CN108651683A - A kind of hollow humilis preserved fruits and preparation method thereof - Google Patents
A kind of hollow humilis preserved fruits and preparation method thereof Download PDFInfo
- Publication number
- CN108651683A CN108651683A CN201810405785.9A CN201810405785A CN108651683A CN 108651683 A CN108651683 A CN 108651683A CN 201810405785 A CN201810405785 A CN 201810405785A CN 108651683 A CN108651683 A CN 108651683A
- Authority
- CN
- China
- Prior art keywords
- hollow
- sugar
- plum
- humilis
- fruit
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 230
- 238000002360 preparation method Methods 0.000 title abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 119
- 235000010447 xylitol Nutrition 0.000 claims abstract description 65
- 235000012907 honey Nutrition 0.000 claims abstract description 58
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 56
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 56
- 239000000811 xylitol Substances 0.000 claims abstract description 56
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 56
- 229960002675 xylitol Drugs 0.000 claims abstract description 56
- 239000011435 rock Substances 0.000 claims abstract description 49
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 41
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 41
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 41
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 40
- 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 claims abstract description 38
- 150000003839 salts Chemical class 0.000 claims abstract description 35
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 23
- 239000001110 calcium chloride Substances 0.000 claims abstract description 23
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 23
- 238000005520 cutting process Methods 0.000 claims abstract description 21
- 238000002604 ultrasonography Methods 0.000 claims abstract description 17
- 238000009923 sugaring Methods 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 9
- 241001409321 Siraitia grosvenorii Species 0.000 claims abstract 6
- 238000001035 drying Methods 0.000 claims description 77
- 206010033546 Pallor Diseases 0.000 claims description 71
- 230000001954 sterilising effect Effects 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 23
- 238000001816 cooling Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 230000008569 process Effects 0.000 claims description 16
- 239000004576 sand Substances 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000009461 vacuum packaging Methods 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 230000004888 barrier function Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 238000013036 cure process Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000005660 chlorination reaction Methods 0.000 claims description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 2
- 229910052737 gold Inorganic materials 0.000 claims description 2
- 239000010931 gold Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 21
- 210000002784 stomach Anatomy 0.000 abstract description 18
- 239000008103 glucose Substances 0.000 abstract description 17
- 210000004072 lung Anatomy 0.000 abstract description 17
- 210000000952 spleen Anatomy 0.000 abstract description 17
- 229930006000 Sucrose Natural products 0.000 abstract description 15
- 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 abstract description 15
- 239000005720 sucrose Substances 0.000 abstract description 15
- 210000004185 liver Anatomy 0.000 abstract description 13
- 210000001519 tissue Anatomy 0.000 abstract description 13
- 239000008369 fruit flavor Substances 0.000 abstract description 12
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 6
- 201000007100 Pharyngitis Diseases 0.000 abstract description 6
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 6
- 230000000840 anti-viral effect Effects 0.000 abstract description 6
- 230000036039 immunity Effects 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 3
- 241000238370 Sepia Species 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000000654 additive Substances 0.000 description 47
- 230000000996 additive effect Effects 0.000 description 47
- 238000011156 evaluation Methods 0.000 description 38
- 235000015165 citric acid Nutrition 0.000 description 37
- 244000185386 Thladiantha grosvenorii Species 0.000 description 35
- 230000000694 effects Effects 0.000 description 35
- 230000001953 sensory effect Effects 0.000 description 32
- 235000002639 sodium chloride Nutrition 0.000 description 31
- 239000008280 blood Substances 0.000 description 27
- 210000004369 blood Anatomy 0.000 description 27
- 239000000796 flavoring agent Substances 0.000 description 19
- 235000019634 flavors Nutrition 0.000 description 19
- 230000006870 function Effects 0.000 description 15
- 239000002932 luster Substances 0.000 description 15
- 235000021018 plums Nutrition 0.000 description 13
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 12
- 210000004027 cell Anatomy 0.000 description 11
- 230000001965 increasing effect Effects 0.000 description 10
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 7
- 150000001720 carbohydrates Chemical class 0.000 description 7
- 235000014633 carbohydrates Nutrition 0.000 description 7
- 235000003599 food sweetener Nutrition 0.000 description 7
- 230000004060 metabolic process Effects 0.000 description 7
- 239000003765 sweetening agent Substances 0.000 description 7
- 102000004877 Insulin Human genes 0.000 description 6
- 108090001061 Insulin Proteins 0.000 description 6
- 229940125396 insulin Drugs 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 235000012976 tarts Nutrition 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 206010003694 Atrophy Diseases 0.000 description 5
- 206010011224 Cough Diseases 0.000 description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 5
- 230000000675 anti-caries Effects 0.000 description 5
- 230000037444 atrophy Effects 0.000 description 5
- 230000007423 decrease Effects 0.000 description 5
- 206010012601 diabetes mellitus Diseases 0.000 description 5
- 230000002708 enhancing effect Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 210000002216 heart Anatomy 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 230000008520 organization Effects 0.000 description 5
- 208000026435 phlegm Diseases 0.000 description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 4
- 208000007536 Thrombosis Diseases 0.000 description 4
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 4
- 230000017531 blood circulation Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 230000036737 immune function Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000010355 oscillation Effects 0.000 description 4
- 235000010265 sodium sulphite Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 150000005846 sugar alcohols Chemical class 0.000 description 4
- 239000011593 sulfur Substances 0.000 description 4
- 229910052717 sulfur Inorganic materials 0.000 description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 229910052801 chlorine Inorganic materials 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 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 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000005049 Prunus salicina Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 230000000202 analgesic effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 229960002737 fructose Drugs 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 150000004965 peroxy acids Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000035939 shock Effects 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000825107 Hierochloe Species 0.000 description 1
- 235000015466 Hierochloe odorata Nutrition 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241001290151 Prunus avium subsp. avium Species 0.000 description 1
- 235000008104 Prunus humilis Nutrition 0.000 description 1
- 241000057271 Prunus humilis Species 0.000 description 1
- 235000012904 Prunus salicina Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000489 anti-atherogenic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000539 dimer Substances 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of hollow humilis preserved fruits and preparation method thereof, including following component and its weight:Hollow humilis preserved fruits are prepared by above each ingredient in hollow plum 180 220, calcium chloride 1.8 2.2, citric acid 0.4 0.6, salt 0.4 0.6, brown sugar 0.8 1.2, rock sugar 0.8 1.2, xylitol 38 42, honey 1.3 1.7, matrimony vine 7.5 8.5, honeysuckle 2.0 3.0, Siraitia grosvenorii 2.8 3.2, Radix Glycyrrhizae 9 11；Hollow humilis preserved fruits disclosed by the invention ooze sugar using joint-cutting combination ultrasound, put forward hyperosmotic glucose speed, sucrose is replaced with xylitol, it is equipped with the medicine-food two-purposes material such as Radix Glycyrrhizae, honeysuckle, matrimony vine, Siraitia grosvenorii, honey and organically combines progress sugaring, make preserved fruit that there is anti-inflammatory, antiviral, liver protecting, removing heat from the lung and relieving sorethroat, invigorating the spleen warm stomach, strengthen immunity and other effects.The hollow humilis preserved fruits are in sepia, and sour and sweet palatability keeps the original fruit flavor of hollow plum, soft texture to have chewy texture, and tissue morphology is full, free from extraneous odour, low sugar point.
Description
Technical field
The invention belongs to hollow plum Preserved produciton technical fields, and in particular to a kind of hollow humilis preserved fruits and its production method.
Background technology
Plum is rose family cherry, full mellow and full, exquisitely carved, sour, can promote hydrochloric acid in gastric juice and point of gastric juice
It secretes, and gastrointestinal peristalsis can be promoted, thus have improvement appetite, promote the effect of digestion, especially to glutted, big after gastric anacidity, food
Constipation knot person is effective.
Hollow plum is because pulp and core are isolated name, and for hollow plum as one of plum fruit valuable feature type, sand is hollow
Lee（Prunus salicina Lindl. cv Shazikongli）For Chinese plum green peel pulp kind, be Yanhetujiazu from
County's local characteristic fruit is controlled, the sand street towns He Zhongjie are mainly originated in.2006, State General Administration for Quality Supervision ratified to sand hollow plum
Implement geography symbol product protection.Sand hollow plum as the distinctive local fruit variety of Tukjia Autonomous County of Yanhe of Guizhou Province,
Away from the modern cultivation history for having more than 300 years.Its fruit color is steel gray bright-coloured, and pulp is tender and crisp, moderately sour and sweet, full of nutrition, and fragrance is palatable,
Tool open spleen stomach invigorating, moisturizing health-care effect.Its fruit is bright in colour, full of nutrition, tender and crisp crisp-fried, rich in protein, fat
Fat, carbohydrate, calcium phosphorus, iron, carrotene, riboflavin, niacin, ascorbic acid etc. especially have human body containing abundant
The selenium element of benefit；And there is clearing away summerheat, appetizing beauty treatment, promote longevity and other effects.Hollow plum is climacteric type fruit, again
Annual mid or late July maturation is concentrated on, ripening fruits easily occurs brown stain and rots, is very easy to lose commodity value, this is asked
Topic seriously constrains the development of sand hollow plum industry along the river.Therefore, it is very necessary that hollow humilis preserved fruits are developed.
Preserved fruit is a kind of typical middle wet provision, it mainly generates hyperosmosis by with high salt or high sugar makes in fruit and vegetable materials
Enzyme dehydration and inactivate, make microorganism be difficult to breed, preserved fruit is preserved, as China's conventional food, early in the Western Zhou Dynasty to the pre-Qin days
With regard on the books, its not only well-known country, but also depth of also enjoying a very good reputation in the international market in the Book of Songs in this period
Liked by consumer.Its sugar content of traditional preserved fruit is up to 65 % or more, belongs to typical high sugar food.Modern medicine proves, mistake
More intake sugar and salt are unfavorable to human body, such as lead to the raising of angiocardiopathy and incidence of obesity, induce children caries
Deng.
Traditional preserved fruit in China after sugar or salt etc. are pickled or cooked, is formed after dry using fruits and vegetables as raw material
There is certain form, sparkling and crystal-clear full, the glossiness product of tool, water content is in 20 % hereinafter, but its sugar content is excessively high, sulfur content
The shortcomings of excessively high, former fruity disappears, nutrient loss is serious influences the survival and development of traditional preserved fruit.Therefore, preserved fruit is low
Sugar, less salt, low sulfur content have become a kind of development trend.There is the processing technology of Europe Lee's non-sulfur low-sugar preserved fruit of Zhou Jiahua etc. at present
The microwave for sugar permeability technology such as research and Feng Yuanyuan processes low-sugar Prunus humilis preserved fruits.
Hollow humilis preserved fruits are made using the method that existing conventional preserved fruit makes to have the following problems：
1）Blanching temperature, low preserved fruit mouthfeel is sourer, and the pericarp of high hollow plum will crack, and the structural state of preserved fruit is bad；
2) hollow plum is not easy to ooze sugar, ooze sugar it is uneven, it is slower to ooze sugared speed；
3) additive amount of xylitol, more preserved fruits cross sweet tea, mask the unique faint scent of hollow plum, lacked preserved fruit peracid；
4) best to ooze the sugared time, more preserved fruit preserved fruits cross sweet tea, and aftertaste can be bitter, has lacked liquid glucose and can oozed, preserved fruit can ooze not into
It goes；
5) best drying time, it is really up to the mark that drying time has grown preserved fruit, shrivelled, recess, and the moisture of drying time short preserved fruit is too
It is more, do not meet the requirement of preserved fruit；
6) Radix Glycyrrhizae, Siraitia grosvenorii, honeysuckle, matrimony vine do not penetrate into preserved fruit well；
7) moisture drying is not thorough after preserved fruit primary drying, easily mouldy after placing a period of time；And the structural state of preserved fruit
More shrivelled, mouthfeel is harder.
Invention content
The technical problem to be solved by the present invention is to：A kind of hollow humilis preserved fruits and preparation method thereof are provided, to solve existing skill
The problem of art.
The technical solution that the present invention takes is：A kind of hollow humilis preserved fruits, including following component and its weight：It is hollow
Lee 180-220, calcium chloride 1.8-2.2, citric acid 0.4-0.6, salt 0.4-0.6, brown sugar 0.8-1.2, rock sugar 0.8-1.2, wood
Sugar alcohol 38-42, honey 1.3-1.7, matrimony vine 7.5-8.5, honeysuckle 2.0-3.0, Siraitia grosvenorii 2.8-3.2 and Radix Glycyrrhizae 9-11, pass through
Each weight is made hollow humilis preserved fruits.
A kind of hollow humilis preserved fruits, including following component and its weight：Hollow plum 200, calcium chloride 2, citric acid
0.5, salt 0.5, brown sugar 1, rock sugar 1, xylitol 40, honey 1.5, matrimony vine 8, honeysuckle 2.5, Siraitia grosvenorii 3 and Radix Glycyrrhizae 10.
A kind of production method of hollow humilis preserved fruits, this approach includes the following steps：
1）Sorting：Pulp is selected to have hardness moderate, pericarp is in yellow green, and uniform color organizes full, in the same size, appearance
The sand hollow plum of silver-gray white cured quality guarantee sheath is draped over one's shoulders, the hollow plum for weighing proportioning is processed；
2）Cleaning：Will hollow plum impregnate 30 min after be cleaned up with tap water, when cleaning, is soft, avoid pericarp from rupturing, juice
Liquid stream is lost；
3）Blanching：Cleaned hollow plum is placed in 3 min of blanching in 85 DEG C of water, hollow plum pericarp is made to become yellow by yellow green
Color is dipped in cold water after taking-up and is cooled to room temperature, and needs continuous stirring hollow plum in the process of blanching, prevents blanching uneven
It is even, influence the color and luster of hollow humilis preserved fruits；Blanching can exclude the air and peculiar smell inside fruit tissue with enzyme removal protecting color；
4）Joint-cutting：Hollow plum fruit after blanching is subjected to cutting across with knife, oozes sugared rate and rate of drying to improve it；
5）Color protection, hardening：The good hollow plum of joint-cutting is put into the color-preserving and hardening of proportioning being made of salt, citric acid, calcium chloride
Liquid, 1 h of refrigeration immersion carries out color protection, cure process at being 4 DEG C in temperature；Wherein, salt plays the role of de- hardship, and calcium chloride rises
Induration, citric acid prevent sand return, and sodium sulfite plays a part of color protection.Low-temperature treatment can increase sky
The organization space of heart Lee simultaneously leads to cell rupture, oozes sugared speed to increase hollow plum；
6）Prepare liquid glucose：Radix Glycyrrhizae, Siraitia grosvenorii, matrimony vine, honeysuckle, xylitol, brown sugar, rock sugar and the honey for weighing proportioning, are first measured
Take the distilled water of 100 mL to be boiled on electromagnetic oven, be added 30 min of Radix Glycyrrhizae and Siraitia grosvenorii infusion that has weighed, then by matrimony vine with
Honeysuckle, which is put into, impregnates 30 min, to ensure that liquid glucose maintains always 100 mL in boiling process, finally before preparing sugaring
Xylitol, brown sugar, rock sugar, honey is added；Radix Glycyrrhizae, Siraitia grosvenorii, matrimony vine, honeysuckle, honey are all to belong to medicine-food two-purpose, Radix Glycyrrhizae tool
There is the effects that anti-inflammatory, antiviral, to remove pharyngalgia, tonifying spleen and stomach, moistening lung, protecting liver and detoxication and enhance immune function；Siraitia grosvenorii is sweet in flavor cool in nature,
There is a removing heat from the lung and relieving sorethroat, preventing phlegm from forming and stopping coughing, the functions such as relax bowel；Matrimony vine has reduction blood glucose, lipotropy and energy anti-atherogenic
Hardening；Honeysuckle plays the role of clearing heat and detoxicating, strengthen immunity；Honey has sterilization, promotes sleep, liver-protective effect；Wood
Sugar alcohol replaces sucrose, and sugariness is 95 % of sucrose, and xylitol can participate in body metabolism as a kind of functional sweetener,
It into after blood, is not required to that insulin can penetrate cell and accretion rate is fast, blood glucose rise will not be caused, be most suitably adapted for sugar
Urinate the edible auxotype carbohydrate substitute of patient group, xylitol can not only anti-caries, not blood glucose increasing, and there is liver protecting work(
Energy；Brown sugar is warm-natured, it is sweet in flavor, enter spleen, have the function of blood-enrich, invigorating the spleen warm stomach, it is slow in analgesic, activate blood circulation and disperse blood clots；Rock sugar can increase
The brittleness for adding preserved fruit covers the tart flavour of hollow plum, there is the effect of tonifying middle-Jiao and Qi and stomach moistening lung；
7）Sugaring：The good hollow plum of color-preserving and hardening is added to the liquid glucose prepared under the conditions of 2100w, 40 DEG C to ultrasound is oozed
4 h of sugar；
8）It drains：Hollow plum after leaching sugar is pulled out and is placed on baking rack, the liquid glucose on hollow plum surface is drained；
9）It is dry：Hollow plum after draining is placed in drying in hot air drier, dry 35 h make moisture exist at 60 DEG C
18-22 % threw every two hours during drying；To ensure preserved fruit uniform drying；
10）It eases back：The natural cooling in clean room is loaded on the composite film material packaging bag for selecting choke, moisture barrier property good after cooling
In, ease back 24 h；
11）Redrying：Preserved fruit after easing back is put into 45 DEG C of baking oven and dries 1 h；To remove the surface moisture of preserved fruit；
12）Cooling, vacuum packaging：Preserved fruit is cooled to room temperature, with vacuum packing machine quantitative package；
13）Sterilization, cooling：It is handled using wet sterilization, sterilizing time is 5 min, and product sterilizes postcooling to room temperature.
Beneficial effects of the present invention：Compared with prior art, effect of the present invention is as follows：
1）The present invention adds the mixed sugar being made of Radix Glycyrrhizae, Siraitia grosvenorii, matrimony vine, honeysuckle, xylitol, brown sugar, rock sugar, honey etc.
Liquid, the first purpose are the mixed sugar liquids instead of sucrose liquid, so that it is met hyperglycemia population edible；Second purpose is by a variety of
Medicine-food two-purpose dispensing combines, and mouthfeel, color and luster, health-care efficacy of preserved fruit etc. can be improved；Radix Glycyrrhizae, Siraitia grosvenorii, matrimony vine, honeysuckle, bee
Honey is all to belong to medicine-food two-purpose, Radix Glycyrrhizae have it is anti-inflammatory, antiviral, go pharyngalgia, tonifying spleen and stomach, moistening lung, protecting liver and detoxication and enhancing immune
The effects that function；Siraitia grosvenorii is sweet in flavor cool in nature, there is a removing heat from the lung and relieving sorethroat, preventing phlegm from forming and stopping coughing, and the functions such as relax bowel；Matrimony vine have reduce blood glucose,
Lipotropy simultaneously can antiatherosclerosis；Honeysuckle plays the role of clearing heat and detoxicating, strengthen immunity；Honey have sterilization,
Promote sleep, liver-protective effect；Xylitol replaces sucrose, and sugariness is 95 % of sucrose, and xylitol is as a kind of
Functional sweetener can participate in body metabolism, into after blood, be not required to that insulin can penetrate cell and accretion rate is fast, no
Can cause blood glucose rise, be most suitably adapted for the edible auxotype carbohydrate substitute of diabetic population, xylitol can not only anti-caries,
Not blood glucose increasing, and have the function of liver protecting；Brown sugar is warm-natured, it is sweet in flavor, enter spleen, there is blood-enrich, invigorating the spleen warm stomach, slow stop
Bitterly, the effect to activate blood circulation and disperse blood clots；Rock sugar can increase the brittleness of preserved fruit, cover the tart flavour of hollow plum, there is tonifying middle-Jiao and Qi and stomach moistening lung
Effect, the control of order of addition make preserved fruit more tasty；
2）The present invention oozes sugared mode using joint-cutting combination ultrasound and carries out oozing 4 h of sugar to hollow humilis preserved fruits, and hollow humilis preserved fruits is allowed to ooze sugar
Rate improves, and oozes sugar uniformly, and preserved fruit gloss is uniform, good mouthfeel, and hollow plum fruit flavor is apparent, and the sugaring time obviously contracts
It is short；Preserved fruit eases back carries out second dry (45 DEG C, 1 h later）, the surface moisture of preserved fruit after removal eases back, and use vacuum
Packaging bag is sealed against packing, steam sterilizing, cooling, and the shelf-life can be allowed longer, be not easy mouldy；
3）Hollow plum fruit after blanching is subjected to cutting across with knife, in addition to improve fruit ooze sugared rate other than, also improve
Its rate of drying；
4）The color-preserving and hardening liquid formed with salt, citric acid, calcium chloride, realizes no sulfur to protecting color, and salt plays the role of de- hardship；Chlorine
Change calcium and plays induration；Citric acid prevents sand return；1 h progress color-preserving and hardenings are impregnated in refrigeration at 4 DEG C simultaneously
Processing, low-temperature treatment increases the organization space of hollow plum and leads to cell rupture, oozes sugared speed to increase hollow plum；
5）It needs to be stirred continuously hollow plum in the process of blanching, prevents blanching uneven, influence the color and luster of hollow humilis preserved fruits, blanching
It is stirred continuously in the process, can also exclude the air inside fruit tissue and peculiar smell；
6）Sugar is oozed by ultrasound under the conditions of 2100w, 40 DEG C, ultrasonic wave oozes sugar can generate hole using ultrasonic wave in sugaring liquid
The intensity of effect, caused shock wave and jet stream is enough the cell membrane of moment breakdown hollow plum, achievees the effect that accelerate infiltration；
7）Hollow plum and xylitol, Radix Glycyrrhizae, Siraitia grosvenorii, matrimony vine, honeysuckle, brown sugar, rock sugar, honey perfect adaptation preserved fruit system
Product, not only meet modern pursue type it is various, the preserved fruit of unique flavor, moreover it is possible to improve the nutritive value of preserved fruit, to consumption
The more delicious product of person provides reference for large scale business enterprise's production, exploitation new product.
Description of the drawings
Fig. 1 is hollow humilis preserved fruits production technological process；
Fig. 2 is influence of the blanching time to hollow humilis preserved fruits quality；
Fig. 3 is influence of the blanching temperature to hollow humilis preserved fruits quality；
Fig. 4 is influence of the drying temperature to hollow humilis preserved fruits quality；
Fig. 5 is influence of the drying time to hollow humilis preserved fruits quality；
Fig. 6 is influence of the drying mode to hollow humilis preserved fruits quality；
Fig. 7 is the influence for oozing sugared mode to hollow humilis preserved fruits quality；
Fig. 8 is influence of the citric acid additive amount to hollow humilis preserved fruits organoleptic quality；
Fig. 9 is influence of the honey additive amount to hollow humilis preserved fruits organoleptic quality；
Figure 10 is influence of the rock sugar additive amount to hollow humilis preserved fruits organoleptic quality；
Figure 11 is influence of the xylitol additive amount to hollow humilis preserved fruits organoleptic quality.
Specific implementation mode
Below in conjunction with the accompanying drawings and the present invention is described further in specific embodiment.
Embodiment 1：A kind of hollow humilis preserved fruits, including following component and its weight：Hollow plum 180g, calcium chloride
1.8 g, 0.4 g of citric acid, 0.4 g of salt, 0.8 g of brown sugar, 0.8 g of rock sugar, 38 g of xylitol, 1.3 g of honey, matrimony vine 7.5
G, 9 g of 2.0 g of honeysuckle, 2.8 g of Siraitia grosvenorii and Radix Glycyrrhizae, production method include the following steps：
1）Sorting：Pulp is selected to have hardness moderate, pericarp is in yellow green, and uniform color organizes full, in the same size, appearance
The sand hollow plum for draping over one's shoulders silver-gray white cured quality guarantee sheath, weighs 180g hollow plums and is processed；
2）Cleaning：Will hollow plum impregnate 30 min after be cleaned up with tap water, when cleaning, is soft, avoid pericarp from rupturing, juice
Liquid stream is lost；
3）Blanching：Cleaned hollow plum is placed in 3 min of blanching in 85 DEG C of water, hollow plum pericarp is made to become yellow by yellow green
Color is dipped in cold water after taking-up and is cooled to room temperature, and needs continuous stirring hollow plum in the process of blanching, prevents blanching uneven
It is even, influence the color and luster of hollow humilis preserved fruits；Blanching can exclude the air and peculiar smell inside fruit tissue with enzyme removal protecting color；
4）Joint-cutting：Hollow plum fruit after blanching is subjected to cutting across with knife, oozes sugared rate and rate of drying to improve it；
5）Color protection, hardening：By the good hollow plum of joint-cutting be put into proportioning by 0.4 g of salt, 0.4 g of citric acid, 1.8 g of calcium chloride
The color-preserving and hardening liquid of composition, 1 h of refrigeration immersion carries out color protection, cure process at being 4 DEG C in temperature；Wherein, salt has de- hardship
Effect, calcium chloride play induration, and citric acid prevents sand return, and sodium sulfite plays a part of color protection.Low temperature
Processing can increase the organization space of hollow plum and lead to cell rupture, ooze sugared speed to increase hollow plum；
6）Prepare liquid glucose：Weigh 9 g of Radix Glycyrrhizae, 2.8 g of Siraitia grosvenorii, 7.5 g of matrimony vine, 2.0 g of honeysuckle, the xylitol 38 of proportioning
G, 1.3 g of 0.8 g of brown sugar, 0.8 g of rock sugar and honey, the distilled water for first measuring 100 mL boil on electromagnetic oven, and addition weighs
Good 30 min of Radix Glycyrrhizae and Siraitia grosvenorii infusion, then matrimony vine and honeysuckle are put into and impregnate 30 min, by adding in boiling process
Add distilled water to ensure that liquid glucose maintains always 100 mL, xylitol, brown sugar, rock sugar, honey are finally added before preparing sugaring；It is sweet
Grass, Siraitia grosvenorii, matrimony vine, honeysuckle, honey are all to belong to medicine-food two-purpose, Radix Glycyrrhizae have it is anti-inflammatory, antiviral, go pharyngalgia, tonifying spleen and stomach,
The effects that moistening lung, protecting liver and detoxication and enhancing immune function；Siraitia grosvenorii is sweet in flavor cool in nature, has removing heat from the lung and relieving sorethroat, preventing phlegm from forming and stopping coughing to relax bowel
Etc. functions；Matrimony vine has reduction blood glucose, lipotropy and energy antiatherosclerosis；Honeysuckle has clearing heat and detoxicating, enhancing to exempt from
The effect of epidemic disease power；Honey has sterilization, promotes sleep, liver-protective effect；It is the 95 of sucrose that xylitol, which replaces sucrose, sugariness,
%, and xylitol can participate in body metabolism as a kind of functional sweetener, and into after blood, being not required to insulin can penetrate
Cell and accretion rate is fast, will not cause blood glucose rise, be most suitably adapted for the edible auxotype carbohydrate of diabetic population and substitute
Product, xylitol can not only anti-caries, not blood glucose increasing, and have the function of liver protecting；Brown sugar is warm-natured, it is sweet in flavor, enter spleen, there is QI invigorating
It enriches blood, invigorating the spleen warm stomach, delay the middle effect for relieving pain, activating blood circulation and dispersing blood clots；Rock sugar can increase the brittleness of preserved fruit, cover the tart flavour of hollow plum,
There is the effect of tonifying middle-Jiao and Qi and stomach moistening lung；
7）Sugaring：The good hollow plum of color-preserving and hardening is added to the liquid glucose prepared under the conditions of 2100w, 40 DEG C to ultrasound is oozed
4 h of sugar；
8）It drains：Hollow plum after leaching sugar is pulled out and is placed on baking rack, the liquid glucose on hollow plum surface is drained；
9）It is dry：Hollow plum after draining is placed in drying in hot air drier, dry 35 h make moisture exist at 60 DEG C
18-22 % threw every two hours during drying；To ensure preserved fruit uniform drying；
10）It eases back：The natural cooling in clean room is loaded on the composite film material packaging bag for selecting choke, moisture barrier property good after cooling
In, ease back 24 h；
11）Redrying：Preserved fruit after easing back is put into 45 DEG C of baking oven and dries 1 h；To remove the surface moisture of preserved fruit：
12）Cooling, vacuum packaging：Preserved fruit is cooled to room temperature, with vacuum packing machine quantitative package；
13）Sterilization, cooling：It is handled using wet sterilization, sterilizing time is 5 min, and product sterilizes postcooling to room temperature.
Embodiment 2：A kind of hollow humilis preserved fruits, including following component and its weight：200 g of hollow plum, calcium chloride
2 g, 0.5 g of citric acid, 0.5 g of salt, 1 g of brown sugar, 1 g of rock sugar, 40 g of xylitol, 1.5 g of honey, 8 g of matrimony vine, honeysuckle
10 g of 2.5 g, 3 g of Siraitia grosvenorii and Radix Glycyrrhizae, production method include the following steps：
1）Sorting：Pulp is selected to have hardness moderate, pericarp is in yellow green, and uniform color organizes full, in the same size, appearance
The sand hollow plum for draping over one's shoulders silver-gray white cured quality guarantee sheath, weighs 200g hollow plums and is processed；
2）Cleaning：Will hollow plum impregnate 30 min after be cleaned up with tap water, when cleaning, is soft, avoid pericarp from rupturing, juice
Liquid stream is lost；
3）Blanching：Cleaned hollow plum is placed in 3 min of blanching in 85 DEG C of water, hollow plum pericarp is made to become yellow by yellow green
Color is dipped in cold water after taking-up and is cooled to room temperature, and needs continuous stirring hollow plum in the process of blanching, prevents blanching uneven
It is even, influence the color and luster of hollow humilis preserved fruits；Blanching can exclude the air and peculiar smell inside fruit tissue with enzyme removal protecting color；
4）Joint-cutting：Hollow plum fruit after blanching is subjected to cutting across with knife, oozes sugared rate and rate of drying to improve it；
5）Color protection, hardening：The good hollow plum of joint-cutting is put into the shield being made of 0.5 g of salt, 0.5 g of citric acid, 2 g of calcium chloride
Color hardening bath, 1 h of refrigeration immersion carries out color protection, cure process at being 4 DEG C in temperature；Wherein, salt plays the role of de- hardship, chlorine
Change calcium and play induration, citric acid prevents sand return, and sodium sulfite plays a part of color protection.Low-temperature treatment can be with
Increasing the organization space of hollow plum simultaneously leads to cell rupture, oozes sugared speed to increase hollow plum；
6）Prepare liquid glucose：Weigh 10 g of Radix Glycyrrhizae, 3 g of Siraitia grosvenorii, 8 g of matrimony vine, 2.5 g of honeysuckle, 40 g of xylitol, 1 g of brown sugar,
1 g of rock sugar, 1.5 g of honey, the distilled water for first measuring 100 mL boil on electromagnetic oven, and the Radix Glycyrrhizae weighed and Siraitia grosvenorii is added
30 min of infusion, then matrimony vine and honeysuckle are put into and impregnate 30 min, to ensure that liquid glucose maintains always 100 in boiling process
Xylitol, brown sugar, rock sugar, honey is finally added in mL before preparing sugaring；Radix Glycyrrhizae, Siraitia grosvenorii, matrimony vine, honeysuckle, honey are all
To belong to medicine-food two-purpose, Radix Glycyrrhizae have it is anti-inflammatory, antiviral, go pharyngalgia, tonifying spleen and stomach, moistening lung, protecting liver and detoxication and enhancing immune function
The effects that；Siraitia grosvenorii is sweet in flavor cool in nature, there is a removing heat from the lung and relieving sorethroat, preventing phlegm from forming and stopping coughing, and the functions such as relax bowel；Matrimony vine has and reduces blood glucose, anti-grease
Fat liver acts on and can antiatherosclerosis；Honeysuckle plays the role of clearing heat and detoxicating, strengthen immunity；Honey has sterilization, promotes
Sleep, liver-protective effect；Xylitol replaces sucrose, and sugariness is 95 % of sucrose, and xylitol is as a kind of function
Property sweetener can participate in body metabolism, into after blood, be not required to that insulin can penetrate cell and accretion rate is fast, Bu Huiyin
Play blood glucose rise, be most suitably adapted for the edible auxotype carbohydrate substitute of diabetic population, xylitol can not only anti-caries, do not rise
Blood glucose, and have the function of liver protecting；Brown sugar is warm-natured, it is sweet in flavor, enter spleen, have blood-enrich, invigorating the spleen warm stomach, it is slow in analgesic, living
The effect that bloodization is become silted up；Rock sugar can increase the brittleness of preserved fruit, cover the tart flavour of hollow plum, there is the effect of tonifying middle-Jiao and Qi and stomach moistening lung；
7）Sugaring：The good hollow plum of color-preserving and hardening is added to the liquid glucose prepared under the conditions of 2100w, 40 DEG C to ultrasound is oozed
4 h of sugar；
8）It drains：Hollow plum after leaching sugar is pulled out and is placed on baking rack, the liquid glucose on hollow plum surface is drained；
9）It is dry：Hollow plum after draining is placed in drying in hot air drier, dry 35 h make moisture exist at 60 DEG C
18-22 % threw every two hours during drying；To ensure preserved fruit uniform drying；
10）It eases back：The natural cooling in clean room is loaded on the composite film material packaging bag for selecting choke, moisture barrier property good after cooling
In, ease back 24 h；
11）Redrying：Preserved fruit after easing back is put into 45 DEG C of baking oven and dries 1 h；To remove the surface moisture of preserved fruit：
12）Cooling, vacuum packaging：Preserved fruit is cooled to room temperature, with vacuum packing machine quantitative package；
13）Sterilization, cooling：It is handled using wet sterilization, sterilizing time is 5 min, and product sterilizes postcooling to room temperature.
Embodiment 3：A kind of hollow humilis preserved fruits, including following component and its weight：220 g of hollow plum, calcium chloride
2.2 g, 0.6 g of citric acid, 0.6 g of salt, 1.2 g of brown sugar, 1.2 g of rock sugar, 42 g of xylitol, 1.7 g of honey, matrimony vine 8.5
G, 11 g of 3.0 g of honeysuckle, 3.2 g of Siraitia grosvenorii and Radix Glycyrrhizae is made hollow humilis preserved fruits by each weight, is made
Method includes the following steps：
1）Sorting：Pulp is selected to have hardness moderate, pericarp is in yellow green, and uniform color organizes full, in the same size, appearance
The sand hollow plum for draping over one's shoulders silver-gray white cured quality guarantee sheath, weighs 220g hollow plums and is processed；
2）Cleaning：Will hollow plum impregnate 30 min after be cleaned up with tap water, when cleaning, is soft, avoid pericarp from rupturing, juice
Liquid stream is lost；
3）Blanching：Cleaned hollow plum is placed in 3 min of blanching in 85 DEG C of water, hollow plum pericarp is made to become yellow by yellow green
Color is dipped in cold water after taking-up and is cooled to room temperature, and needs continuous stirring hollow plum in the process of blanching, prevents blanching uneven
It is even, influence the color and luster of hollow humilis preserved fruits；Blanching can exclude the air and peculiar smell inside fruit tissue with enzyme removal protecting color；
4）Joint-cutting：Hollow plum fruit after blanching is subjected to cutting across with knife, oozes sugared rate and rate of drying to improve it；
5）Color protection, hardening：The good hollow plum of joint-cutting is put into the shield being made of 0.6 g of salt, 0.6 g of citric acid, 2.2 g of chlorination
Color hardening bath, 1 h of refrigeration immersion carries out color protection, cure process at being 4 DEG C in temperature；Wherein, salt plays the role of de- hardship, chlorine
Change calcium and play induration, citric acid prevents sand return, and sodium sulfite plays a part of color protection.Low-temperature treatment can be with
Increasing the organization space of hollow plum simultaneously leads to cell rupture, oozes sugared speed to increase hollow plum；
6）Prepare liquid glucose：Weigh 11 g of Radix Glycyrrhizae, 3.2 g of Siraitia grosvenorii, 8.5 g of matrimony vine, 3.0 g of honeysuckle, 42 g of xylitol, brown sugar
1.2 g, 1.2 g of rock sugar, 1.7 g of honey, the distilled water for first measuring 100 mL boil on electromagnetic oven, and the Radix Glycyrrhizae weighed is added
With 30 min of Siraitia grosvenorii infusion, then by matrimony vine and honeysuckle be put into impregnate 30 min, to ensure liquid glucose always in boiling process
100 mL are maintained, xylitol, brown sugar, rock sugar, honey are finally added before preparing sugaring；Radix Glycyrrhizae, Siraitia grosvenorii, matrimony vine, gold and silver
Flower, honey be all to belong to medicine-food two-purpose, Radix Glycyrrhizae have it is anti-inflammatory, antiviral, go pharyngalgia, tonifying spleen and stomach, moistening lung, protecting liver and detoxication and enhancing
The effects that immune function；Siraitia grosvenorii is sweet in flavor cool in nature, there is a removing heat from the lung and relieving sorethroat, preventing phlegm from forming and stopping coughing, and the functions such as relax bowel；Matrimony vine has reduction blood
Sugar, lipotropy and energy antiatherosclerosis；Honeysuckle plays the role of clearing heat and detoxicating, strengthen immunity；Honey kills
Bacterium promotes sleep, liver-protective effect；Xylitol replaces sucrose, and sugariness is 95 % of sucrose, and xylitol is as one
Kind of functional sweetener can participate in body metabolism, into after blood, be not required to that insulin can penetrate cell and accretion rate is fast,
It will not cause blood glucose rise, be most suitably adapted for the edible auxotype carbohydrate substitute of diabetic population, xylitol can not only preventing decayed tooth
Tooth, not blood glucose increasing, and have the function of liver protecting；Brown sugar is warm-natured, it is sweet in flavor, enter spleen, have blood-enrich, invigorating the spleen warm stomach, it is slow in
The effect relieve pain, to activate blood circulation and disperse blood clots；Rock sugar can increase the brittleness of preserved fruit, cover the tart flavour of hollow plum, there is tonifying middle-Jiao and Qi and stomach moistening lung
Effect；
7）Sugaring：The good hollow plum of color-preserving and hardening is added to the liquid glucose prepared under the conditions of 2100w, 40 DEG C to ultrasound is oozed
4 h of sugar；
8）It drains：Hollow plum after leaching sugar is pulled out and is placed on baking rack, the liquid glucose on hollow plum surface is drained；
9）It is dry：Hollow plum after draining is placed in drying in hot air drier, dry 35 h make moisture exist at 60 DEG C
18-22 % threw every two hours during drying；To ensure preserved fruit uniform drying；
10）It eases back：The natural cooling in clean room is loaded on the composite film material packaging bag for selecting choke, moisture barrier property good after cooling
In, ease back 24 h；
11）Redrying：Preserved fruit after easing back is put into 45 DEG C of baking oven and dries 1 h；To remove the surface moisture of preserved fruit：
12）Cooling, vacuum packaging：Preserved fruit is cooled to room temperature, with vacuum packing machine quantitative package；
13）Sterilization, cooling：It is handled using wet sterilization, sterilizing time is 5 min, and product sterilizes postcooling to room temperature.
Effect in order to further illustrate the present invention, is tested as follows：
1）The selection of blanching time
On the basis of 100 g hollow plums, by cleaned hollow plum by 0.5 % of salt, 0.5 % of citric acid, 2 % of calcium chloride into
Row hardening color protection, it is that the blanching time is arranged in time gradient that blanching 0min, 1min, 2min, 3min, 4min are distinguished under the conditions of 85 DEG C
1.5 % honey, 40 % xylitols, 1 % brown sugar, 1 % rock sugar, 10 % of Radix Glycyrrhizae, Siraitia grosvenorii is added in influence to hollow plum quality
In 3 %, 8 % of matrimony vine, 2.5 % mixed sugar liquids of honeysuckle, 2100w, ultrasound oozes 4 h of sugar under the conditions of 40 DEG C, is done under the conditions of 60 DEG C
Dry 35h, eases back, redrying, packs, and sterilizing using the sensory evaluation scores of preserved fruit and physical and chemical index as evaluation index, inquires into different drifts
Scald influence of the time to hollow humilis preserved fruits quality.
2）The selection of blanching temperature
The excessively high loss that can cause nutritional ingredient of blanching temperature, with blanching temperature, 80 DEG C, 85 DEG C, 90 DEG C, 95 DEG C, 100 DEG C are temperature
Spend influence of the gradient setting blanching temperature to preserved fruit quality, weigh 100g hollow plums by its it is cleaned after by 0.5 % of salt, lemon
0.5 % of lemon acid, 2 % of calcium chloride carry out hardening color protection, and 1.5 % honey, 40 % xylitols, 1 % brown sugar, 1 are added after blanching
In % rock sugar, 10 % of Radix Glycyrrhizae, 3 % of Siraitia grosvenorii, 8 % of matrimony vine, 2.5 % mixed sugar liquids of honeysuckle, 2100w, ultrasound under the conditions of 40 DEG C
4 h of sugar are oozed, dry 35h, eases back under the conditions of 60 DEG C, and redrying is packed, and sterilizing is referred to the sensory evaluation scores and physics and chemistry of preserved fruit
It is designated as evaluation index, inquires into influence of the different blanching temperatures to hollow humilis preserved fruits quality.
3）The selection of drying temperature
Drying temperature has large effect to preserved fruit taste flavor, and with drying temperature, 45 DEG C, 50 DEG C, 55 DEG C, 60 DEG C, 65 DEG C are ladder
Influence of the degree setting drying temperature to hollow humilis preserved fruits quality, weigh 100g hollow plums by its it is cleaned after by 0.5 % of salt,
0.5 % of citric acid, 2 % of calcium chloride carry out hardening color protection, be added after blanching 1.5 % honey, 40 % xylitols, 1 % brown sugar,
In 1 % rock sugar, 10 % of Radix Glycyrrhizae, 3 % of Siraitia grosvenorii, 8 % of matrimony vine, 2.5 % mixed sugar liquids of honeysuckle, 2100w, surpass under the conditions of 40 DEG C
Sound oozes 4 h of sugar, and dry 35h, eases back under the conditions of 60 DEG C, and redrying is packed, and sterilizing is with sensory evaluation and physical and chemical index
Evaluation index inquires into influence of the different drying temperatures to hollow humilis preserved fruits quality.
4）The selection of drying time
Weigh 100g hollow plums by its it is cleaned after hardening shield carried out by 0.5 % of salt, 0.5 % of citric acid, 2 % of calcium chloride
1.5 % honey, 40 % xylitols, 1 % brown sugar, 1 % rock sugar, 10 % of Radix Glycyrrhizae, 3 % of Siraitia grosvenorii, matrimony vine is added in color after blanching
In 8 %, 2.5 % mixed sugar liquids of honeysuckle, 2100w, ultrasound oozes 4 h of sugar under the conditions of 40 DEG C, with 25 h, 30 h, 35 h, 40 h,
45 h are that influence of the different drying times to hollow humilis preserved fruits quality, hot air drying under conditions of 60 DEG C is arranged in drying time gradient
It is dry, using sensory evaluation scores and physical and chemical index as index, inquire into influence of the different drying times to hollow humilis preserved fruits quality.
5）Influence of the drying mode to hollow humilis preserved fruits quality
Weigh 100g hollow plums by its it is cleaned after hardening shield carried out by 0.5 % of salt, 0.5 % of citric acid, 2 % of calcium chloride
1.5 % honey, 40 % xylitols, 1 % brown sugar, 1 % rock sugar, 10 % of Radix Glycyrrhizae, 3 % of Siraitia grosvenorii, matrimony vine is added in color after blanching
In 8 %, 2.5 % mixed sugar liquids of honeysuckle, 2100w, ultrasound oozes 4 h of sugar under the conditions of 40 DEG C, dried, convective airflow drying,
It spontaneously dries, four kinds of drying modes of microwave drying, convective airflow drying is carried out in the case where 60 DEG C of conditions dry 35 h, and microwave drying exists
40 min are dried when firepower minimum, dries and spontaneously dries, are carried out under field conditions (factors), are with sensory evaluation scores and physical and chemical index
Index inquires into influence of the different drying modes to hollow humilis preserved fruits quality.
6）Difference oozes the selection of sugared mode
It is different to ooze sugared mode and make quality, color and luster, the mouthfeel of preserved fruit there are apparent differences, either plumpness, chewiness, bullet
Property can all influence.Weigh 100g hollow plums by its it is cleaned after carried out by 0.5 % of salt, 0.5 % of citric acid, calcium chloride 2 %
Color protection is hardened, 1.5 % honey, 40 % xylitols, 1 % brown sugar, 1 % rock sugar, 10 % of Radix Glycyrrhizae, Siraitia grosvenorii 3 is added after color-preserving and hardening
%, 8 % of matrimony vine, 2.5 % of honeysuckle, mixed liquor, dry 35 h, ooze sugar with normal pressure, ultrasonic wave, constant temperature oscillation under the conditions of 60 DEG C
Three kinds ooze sugared mode and carry out oozing sugar, and ultrasonic wave is oozed sugar and oozes 4 h of sugar under the conditions of power is 2100 w, referred to sensory evaluation scores physics and chemistry
It is designated as index, difference is inquired into and oozes influence of the sugared mode to hollow humilis preserved fruits quality.
7）The selection of honey additive amount
100g hollow plums are weighed, after blanching, joint-cutting, 2.5 % citric acids and 1.0 % calcium chloride mixed liquors harden color protection, respectively
Add 1.0 %, 1.5 %, 2.0 %, 2.5 %, 3.0 % honey, add 3.5 % salt, 1.5 % xylitols, 1.0 % brown sugar,
In 1.0 % rock sugar mixed sugar liquids, 2100w, ultrasound oozes 4 h of sugar under the conditions of 40 DEG C, and dry 35 h, ease back under the conditions of 60 DEG C,
Redrying, vacuum packaging, steam sterilizing inquire into honey additive amount to hollow humilis preserved fruits product using sensory evaluation scores as evaluation index
The influence of matter.
8）The selection of citric acid additive amount
100g hollow plums are weighed, add 0.5 %, 1.0 %, 1.5 %, 2.0 %, 2.5 % citric acids respectively after blanching joint-cutting, are passed through
Be added after blanching 1.5 % honey, 40 % xylitols, 1 % brown sugar, 1 % rock sugar, 10 % of Radix Glycyrrhizae, 3 % of Siraitia grosvenorii, 8 % of matrimony vine,
In 2.5 % mixed sugar liquids of honeysuckle, 2100w, ultrasound oozes 4 h of sugar under the conditions of 40 DEG C, and dry 35 h, are returned under the conditions of 60 DEG C
Soft, redrying, vacuum packaging, steam sterilizing, using sensory evaluation scores as evaluation index, discussion citric acid additive amount is to hollow plum fruit
The influence of dried meat quality.
9）The selection of rock sugar additive amount
Weigh 100g hollow plums, by its it is cleaned after hardening shield carried out by 0.5 % of salt, 0.5 % of citric acid, 2 % of calcium chloride
Color adds 0.5 %, 1.0 %, 1.5 %, 2.0 %, 2.5 % rock sugar respectively after blanching, adds 1.5 % honey, 40 % wood
In sugar alcohol, 1 % brown sugar, 10 % of Radix Glycyrrhizae, 3 % of Siraitia grosvenorii, 8 % of matrimony vine, 2.5 % mixed sugar liquids of honeysuckle, 2100w, 40 DEG C of conditions
Lower ultrasound oozes 4 h of sugar, and dry 35 h, ease back under the conditions of 60 DEG C, redrying, vacuum packaging, and steam sterilizing is commented with sense organ
It is divided into evaluation index, inquires into influence of the rock sugar additive amount to hollow humilis preserved fruits quality.
10）The selection of xylitol additive amount
Weigh 100g hollow plums, by its it is cleaned after hardening shield carried out by 0.5 % of salt, 0.5 % of citric acid, 2 % of calcium chloride
Color adds 30 %, 35 %, 40 %, 45 %, 50 % xylitols respectively after blanching, adds 1.5 % honey, 1 % brown sugar, 1
In % rock sugar, 10 % of Radix Glycyrrhizae, 3 % of Siraitia grosvenorii, 8 % of matrimony vine, 2.5 % mixed sugar liquids of honeysuckle, 2100w, ultrasound under the conditions of 40 DEG C
4 h of sugar are oozed, dry 35 h, ease back under the conditions of 60 DEG C, redrying, vacuum packaging, steam sterilizing, are to comment with sensory evaluation scores
Valence index inquires into influence of the xylitol additive amount to hollow humilis preserved fruits quality.
11）Sensory evaluation measures
It selects the student of 10 people's food science and engineerings to form scoring group, by appearance, color and luster, mouthfeel, quality and satisfies
Full scale carries out comprehensive score, is averaged, specific sensory evaluation is shown in Table 1
12）The measurement of preserved fruit sugar content
The measurement of hollow humilis preserved fruits sugar content uses GB 5009.7-2006, Fehling Regent method.
13）The measurement of moisture
Determination of moisture is with reference to GB 5009.3-2016 direct drying methods.
Test results and analysis
1）Influence of the blanching time to hollow humilis preserved fruits quality
As shown in Figure 2, the different blanching times being handled at 85 DEG C, hollow humilis preserved fruits sensory evaluation scores are minimum when non-blanching,
The black dull tarnish of color, sour-sweet salty ratio is uncoordinated, and preserved fruit atrophy is apparent, and most of to be recessed, sugar content is relatively low, because not
Blanching is carried out, is unfavorable for oozing sugar.It being gradually increased with the blanching time, hollow humilis preserved fruits sensory evaluation scores and sugar content are also gradually increasing,
As 3 min of blanching, hollow humilis preserved fruits sensory evaluation scores reach highest, and hollow humilis preserved fruits appearance is glossy, uniform color, knot of tissue
Structure is full, and hollow plum fruity is apparent, and sour-sweet salty ratio is moderate, and sugar content is relatively high, when 4 min of blanching hollow humilis preserved fruits sense organ
Scoring declines, and hollow humilis preserved fruits preserved fruit appearance atrophy is apparent, most of to be recessed, since blanching time length causes pericarp by broken
Ring makes its quality decline.Therefore, the blanching time is the hollow humilis preserved fruits performance optimals of 3 min.
2）Influence of the blanching temperature to hollow humilis preserved fruits quality
The selection of blanching temperature is vital, should ensure to achieve the effect that inactive enzyme within the shortest time, also to prevent
Only the excessively high pulp of temperature is influenced the quality of preserved fruit by well-done.When blanching temperature as shown in Figure 3 is 80 DEG C preserved fruit sensory evaluation scores compared with
Low, because blanching temperature is relatively low, hollow plum enzyme is not passivated completely, so the black dull tarnish of preserved fruit color, atrophy is apparent, fruity
Taste unobvious, the sensory evaluation scores highest when temperature is 85 DEG C, preserved fruit is glossy and uniform, and hollow plum fruit flavor is apparent, sugar content
Higher, when temperature is higher than 85 DEG C, preserved fruit sensory evaluation scores and sugar content are reduced with the raising of blanching temperature, since temperature is excessively high
It causes fruit surface to be boiled bad, influences appearance, the color and luster of preserved fruit, cause preserved fruit atrophy serious, and quality is harder, be unfavorable for
Edible, sugar content seriously is unfavorable for oozing sugar since the tissue cellularity of the excessively high pulp of temperature destroys, and sugar content is caused to decline.Cause
This, blanching temperature is that 85 DEG C of hollow humilis preserved fruits qualities are best.
3）Influence of the drying temperature to the quality of hollow humilis preserved fruits
Drying temperature is affected to hollow humilis preserved fruits quality, and control drying temperature is a critical issue, the excessively high meeting of temperature
Cause preserved fruit surface drying shrinkage serious, and caramel reaction can occur for sugar so that the hollow black tarnish of humilis preserved fruits darker in color, and temperature mistake
Height can cause sugar loss serious.Drying temperature sensory evaluation scores highest at 55 DEG C as shown in Figure 4, hollow humilis preserved fruits are glossy, empty
Heart Lee's fruit flavor is apparent, delicate mouthfeel, when drying temperature is less than 55 DEG C since temperature is relatively low, hollow humilis preserved fruits moisture
Higher, tissue morphology is full, and moisture enrichment causes preserved fruit without chewy texture, and mouthfeel is poor, the sense organ when drying temperature is higher than 55 DEG C
Scoring declines, since drying temperature is excessively high so that preserved fruit quality is hard, and be faint in color unrelated pool, is unfavorable for eating.With drying
The increase of temperature, sugar content gradually increase, the sugar content highest when drying temperature reaches 60 DEG C, when drying temperature is more than 60 DEG C
When sugar content reduce, since temperature height makes sugar be lost, and sugar content reduce.Therefore, consider each factor, it is dry
Temperature is 60 DEG C of hollow humilis preserved fruits performance optimals.
4）Influence of the drying time to hollow humilis preserved fruits quality
The selection of drying time is to obtain the most important link of high-quality preserved fruit as shown in Figure 5 in 25 h of drying time to contain
Sugar amount highest, with the growth of its drying time, sugar content continuously decreases, because being dried for a long time under conditions of sugar is at 60 DEG C
It can incur loss, preserved fruit sugar content is caused to continuously decrease, sensory evaluation scores highest when drying time is 35 h, preserved fruit color is bright to be had
Gloss, delicate mouthfeel, fruit flavor is apparent, and sensory evaluation scores are relatively low when drying time is less than 35 h, because drying time not enough causes
Preserved fruit water content is higher, and hollow humilis preserved fruits mouthfeel is not good enough, hollow plum fruit flavor unobvious, when drying between be higher than 35 h when it is hollow
Humilis preserved fruits sensory evaluation scores reduce, tissue morphology atrophy, and shrivelled serious, quality is harder, since drying time is long, hollow humilis preserved fruits
Dehydration is serious, and sensory evaluation scores are relatively low.Therefore, drying time is the hollow humilis preserved fruits performance optimals of 35 h.
5）Influence of the drying mode to hollow humilis preserved fruits quality
Microwave drying has the function of sterilization, but can be brought a negative impact to the appearance of product, color and luster and taste, as shown in Figure 6
When carrying out microwave drying, hollow humilis preserved fruits color is black dull, and matt, uneven color is even, hollow plum fragrance unobvious, no chewy texture,
Cause its sensory evaluation scores relatively low, but the hollow humilis preserved fruits sugar content through microwave drying treatment is relative to other three kinds of drying means
Highest, mainly shorter due to carrying out the microwave drying time, sugar loss is less, and sugar content is high, and convective airflow drying is sharp
In the holding of hollow humilis preserved fruits shape, hollow humilis preserved fruits appearance is glossy, and the salty ratio of sweet mouthfeel is moderate, and sugar content is relatively
Height, sensory evaluation scores highest, and natural air drying and then climate influence is dried, and drying time longest, hollow plum in the drying process
Sugar alcohol is converted into due to anaerobic respiration, and due to the uncontrollable factor of weather, prolonged place can lead to preserved fruit
It goes mouldy, so hollow humilis preserved fruits mouthfeel is bad, appearance and color and luster are all without also poor, and sugar content is also than remaining two methods
Low, sensory evaluation scores are minimum.Therefore, hollow humilis preserved fruits performance optimal when convective airflow drying.
6）Ooze influence of the sugared mode to hollow humilis preserved fruits quality
The quality that sugar is conducive to improve hollow humilis preserved fruits is oozed, normal pressure oozes the osmotic pressure that sugar utilizes saline solution, and hollow plum is made to generate matter wall
Segregation phenomenon achievees the effect that meat is tender and crisp and keeps preserved fruit nutritional ingredient, and ultrasonic wave oozes sugar can be in sugaring liquid using ultrasonic wave
The intensity of middle generation cavitation, caused shock wave and jet stream is enough the cell membrane of moment breakdown hollow plum, reaches quickening
The effect of infiltration, oscillation ooze the opposite normal pressure of sugar and both ooze for sugar that principle is consistent, and oscillation, which is oozed for the opposite normal pressure of sugar oozes sugar, to be shortened
It oozes the sugared time, and it is sugared uniform so that hollow humilis preserved fruits ooze.Three kinds as shown in Figure 7 ooze normal pressure in sugared mode ooze sugar sensory evaluation scores and
Sugar content is minimum, and preserved fruit color is partially dark uneven, and mouthfeel is bad, hollow plum fruit flavor unobvious, and salting period is long, and ultrasonic
Wave oozes sugared sensory evaluation scores and sugar content highest, and hollow humilis preserved fruits gloss is uniform, and good mouthfeel, hollow plum fruit flavor is apparent, sugaring
Time is short, and sugar is oozed in oscillation, and greatly shortening is oozed the sugared time on the basis of normal pressure oozes sugar, and the hollow humilis preserved fruits quality of gained is than normal
Pressure oozes sugar more preferably.Therefore, ultrasonic wave oozes hollow humilis preserved fruits performance optimal when sugar.
7）Influence of the citric acid additive amount to hollow humilis preserved fruits quality
Citric acid has the effects that reducing sugariness, improving flavor, color protection.As shown in figure 8, with the increase of citric acid additive amount,
The sensory evaluation scores of hollow humilis preserved fruits are gradually reduced after gradually increasing, when citric acid additive amount reaches 1.5 %, hollow humilis preserved fruits mouth
Sense is best, at this time sensory evaluation scores highest, and the sour-sweet salty ratio of preserved fruit is moderate, soft texture and full, and gloss is uniform, hollow plum fruit
Fragrance is more apparent, and sour-sweet salty ratio is uncoordinated when citric acid additive amount is 0.5 %, and preserved fruit carries a bitter taste, and hollow plum is fragrant
Taste unobvious, color and luster is dimer, and preserved fruit mouthfeel is not good enough when additive amount is 1.0 %, and sour-sweet salty ratio is moderate, but uniform color,
Only bitter taste is obvious, leads to preserved fruit entirety mouthfeel defect, and when citric acid additive amount is higher than 1.5 %, preserved fruit is again sour
Again bitter, sour-sweet salty ratio is uncoordinated.Therefore, consider, citric acid additive amount selects 1.5 %.
8）Influence of the honey additive amount to hollow humilis preserved fruits quality
Honey can give preserved fruit denseer sweet fragrance, can also moreover improve the composition of blood, promote heart and brain and blood vessel etc..Such as
Shown in Fig. 9, with the increase of honey additive amount, the sensory evaluation scores of hollow humilis preserved fruits gradually increase, and are then gradually reduced, and work as honey
When additive amount is 1.5 %, hollow humilis preserved fruits mouthfeel is best, there is the sweet fragrance of honey and fine and smooth sense, and sour-sweet salty eurythmy is moderate,
Hollow plum fruit flavor is obvious, and gloss is relatively uniform, and form is fuller, and when honey additive amount is less than 1.5 %, preserved fruit lacks
Honey exquisiteness sense, quality is harder, and mouthfeel is not good enough, and when honey additive amount is higher than 1.5 %, hollow humilis preserved fruits mouthfeel is compared with sweet tea, honey
Fine and smooth sense covered the distinctive fruit flavor of hollow plum.Therefore, consider, honey additive amount selects 1.5 %.
9）Influence of the rock sugar additive amount to hollow humilis preserved fruits quality
Rock sugar can increase the brittleness of preserved fruit, cover the tart flavour of hollow plum, there is the effect of tonifying middle-Jiao and Qi and stomach moistening lung.Such as Figure 10 institutes
Show, the sour-sweet salty ratio of hollow plum is moderate when rock sugar additive amount is 1.0 %, and soft texture, hollow plum fruit flavor is apparent, and color and luster is equal
Even, form is uniformly full.When rock sugar additive amount is 0.5 %, taste is partially light, and color and luster is dim, and sour-sweet salty ratio is uncoordinated, tissue
Form has certain plumpness.Preserved fruit mouthfeel is sourer when rock sugar additive amount is more than 1.0%, and quality is harder, and rock sugar additive amount is higher than
Preserved fruit mouthfeel is compared with sweet tea when 1.0 %, and when aftertaste has a little bitter and sour-sweet salty out of proportion.Therefore, consider, rock sugar additive amount
Select 1.0 %.
10）Influence of the xylitol additive amount to hollow humilis preserved fruits quality
Xylitol is in the agricultural crops such as corncob, is a kind of sweetener of natural health prepared by by deep processing.Wood
The sugariness of sugar alcohol is 95 % of sucrose, and xylitol can participate in body metabolism as a kind of functional sweetener, into blood
Afterwards, it is not required to that insulin can penetrate cell and accretion rate is fast, blood glucose rise will not be caused, be most suitably adapted for diabetic population
Edible auxotype carbohydrate substitute.
Although xylitol has sugariness identical with sucrose and heat, but xylitol, unlike sucrose, blood can be made by overeating
Liquid neutral fat increases, and body is made to get fat.On the contrary, appropriate xylitol is eaten for a long time, there is control body weight and reduce fat
Effect adjust the metabolism of lipid because xylitol can reduce the free fatty in blood, thus make adipose tissue generation subtract
It is few；Xylitol has the function of inhibiting glycerine, neutral fat, free fatty synthesis, thus can control the weight of human body, rises
To the effect of weight-reducing.Xylitol can not only anti-caries, not blood glucose increasing, and have the function of liver protecting, this is exclusive in sugar alcohol
Kind.
As shown in Figure 11, when xylitol additive amount is 40 %, the sensory evaluation scores highest of hollow humilis preserved fruits, when xylitol adds
When amount is higher or lower than 40 %, sensory evaluation scores drastically decline, and illustrate the additive amount of xylitol to the qualities of hollow humilis preserved fruits extremely
It is important.Xylitol additive amount is very little, and sugar can be made only to be wrapped in hollow plum surface, can not oozed, led to preserved fruit peracid, influence sky
The mouthfeel of heart humilis preserved fruits；And the additive amount of xylitol is too many, may result in preserved fruit and crosses sweet tea, influences the mouthfeel of preserved fruit, to influence
The organoleptic quality of hollow humilis preserved fruits.Therefore, hollow humilis preserved fruits xylitol additive amount is 40 %, and under the additive amount, preserved fruit is sour-sweet
It is palatable, there are the unique fragrant of hollow plum, the preserved fruit mouthfeel of gained best.
11）The organoleptic indicator of hollow humilis preserved fruits
Hollow humilis preserved fruits are in sepia, and appearance is glossy, and color and luster is consistent, and quality is full, and sweet mouthfeel is salty moderate and fine and smooth, and tool is empty
Heart Li Te is fruity, and tissue morphology is full, and meat is soft and moist smooth.
12）The measurement result of moisture
It is provided according to the standard of national preserved fruit, moisture content value range should be in≤35 %, and testing measured moisture is
19.5 % are complied with standard in the range of defined.
13）The measurement result of sugar content
The sugar content that preserved fruit is measured according to GB/T 9695.31-2008 direct titrimetric methods is 13.5 %.
Conclusion
The present invention is that auxiliary material carries out in fact with salt, xylitol, honey, rock sugar, citric acid, brown sugar etc. using hollow plum as raw material
It tests room and makes hollow humilis preserved fruits, and is primary study blanching temperature, the blanching time, drying temperature, drying temperature, drying time, dry
Dry mode oozes sugared mode, xylitol additive amount, citric acid additive amount, rock sugar additive amount, honey additive amount to hollow humilis preserved fruits product
The influence of matter preferably goes out optimum process condition, optimised process：Blanching temperature is 85 DEG C, the blanching time be 3 min, 2100w and
It is 2.5 % that 4 h of sugar, 60 DEG C of 35 h of heated-air drying, citric acid additive amount are oozed under 40 DEG C of ultrasound condition, and honey additive amount is 2.0
%, rock sugar additive amount are 1.0 %, and xylitol additive amount is 40 %, and the water content for the hollow humilis preserved fruits processed under the formulation condition is
19.5 %, sugar content are 13.5 %, and target level of product quality meets the standard regulation of national preserved fruit, thus illustrates that with hollow plum be original
The processing that material carries out preserved fruit is feasible, and obtained hollow humilis preserved fruits are sour-sweet salty agreeable to the taste, and hollow plum fruit flavor is obvious, matter
Ground is softer, has chewy texture, tissue morphology full；For traditional preserved fruit, the dispensing of the hollow humilis preserved fruits is more
Abundant, the combination of honey, salt, rock sugar not only changes the mouthfeel for changing preserved fruit, also further makes the quality for improving preserved fruit, this
Outside, the present invention significantly improves salt and other is auxiliary to carry out joint-cutting processing to the hollow plum after hardening color retention and pickle
The permeability of material improves the quality of preserved fruit.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Within protection scope of the present invention, therefore, protection scope of the present invention should be based on the protection scope of the described claims lid.
Claims (3)
1. a kind of hollow humilis preserved fruits, it is characterised in that：Including following component and its weight：Hollow plum 180-220, chlorination
Calcium 1.8-2.2, citric acid 0.4-0.6, salt 0.4-0.6, brown sugar 0.8-1.2, rock sugar 0.8-1.2, xylitol 38-42, honey
1.3-1.7, matrimony vine 7.5-8.5, honeysuckle 2.0-3.0, Siraitia grosvenorii 2.8-3.2 and Radix Glycyrrhizae 9-11, pass through each weight system
Make to form hollow humilis preserved fruits.
2. a kind of hollow humilis preserved fruits according to claim 1, it is characterised in that：Match including following component and its parts by weight
Than：Hollow plum 200, calcium chloride 2, citric acid 0.5, salt 0.5, brown sugar 1, rock sugar 1, xylitol 40, honey 1.5, matrimony vine 8, gold
Honeysuckle flower 2.5, Siraitia grosvenorii 3 and Radix Glycyrrhizae 10.
3. according to a kind of production method of any hollow humilis preserved fruits of claim 1-2, it is characterised in that：This method includes
Following steps：
1）Sorting：Pulp is selected to have hardness moderate, pericarp is in yellow green, and uniform color organizes full, in the same size, appearance
The sand hollow plum of silver-gray white cured quality guarantee sheath is draped over one's shoulders, the hollow plum for weighing proportioning is processed；
2）Cleaning：Will hollow plum impregnate 30 min after be cleaned up with tap water, when cleaning, is soft；
3）Blanching：Cleaned hollow plum is placed in 3 min of blanching in 85 DEG C of water, hollow plum pericarp is made to become yellow by yellow green
Color is dipped in cold water after taking-up and is cooled to room temperature, and needs continuous stirring hollow plum in the process of blanching；
4）Joint-cutting：Hollow plum fruit after blanching is subjected to cutting across with knife；
5）Color protection, hardening：The good hollow plum of joint-cutting is put into the color-preserving and hardening of proportioning being made of salt, citric acid, calcium chloride
Liquid, 1 h of refrigeration immersion carries out color protection, cure process at being 4 DEG C in temperature；
6）Prepare liquid glucose：Radix Glycyrrhizae, Siraitia grosvenorii, matrimony vine, honeysuckle, xylitol, brown sugar, rock sugar and the honey for weighing proportioning, are first measured
Take the distilled water of 100 mL to be boiled on electromagnetic oven, be added 30 min of Radix Glycyrrhizae and Siraitia grosvenorii infusion that has weighed, then by matrimony vine with
Honeysuckle, which is put into, cooks 30 min, to ensure that liquid glucose maintains always 100 mL in boiling process, finally before preparing sugaring
Xylitol, brown sugar, rock sugar, honey is added；
7）Sugaring：The good hollow plum of color-preserving and hardening is added to the liquid glucose prepared under the conditions of 2100w, 40 DEG C to ultrasound is oozed
4 h of sugar；
8）It drains：Hollow plum after leaching sugar is pulled out and is placed on baking rack, the liquid glucose on hollow plum surface is drained；
9）It is dry：Hollow plum after draining is placed in drying in hot air drier, dry 35 h make moisture exist at 60 DEG C
18-22 % threw every two hours during drying；
10）It eases back：The natural cooling in clean room is loaded on the composite film material packaging bag for selecting choke, moisture barrier property good after cooling
In, ease back 24 h；
11）Redrying：Preserved fruit after easing back is put into 45 DEG C of baking oven and dries 1 h；
12）Cooling, vacuum packaging：Preserved fruit is cooled to room temperature, with vacuum packing machine quantitative package；
13）Sterilization, cooling：It is handled using wet sterilization, sterilizing time is 5 min, and product sterilizes postcooling to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810405785.9A CN108651683A (en) | 2018-04-29 | 2018-04-29 | A kind of hollow humilis preserved fruits and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810405785.9A CN108651683A (en) | 2018-04-29 | 2018-04-29 | A kind of hollow humilis preserved fruits and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108651683A true CN108651683A (en) | 2018-10-16 |
Family
ID=63781494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810405785.9A Pending CN108651683A (en) | 2018-04-29 | 2018-04-29 | A kind of hollow humilis preserved fruits and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108651683A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935898A (en) * | 2018-07-24 | 2018-12-07 | 天峨县平昌生态农业有限公司 | A kind of preparation method of low sugar pearl humilis preserved fruits |
| CN109452439A (en) * | 2018-12-19 | 2019-03-12 | 广东正品生物科技股份有限公司 | Preserved fruit pickling liquid extraction process of effective component |
| CN110089610A (en) * | 2019-05-17 | 2019-08-06 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preserved kiwi fruit and preparation method thereof based on freezing and sublimation technology |
| CN110278980A (en) * | 2019-07-08 | 2019-09-27 | 广西南亚热带农业科学研究所 | A kind of Queensland nut snowflake shortcake and preparation method thereof |
| CN115088779A (en) * | 2022-05-25 | 2022-09-23 | 天津科技大学 | Low-sugar preserved aronia melanocarpa and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960452A (en) * | 2014-05-23 | 2014-08-06 | 福建农林大学 | Processing method of preserved rock candy and loquat fruits |
| CN104719598A (en) * | 2015-02-04 | 2015-06-24 | 中州大学 | Preparation method of low-sugar preserved fruits of cherry tomatoes |
| CN105341305A (en) * | 2015-12-10 | 2016-02-24 | 嘉兴职业技术学院 | Manufacturing method of red raspberry preserved fruit |
| CN107467335A (en) * | 2017-08-01 | 2017-12-15 | 李春生 | The processing method of rose Phyllanthus embical fruit preserved fruit |
-
2018
- 2018-04-29 CN CN201810405785.9A patent/CN108651683A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960452A (en) * | 2014-05-23 | 2014-08-06 | 福建农林大学 | Processing method of preserved rock candy and loquat fruits |
| CN104719598A (en) * | 2015-02-04 | 2015-06-24 | 中州大学 | Preparation method of low-sugar preserved fruits of cherry tomatoes |
| CN105341305A (en) * | 2015-12-10 | 2016-02-24 | 嘉兴职业技术学院 | Manufacturing method of red raspberry preserved fruit |
| CN107467335A (en) * | 2017-08-01 | 2017-12-15 | 李春生 | The processing method of rose Phyllanthus embical fruit preserved fruit |
Non-Patent Citations (2)
| Title |
|---|
| 张绍阳等: "不同工艺条件对沿河沙子空心李果脯品质的影响", 《食品研究与开发》 * |
| 张绍阳等: "沙子空心李果脯配方工艺优化", 《安徽农学通报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935898A (en) * | 2018-07-24 | 2018-12-07 | 天峨县平昌生态农业有限公司 | A kind of preparation method of low sugar pearl humilis preserved fruits |
| CN109452439A (en) * | 2018-12-19 | 2019-03-12 | 广东正品生物科技股份有限公司 | Preserved fruit pickling liquid extraction process of effective component |
| CN110089610A (en) * | 2019-05-17 | 2019-08-06 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preserved kiwi fruit and preparation method thereof based on freezing and sublimation technology |
| CN110278980A (en) * | 2019-07-08 | 2019-09-27 | 广西南亚热带农业科学研究所 | A kind of Queensland nut snowflake shortcake and preparation method thereof |
| CN115088779A (en) * | 2022-05-25 | 2022-09-23 | 天津科技大学 | Low-sugar preserved aronia melanocarpa and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108651683A (en) | A kind of hollow humilis preserved fruits and preparation method thereof | |
| CN106720417A (en) | Instant bean product of a kind of selenium-rich leisure and preparation method thereof | |
| CN107518304A (en) | A kind of hollow plum juice spicy beef jerky and preparation method thereof | |
| KR100876904B1 (en) | Sauce for pickling crab | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN106974213A (en) | A kind of preparation method of instant silver carp piece | |
| CN104186800B (en) | A kind of processing method of qin fish health-care products | |
| CN105248807A (en) | Method for making orange-flavored preserved sweet potatoes | |
| CN107751679A (en) | A kind of apple hawthorn composite drink and its preparation technology | |
| KR100975754B1 (en) | Manufacturing method of soybean paste by a cudrania tricupspidate bureau | |
| CN107484970A (en) | A kind of processing method of crocodile jerky | |
| CN107125609A (en) | A kind of Spiced hare is dry and preparation method thereof | |
| KR20100101327A (en) | Method of preparing red ginseng kimchi | |
| CN109077170A (en) | A kind of lotus root preserved fruit production method | |
| CN104082393A (en) | Ice cryogenic preservation and processing method for mandarin fish | |
| CN108477570A (en) | A kind of processing technology of crock rib soup | |
| CN108157735A (en) | A kind of rock sugar pear solid beverage and preparation method thereof | |
| CN108617588A (en) | A kind of production method of lemon duck | |
| CN107080164A (en) | Beautifying face and moistering lotion healthcare mushroom boiled dumpling and preparation method | |
| CN107736469A (en) | Russia's color haw sheet and preparation method thereof | |
| KR102355097B1 (en) | Pollack sundae and its manufacturing method | |
| CN104921008B (en) | A kind of dry fruit combined food and preparation method thereof | |
| CN1689458A (en) | Method for processing walnut kernel | |
| KR101000961B1 (en) | Manufacturing method of a flavoring squid | |
| CN115517340A (en) | Spicy instant bean curd sticks and preparation method thereof |
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 |
Application publication date: 20181016 |
|
| RJ01 | Rejection of invention patent application after publication |