcohol and other effects.Modern medicine
The study found that mulberries can improve the immunity of the human body, promote hematopoietic growth, the effects that boosting metabolism.
A kind of dry product as mulberries of mulberries, traditional processing are usually that the direct natural drying of fresh mulberries is needed 5-7
Its time completes, and water content is excessively high and mouthfeel is harder, is unable to long-term preservation.It when drying, takes up a large area, the dust etc. in air
Poisonous and harmful substance can pollute product formation, constitute and seriously threaten to food hygiene and safety.
Invention content
The object of the present invention is to provide the preparation methods that a kind of mulberries of features good taste are done.
For achieving the above object, the technical solution adopted in the present invention is：
A kind of preparation method that mulberries are dry, includes the following steps：Fresh mulberries are taken, are sorted, are cleaned, are dried, baking is chosen
Choosing, packaging；
The temperature of the baking is 45 DEG C~65 DEG C, and the time is 20~24 hours.
Preferably, the cleaning is adopted and is soaked in water, then it is rinsed with water；The time of the immersion is 3 minutes, the flushing
Time be 3 minutes.
Preferably, the drying carries out between dustless drying；It is described baking using the barn equipped with high temperature heat pump come into
Row.
Preferably, grape vinegar and sugar sealing and fermenting are added after the process of the cleaning.It is dry to improve mulberries by fermentation energy
Mouthfeel, keep its fragrant and sweet soft glutinous.
Preferably, in order to keep fragrant and sweet degree moderate, the addition of the grape vinegar is the 3~5 of the fresh mulberries weight
Times, the addition of the sugar is 0.1~0.3 times of the fresh mulberries weight.
Preferably, the fermentation carries out in the environment of normal temperature condition dried and clean；The time of fermentation is 5~7 days.Through
Experiment finds that fermentation is too short or long, can influence the soft glutinous degree of product.
Preferably, it is described after fermentation, using water decoct 20~30 minutes.After product is fermented, zymotic fluid is gone
It removes, then by decocting, can volatilize and remove bad smell, and then improve the mouthfeel of product.
Preferably, the fresh mulberries remove carpopodium, are blown down with wind turbine under conditions of 5 DEG C~10 DEG C in sorting
The moisture on fresh mulberries surface.Carpopodium is that cannot eat part, and removal carpopodium is conducive to eat, and does not interfere with the fermentation of product.
Keep product slightly sour together with carpopodium co-fermentation.
In the present invention, without specified otherwise, mass percent that % is referred both to.
The present invention has following technical advantage：
By being pre-processed to fresh mulberries, by fermentation, decocts and processes, the collective effects such as low-temperature bake can make
Mulberries do it is fragrant and sweet soft glutinous, it is in good taste.In entire process engineering, carried out in closed environment, be not take up place, drying process when
Between it is short, clean hygiene well ensures food security.
Specific implementation mode
The technical solution in the present invention is clearly and completely described below, it is clear that described embodiment is only
Several embodiments therein of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
The every other embodiment that art personnel are obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of preparation method that mulberries are dry, includes the following steps：Fresh mulberries are taken, carpopodium is removed, is used under conditions of 8 DEG C
Wind turbine blows down the moisture on fresh mulberries surface, and cleaning is dried in the dustless barn equipped with high temperature heat pump, in 50 DEG C of item
It toasts 22 hours, selects under part, pack.Wherein, cleaning, which is adopted, is soaked in water, then is rinsed with water；The time of immersion is 3 minutes, punching
The time washed is 3 minutes.
Grape vinegar is added after the process of the cleaning and sugar is sealed fermentation 6 in the environment of normal temperature condition dried and clean
It, the addition of grape vinegar is 4 times of the fresh mulberries weight, and the addition of the sugar is the fresh mulberries weight
0.2 times.It is described after fermentation, using water decoct 25 minutes.
Embodiment 2
A kind of preparation method that mulberries are dry, includes the following steps：Fresh mulberries are taken, carpopodium are removed, under conditions of 10 DEG C
The moisture on fresh mulberries surface is blown down with wind turbine, is cleaned, is dried in the dustless barn equipped with high temperature heat pump, at 65 DEG C
Under the conditions of toast 24 hours, select, pack.Wherein, cleaning, which is adopted, is soaked in water, then is rinsed with water；The time of immersion is 3 minutes,
The time of flushing is 3 minutes.
Grape vinegar is added after the process of the cleaning and sugar is sealed fermentation 7 in the environment of normal temperature condition dried and clean
It, the addition of grape vinegar is 5 times of the fresh mulberries weight, and the addition of the sugar is the fresh mulberries weight
0.3 times.It is described after fermentation, using water decoct 30 minutes.
Embodiment 3
A kind of preparation method that mulberries are dry, includes the following steps：Fresh mulberries are taken, carpopodium is removed, is used under conditions of 5 DEG C
Wind turbine blows down the moisture on fresh mulberries surface, and cleaning is dried in the dustless barn equipped with high temperature heat pump, in 45 DEG C of item
It toasts 20 hours, selects under part, pack.Wherein, cleaning, which is adopted, is soaked in water, then is rinsed with water；The time of immersion is 3 minutes, punching
The time washed is 3 minutes.
Grape vinegar is added after the process of the cleaning and sugar is sealed fermentation 5 in the environment of normal temperature condition dried and clean
It, the addition of grape vinegar is 3 times of the fresh mulberries weight, and the addition of the sugar is the fresh mulberries weight
0.1 times.It is described after fermentation, using water decoct 20 minutes.
Compared to the method for the method or direct baking of tradition drying, above-described embodiment products obtained therefrom randomly selects 300 people
It is foretasted, 98% or more personnel think fragrant and sweet soft glutinous in test-meal crowd, not firmly, do not stick to one's teeth, in good taste.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (8)
1. a kind of dry preparation method of mulberries, it is characterised in that：Include the following steps：Fresh mulberries are taken, are sorted, are cleaned, drying,
Baking, is selected, and is packed；
The temperature of the baking is 45 DEG C~65 DEG C, and the time is 20~24 hours.
2. a kind of dry preparation method of mulberries according to claim 1, it is characterised in that：The cleaning, which is adopted, to be soaked in water,
It is rinsed with water again；The time of the immersion is 3 minutes, and the time of the flushing is 3 minutes.
3. a kind of dry preparation method of mulberries according to claim 1, it is characterised in that：The drying is between dustless drying
It carries out；The baking is carried out using the barn equipped with high temperature heat pump.
4. a kind of dry preparation method of mulberries according to claim 1, it is characterised in that：It is added after the process of the cleaning
Grape vinegar and sugar are sealed by fermentation.
5. a kind of dry preparation method of mulberries according to claim 4, it is characterised in that：The addition of the grape vinegar is
3~5 times of the fresh mulberries weight, the addition of the sugar are 0.1~0.3 times of the fresh mulberries weight.
6. a kind of dry preparation method of mulberries according to claim 4, it is characterised in that：The fermentation is dry in normal temperature condition
It is carried out under the environment of dry cleaning；The time of fermentation is 5~7 days.
7. a kind of dry preparation method of mulberries according to claim 6, it is characterised in that：It is described after fermentation, use
Water decocts 20~30 minutes.
8. a kind of dry preparation method of mulberries according to claim 1, it is characterised in that：The fresh mulberries are sorting
When, carpopodium is removed, blows down the moisture on fresh mulberries surface with wind turbine under conditions of 5 DEG C~10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810334192.8A CN108541913A (en) | 2018-04-14 | 2018-04-14 | A kind of preparation method that mulberries are dry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810334192.8A CN108541913A (en) | 2018-04-14 | 2018-04-14 | A kind of preparation method that mulberries are dry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108541913A true CN108541913A (en) | 2018-09-18 |
Family
ID=63514766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810334192.8A Pending CN108541913A (en) | 2018-04-14 | 2018-04-14 | A kind of preparation method that mulberries are dry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108541913A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938112A (en) * | 2020-09-04 | 2020-11-17 | 肖诗林 | Preparation method of dried mulberries |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726583A (en) * | 2012-07-05 | 2012-10-17 | 徐州林泉绿色食品饮料厂 | Preserved mulberry fruit and preparation method thereof |
| CN103445109A (en) * | 2013-08-19 | 2013-12-18 | 张兰华 | Processing method for dried mulberry |
-
2018
- 2018-04-14 CN CN201810334192.8A patent/CN108541913A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726583A (en) * | 2012-07-05 | 2012-10-17 | 徐州林泉绿色食品饮料厂 | Preserved mulberry fruit and preparation method thereof |
| CN103445109A (en) * | 2013-08-19 | 2013-12-18 | 张兰华 | Processing method for dried mulberry |
Non-Patent Citations (1)
| Title |
|---|
| 云南省家家书屋建设工程领导小组: "《果桑栽培与加工新技术》", 31 January 2009, 云南科技出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938112A (en) * | 2020-09-04 | 2020-11-17 | 肖诗林 | Preparation method of dried mulberries |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105018328B (en) | A kind of method that full banana fruits vinegar is brewageed using corn core immobilized acetic acid bacteria | |
| CN107981340A (en) | A kind of whole plant pectase and preparation method thereof | |
| CN104757682A (en) | Method for preparing clear ginkgo fruit juice lactic acid beverage by using lactic acid bacteria | |
| CN108541913A (en) | A kind of preparation method that mulberries are dry | |
| CN105432473A (en) | Method for disinfecting seed surface of orchid plant | |
| CN113647490A (en) | Processing method for replacing tea with black corncobs | |
| CN108359558A (en) | A kind of processing method of Vitis davidii Foex red wine | |
| CN105647770B (en) | The production method of golden Rosa roxburghii Tratt fruit wine and golden Rosa roxburghii Tratt fruit wine | |
| CN106692398A (en) | Processing method of exocarpium | |
| KR100557019B1 (en) | This method of a fermented extract used for pine cone | |
| CN105010898A (en) | Peony dumplings and preparation method thereof | |
| CN107535918A (en) | Mulberry powder made from the preparation method and this method of a kind of Mulberry powder | |
| CN109953297B (en) | Preparation method of whole dried lemon and lemon dried orange peel | |
| CN106262802A (en) | A kind of nourishing healthy honey-prepared glutinous rehmannia and preparation method | |
| CN105861208A (en) | Preparation method of health care grape wine | |
| KR100351750B1 (en) | A Preparing Method for Ginseng Green Tea from Ginseng Leafs | |
| CN107410632A (en) | A kind of production method of Gentiana triflora fermentation preserved fruit | |
| CN112342109A (en) | Peony wine and preparation method thereof | |
| CN105146434A (en) | Lactic-acid preserved potherb mustard cellaring production technology | |
| CN104642838A (en) | Processing method of applesauce | |
| CN109362877A (en) | The method that corn can be promoted persistently fresh-keeping | |
| CN110157589A (en) | A kind of pear health-care vinegar and its preparation process | |
| CN109362878A (en) | Extend the method on corn fresh-keeping date | |
| KR101505421B1 (en) | Acanthopanax Drink and Manufacturing method of the same | |
| CN102925314A (en) | Preparation method of Chinese rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180918 |