CN108606285A - Compound fruity jujube pickles and production method - Google Patents

Compound fruity jujube pickles and production method Download PDF

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Publication number
CN108606285A
CN108606285A CN201810454183.2A CN201810454183A CN108606285A CN 108606285 A CN108606285 A CN 108606285A CN 201810454183 A CN201810454183 A CN 201810454183A CN 108606285 A CN108606285 A CN 108606285A
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Prior art keywords
parts
mass concentration
jujube
water
pawpaw
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CN201810454183.2A
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Chinese (zh)
Inventor
李喜宏
高轶楠
杨维巧
张宇峥
朱刚
熊忠飞
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Zhong Xi (tianjin) Jujube Industry Technical Engineering Center
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Zhong Xi (tianjin) Jujube Industry Technical Engineering Center
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Priority to CN201810454183.2A priority Critical patent/CN108606285A/en
Publication of CN108606285A publication Critical patent/CN108606285A/en
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    • 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
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • 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
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23B7/157—Inorganic compounds
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • 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
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of compound fruity jujube pickles, include the constituent of following parts by weight：70 80 parts of jujube after processing, 20 25 parts of pears block, 15 20 parts of pomelo peel, 15 20 parts of pawpaw item, 10 15 parts of the pressure-sensitive microcapsules of fruity, 58 parts of nutrition particle, 58 parts of composite non-metal particle, 25 30 parts of honey, 10 15 parts of fruit vinegar, 10 15 parts of anti-corrosion microcapsules.This pickles is full of nutrition, enriches the type of food, greatly meets consumer demand.

Description

Compound fruity jujube pickles and production method
Technical field
The invention belongs to food processing technology field, especially a kind of compound fruity jujube pickles and production method.
Background technology
Currently, with the increasingly raising of people's living standard, requirement of the people for food be also it is higher and higher, increasingly Diversification, existing food variety cannot meet consumer demand.
By retrieval, find such as next chapter and the relevant patent publication us of present patent application：
Shaddock-peel candies and its manufacture craft (CN105594970A).The invention organically combines shaddock ped, hawthorn and jujube, in shaddock Sugar sweet surface sprinkles red date powder, being adhered between reduction shaddock-peel candies, instant edible.But shaddock ped sloughs hardship using clear water immersion Taste, de- hardship are not thorough.
By comparison, there is the difference of essence with above-mentioned patent publication us in present patent application.
Invention content
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of compound fruity jujube pickles and making Method, the pickles are full of nutrition, enrich the type of food, greatly meet consumer demand.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of compound fruity jujube pickles, include the constituent of following parts by weight：
Jujube 70-80 parts after processing, 20-25 parts of pears block, 15-20 parts of pomelo peel, 15-20 parts of pawpaw, fruity is pressure-sensitive micro- 10-15 parts of capsule, 5-8 parts of nutrition particle, 5-8 parts of composite non-metal particle, 25-30 parts of honey, 10-15 parts of fruit vinegar, anti-corrosion is micro- 10-15 parts of capsule.
Moreover, the preparation process of jujube is as follows after the processing：
Jujube is put into belt grinder polishing 20-30min, keeps fructus corni thinning, then carries out enzymatic treatment, that is, use jujube The enzyme activity of cellulase and jujube weight 0.1%-0.3% that the enzyme activity of weight 0.2%-0.4% is 100,000 u/g is 50,000 The mixed solution of the pectase of u/g is impregnated, and impregnates 0.5h-1h under the conditions of 45 DEG C, jujube after must handling；
Alternatively, the preparation process of the pears block is as follows：
Select fruit type it is neat, without rot, the raw material pears of no disease and pests harm and mechanical damage, after cleaning up, stoning of peeling, so The brine color protection of use quality a concentration of 1% afterwards is pulled the 10min that then precooks at 90 DEG C of temperature out, is dried to the water content of pears It is spare to get pears block when 20%-25%.
Moreover, the pomelo peel is through following processing：
It is the uniform strips of 0.3-0.5cm that pomelo peel, which is cut into width, then uses the mixed aqueous solution of salt and beta-cyclodextrin Blanching is carried out, the mesohalobic mass concentration of mixed aqueous solution is 2%-3%, and the mass concentration of beta-cyclodextrin is 4%-5%, removing Then aurantiin in pomelo peel and wax carry out marinated 30min, shaddock after must pickling with the honey of pomelo peel weight 4%-8% Sub- leather strap.
Moreover, the preparation process of the pawpaw item is as follows：
The first step：Raw material selection：Select fruit type it is neat, without rot, no disease and pests harm and mechanical damage, the yellowish green and ripe degree of fruit color Raw material green papaya most probably；
Second step：Peeling slice：Pericarp is pruned with stainless steel knife, digs net seed nest, carpopodium；Process crosscutting thickness when pawpaw crisp chip 4-5mm is spent, crosscutting thickness 8-10mm when pawpaw preserved fruit is processed, it is desirable that thickness is uniform, and slice is rapid, to avoid brown stain and Vc Oxidation；
Third walks：Chankings after peeling is immersed in color protection 15-20min in zinc chloride and lemon yellow mixed aqueous solution immediately, It picks up and cleans residual colour protecting liquid；Wherein, the mass concentration of zinc chloride is 0.15%, and the mass concentration of lemon yellow is 0.3%；
4th step：Hardening rinsing：The mixed aqueous solution of chankings calcium chloride and gelatin after color protection rinses hardens 1h, fishing Extra hardening bath is removed after going out；Wherein, the mass concentration of calcium chloride is 0.2%, and the mass concentration of gelatin is 0.3%；
5th step：Dehydration：Papaya tablet Jing Guo cure process is placed in 60 DEG C of barbecues of far-infrared oven, control pawpaw is aqueous Amount is 70~75%；
6th step：Vacuum infusing：Dehydration pawpaw is put into the vacuum jacketed pot containing 35% syrup of mass concentration and oozes sugar, It is closed to be evacuated to 0.097MPa, it is vacuum-treated 1h at 40 DEG C, then slowly deflates, pawpaw is allowed to continue to impregnate 14 in liquid glucose ~16h；
7th step：Shower：Pawpaw embryo after sugaring, which is washed away or floated with warm water, removes surface layer liquid glucose；
8th step：Vacuum drying：The rapid balance of papaya tablet after shower is sent into vacuum drier be dehydrated and be done It is dry, vacuum degree 0.097MPa, 45 DEG C of evaporating temperature, drying time 2.5h；
9th step：Drying：Through vacuum drying, treated that pawpaw item is uniformly placed in baking pan, is sent into far-infrared oven Baking, 65~70 DEG C of 12~16h of baking, hand is touched tack-free, and moisture is come out of the stove at 20~25% to get pawpaw item；Wherein, it burns It is aerated hydrofuge every 1-2h during roasting, and carries out 1~2 disk, so that uniform drying.
Moreover, the preparation process of the pressure-sensitive microcapsules of fruity is as follows：
Using pectin, acacia complexes as wall material when preparation, essence is core material, and olive oil is emulsifier, gluconic acid- Delta-lactone is curing agent, wherein is counted in parts by weight, 2.5 parts of pectin, 1.5 parts of Arabic gum, 10-20 parts of essence, olive oil 0.8 part, 0.05-0.1 parts of glucono-δ-lactone, the essence is that mass ratio is 2：1：2 passion fruit essence, pineapple essence, The mixture of Red jujube flavor；Specific preparation process is as follows：
It weighs pectin to be dissolved in distilled water, is made into the pectin solution that mass concentration is 1%, is put into clean beaker, adjust PH to 6.5 is saved, olive oil is added and is emulsified using high speed shear pre-emulsification machine under 50 DEG C of water bath conditions, the time is 3min forms uniform emulsion；
The Arabic gum aqueous solution that mass concentration is 1.5% is prepared, is added dropwise in above-mentioned emulsion, in 50 DEG C of conditions Under, constant temperature stirs 5min, and the acetum of mass concentration 1% is then added dropwise, and it is 4.0-4.9 so that system is reached pH value, is promoted Arabic gum and pectin is set to agglomerate；With mass concentration 10%NaOH solution regulation system pH to 9.0, it is added while stirring, 5min Afterwards, essence is added, so that system is cooled to 10 DEG C hereinafter, 20min is persistently stirred, with mass concentration 0.05-0.1% with ice water cooling Glucono-δ-lactone cures 30min, after the completion of solidification, by microcapsules suspension stratification, removes subnatant, upper layer It is washed for several times, is filtered with clear water, it is dry, obtain the pressure-sensitive microcapsules of fruity of 60-80um sizes.
Moreover, the preparation process of the nutrition particle is as follows：
1. starch dissolution obtains the starch solution of 20wt% in water, it is added the soybean protein enzyme of 8.5U/g, under stirring condition Starch gel is made in 80 DEG C of pre-heating temperatures after 25 minutes；Partial gel is sent into puffing can container, by air compressor plus Pressure reaches 0.6-0.7Mpa, and jet chimney is passed through hot steam, and swelling temperature is 90 DEG C, after keeping 10min, opens valve pressure release, Swelling granular is taken out, if there is larger particles need to be crushed, the particle of 0.4-1.0mm is formed, is full of hole inside particle, obtains swollen Change particle；
2. the mixed aqueous solution containing calcium citrate malate, ferrous succinate, selenoprotein, zinc lactate is made；
3. swelling granular is immersed in mixed aqueous solution 2., nutritional ingredient is loaded into swelling granular surface and interior It in the reticular structure in portion, impregnates 30-35 minutes, takes out drying；Particle after drying is immersed in starch gel, after stirring, is done It is dry, irregular enwrapped granule is formed, 0.8 ± 0.5mm of grain size forms nutrition particle.
Moreover, the step 2. in 5-8 parts of calcium citrate malate, 5-8 parts of ferrous succinate, 5 parts of selenoprotein, zinc lactate 2 parts, 60-70 parts of water, the number is parts by weight.
Moreover, the preparation process of the composite non-metal particle is as follows：
1. taking 2-3 parts of multi-vitamins, 1-2 parts of amino acid, 1-2 parts of pectin in parts by weight, all the components are mixed in In 20-50 parts of water, uniform complex is formed；Wherein, the multi-vitamins are the mixture of vitamin D, E, K, the ammonia Base acid is the mixture of threonine, lysine；
2. the preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 2-4h is stirred, is configured to The soy bean proteinous soln of mass concentration 3-4% is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy； Then, 10-30min will be heated in water-bath that the solution is placed at 60-80 DEG C, soybean protein is made fully to be denaturalized；It is cooled to room temperature Afterwards, the MTGase enzymes of 4-5U/g are added in the pH to 6.0-6.5 for adjusting solution, use homogenizer right at 4500r/min immediately after It carries out homogeneous 0.5-1.5min, rear to place plastic at room temperature, obtains soy protein gel；
3. the complex of step 1. is added in the soy protein gel of step 2., gel is made to carry out package lotus to it It carries, forms complex hydrogel；
4. the complex hydrogel 3. prepared with step is for core material, sodium alginate is that wall material prepares microcapsules：By seaweed Sour sodium is configured to the sodium alginate soln that mass concentration is 1-2% using water, together by complex hydrogel, sodium alginate soln It is put into reactor, is stirred at 50~55 DEG C, then the calcium chloride water that mass concentration is 1.5%-2.5% is added dropwise, wait dripping After the completion of adding, continue to stir 30-50min, stand overnight, it is the compound of 1-2mm to collect the mixture in reactor to get grain size Non-metal particle.
Moreover, the preparation process of the anti-corrosion microcapsules is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4 The PhCOONa solution 2-3g and emulsifier that dilute citric acid has configured, ultrasonic homogeneous 10-15min form oil-in-water emulsion；
Under 550rpm magnetic agitations, oil-in-water emulsion extrusion is added dropwise in calcium chloride solution with syringe, immediately Calcium alginate gel is generated, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is prevented Rotten microcapsules；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80 0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method of compound fruity jujube pickles as described above, steps are as follows：
(1) allocate
Jujube, pears block, pomelo peel, pawpaw item, the pressure-sensitive microcapsules of fruity, nutrition particle, composite non-metal are micro- after handling Grain, honey, fruit vinegar are uniformly mixed；
(2) pickle
The pickles stirred evenly are fitted into rotor fermenter, nitrogen is filled with, it is ensured that the oxygen in tank is emptied, is then filled Enter carbon dioxide 15%, alcohol gas 5% is finally reached nitrogen：Carbon dioxide：The percent by volume of ethyl alcohol is 80%：15%： 5%；Then lactic acid bacteria and fermentation assistant (more preferably, the fermentation assistant is aroma-producing yeast YG28B), inoculation temperature 28 is added DEG C -40 DEG C, initial pH is among 5-7, inoculum concentration 0.01%-0.05%, and ferment 18-24h；
(3) after-ripening
Pickles after fermentation are cooled to 4 DEG C, are stirred evenly, are placed 3-5 days, after mature taste；
(4) anti-corrosion microcapsules are added, stir evenly to get compound fruity jujube pickles.
The advantages of present invention obtains and good effect are：
1, the raw material of this pickles be jujube, it is pears block, pomelo peel, pawpaw item, the pressure-sensitive microcapsules of fruity, nutrition particle, compound The fruit auxiliary materials such as pears block, shaddock ped, pawpaw are added using red date as raw materials in non-metal particle, honey, fruit vinegar, anti-corrosion microcapsules, The fruit flavor for increasing product more preferably using the process pawpaw of vacuum infusing, removes acerbity therein；Using micro- glue Capsule embedding process adds metal trace element, supplements needed by human body nutriment；The pressure-sensitive microcapsules of fruity are prepared, product is made to exist Perfume materials are discharged in mastication processes, it is secondary at taste, enrich mouthfeel；This pickles is full of nutrition, enriches the type of food, greatly Ground meets consumer demand.
2, pomelo peel has been used in pickles of the present invention, fragrance component limonene, laurene, nopinene, α-in pomelo peel The aroma substances such as Panasinsen, germacrene D can cover offending flavor substance, inhibit the chemical combination between various smells Reaction, makes pickles keep fruit flavor for a long time.
3, used pawpaw in pickles of the present invention, pawpaw nutrient value is high, containing 17 kinds with upper amino acid and more sugar, Organic acid, minerals and multivitamin, wherein Vc contents are up to 98-100mg/100g, VA20mg/100g, and Vc contents are apples 48 times of fruit.However pawpaw is rich in pectin, papain and pawpaw alkali, with acid, astringent taste during eating, mouthfeel is poor, Using the process pawpaw of vacuum infusing, pawpaw item is made, removes acerbity therein, improves the mouthfeel of pickles.
4, the nutrition particle of pickles of the present invention can ion seal up for safekeeping in the gap of carrier, ensure that nutriment will not be because of The influence of the environment such as temperature is fallen off and is lost in, and after manufactured product after filling other ingredients, Combination is good, nutriment It is uniformly dispersed, improves edible mouthfeel and subsequent absorption；In addition, manufactured product can realize it is complete to nutrients quality Ground wraps up, and also improves the whole embedding rate of nutriment.
5, the composite non-metal particle of pickles of the present invention embeds multi-vitamins, amino acid, ensures nutriment It will not influence to be fallen off and be lost in because of environment such as temperature, enriched nutritive plays health-care efficacy.
6, this pickles is added to anti-corrosion microcapsules, and pickles quality, Shelf-life is effectively ensured.
7, the production method of pickles of the present invention carries out after deployed pickles fermentation using lactic acid bacteria and fermentation assistant and salts down System, extends the shelf life, obtains product, bright, special taste；In fermentation, nitrogen effect is to maintain anaerobic ring in tank Border；Carbon dioxide can play the effect for increasing acid, change simultaneously Premeabilisation of cells pressure, the fragrance for making shaddock is combined more soft with the fragrance of jujube With；Alcohol gas can play the role of accelerating fermentation, flavouring；Rotor fermenter energy frictional heat promotes fermentation, while making fermentation Uniformly；If it is a kind of aroma-producing yeast, i.e. Pichia guilliermondii that fermentation assistant, which uses YG28B, YG28B, during the fermentation Generate special fragrance.
Specific implementation mode
The embodiment of the present invention is described in detail below, it should be noted that the present embodiment is narrative, is not limited , protection scope of the present invention cannot be limited with this.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention Method is unless otherwise specified the conventional method of this field.
Embodiment 1：
A kind of compound fruity jujube pickles, include the constituent of following parts by weight：
70 parts of jujube after processing, 20 parts of pears block, 15 parts of pomelo peel, 15 parts of pawpaw item, 10 parts of the pressure-sensitive microcapsules of fruity, nutrition 5 parts of particle, 5 parts of composite non-metal particle, 25 parts of honey, 10 parts of fruit vinegar, 10 parts of anti-corrosion microcapsules.
The preparation process of jujube is as follows after the processing：
Jujube is put into belt grinder polishing 20-30min, keeps fructus corni thinning, then carries out enzymatic treatment, that is, use jujube The enzyme activity of cellulase and jujube weight 0.1%-0.3% that the enzyme activity of weight 0.2%-0.4% is 100,000 u/g is 50,000 The mixed solution of the pectase of u/g is impregnated, and impregnates 0.5h-1h under the conditions of 45 DEG C, jujube after must handling.
The preparation process of the pawpaw item is as follows：
The first step：Raw material selection：Select fruit type it is neat, without rot, no disease and pests harm and mechanical damage, the yellowish green and ripe degree of fruit color Raw material green papaya most probably；
Second step：Peeling slice：Pericarp is pruned with stainless steel knife, digs net seed nest, carpopodium；Process crosscutting thickness when pawpaw crisp chip 4-5mm is spent, crosscutting thickness 8-10mm when pawpaw preserved fruit is processed, it is desirable that thickness is uniform, and slice is rapid, to avoid brown stain and Vc Oxidation；
Third walks：Chankings after peeling is immersed in color protection 15-20min in zinc chloride and lemon yellow mixed aqueous solution immediately, It picks up and cleans residual colour protecting liquid；Wherein, the mass concentration of zinc chloride is 0.15%, and the mass concentration of lemon yellow is 0.3%；
4th step：Hardening rinsing：The mixed aqueous solution of chankings calcium chloride and gelatin after color protection rinses hardens 1h, fishing Extra hardening bath is removed after going out；Wherein, the mass concentration of calcium chloride is 0.2%, and the mass concentration of gelatin is 0.3%；
5th step：Dehydration：Papaya tablet Jing Guo cure process is placed in 60 DEG C of barbecues of far-infrared oven, control pawpaw is aqueous Amount is 70~75%；
6th step：Vacuum infusing：Dehydration pawpaw is put into the vacuum jacketed pot containing 35% syrup of mass concentration and oozes sugar, It is closed to be evacuated to 0.097MPa, it is vacuum-treated 1h at 40 DEG C, then slowly deflates, pawpaw is allowed to continue to impregnate 14 in liquid glucose ~16h；
7th step：Shower：Pawpaw embryo after sugaring, which is washed away or floated with warm water, removes surface layer liquid glucose；
8th step：Vacuum drying：The rapid balance of papaya tablet after shower is sent into vacuum drier be dehydrated and be done It is dry, vacuum degree 0.097MPa, 45 DEG C of evaporating temperature, drying time 2.5h；
9th step：Drying：Through vacuum drying, treated that pawpaw item is uniformly placed in baking pan, is sent into far-infrared oven Baking, 65~70 DEG C of 12~16h of baking, hand is touched tack-free, and moisture is come out of the stove at 20~25% to get pawpaw item；Wherein, it burns It is aerated hydrofuge every 1-2h during roasting, and carries out 1~2 disk, so that uniform drying.
The preparation process of the pressure-sensitive microcapsules of fruity is as follows：
Using pectin, acacia complexes as wall material when preparation, essence is core material, and olive oil is emulsifier, gluconic acid- Delta-lactone is curing agent, wherein is counted in parts by weight, 2.5 parts of pectin, 1.5 parts of Arabic gum, 10-20 parts of essence, olive oil 0.8 part, 0.05-0.1 parts of glucono-δ-lactone, the essence is that mass ratio is 2：1：2 passion fruit essence, pineapple essence, The mixture of Red jujube flavor；Specific preparation process is as follows：
It weighs pectin to be dissolved in distilled water, is made into the pectin solution that mass concentration is 1%, is put into clean beaker, adjust PH to 6.5 is saved, olive oil is added and is emulsified using high speed shear pre-emulsification machine under 50 DEG C of water bath conditions, the time is 3min forms uniform emulsion；
The Arabic gum aqueous solution that mass concentration is 1.5% is prepared, is added dropwise in above-mentioned emulsion, in 50 DEG C of conditions Under, constant temperature stirs 5min, and the acetum of mass concentration 1% is then added dropwise, and it is 4.0-4.9 so that system is reached pH value, is promoted Arabic gum and pectin is set to agglomerate；With mass concentration 10%NaOH solution regulation system pH to 9.0, it is added while stirring, 5min Afterwards, essence is added, so that system is cooled to 10 DEG C hereinafter, 20min is persistently stirred, with mass concentration 0.05-0.1% with ice water cooling Glucono-δ-lactone cures 30min, after the completion of solidification, by microcapsules suspension stratification, removes subnatant, upper layer It is washed for several times, is filtered with clear water, it is dry, obtain the pressure-sensitive microcapsules of fruity of 60-80um sizes.
The preparation process of the nutrition particle is as follows：
1. starch dissolution obtains the starch solution of 20wt% in water, it is added the soybean protein enzyme of 8.5U/g, under stirring condition Starch gel is made in 80 DEG C of pre-heating temperatures after 25 minutes；Partial gel is sent into puffing can container, by air compressor plus Pressure reaches 0.6-0.7Mpa, and jet chimney is passed through hot steam, and swelling temperature is 90 DEG C, after keeping 10min, opens valve pressure release, Swelling granular is taken out, if there is larger particles need to be crushed, the particle of 0.4-1.0mm is formed, is full of hole inside particle, obtains swollen Change particle；
2. the mixed aqueous solution containing calcium citrate malate, ferrous succinate, selenoprotein, zinc lactate is made；
3. swelling granular is immersed in mixed aqueous solution 2., nutritional ingredient is loaded into swelling granular surface and interior It in the reticular structure in portion, impregnates 30-35 minutes, takes out drying；Particle after drying is immersed in starch gel, after stirring, is done It is dry, irregular enwrapped granule is formed, 0.8 ± 0.5mm of grain size forms nutrition particle.
The preparation process of the composite non-metal particle is as follows：
1. taking 2-3 parts of multi-vitamins, 1-2 parts of amino acid, 1-2 parts of pectin in parts by weight, all the components are mixed in In 20-50 parts of water, uniform complex is formed；Wherein, the multi-vitamins are the mixture of vitamin D, E, K, the ammonia Base acid is the mixture of threonine, lysine；
2. the preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 2-4h is stirred, is configured to The soy bean proteinous soln of mass concentration 3-4% is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy； Then, 10-30min will be heated in water-bath that the solution is placed at 60-80 DEG C, soybean protein is made fully to be denaturalized；It is cooled to room temperature Afterwards, the MTGase enzymes of 4-5U/g are added in the pH to 6.0-6.5 for adjusting solution, use homogenizer right at 4500r/min immediately after It carries out homogeneous 0.5-1.5min, rear to place plastic at room temperature, obtains soy protein gel；
3. the complex of step 1. is added in the soy protein gel of step 2., gel is made to carry out package lotus to it It carries, forms complex hydrogel；
4. the complex hydrogel 3. prepared with step is for core material, sodium alginate is that wall material prepares microcapsules：By seaweed Sour sodium is configured to the sodium alginate soln that mass concentration is 1-2% using water, together by complex hydrogel, sodium alginate soln It is put into reactor, is stirred at 50~55 DEG C, then the calcium chloride water that mass concentration is 1.5%-2.5% is added dropwise, wait dripping After the completion of adding, continue to stir 30-50min, stand overnight, it is the compound of 1-2mm to collect the mixture in reactor to get grain size Non-metal particle.
The preparation process of the anti-corrosion microcapsules is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4 The PhCOONa solution 2-3g and emulsifier that dilute citric acid has configured, ultrasonic homogeneous 10-15min form oil-in-water emulsion；
Under 550rpm magnetic agitations, oil-in-water emulsion extrusion is added dropwise in calcium chloride solution with syringe, immediately Calcium alginate gel is generated, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is prevented Rotten microcapsules；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80 0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method of compound fruity jujube pickles as described above, steps are as follows：
(1) allocate
Jujube, pears block, pomelo peel, pawpaw item, the pressure-sensitive microcapsules of fruity, nutrition particle, composite non-metal are micro- after handling Grain, honey, fruit vinegar are uniformly mixed；
(2) pickle
The pickles stirred evenly are fitted into rotor fermenter, nitrogen is filled with, it is ensured that the oxygen in tank is emptied, is then filled Enter carbon dioxide 15%, alcohol gas 5% is finally reached nitrogen：Carbon dioxide：The percent by volume of ethyl alcohol is 80%：15%： 5%；Then lactic acid bacteria and fermentation assistant (more preferably, the fermentation assistant is aroma-producing yeast YG28B), inoculation temperature 28 is added DEG C -40 DEG C, initial pH is among 5-7, inoculum concentration 0.01%-0.05%, and ferment 18-24h；
(3) after-ripening
Pickles after fermentation are cooled to 4 DEG C, are stirred evenly, are placed 3-5 days, after mature taste；
(4) anti-corrosion microcapsules are added, stir evenly to get compound fruity jujube pickles.
Embodiment 2：
A kind of compound fruity jujube pickles, include the constituent of following parts by weight：
80 parts of jujube after processing, 25 parts of pears block, 20 parts of pomelo peel, 20 parts of pawpaw item, 15 parts of the pressure-sensitive microcapsules of fruity, nutrition 8 parts of particle, 8 parts of composite non-metal particle, 30 parts of honey, 15 parts of fruit vinegar, 15 parts of anti-corrosion microcapsules.
The preparation process of jujube is as follows after the processing：
Jujube is put into belt grinder polishing 20-30min, keeps fructus corni thinning, then carries out enzymatic treatment, that is, use jujube The enzyme activity of cellulase and jujube weight 0.1%-0.3% that the enzyme activity of weight 0.2%-0.4% is 100,000 u/g is 50,000 The mixed solution of the pectase of u/g is impregnated, and impregnates 0.5h-1h under the conditions of 45 DEG C, jujube after must handling；
The preparation process of the pears block is as follows：
Select fruit type it is neat, without rot, the raw material pears of no disease and pests harm and mechanical damage, after cleaning up, stoning of peeling, so The brine color protection of use quality a concentration of 1% afterwards is pulled the 10min that then precooks at 90 DEG C of temperature out, is dried to the water content of pears It is spare to get pears block when 20%-25%.
The pomelo peel is through following processing：
It is the uniform strips of 0.3-0.5cm that pomelo peel, which is cut into width, then uses the mixed aqueous solution of salt and beta-cyclodextrin Blanching is carried out, the mesohalobic mass concentration of mixed aqueous solution is 2%-3%, and the mass concentration of beta-cyclodextrin is 4%-5%, removing Then aurantiin in pomelo peel and wax carry out marinated 30min, shaddock after must pickling with the honey of pomelo peel weight 4%-8% Sub- leather strap.
The preparation process of the pawpaw item is as follows：
The first step：Raw material selection：Select fruit type it is neat, without rot, no disease and pests harm and mechanical damage, the yellowish green and ripe degree of fruit color Raw material green papaya most probably；
Second step：Peeling slice：Pericarp is pruned with stainless steel knife, digs net seed nest, carpopodium；Process crosscutting thickness when pawpaw crisp chip 4-5mm is spent, crosscutting thickness 8-10mm when pawpaw preserved fruit is processed, it is desirable that thickness is uniform, and slice is rapid, to avoid brown stain and Vc Oxidation；
Third walks：Chankings after peeling is immersed in color protection 15-20min in zinc chloride and lemon yellow mixed aqueous solution immediately, It picks up and cleans residual colour protecting liquid；Wherein, the mass concentration of zinc chloride is 0.15%, and the mass concentration of lemon yellow is 0.3%；
4th step：Hardening rinsing：The mixed aqueous solution of chankings calcium chloride and gelatin after color protection rinses hardens 1h, fishing Extra hardening bath is removed after going out；Wherein, the mass concentration of calcium chloride is 0.2%, and the mass concentration of gelatin is 0.3%；
5th step：Dehydration：Papaya tablet Jing Guo cure process is placed in 60 DEG C of barbecues of far-infrared oven, control pawpaw is aqueous Amount is 70~75%；
6th step：Vacuum infusing：Dehydration pawpaw is put into the vacuum jacketed pot containing 35% syrup of mass concentration and oozes sugar, It is closed to be evacuated to 0.097MPa, it is vacuum-treated 1h at 40 DEG C, then slowly deflates, pawpaw is allowed to continue to impregnate 14 in liquid glucose ~16h；
7th step：Shower：Pawpaw embryo after sugaring, which is washed away or floated with warm water, removes surface layer liquid glucose；
8th step：Vacuum drying：The rapid balance of papaya tablet after shower is sent into vacuum drier be dehydrated and be done It is dry, vacuum degree 0.097MPa, 45 DEG C of evaporating temperature, drying time 2.5h；
9th step：Drying：Through vacuum drying, treated that pawpaw item is uniformly placed in baking pan, is sent into far-infrared oven Baking, 65~70 DEG C of 12~16h of baking, hand is touched tack-free, and moisture is come out of the stove at 20~25% to get pawpaw item；Wherein, it burns It is aerated hydrofuge every 1-2h during roasting, and carries out 1~2 disk, so that uniform drying.
The preparation process of the pressure-sensitive microcapsules of fruity is as follows：
Using pectin, acacia complexes as wall material when preparation, essence is core material, and olive oil is emulsifier, gluconic acid- Delta-lactone is curing agent, wherein is counted in parts by weight, 2.5 parts of pectin, 1.5 parts of Arabic gum, 10-20 parts of essence, olive oil 0.8 part, 0.05-0.1 parts of glucono-δ-lactone, the essence is that mass ratio is 2：1：2 passion fruit essence, pineapple essence, The mixture of Red jujube flavor；Specific preparation process is as follows：
It weighs pectin to be dissolved in distilled water, is made into the pectin solution that mass concentration is 1%, is put into clean beaker, adjust PH to 6.5 is saved, olive oil is added and is emulsified using high speed shear pre-emulsification machine under 50 DEG C of water bath conditions, the time is 3min forms uniform emulsion；
The Arabic gum aqueous solution that mass concentration is 1.5% is prepared, is added dropwise in above-mentioned emulsion, in 50 DEG C of conditions Under, constant temperature stirs 5min, and the acetum of mass concentration 1% is then added dropwise, and it is 4.0-4.9 so that system is reached pH value, is promoted Arabic gum and pectin is set to agglomerate；With mass concentration 10%NaOH solution regulation system pH to 9.0, it is added while stirring, 5min Afterwards, essence is added, so that system is cooled to 10 DEG C hereinafter, 20min is persistently stirred, with mass concentration 0.05-0.1% with ice water cooling Glucono-δ-lactone cures 30min, after the completion of solidification, by microcapsules suspension stratification, removes subnatant, upper layer It is washed for several times, is filtered with clear water, it is dry, obtain the pressure-sensitive microcapsules of fruity of 60-80um sizes.
The preparation process of the nutrition particle is as follows：
1. starch dissolution obtains the starch solution of 20wt% in water, it is added the soybean protein enzyme of 8.5U/g, under stirring condition Starch gel is made in 80 DEG C of pre-heating temperatures after 25 minutes；Partial gel is sent into puffing can container, by air compressor plus Pressure reaches 0.6-0.7Mpa, and jet chimney is passed through hot steam, and swelling temperature is 90 DEG C, after keeping 10min, opens valve pressure release, Swelling granular is taken out, if there is larger particles need to be crushed, the particle of 0.4-1.0mm is formed, is full of hole inside particle, obtains swollen Change particle；
2. the mixed aqueous solution containing calcium citrate malate, ferrous succinate, selenoprotein, zinc lactate is made；
3. swelling granular is immersed in mixed aqueous solution 2., nutritional ingredient is loaded into swelling granular surface and interior It in the reticular structure in portion, impregnates 30-35 minutes, takes out drying；Particle after drying is immersed in starch gel, after stirring, is done It is dry, irregular enwrapped granule is formed, 0.8 ± 0.5mm of grain size forms nutrition particle.
The step 2. in 5-8 parts of calcium citrate malate, 5-8 parts of ferrous succinate, 5 parts of selenoprotein, 2 parts of zinc lactate, 60-70 parts of water, the number are parts by weight.
The preparation process of the composite non-metal particle is as follows：
1. taking 2-3 parts of multi-vitamins, 1-2 parts of amino acid, 1-2 parts of pectin in parts by weight, all the components are mixed in In 20-50 parts of water, uniform complex is formed；Wherein, the multi-vitamins are the mixture of vitamin D, E, K, the ammonia Base acid is the mixture of threonine, lysine；
2. the preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 2-4h is stirred, is configured to The soy bean proteinous soln of mass concentration 3-4% is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy； Then, 10-30min will be heated in water-bath that the solution is placed at 60-80 DEG C, soybean protein is made fully to be denaturalized；It is cooled to room temperature Afterwards, the MTGase enzymes of 4-5U/g are added in the pH to 6.0-6.5 for adjusting solution, use homogenizer right at 4500r/min immediately after It carries out homogeneous 0.5-1.5min, rear to place plastic at room temperature, obtains soy protein gel；
3. the complex of step 1. is added in the soy protein gel of step 2., gel is made to carry out package lotus to it It carries, forms complex hydrogel；
4. the complex hydrogel 3. prepared with step is for core material, sodium alginate is that wall material prepares microcapsules：By seaweed Sour sodium is configured to the sodium alginate soln that mass concentration is 1-2% using water, together by complex hydrogel, sodium alginate soln It is put into reactor, is stirred at 50~55 DEG C, then the calcium chloride water that mass concentration is 1.5%-2.5% is added dropwise, wait dripping After the completion of adding, continue to stir 30-50min, stand overnight, it is the compound of 1-2mm to collect the mixture in reactor to get grain size Non-metal particle.
The preparation process of the anti-corrosion microcapsules is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4 The PhCOONa solution 2-3g and emulsifier that dilute citric acid has configured, ultrasonic homogeneous 10-15min form oil-in-water emulsion；
Under 550rpm magnetic agitations, oil-in-water emulsion extrusion is added dropwise in calcium chloride solution with syringe, immediately Calcium alginate gel is generated, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is prevented Rotten microcapsules；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80 0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method of compound fruity jujube pickles as described above, steps are as follows：
(1) allocate
Jujube, pears block, pomelo peel, pawpaw item, the pressure-sensitive microcapsules of fruity, nutrition particle, composite non-metal are micro- after handling Grain, honey, fruit vinegar are uniformly mixed；
(2) pickle
The pickles stirred evenly are fitted into rotor fermenter, nitrogen is filled with, it is ensured that the oxygen in tank is emptied, is then filled Enter carbon dioxide 15%, alcohol gas 5% is finally reached nitrogen：Carbon dioxide：The percent by volume of ethyl alcohol is 80%：15%： 5%；Then lactic acid bacteria and fermentation assistant is added, 28 DEG C -40 DEG C of inoculation temperature, initial pH is among 5-7, inoculum concentration 0.01%- 0.05%, ferment 18-24h；
(3) after-ripening
Pickles after fermentation are cooled to 4 DEG C, are stirred evenly, are placed 3-5 days, after mature taste；
(4) anti-corrosion microcapsules are added, stir evenly to get compound fruity jujube pickles；
(5) tinning sterilization is to get compound fruity jujube pickles finished product.
Embodiment 3：
A kind of compound fruity jujube pickles, include the constituent of following parts by weight：
Jujube 70-80 parts after processing, 20-25 parts of pears block, 15-20 parts of pomelo peel, 15-20 parts of pawpaw, fruity is pressure-sensitive micro- 10-15 parts of capsule, 5-8 parts of nutrition particle, 5-8 parts of composite non-metal particle, 25-30 parts of honey, 10-15 parts of fruit vinegar, anti-corrosion is micro- 10-15 parts of capsule.
More preferably, the preparation process of jujube is as follows after the processing：
Jujube is put into belt grinder polishing 20-30min, keeps fructus corni thinning, then carries out enzymatic treatment, that is, use jujube The enzyme activity of cellulase and jujube weight 0.1%-0.3% that the enzyme activity of weight 0.2%-0.4% is 100,000 u/g is 50,000 The mixed solution of the pectase of u/g is impregnated, and impregnates 0.5h-1h under the conditions of 45 DEG C, jujube after must handling；
More preferably, the preparation process of the pears block is as follows：
Select fruit type it is neat, without rot, the raw material pears of no disease and pests harm and mechanical damage, after cleaning up, stoning of peeling, so The brine color protection of use quality a concentration of 1% afterwards is pulled the 10min that then precooks at 90 DEG C of temperature out, is dried to the water content of pears It is spare to get pears block when 20%-25%.
More preferably, the pomelo peel is through following processing：
It is the uniform strips of 0.3-0.5cm that pomelo peel, which is cut into width, then uses the mixed aqueous solution of salt and beta-cyclodextrin Blanching is carried out, the mesohalobic mass concentration of mixed aqueous solution is 2%-3%, and the mass concentration of beta-cyclodextrin is 4%-5%, removing Then aurantiin in pomelo peel and wax carry out marinated 30min, shaddock after must pickling with the honey of pomelo peel weight 4%-8% Sub- leather strap.
More preferably, the preparation process of the pawpaw item is as follows：
The first step：Raw material selection：Select fruit type it is neat, without rot, no disease and pests harm and mechanical damage, the yellowish green and ripe degree of fruit color Raw material green papaya most probably；
Second step：Peeling slice：Pericarp is pruned with stainless steel knife, digs net seed nest, carpopodium；Process crosscutting thickness when pawpaw crisp chip 4-5mm is spent, crosscutting thickness 8-10mm when pawpaw preserved fruit is processed, it is desirable that thickness is uniform, and slice is rapid, to avoid brown stain and Vc Oxidation；
Third walks：Chankings after peeling is immersed in color protection 15-20min in zinc chloride and lemon yellow mixed aqueous solution immediately, It picks up and cleans residual colour protecting liquid；Wherein, the mass concentration of zinc chloride is 0.15%, and the mass concentration of lemon yellow is 0.3%；
4th step：Hardening rinsing：The mixed aqueous solution of chankings calcium chloride and gelatin after color protection rinses hardens 1h, fishing Extra hardening bath is removed after going out；Wherein, the mass concentration of calcium chloride is 0.2%, and the mass concentration of gelatin is 0.3%；
5th step：Dehydration：Papaya tablet Jing Guo cure process is placed in 60 DEG C of barbecues of far-infrared oven, control pawpaw is aqueous Amount is 70~75%；
6th step：Vacuum infusing：Dehydration pawpaw is put into the vacuum jacketed pot containing 35% syrup of mass concentration and oozes sugar, It is closed to be evacuated to 0.097MPa, it is vacuum-treated 1h at 40 DEG C, then slowly deflates, pawpaw is allowed to continue to impregnate 14 in liquid glucose ~16h；
7th step：Shower：Pawpaw embryo after sugaring, which is washed away or floated with warm water, removes surface layer liquid glucose；
8th step：Vacuum drying：The rapid balance of papaya tablet after shower is sent into vacuum drier be dehydrated and be done It is dry, vacuum degree 0.097MPa, 45 DEG C of evaporating temperature, drying time 2.5h；
9th step：Drying：Through vacuum drying, treated that pawpaw item is uniformly placed in baking pan, is sent into far-infrared oven Baking, 65~70 DEG C of 12~16h of baking, hand is touched tack-free, and moisture is come out of the stove at 20~25% to get pawpaw item；Wherein, it burns It is aerated hydrofuge every 1-2h during roasting, and carries out 1~2 disk, so that uniform drying.
More preferably, the preparation process of the pressure-sensitive microcapsules of the fruity is as follows：
Using pectin, acacia complexes as wall material when preparation, essence is core material, and olive oil is emulsifier, gluconic acid- Delta-lactone is curing agent, wherein is counted in parts by weight, 2.5 parts of pectin, 1.5 parts of Arabic gum, 10-20 parts of essence, olive oil 0.8 part, 0.05-0.1 parts of glucono-δ-lactone, the essence is that mass ratio is 2：1：2 passion fruit essence, pineapple essence, The mixture of Red jujube flavor；Specific preparation process is as follows：
It weighs pectin to be dissolved in distilled water, is made into the pectin solution that mass concentration is 1%, is put into clean beaker, adjust PH to 6.5 is saved, olive oil is added and is emulsified using high speed shear pre-emulsification machine under 50 DEG C of water bath conditions, the time is 3min forms uniform emulsion；
The Arabic gum aqueous solution that mass concentration is 1.5% is prepared, is added dropwise in above-mentioned emulsion, in 50 DEG C of conditions Under, constant temperature stirs 5min, and the acetum of mass concentration 1% is then added dropwise, and it is 4.0-4.9 so that system is reached pH value, is promoted Arabic gum and pectin is set to agglomerate；With mass concentration 10%NaOH solution regulation system pH to 9.0, it is added while stirring, 5min Afterwards, essence is added, so that system is cooled to 10 DEG C hereinafter, 20min is persistently stirred, with mass concentration 0.05-0.1% with ice water cooling Glucono-δ-lactone cures 30min, after the completion of solidification, by microcapsules suspension stratification, removes subnatant, upper layer It is washed for several times, is filtered with clear water, it is dry, obtain the pressure-sensitive microcapsules of fruity of 60-80um sizes.
More preferably, the preparation process of the nutrition particle is as follows：
1. starch dissolution obtains the starch solution of 20wt% in water, it is added the soybean protein enzyme of 8.5U/g, under stirring condition Starch gel is made in 80 DEG C of pre-heating temperatures after 25 minutes；Partial gel is sent into puffing can container, by air compressor plus Pressure reaches 0.6-0.7Mpa, and jet chimney is passed through hot steam, and swelling temperature is 90 DEG C, after keeping 10min, opens valve pressure release, Swelling granular is taken out, if there is larger particles need to be crushed, the particle of 0.4-1.0mm is formed, is full of hole inside particle, obtains swollen Change particle；
2. the mixed aqueous solution containing calcium citrate malate, ferrous succinate, selenoprotein, zinc lactate is made；
3. swelling granular is immersed in mixed aqueous solution 2., nutritional ingredient is loaded into swelling granular surface and interior It in the reticular structure in portion, impregnates 30-35 minutes, takes out drying；Particle after drying is immersed in starch gel, after stirring, is done It is dry, irregular enwrapped granule is formed, 0.8 ± 0.5mm of grain size forms nutrition particle.
More preferably, the step 2. in 5-8 parts of calcium citrate malate, 5-8 parts of ferrous succinate, 5 parts of selenoprotein, lactic acid 2 parts of zinc, 60-70 parts of water, the number are parts by weight.
More preferably, the preparation process of the composite non-metal particle is as follows：
1. taking 2-3 parts of multi-vitamins, 1-2 parts of amino acid, 1-2 parts of pectin in parts by weight, all the components are mixed in In 20-50 parts of water, uniform complex is formed；Wherein, the multi-vitamins are the mixture of vitamin D, E, K, the ammonia Base acid is the mixture of threonine, lysine；
2. the preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 2-4h is stirred, is configured to The soy bean proteinous soln of mass concentration 3-4% is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy； Then, 10-30min will be heated in water-bath that the solution is placed at 60-80 DEG C, soybean protein is made fully to be denaturalized；It is cooled to room temperature Afterwards, the MTGase enzymes of 4-5U/g are added in the pH to 6.0-6.5 for adjusting solution, use homogenizer right at 4500r/min immediately after It carries out homogeneous 0.5-1.5min, rear to place plastic at room temperature, obtains soy protein gel；
3. the complex of step 1. is added in the soy protein gel of step 2., gel is made to carry out package lotus to it It carries, forms complex hydrogel；
4. the complex hydrogel 3. prepared with step is for core material, sodium alginate is that wall material prepares microcapsules：By seaweed Sour sodium is configured to the sodium alginate soln that mass concentration is 1-2% using water, together by complex hydrogel, sodium alginate soln It is put into reactor, is stirred at 50~55 DEG C, then the calcium chloride water that mass concentration is 1.5%-2.5% is added dropwise, wait dripping After the completion of adding, continue to stir 30-50min, stand overnight, it is the compound of 1-2mm to collect the mixture in reactor to get grain size Non-metal particle.
More preferably, the complex hydrogel：Sodium alginate：The mass ratio of calcium chloride is 8-15：2-5：0.3-0.8.
More preferably, the preparation process of the anti-corrosion microcapsules is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4 The PhCOONa solution 2-3g and emulsifier that dilute citric acid has configured, ultrasonic homogeneous 10-15min form oil-in-water emulsion；
Under 550rpm magnetic agitations, oil-in-water emulsion extrusion is added dropwise in calcium chloride solution with syringe, immediately Calcium alginate gel is generated, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is prevented Rotten microcapsules；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80 0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method of compound fruity jujube pickles as described above, steps are as follows：
(1) allocate
Jujube, pears block, pomelo peel, pawpaw item, the pressure-sensitive microcapsules of fruity, nutrition particle, composite non-metal are micro- after handling Grain, honey, fruit vinegar are uniformly mixed；
(2) pickle
The pickles stirred evenly are fitted into rotor fermenter, nitrogen is filled with, it is ensured that the oxygen in tank is emptied, is then filled Enter carbon dioxide 15%, alcohol gas 5% is finally reached nitrogen：Carbon dioxide：The percent by volume of ethyl alcohol is 80%：15%： 5%；Then lactic acid bacteria and fermentation assistant (more preferably, the fermentation assistant is aroma-producing yeast YG28B), inoculation temperature is added
28 DEG C -40 DEG C, initial pH is among 5-7, inoculum concentration 0.01%-0.05%, and ferment 18-24h；
(3) after-ripening
Pickles after fermentation are cooled to 4 DEG C, are stirred evenly, are placed 3-5 days, after mature taste；
(4) anti-corrosion microcapsules are added, stir evenly to get compound fruity jujube pickles；
(5) tinning sterilization is to get compound fruity jujube pickles finished product.
The related test results of the compound fruity jujube pickles of the present invention：
(1) flavor：The pressure-sensitive microcapsules of fruity are added in the pickles, essence is that mass ratio is 2：1：2 passion fruit essence, The mixture of pineapple essence, Red jujube flavor wraps up mixing essence, and encapsulation ratio reaches 65%.
(2) in terms of nutrition：Nutrition particle and composite non-metal particle are added in the pickles, after testing, are respectively sought in product It is as shown in the table to support content of material：
Related nutritional ingredient is not detected in the products such as conventional pickles garnishes；
(3) shelf-life：Anti-corrosion microcapsules are added, the shelf-life can extend 2-3 months.

Claims (10)

1. a kind of compound fruity jujube pickles, it is characterised in that：Include the constituent of following parts by weight：
Jujube 70-80 parts after processing, 20-25 parts of pears block, 15-20 parts of pomelo peel, 15-20 parts of pawpaw, the pressure-sensitive microcapsules of fruity 10-15 parts, 5-8 parts of nutrition particle, 5-8 parts of composite non-metal particle, 25-30 parts of honey, 10-15 parts of fruit vinegar, anti-corrosion microcapsules 10-15 parts.
2. compound fruity jujube pickles according to claim 1, it is characterised in that：The preparation process of jujube after the processing It is as follows：
Jujube is put into belt grinder polishing 20-30min, keeps fructus corni thinning, then carries out enzymatic treatment, that is, use jujube weight The enzyme activity of cellulase and jujube weight 0.1%-0.3% that the enzyme activity of 0.2%-0.4% is 100,000 u/g is 50,000 u/g The mixed solution of pectase is impregnated, and impregnates 0.5h-1h under the conditions of 45 DEG C, jujube after must handling；
Alternatively, the preparation process of the pears block is as follows：
Select fruit type it is neat, without rot, the raw material pears of no disease and pests harm and mechanical damage, after cleaning up, then stoning of peeling makes The brine color protection for being 1% with mass concentration is pulled the 10min that then precooks at 90 DEG C of temperature out, is dried to the water content 20%- of pears It is spare to get pears block when 25%.
3. compound fruity jujube pickles according to claim 1, it is characterised in that：The pomelo peel is through following processing：
It is the uniform strips of 0.3-0.5cm that pomelo peel, which is cut into width, and the mixed aqueous solution of salt and beta-cyclodextrin is then used to carry out Blanching, the mesohalobic mass concentration of mixed aqueous solution are 2%-3%, and the mass concentration of beta-cyclodextrin is 4%-5%, removes shaddock Then aurantiin in skin and wax carry out marinated 30min, pomelo peel after must pickling with the honey of pomelo peel weight 4%-8% Item.
4. compound fruity jujube pickles according to claim 1, it is characterised in that：The preparation process of the pawpaw item is such as Under：
The first step：Raw material selection：Select fruit type it is neat, without rot, no disease and pests harm and mechanical damage, fruit color is yellowish green and ripe spends eighty per cant Raw material green papaya；
Second step：Peeling slice：Pericarp is pruned with stainless steel knife, digs net seed nest, carpopodium；Process crosscutting thickness 4- when pawpaw crisp chip 5mm processes crosscutting thickness 8-10mm when pawpaw preserved fruit, it is desirable that thickness is uniform, and slice is rapid, to avoid brown stain and Vc oxygen Change；
Third walks：Chankings after peeling is immersed in color protection 15-20min in zinc chloride and lemon yellow mixed aqueous solution immediately, picks up Clean residual colour protecting liquid；Wherein, the mass concentration of zinc chloride is 0.15%, and the mass concentration of lemon yellow is 0.3%；
4th step：Hardening rinsing：The mixed aqueous solution of chankings calcium chloride and gelatin after color protection rinses hardens 1h, after pulling out Remove extra hardening bath；Wherein, the mass concentration of calcium chloride is 0.2%, and the mass concentration of gelatin is 0.3%；
5th step：Dehydration：Papaya tablet Jing Guo cure process is placed in 60 DEG C of barbecues of far-infrared oven, control pawpaw water content exists 70~75%；
6th step：Vacuum infusing：Dehydration pawpaw is put into the vacuum jacketed pot containing 35% syrup of mass concentration and oozes sugar, it is closed Be evacuated to 0.097MPa, 1h be vacuum-treated at 40 DEG C, then slowly deflate, allow pawpaw continue in liquid glucose impregnate 14~ 16h；
7th step：Shower：Pawpaw embryo after sugaring, which is washed away or floated with warm water, removes surface layer liquid glucose；
8th step：Vacuum drying：The rapid balance of papaya tablet after shower is sent into vacuum drier and is dehydrated, Vacuum degree is 0.097MPa, 45 DEG C of evaporating temperature, drying time 2.5h；
9th step：Drying：Through vacuum drying, treated that pawpaw item is uniformly placed in baking pan, is sent into far-infrared oven and dries Roasting, 65~70 DEG C of 12~16h of baking, hand is touched tack-free, and moisture is come out of the stove at 20~25% to get pawpaw item；Wherein, it roasts It is aerated hydrofuge every 1-2h in the process, and carries out 1~2 disk, so that uniform drying.
5. compound fruity jujube pickles according to claim 1, it is characterised in that：The preparation of the pressure-sensitive microcapsules of fruity Steps are as follows：
Using pectin, acacia complexes as wall material when preparation, essence is core material, and olive oil is emulsifier, gluconic acid-δ-interior Ester is curing agent, wherein it counts in parts by weight, 2.5 parts of pectin, 1.5 parts of Arabic gum, 10-20 parts of essence, 0.8 part of olive oil, 0.05-0.1 parts of glucono-δ-lactone, the essence are that mass ratio is 2：1：2 passion fruit essence, pineapple essence, jujube are fragrant The mixture of essence；Specific preparation process is as follows：
It weighs pectin to be dissolved in distilled water, is made into the pectin solution that mass concentration is 1%, is put into clean beaker, adjust pH To 6.5, olive oil is added and is emulsified using high speed shear pre-emulsification machine, time 3min, shape under 50 DEG C of water bath conditions At uniform emulsion；
The Arabic gum aqueous solution that mass concentration is 1.5% is prepared, is added dropwise in above-mentioned emulsion, under the conditions of 50 DEG C, Constant temperature stir 5min, the acetum of mass concentration 1% is then added dropwise, make system reach pH value be 4.0-4.9, promote Ah Draw primary glue and pectin cohesion；With mass concentration 10%NaOH solution regulation system pH to 9.0, it is added, after 5min, adds while stirring Enter essence, so that system is cooled to 10 DEG C hereinafter, 20min is persistently stirred, with mass concentration 0.05-0.1% grapes with ice water cooling Saccharic acid-delta-lactone cures 30min, after the completion of solidification, by microcapsules suspension stratification, removes subnatant, upper layer is with clearly Water washing for several times, is filtered, dry, obtains the pressure-sensitive microcapsules of fruity of 60-80um sizes.
6. compound fruity jujube pickles according to claim 1, it is characterised in that：The preparation process of the nutrition particle is such as Under：
1. starch dissolution obtains the starch solution of 20wt% in water, the soybean protein enzyme of 8.5U/g, lower 80 DEG C of stirring condition is added Starch gel is made in pre-heating temperature after 25 minutes；Partial gel is sent into puffing can container, air compressor pressurization is reached To 0.6-0.7Mpa, jet chimney is passed through hot steam, and swelling temperature is 90 DEG C, after keeping 10min, opens valve pressure release, takes out Swelling granular forms the particle of 0.4-1.0mm, is full of hole inside particle, obtains puffing if there is larger particles need to be crushed Grain；
2. the mixed aqueous solution containing calcium citrate malate, ferrous succinate, selenoprotein, zinc lactate is made；
3. swelling granular is immersed in mixed aqueous solution 2., by nutritional ingredient load to swelling granular surface and inside It in reticular structure, impregnates 30-35 minutes, takes out drying；Particle after drying is immersed in starch gel, dry after stirring, shape At irregular enwrapped granule, 0.8 ± 0.5mm of grain size forms nutrition particle.
7. compound fruity jujube pickles according to claim 6, it is characterised in that：2. middle citrate malate is sour for the step 5-8 parts of calcium, 5-8 parts of ferrous succinate, 5 parts of selenoprotein, 2 parts of zinc lactate, 60-70 parts of water, the number are parts by weight.
8. compound fruity jujube pickles according to claim 1, it is characterised in that：The preparation of the composite non-metal particle Steps are as follows：
1. weighing 2-3 parts of multi-vitamins, 1-2 parts of amino acid, 1-2 parts of pectin in parts by weight, all the components are mixed in 20- In 50 parts of water, uniform complex is formed；Wherein, the multi-vitamins are the mixture of vitamin D, E, K, the amino acid For threonine, the mixture of lysine；
2. the preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 2-4h is stirred, is configured to quality The soy bean proteinous soln of concentration 3-4% is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy；With Afterwards, 10-30min will be heated in water-bath that the solution is placed at 60-80 DEG C, soybean protein is made fully to be denaturalized；After being cooled to room temperature, The pH to 6.0-6.5 for adjusting solution, is added the MTGase enzymes of 4-5U/g, uses homogenizer at 4500r/min to it immediately after Homogeneous 0.5-1.5min is carried out, it is rear to place plastic at room temperature, obtain soy protein gel；
3. the complex of step 1. is added in the soy protein gel of step 2., gel is made to carry out package load, shape to it At complex hydrogel；
4. the complex hydrogel 3. prepared using step is core material, sodium alginate is that wall material prepares microcapsules：Sodium alginate is made It is configured to the sodium alginate soln that mass concentration is 1-2% with water, complex hydrogel, sodium alginate soln are put into instead together It answers in device, is stirred at 50~55 DEG C, then the calcium chloride water that mass concentration is 1.5%-2.5% is added dropwise, wait being added dropwise to complete Afterwards, continue to stir 30-50min, stand overnight, collect the mixture in reactor to get the composite non-metal that grain size is 1-2mm Particle.
9. according to the compound fruity jujube pickles of claim 1 to 8 any one of them, it is characterised in that：The anti-corrosion microcapsules Preparation process it is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the mass concentration of sodium alginate soln Mass concentration for 2.5%, calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, and is then added and is used the dilute lemons of pH=4 The PhCOONa solution 2-3g and emulsifier that lemon acid has configured, ultrasonic homogeneous 10-15min form oil-in-water emulsion；
Under 550rpm magnetic agitations, oil-in-water emulsion extrusion is added dropwise in calcium chloride solution with syringe, is immediately generated Calcium alginate gel is added dropwise, and continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and it is micro- to obtain anti-corrosion Capsule；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, and the final concentration of mass concentration 0.1% of Tween 80 is single The final concentration of mass concentration 0.1% of sweet ester, core wall ratio are 1:1.
10. a kind of production method of compound fruity jujube pickles as described in any one of claim 1 to 9, it is characterised in that：Step It is rapid as follows：
(1) allocate
Jujube, pears block, pomelo peel, pawpaw item, the pressure-sensitive microcapsules of fruity, nutrition particle, composite non-metal particle, bee after handling Honey, fruit vinegar are uniformly mixed；
(2) pickle
The pickles stirred evenly are fitted into rotor fermenter, nitrogen is filled with, it is ensured that the oxygen in tank is emptied, is then charged with two Carbonoxide 15%, alcohol gas 5%, is finally reached nitrogen：Carbon dioxide：The percent by volume of ethyl alcohol is 80%：15%：5%； Then lactic acid bacteria and fermentation assistant is added, 28 DEG C -40 DEG C of inoculation temperature, initial pH is among 5-7, inoculum concentration 0.01%- 0.05%, ferment 18-24h；
(3) after-ripening
Pickles after fermentation are cooled to 4 DEG C, are stirred evenly, are placed 3-5 days, after mature taste；
(4) anti-corrosion microcapsules are added, stir evenly to get compound fruity jujube pickles.
CN201810454183.2A 2018-05-14 2018-05-14 Compound fruity jujube pickles and production method Withdrawn CN108606285A (en)

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CN106722546A (en) * 2016-11-11 2017-05-31 天津捷盛东辉保鲜科技有限公司 Local flavor pomelo peel cook dish
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Publication number Priority date Publication date Assignee Title
KR101260854B1 (en) * 2011-09-16 2013-05-06 조상현 Method for producing pickles of tree ear
CN106722546A (en) * 2016-11-11 2017-05-31 天津捷盛东辉保鲜科技有限公司 Local flavor pomelo peel cook dish
CN107568653A (en) * 2017-09-13 2018-01-12 宁夏中玺枣业股份有限公司 Shaddock ped jujube is gone with rice or bread health care cook dish

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