CN108991296A - A kind of syrup of plum and preparation method thereof - Google Patents
A kind of syrup of plum and preparation method thereof Download PDFInfo
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- CN108991296A CN108991296A CN201810766964.5A CN201810766964A CN108991296A CN 108991296 A CN108991296 A CN 108991296A CN 201810766964 A CN201810766964 A CN 201810766964A CN 108991296 A CN108991296 A CN 108991296A
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- 239000006188 syrup Substances 0.000 title claims abstract description 58
- 235000020357 syrup Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 32
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 32
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 31
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 27
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of syrup of plums and preparation method thereof, belong to food processing technology field.The syrup of plum is by including that the raw material of following parts by weight is prepared: 50-60 parts of dark plum, 20-30 parts of hawthorn, 3-8 parts of jujube, 3-8 parts of Siraitia grosvenorii, 2-5 parts of STEVIA REBAUDIANA, 1-2 parts of dried orange peel, 1-5 parts of roselle, 1-3 parts of purple perilla seed, 1-3 parts of chamomile, 1-3 parts of Radix Glycyrrhizae, 1-3 parts of sweet osmanthus, 1-3 parts of chrysanthemum, 1-3 parts of malt.The preparation method of syrup of plum proposed by the present invention compounds mainly for the preparation of syrup of plum, the syrup of plum through various ingredients science, and clear heat quenches one's thirst, full of nutrition, and flavour is sour-sweet mellow, fragrant taste.
Description
Technical field
The invention belongs to food processing fields, more particularly, to a kind of syrup of plum and preparation method thereof.
Background technique
Syrup of plum is that have the drink of function of quenching one's thirst of relieving summer heat using dark plum as what main component was constituted.Dark plum, alias smoked plum are
Rosaceae plant deciduous tree, it is more and less containing sodium containing potassium in dark plum, and enterocinesia can be promoted containing catechuic acid, containing a variety of organic
Acid can improve the effect of liver function.Plum acid in dark plum can also soften blood vessel, postpone vascular sclerosis, and there is anti-senility to make
With.
Application No. is CN201310526687.8, a kind of entitled Chinese patent application of Jujube-smell health-maintaining plum syrup is disclosed
A kind of syrup of plum, is composed of the following raw materials by weight: soya-bean milk 180-200, plum juice 80-100, yellow rice wine 40-50, red bayberry 40-
50, dark plum 30-40, wild jujube 40-50, green jujube 20-30, tremella 10-15, mushroom 8-10, hawthorn powder 10-15, the root of straight ladybell 5-6, asparagus fern
3-4, purple perilla seed 3-4, Semen Lactucae sativae 3-4, ramulus cinnamomi 2-3, campanulaceae 2-3, Drilgrass 2-3, honey 130-160, ginger juice 20-30, water
In right amount.Red bayberry has aid digestion increase appetite, antibacterial antidiarrheal anti-inflammatory, cancer-resisting, reducing weight and beautifying features anti-aging, drop in the patent application
Blood pressure is anti-stroke, kidney-nourishing promoting urination and removing dampness effect, and dark plum can play the role of astringeing the lung to stop cough, relieving diarrhea with astringents, promote the production of body fluid to quench thirst.
Application No. is CN200910087023.X, the Chinese invention patent of entitled syrup of plum and manufacturing method discloses one
Kind syrup of plum and manufacturing method.With the extract liquor of the raw materials such as dark plum and hawthorn, Radix Glycyrrhizae, dried orange peel, one kind made of allotment meticulously is not added
Caramel colorant is not added in essence, not the pure natural sweet-sour plum juice drink of the genuine characteristic of the tool of the additives such as adding citric acid, malic acid
Material.The pure natural sweet-sour plum juice beverage guarantees its stability within the shelf-life by thermal sterilization, with clearing away heat and removing summer-heat, quenches one's thirst
Health-care effect.
Application No. is CN201510881235.0, a kind of China of entitled syrup of plum plant beverage and preparation method thereof is specially
Benefit application discloses a kind of syrup of plum plant beverage and preparation method thereof.By dark plum 50kg, hawthorn 1kg, Radix Glycyrrhizae 0.5kg, dried orange peel
0.6kg, white granulated sugar 100kg, rock sugar 20kg composition.The patent is seasoned with a large amount of dark plums, does not add any flavoring agent and preservative,
Emphasis solves the problems, such as preservative potential danger, focuses on food safety.
In the preparation process of existing syrup of plum, because component is more, the best nutritional substance for obtaining component cannot be extracted, and
And some components such as Radix Glycyrrhizae etc. has special odor, largely influences syrup of plum flavour, fragrance and nutrition.Therefore, it researches and develops
A kind of full of nutrition and flavour and the preferable syrup of plum of fragrance have important market value.
Summary of the invention
The present invention is directed to propose a kind of syrup of plum and preparation method thereof, provides a kind of new formula of syrup of plum, and sufficiently mention
Take the nutritional ingredient of each raw material in syrup of plum, flavour is mellow, fragrant taste flavour.
The present invention provides a kind of syrup of plum, is prepared by the raw material for including following parts by weight: 50-60 parts of dark plum, mountain
20-30 parts of short, bristly hair or beard, 3-8 parts of jujube, 3-8 parts of Siraitia grosvenorii, 2-5 parts of STEVIA REBAUDIANA, 1-2 parts of dried orange peel, 1-5 parts of roselle, purple perilla seed 1-3
Part, 1-3 parts of chamomile, 1-3 parts of Radix Glycyrrhizae, 1-3 parts of sweet osmanthus, 1-3 parts of chrysanthemum, 1-3 parts of malt.
Further, by include following parts by weight raw material be prepared: 55 parts of dark plum, 25 parts of hawthorn, 5 parts of jujube,
6 parts of Siraitia grosvenorii, 4 parts of STEVIA REBAUDIANA, 1 part of dried orange peel, 4 parts of roselle, 3 parts of purple perilla seed, 3 parts of chamomile, 2 parts of Radix Glycyrrhizae, 2 parts of sweet osmanthus, chrysanthemum
Spend 1 part, 1 part of malt.
The present invention also proposes a kind of preparation method for preparing above-mentioned syrup of plum, which comprises the steps of:
A) it prepares dried fruit: dried fruit is respectively prepared in dark plum and hawthorn, jujube, Siraitia grosvenorii；
B) constituents extraction: according to parts by weight by STEVIA REBAUDIANA, dried orange peel, sweet osmanthus, Radix Glycyrrhizae, chrysanthemum, malt, roselle, purple perilla
Dried fruit obtained by seed, chamomile and step a) is spare after immersion treatment 1-4h in 40-50 DEG C of water respectively；Add into extractor
Hawthorn, jujube after entering immersion treatment, Siraitia grosvenorii are warming up to 60-70 DEG C, keep 20-40min；Dark plum, malt, purple perilla is added
Seed is warming up to 71-85 DEG C, keeps 20-40min；Radix Glycyrrhizae is added, is warming up to 86-95 DEG C, keeps 20-40min；Dried orange peel, rose is added
Rare eggplant is cooled to 70-85 DEG C, keeps 20-40min；STEVIA REBAUDIANA, chamomile, sweet osmanthus, chrysanthemum is added, is cooled to 60-69 DEG C, protects
After holding 20-40min；Be separated by solid-liquid separation, collect separation liquid, by gained liquid be cooled to 30-40 DEG C it is spare；
C) it digests: liquid obtained by step b) is added in enzyme digestion reaction tank, combination of enzyme preparations object is added, be 45- in temperature
After digesting 60-90min at 55 DEG C, destroy the enzyme treatment separates the liquid after enzymatic hydrolysis in seperator, and impurity elimination obtains supernatant liquid；
D) it sterilizes: water, fructose, honey being added into supernatant liquid after cooling obtained by step c) and carries out ingredient, filtered,
UHT sterilization is carried out after centrifuge separation, cooling, filling, sealing is cooled to room temperature to obtain product after pasteurize.
Further, in the step c), the quality of the combination of enzyme preparations object is the 0.01%- of all total mass of raw materiales
0.1%.
Further, in the step c), the combination of enzyme preparations object is by including that the component of following parts by weight is constituted: fruit
5-10 parts of glue enzyme, 5-10 parts of dextranase, 10-20 parts of maltose.
Further, in the step d), the temperature of pasteurize is 85-90 DEG C, time 25-35min.
Further, the step a) includes the following steps:
A1) the pretreatment of raw material: select mature dark plum and hawthorn, Siraitia grosvenorii or jujube stoning clean it is spare；
A2 it) is sliced: the pretreated raw material of step a1) is cut into the thin slice of 0.8-2cm；
A3) boiling: thin slice obtained by step a2) is put into continuous conveyor, leads to steam, and boiling 2-5min taking-up is cooled to
Room temperature separates spreading for cooling, and room temperature dried fruit is obtained after spontaneously drying；
A4) impregnate: room temperature dried fruit obtained by step a3), which is placed, to impregnate 6-10 hours in soak must impregnate dried fruit；It is described
The temperature of immersion is 15-25 DEG C；The soak includes following parts by weight component: honey 10-20, water 100-200；
A5) dry: to be filtered dry dried fruit is impregnated obtained by step a4) with sieve, then microwave drying to water content is 10-
25%.
Further, the step a4) in, the quality and the mass ratio of step a1) gained pretreated feedstock of soak
For 10:1-5.
Further, the step a5) in, the temperature of microwave drying is 70-75 DEG C, time 10-30min.
Syrup of plum of the present invention has the advantage that
(1) syrup of plum provided by the invention, by dark plum and hawthorn, Radix Glycyrrhizae, jujube, Siraitia grosvenorii, STEVIA REBAUDIANA, dried orange peel, sweet osmanthus,
The science such as chrysanthemum, malt, roselle, purple perilla seed, chamomile compound, and clear heat quenches one's thirst, full of nutrition, and flavour is sour-sweet mellow,
Fragrant taste.
(2) syrup of plum preparation process provided by the invention is mentioned using positive gradient increased temperature, reversed gradient cooling and multistage
Taking technique, and fed, can be realized to group according to different component temperature capability in product in different temperatures section respectively
With the optimum extraction of practical value ingredient in point, to guarantee the nutrition of syrup of plum, taste and fragrance；Simultaneously using enzymolysis process
And the combination of enzyme preparations object of specific combination is selected to digest component, it can obviously remove the spy of Radix Glycyrrhizae in component, STEVIA REBAUDIANA etc.
Different smell promotes syrup of plum entirety flavour.
(3) syrup of plum preparation process provided by the invention, first carries out boiling for dried fruit, so that dried fruit is semi-curing, then exists
It is impregnated in soak containing honey, so that honey enters in dried fruit to the greatest extent, improves the sugariness of dried fruit, while after boiling
Microwave drying again avoids nutriment from being lost.
Specific embodiment
It should be noted that in the absence of conflict, the feature in embodiment and embodiment in the present invention can phase
Mutually combination.
The embodiment of the invention provides a kind of syrup of plums, are prepared by the raw material for including following parts by weight: dark plum 50-
60 parts, 20-30 parts of hawthorn, 3-8 parts of jujube, 3-8 parts of Siraitia grosvenorii, 2-5 parts of STEVIA REBAUDIANA, 1-2 parts of dried orange peel, 1-5 parts of roselle, purple perilla
1-3 parts of seed, 1-3 parts of chamomile, 1-3 parts of Radix Glycyrrhizae, 1-3 parts of sweet osmanthus, 1-3 parts of chrysanthemum, 1-3 parts of malt.
Syrup of plum provided in an embodiment of the present invention, by dark plum and hawthorn, Radix Glycyrrhizae, jujube, Siraitia grosvenorii, STEVIA REBAUDIANA, dried orange peel, osmanthus
The science such as flower, chrysanthemum, malt, roselle, purple perilla seed, chamomile compound, and clear heat quenches one's thirst, full of nutrition, the sour-sweet alcohol of flavour
Thickness, fragrant taste.
Syrup of plum provided by the invention adds the natural sugar such as fructose and honey, it is naturally soft to be capable of providing syrup of plum
Sweet taste, nutrient health have certain healthcare function.
In a preferred embodiment, syrup of plum is by including that the raw material of following parts by weight is prepared: dark plum 55
Part, 25 parts of hawthorn, 5 parts of jujube, 6 parts of Siraitia grosvenorii, 4 parts of STEVIA REBAUDIANA, 1 part of dried orange peel, 4 parts of roselle, 3 parts of purple perilla seed, chamomile 3
Part, 2 parts of Radix Glycyrrhizae, 2 parts of sweet osmanthus, 1 part of chrysanthemum, 1 part of malt.
The embodiment of the present invention also provides a kind of method for preparing above-mentioned syrup of plum, wherein dark plum and hawthorn, jujube, Siraitia grosvenorii
Equal raw materials select dried fruit, combine positive gradient increased temperature to extract during water mentions and extract with reversed gradient cooling, and according to group
The extraction complexity segmentation divided feeds, and sufficiently extracts multi-component nutritional ingredient and by multicomponent effective integration one
It rises, improves flavour and color.
In this method, positive gradient increased temperature refers to according to certain gradient, and temperature is continuously improved.It specifically refers to extractor
Hawthorn, jujube, Siraitia grosvenorii after 40-50 DEG C of immersion treatment of middle addition, are warming up to 60-70 DEG C, keep 20-40min；Crow is added
Plum, malt, purple perilla seed, then it is warming up to 71-85 DEG C, keep 20-40min；Radix Glycyrrhizae is added, is warming up to 86-95 DEG C again, keeps
20-40min。
Reversed gradient cooling refers to according to certain gradient, constantly reduction temperature.It specifically refers to that dried orange peel, roselle is added,
It is cooled to 70-85 DEG C, keeps 20-40min；STEVIA REBAUDIANA, chamomile, sweet osmanthus, chrysanthemum is added, is cooled to 60-69 DEG C again, keeps
After 20-40min；Be separated by solid-liquid separation, collect separation liquid, by gained liquid be cooled to 30-40 DEG C it is spare.
Specifically, which may include steps of:
A) it prepares dried fruit: dried fruit is respectively prepared in dark plum and hawthorn, jujube, Siraitia grosvenorii；
B) constituents extraction: according to parts by weight by STEVIA REBAUDIANA, dried orange peel, sweet osmanthus, Radix Glycyrrhizae, chrysanthemum, malt, roselle, purple perilla
Dried fruit obtained by seed, chamomile and step a) is spare after immersion treatment 1-4h in 40-50 DEG C of water respectively；Add into extractor
Hawthorn, jujube after entering immersion treatment, Siraitia grosvenorii are warming up to 60-70 DEG C, keep 20-40min；Dark plum, malt, purple perilla is added
Seed is warming up to 71-85 DEG C, keeps 20-40min；Radix Glycyrrhizae is added, is warming up to 86-95 DEG C, keeps 20-40min；Dried orange peel, rose is added
Rare eggplant is cooled to 70-85 DEG C, keeps 20-40min；STEVIA REBAUDIANA, chamomile, sweet osmanthus, chrysanthemum is added, is cooled to 60-69 DEG C, protects
After holding 20-40min；Be separated by solid-liquid separation, collect separation liquid, by gained liquid be cooled to 30-40 DEG C it is spare；
C) it digests: liquid after cooling obtained by step b) is added in enzyme digestion reaction tank, combination of enzyme preparations object is added, in temperature
Degree is after digesting 60-90min at 45-55 DEG C, and destroy the enzyme treatment separates the liquid after enzymatic hydrolysis, impurity elimination in seperator, must clarify
Liquid；
D) it sterilizes: water, fructose, honey being added into supernatant liquid obtained by step c) and carries out ingredient, filtered, be centrifugated
UHT sterilization is carried out afterwards, and cooling, filling, sealing is cooled to room temperature to obtain product after pasteurize.
Syrup of plum preparation process provided in an embodiment of the present invention, using positive gradient increased temperature, reversed gradient cooling and more
Section extraction process, and added respectively in different temperatures section and different time according to different component temperature capability in product
Material can be realized the optimum extraction to having practical value ingredient in component, to guarantee the nutrition of syrup of plum, taste and perfume (or spice)
Taste.
Specifically, the temperature capability of different material is different, the length and Extracting temperature of extraction time selects bad, meeting
Prevent the nutriment in raw material is from playing best taste and fragrance in the product, respectively in positive gradient increased temperature and reversed
Different phase (Extracting temperature is different, and extraction time is also different) adding raw materials of gradient cooling, to guarantee material nutrient component
Optimum extraction.These raw materials of dark plum and hawthorn, jujube, Siraitia grosvenorii take its dried fruit, malt, roselle, STEVIA REBAUDIANA, chamomile, osmanthus
These raw materials such as flower, chrysanthemum take its medicinal part, and if STEVIA REBAUDIANA takes its leaf portion, chrysanthemum takes its head titbit.Wherein, hawthorn, red
Jujube, Siraitia grosvenorii temperature classification are high, are added into extractor and extract at 60-70 DEG C of first stage of positive gradient increased temperature,
Guarantee that nutritional ingredient sufficiently extracts；Dark plum, malt, purple perilla seed temperature classification are higher, in the second-order of positive gradient increased temperature
70-85 DEG C of addition of section；Though Radix Glycyrrhizae temperature classification is high, Radix Glycyrrhizae thick taste is considered, and have slightly careless fishy smell, in order to avoid
Extraction time is too long to have an impact product flavour, by its positive gradient increased temperature 85-95 DEG C of phase III addition；It carries out again
Reversed gradient cooling, in first stage 70-85 DEG C of addition dried orange peel, roselle of reversed gradient cooling；In reversed gradient cooling
STEVIA REBAUDIANA, chamomile, sweet osmanthus, chrysanthemum is added, since STEVIA REBAUDIANA, chamomile, sweet osmanthus, chrysanthemum are heat-resisting in 60-70 DEG C of last stage
Grade is relatively relatively low, reversed gradient cooling last stage be added be conducive to keep syrup of plum in flower faint scent and
The color of product.
Said extracted technological temperature is below 100 DEG C, can be realized under normal pressure, convenient for operation, while reducing technique
Cost.
In the embodiment of the present invention, component is digested using enzymolysis process, can obviously remove Radix Glycyrrhizae in component, STEVIA REBAUDIANA
Deng special odor, promoted syrup of plum entirety flavour.
In step b), the water that 2000~3000 parts by weight can be added into extractor carries out constituents extraction.It specifically can be with
It is 2000,2500 or 3000 etc..
In step d), the temperature that UHT sterilizes (ultra high temperature short time sterilization) is 135-140 DEG C, and the time is 4-10 seconds.This
Sample, shelf-life are 1-6 months, and without stored refrigerated at 10 DEG C or less.
In still another embodiment of the process, the step a) may include steps of:
A1) the pretreatment of raw material: select mature dark plum and hawthorn, Siraitia grosvenorii or jujube stoning clean it is spare；
A2 it) is sliced: the pretreated raw material of step a1) is cut into the thin slice of 0.8-2cm；
A3) boiling: thin slice obtained by step a2) is put into continuous conveyor, leads to steam, and boiling 2-5min taking-up is cooled to
Room temperature separates spreading for cooling, and room temperature dried fruit is obtained after spontaneously drying；
A4) impregnate: room temperature dried fruit obtained by step a3), which is placed, to impregnate 6-10 hours in soak must impregnate dried fruit；It is described
The temperature of immersion is 15-25 DEG C；The soak includes following parts by weight component: honey 10-20, water 100-200；
A5) dry: to be filtered dry dried fruit is impregnated obtained by step a4) with sieve, then microwave drying to water content is 10-
25%.
Syrup of plum preparation process provided by the invention, first carries out boiling for dried fruit, then in the soak containing honey
It impregnates, so that honey enters in dried fruit to the greatest extent, improves the natural sugariness of dried fruit, then again after microwave drying, avoid seeking
Substance is supported to be lost.
The step a4) in, the quality of soak and the mass ratio of step a1) gained pretreated feedstock are 10:1-5.
For example, the quality of soak and the mass ratio of dark plum are 10:1；Or the quality of soak and the mass ratio of hawthorn are 10:3 etc..
Soak containing honey can be improved the sugariness for further increasing dried fruit, be conducive to the flavour for promoting syrup of plum.
The step a5) in, the temperature of microwave drying is 70-75 °, time 10-30min.By microwave drying dried fruit,
It can be avoided dried fruit nutrient component damages, retain nutriment.
Preferably, in the step c), the quality of the combination of enzyme preparations object is the 0.01%- of syrup of plum total mass of raw material
0.1%.That is, the dosage of enzyme preparation depend on syrup of plum raw material gross mass, be dark plum and hawthorn, jujube, Siraitia grosvenorii, STEVIA REBAUDIANA,
Dried orange peel, roselle, purple perilla seed, chamomile, Radix Glycyrrhizae, sweet osmanthus, chrysanthemum and malt quality summation 0.01%-0.1%.
Preferably, in the step c), the combination of enzyme preparations object is by including that the component of following parts by weight is constituted: pectin
5-10 parts of enzyme, 5-10 parts of dextranase, 10-20 parts of maltose.
Combination of enzyme preparations object selects the combination of pectase, three kinds of dextranase, maltose enzymes, can preferably realize not
With the scientific complex role between enzyme.The addition of combination of enzyme preparations object can digest the component in product with special odor such as
The special odor of Radix Glycyrrhizae, STEVIA REBAUDIANA etc., to substantially increase the flavour and smell of product.
Preferably, in the step d), the temperature of pasteurize is 85-90 DEG C, time 25-35min.
Referring to specific embodiment, the present invention will be described.
Embodiment 1
A kind of syrup of plum is prepared: 55 parts of dark plum, 25 parts of hawthorn, jujube 5 by the raw material for including following parts by weight
Part, 6 parts of Siraitia grosvenorii, 4 parts of STEVIA REBAUDIANA, 1 part of dried orange peel, 4 parts of roselle, 3 parts of purple perilla seed, 3 parts of chamomile, 2 parts of Radix Glycyrrhizae, 2 parts of sweet osmanthus,
1 part of chrysanthemum, 1 part of malt；
Preparation method includes the following steps:
A) dried fruit is prepared, specific as follows:
A1) the pretreatment of raw material: select mature dark plum and hawthorn, Siraitia grosvenorii or jujube stoning clean it is spare；
A2 it) is sliced: the pretreated raw material of step a1) is cut into the thin slice of 1-1.5cm；
A3) boiling: by treated in step a2), thin slice is put into continuous conveyor, leads to steam, and boiling 4min takes out drop
Temperature separates spreading for cooling, room temperature dried fruit is obtained after spontaneously drying to room temperature；
A4) impregnate: room temperature dried fruit obtained by step a3), which is placed, to impregnate 8 hours in soak must impregnate dried fruit；The immersion
Temperature be 20 DEG C；The soak includes following parts by weight component: honey 120, water 100；The quality of soak and pre- place
The mass ratio for managing raw material is 10:2；
A5) dry: to be filtered dry dried fruit is impregnated obtained by step a4) with sieve, then microwave drying to water content is 15%；It is micro-
Wave drying temperature is 72 °, drying time 20min.
B) constituents extraction: according to parts by weight by STEVIA REBAUDIANA, dried orange peel, sweet osmanthus, Radix Glycyrrhizae, chrysanthemum, malt, roselle, purple perilla
Dried fruit obtained by seed, chamomile and step a) is spare after 45 DEG C of water impregnates 3h processing respectively；Into extractor, addition is handled
Good hawthorn, jujube, Siraitia grosvenorii, the parts by weight of water are 2000 parts in extractor, are warming up to 65 DEG C, keep 30min；Crow is added
Plum, malt, purple perilla seed are warming up to 80 DEG C, keep 30min；Radix Glycyrrhizae is added, is warming up to 90 DEG C, keeps 30min；Dried orange peel, rose is added
The temperature of extractor is down to 75 DEG C, keeps 30min by rare eggplant；STEVIA REBAUDIANA, chamomile, sweet osmanthus, chrysanthemum is added, is cooled to 60 DEG C,
After keeping 30min；It is separated by solid-liquid separation, collects separation liquid；Separating obtained liquid is cooled to 35 DEG C, it is spare.
C) it digests: being added in enzyme digestion reaction tank to liquid obtained by step b), the 0.05% of all total mass of raw materiales is added
Combination of enzyme preparations object, wherein 5 parts of pectase, 5 parts of dextranase, 10 parts of maltose, digest 80min at being 50 DEG C in temperature
Afterwards, destroy the enzyme treatment separates enzymolysis liquid in seperator, removes impurity, obtains supernatant liquid；
D) it sterilizes: water, fructose, honey being added into supernatant liquid obtained by step c) and carries out ingredient, filtered, be centrifugated
UHT sterilization is carried out afterwards, and filling after cooling, sealing is cooled to room temperature to obtain product after pasteurize, wherein the temperature of pasteurize
Degree is 88 DEG C, time 30min.
Embodiment 2
A kind of syrup of plum, including 50 parts of dark plum, 20 parts of hawthorn, 1 part of Radix Glycyrrhizae, 3 parts of jujube, 3 parts of Siraitia grosvenorii, 2 parts of STEVIA REBAUDIANA,
2 parts of dried orange peel, 1 part of sweet osmanthus, 1 part of chrysanthemum, 1 part of malt, 1 part of roselle, 1 part of purple perilla seed, 1 part of chamomile.
The preparation method is the same as that of Example 1
Embodiment 3
A kind of syrup of plum, including 60 parts of dark plum, 30 parts of hawthorn, 2 parts of Radix Glycyrrhizae, 7 parts of jujube, 7 parts of Siraitia grosvenorii, 4 parts of STEVIA REBAUDIANA,
1 part of dried orange peel, 3 parts of sweet osmanthus, 3 parts of chrysanthemum, 4 parts of malt, 4 parts of roselle, 5 parts of purple perilla seed, 5 parts of chamomile.
The preparation method is the same as that of Example 1
Comparative example 1
With embodiment 1, the difference is that, step b) constituents extraction is as follows:
B) constituents extraction: according to parts by weight by STEVIA REBAUDIANA, dried orange peel, sweet osmanthus, Radix Glycyrrhizae, chrysanthemum, malt, roselle, purple perilla
Dried fruit obtained by seed, chamomile and step a) is spare after 45 DEG C of water impregnates 3h processing respectively；Into extractor, addition is handled
All raw materials are got well, the parts by weight of water are 2000 parts in extractor, are warming up to 65 DEG C, keep 30min；80 DEG C are warming up to, is kept
30min；90 DEG C are warming up to, 30min is kept；The temperature of extractor is down to 75 DEG C, keeps 30min；60 DEG C are cooled to, is kept
After 30min；It is separated by solid-liquid separation, collects separation liquid；Separating obtained liquid is cooled to 35 DEG C, it is spare.
That is, not carrying out subsection charging in step b), directly all raw materials are added in extractor before starting for extraction.
Comparative example 2
With embodiment 1, the difference is that, step b) constituents extraction is as follows:
B) constituents extraction: according to parts by weight by STEVIA REBAUDIANA, dried orange peel, sweet osmanthus, Radix Glycyrrhizae, chrysanthemum, malt, roselle, purple perilla
Dried fruit obtained by seed, chamomile and step a) is added in extractor, and the parts by weight of water are 2000 parts in extractor, 45 DEG C of immersions
After 3h, after forward direction is warming up to 90 DEG C of holding 90min；It is separated by solid-liquid separation, collects separation liquid, separating obtained liquid is cooled to
It is 35 DEG C, spare.
That is, direct forward direction is warming up to 90 DEG C of holding 110min in step b).
Comparative example 3
With embodiment 1, the difference is that, combination of enzyme preparations object includes that 3 parts of pectase, Portugal are poly- in step c) enzymolysis process
5 parts of carbohydrase, 5 parts of maltose, proteinase 8 part.
Comparative example 4
With embodiment 1, the difference is that, without a3) digesting technoloy, room temperature is directly spontaneously dried to obtain after thinly slicing
Dried fruit.
According to the organoleptic requirements of " national food safety standard criterion " (GB16740-2014), to embodiment and comparative example institute
Product sensory evaluation is obtained, as a result as follows:
| Flavour | Smell | Color | |
| Embodiment 1 | It is sour-sweet mellow | Faint scent | Well |
| Embodiment 2 | It is sour-sweet mellow | Faint scent | Well |
| Embodiment 3 | It is sour-sweet mellow | Faint scent | Well |
| Comparative example 1 | It is sour-sweet mellow bitter | Faint scent | It is partially deep |
| Comparative example 2 | It is sour-sweet bitter | Faint scent | It is partially deep |
| Comparative example 3 | It is sour-sweet | Slightly fishy smell | Well |
| Comparative example 4 | It is sour-sweet | Faint scent | Well |
It can be obtained, be fed by positive gradient increased temperature, reversed gradient cooling and different phase, so that smoked plum by experimental data
Not only flavour is sour-sweet for soup, but also mellow, good colour.Thus, positive gradient increased temperature, reversed gradient cooling and different phase
Charging can further come out best nutritional constituents extraction so that flavour is more mellow, while can preferably retain chrysanthemum,
The faint scent of sweet osmanthus etc..
Also, comparing embodiment 1~3 can be obtained with comparative example 3, and combination of enzyme preparations object includes pectase, dextranase, malt
The enzymolysis process of carbohydrase and protease, the syrup of plum processed slightly has fishy smell namely it is in the components such as Radix Glycyrrhizae, STEVIA REBAUDIANA
Special odor, but in the present invention, the syrup of plum obtained after specific enzymes preparation compositions enzymatic hydrolysis, fishy smell is eliminated.
Comparing embodiment 1~3 can be obtained with comparative example 4, digested dried fruit, it is easier to the honey etc. in soak is absorbed,
The sugariness of dried fruit is improved, while nutriment being enabled to be easier to extract, so that syrup of plum flavour is mellow.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of syrup of plum, which is characterized in that be prepared by the raw material for including following parts by weight: 50-60 parts of dark plum, hawthorn
20-30 parts, 3-8 parts of jujube, 3-8 parts of Siraitia grosvenorii, 2-5 parts of STEVIA REBAUDIANA, 1-2 parts of dried orange peel, 1-5 parts of roselle, 1-3 parts of purple perilla seed,
1-3 parts of chamomile, 1-3 parts of Radix Glycyrrhizae, 1-3 parts of sweet osmanthus, 1-3 parts of chrysanthemum, 1-3 parts of malt.
2. syrup of plum according to claim 1, which is characterized in that be prepared by the raw material for including following parts by weight:
55 parts of dark plum, 25 parts of hawthorn, 5 parts of jujube, 6 parts of Siraitia grosvenorii, 4 parts of STEVIA REBAUDIANA, 1 part of dried orange peel, 4 parts of roselle, 3 parts of purple perilla seed, ocean
3 parts of camomile, 2 parts of Radix Glycyrrhizae, 2 parts of sweet osmanthus, 1 part of chrysanthemum, 1 part of malt.
3. a kind of preparation method of -2 described in any item syrup of plums according to claim 1, which is characterized in that including walking as follows
It is rapid:
A) it prepares dried fruit: dried fruit is respectively prepared in dark plum and hawthorn, jujube, Siraitia grosvenorii；
B) constituents extraction: according to parts by weight by STEVIA REBAUDIANA, dried orange peel, sweet osmanthus, Radix Glycyrrhizae, chrysanthemum, malt, roselle, purple perilla seed, ocean
Camomile and step a) gained dried fruit are spare after immersion treatment 1-4h in 40-50 DEG C of water respectively；Leaching is added into extractor
Bubble treated hawthorn, jujube, Siraitia grosvenorii, is warming up to 60-70 DEG C, keeps 20-40min；Dark plum, malt, purple perilla seed is added, rises
Temperature keeps 20-40min to 71-85 DEG C；Radix Glycyrrhizae is added, is warming up to 86-95 DEG C, keeps 20-40min；Dried orange peel, roselle is added,
It is cooled to 70-85 DEG C, keeps 20-40min；STEVIA REBAUDIANA, chamomile, sweet osmanthus, chrysanthemum is added, is cooled to 60-69 DEG C, keeps 20-
40min；Be separated by solid-liquid separation, collect separation liquid, by gained liquid be cooled to 30-40 DEG C it is spare；
C) it digests: liquid after cooling obtained by step b) is added in enzyme digestion reaction tank, combination of enzyme preparations object is added, is in temperature
After digesting 60-90min at 45-55 DEG C, destroy the enzyme treatment separates the liquid after enzymatic hydrolysis in seperator, and impurity elimination obtains clarified solution
Body；
D) sterilize: water, fructose, honey being added into supernatant liquid obtained by step c) and carries out ingredient, filtered, be centrifugated it is laggard
Row UHT sterilization, cooling, filling, sealing is cooled to room temperature to obtain product after pasteurize.
4. the preparation method of syrup of plum according to claim 3, it is characterised in that: in the step c), the enzyme preparation
The quality of composition is the 0.01%-0.1% of all total mass of raw materiales.
5. the preparation method of syrup of plum according to claim 3, it is characterised in that: in the step c), the enzyme preparation
Composition is by including that the component of following parts by weight is constituted: 5-10 parts of pectase, 5-10 parts of dextranase, maltose 10-20
Part.
6. the preparation method of syrup of plum according to claim 3, it is characterised in that: in the step d), pasteurize
Temperature is 85-90 DEG C, time 25-35min.
7. the preparation method of syrup of plum according to claim 3, it is characterised in that: the step a) includes the following steps:
A1) the pretreatment of raw material: select mature dark plum and hawthorn, Siraitia grosvenorii or jujube stoning clean it is spare；
A2 it) is sliced: the pretreated raw material of step a1) is cut into the thin slice of 0.8-2cm；
A3) boiling: thin slice obtained by step a2) is put into continuous conveyor, leads to steam, and boiling 2-5min taking-up is cooled to often
Temperature separates spreading for cooling, and room temperature dried fruit is obtained after spontaneously drying；
A4) impregnate: room temperature dried fruit obtained by step a3), which is placed, to impregnate 6-10 hours in soak must impregnate dried fruit；The immersion
Temperature be 15-25 DEG C；The soak includes following parts by weight component: honey 10-20, water 100-200；
A5) dry: to be filtered dry dried fruit is impregnated obtained by step a4) with sieve, then microwave drying to water content is 10-25%.
8. the preparation method of syrup of plum according to claim 7, it is characterised in that: the step a4) in, the matter of soak
Amount and the mass ratio of step a1) gained pretreated feedstock are 10:1-5.
9. the preparation method of syrup of plum according to claim 7, it is characterised in that: the step a5) in, microwave drying
Temperature is 70-75 DEG C, time 10-30min.
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| CN112641019A (en) * | 2020-12-08 | 2021-04-13 | 北京顺鑫农业股份有限公司创新食品分公司 | Quick-frozen concentrated plum juice and preparation method thereof |
| CN112704416A (en) * | 2021-02-20 | 2021-04-27 | 山西国科智创科技有限公司 | Granular seasoning quantitative-spreading seasoning box |
| CN113208017A (en) * | 2021-05-19 | 2021-08-06 | 北京果耶有限公司 | Plum syrup and preparation method thereof |
| CN114568614A (en) * | 2022-03-22 | 2022-06-03 | 浙江顶亨生物科技有限公司 | Instant plum syrup freeze-dried powder and preparation method thereof |
| CN115918823A (en) * | 2022-12-21 | 2023-04-07 | 赵县成吉食品有限公司 | Plum syrup and production method thereof |
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2018
- 2018-07-13 CN CN201810766964.5A patent/CN108991296A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112641019A (en) * | 2020-12-08 | 2021-04-13 | 北京顺鑫农业股份有限公司创新食品分公司 | Quick-frozen concentrated plum juice and preparation method thereof |
| CN112704416A (en) * | 2021-02-20 | 2021-04-27 | 山西国科智创科技有限公司 | Granular seasoning quantitative-spreading seasoning box |
| CN113208017A (en) * | 2021-05-19 | 2021-08-06 | 北京果耶有限公司 | Plum syrup and preparation method thereof |
| CN114568614A (en) * | 2022-03-22 | 2022-06-03 | 浙江顶亨生物科技有限公司 | Instant plum syrup freeze-dried powder and preparation method thereof |
| CN115918823A (en) * | 2022-12-21 | 2023-04-07 | 赵县成吉食品有限公司 | Plum syrup and production method thereof |
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Application publication date: 20181214 |