CN109170097A - A kind of preparation method of green plum preserved fruit - Google Patents
A kind of preparation method of green plum preserved fruit Download PDFInfo
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- CN109170097A CN109170097A CN201811176745.8A CN201811176745A CN109170097A CN 109170097 A CN109170097 A CN 109170097A CN 201811176745 A CN201811176745 A CN 201811176745A CN 109170097 A CN109170097 A CN 109170097A
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- green plum
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- plum
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 239000002002 slurry Substances 0.000 claims abstract description 52
- 238000002347 injection Methods 0.000 claims abstract description 30
- 239000007924 injection Substances 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 22
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 14
- 235000011229 Prunus domestica subsp. syriaca Nutrition 0.000 claims abstract description 13
- 244000169641 Spondias dulcis Species 0.000 claims abstract description 13
- 235000005138 Spondias dulcis Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 9
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims description 41
- 239000000047 product Substances 0.000 claims description 25
- 238000001035 drying Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 14
- 239000012467 final product Substances 0.000 claims description 12
- 239000011265 semifinished product Substances 0.000 claims description 8
- 239000006071 cream Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- 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 description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 claims description 4
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 4
- 239000005862 Whey Substances 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims description 4
- 235000019864 coconut oil Nutrition 0.000 claims description 4
- 239000003240 coconut oil Substances 0.000 claims description 4
- 238000009826 distribution Methods 0.000 claims description 4
- 235000021433 fructose syrup Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 4
- 235000008939 whole milk Nutrition 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims 1
- 238000009938 salting Methods 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000019631 acid taste sensations Nutrition 0.000 abstract description 3
- 238000007605 air drying Methods 0.000 abstract description 3
- 230000009172 bursting Effects 0.000 abstract description 3
- 235000019219 chocolate Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 239000002344 surface layer Substances 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000012976 tarts Nutrition 0.000 abstract description 2
- 239000010410 layer Substances 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
- 235000017491 Bambusa tulda Nutrition 0.000 description 3
- 235000004347 Perilla Nutrition 0.000 description 3
- 244000124853 Perilla frutescens Species 0.000 description 3
- 244000082204 Phyllostachys viridis Species 0.000 description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 3
- 239000011425 bamboo Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000020251 goat milk Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 238000000926 separation method Methods 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation method of green plum preserved fruit, including preparation dry and wet plum raw material, prepare green plum preserved fruit embryo, prepare injecting slurry, injection, hot-air seasoning, preparation wrap up in slurry slurry, wrap up in the processing steps such as slurry, hot-air seasoning.The product of the method for the present invention preparation has unusual charm style abundant, surface layer is the sweet taste of chocolate, and centre is the ortho acid taste of green plum, the inside also sweet tea tart flavour containing yellow plum, and pursuit of the modern to snack food unusual charm is met with the bursting point of multiple sweet tea acid tastes in a green plum preserved fruit.Preparation process of the invention is unique, using a vacuum freeze-drying, twice by the way of heated-air drying, makes to have sufficient space inside green plum to accommodate yellow plum slurry, and institutional framework is closer.
Description
Technical field
The present invention relates to preserved fruit based food manufacture fields, are specifically related to a kind of preparation method of green plum preserved fruit.
Background technique
Green plum is exactly the favorite food of people since ancient times, especially into the new century since, with material life condition
Promotion, a kind of edible life culture for slowly becoming health of green plum, the deep Southeast Asia crowd by including Chinese
Like, and higher requirements are also raised for the mouthfeel of green plum product by people, in this regard, industry personage gets down to green plum food
More in-depth study is carried out.
Patent 201310227366.8 discloses a kind of preparation method of green plum cake of the inside containing purple perilla, which will
Purple perilla is individually added into inside green plum cake, and the outside of green plum cake is green plum taste when eating, and inside is purple perilla taste, and two kinds entirely different
Taste mixes, so that the mouthfeel inside and outside green plum cake is inconsistent, mouthfeel separation is more serious, while being also unfavorable for control and guaranteeing the quality
Phase.Patent 201711344744.5 discloses a kind of green plum preserved fruit for being added to goat milk powder, cheese and honey, which increases
Into ingredient, although using the ingredients such as goat milk powder, cheese and honey in green plum preserved fruit, it is same only by various tastes simply
It mixes, there is no interesting mouth feeling experiences for product, and present consumer is more prone in relatively uniform mouthfeel
In there is unique taste to embody once in a while, can have a kind of style of unusual charm in this way.
Therefore the technical thought of the said goods rests on outside product, or equably will be more in product preparation process
Level, the raw material for enriching taste are processed, although having certain advantage, are also still had some limitations.
Summary of the invention
In view of the above-mentioned problems, it is an object of the invention to propose a kind of preparation method of green plum preserved fruit, it is square through the invention
The green plum preserved fruit of method preparation has novel structure, and mouthfeel has distinct sour-sweet style.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of preparation method of green plum preserved fruit, which is characterized in that procedure of processing is as follows:
One, dry and wet plum raw material is prepared
Add salt to pickle in the green plum of 2L, is pickled by the way of one layer of green plum, one layer of salt in pickling pool, on the green plum of top layer
It is covered after adding one layer of salt with sieve, then pushes down sieve with stone.Wherein the ratio of green plum and salt is 100:37, pickles 75-
Solarization system is picked up after 85 days, control moisture content is 63-67%, 10.5-14.5 grams is weighed when dry and wet plum raw material single to obtain the final product.
Dry and wet plum raw material described in this step refers to that green plum picks up after marinated, the system of solarization obtain to a certain extent half at
Product raw material, dry and wet plum are the conventional raw materials in industry.
Choose the green bamboo plum green plum kind that 6-7 is mature, the place of production is Puning, size is subject to 2L, cannot be too big, it can not
It is too small.The standard that the green plum chooses the place of production, kind and green plum size is important parameter of the invention, it is necessary in strict accordance with wanting
Ask selection.
The green plum size 2L is a kind of execution standard recognized within the industry, and the green plum of 2L obtains after this step is marinated
Dry and wet plum raw material single weight 10.5-14.5 grams.
Two, green plum preserved fruit embryo is prepared
Dry and wet plum raw material prepared by step 1 is moved back into salt first, is impregnated when moving back salt using pond, the ratio of dry and wet plum and water is 1:
10, moving back the salt time is 50 minutes, moves back salt and opens Water flow circulation device in the process, it is ensured that water circulates up and down in moving back salt pond.
Then the dry and wet plum raw material after salt will be moved back to be enucleated, primary drying is carried out after stoning by the way of vacuum freeze-drying and obtain green plum preserved fruit
Embryo.Drying temperature when vacuum freeze-drying is controlled at 65-68 degrees Celsius, and not preferably less than 65 degrees Celsius, drying time is 4 hours, is made
The water content of green plum preserved fruit embryo after vacuum freeze-drying is 45-50%.
Three, injecting slurry is prepared
42 parts of yellow plum essence cream, 16 parts of fructose syrup, 22 parts of white granulated sugar are uniformly mixed so as to obtain injecting slurry, for use.
The yellow plum essence cream is prepared using preparation method disclosed in patent 201710564387.7.
Four, it injects
Slurry prepared by step 3 is put into injection device, selecting diameter is 0.9 millimeter of injection pin hole；Again by step 2 system
Standby green plum preserved fruit embryo is placed in injection card slot, is selected 3 × 3 injection needle distribution, is ensured to have 9 on each green plum preserved fruit embryo
A needle injection.Injection button is opened, is injected 0.5-1 seconds；Injection depth, which is adjusted to 0.1-0.3 centimetres, to be advisable, and cannot pierce through blueness
Plum preserved fruit embryo.
Five, hot-air seasoning
The green plum preserved fruit finished will be injected in step 4 to dry in hot-air seasoning room, the moisture content of control drying product
For 40-45%.
Six, slurry slurry is wrapped up in preparation
Take 49 parts of white sugar powder, 26 parts of whole milk powder, 33 parts of PURE WHEY, 79 parts of coconut oil, 15 parts of anhydrous butter oil, glucose
15 parts of powder, 31 parts of cocoa power, 1.2 parts of lecithin, wrap up in slurry slurry, for use to obtain the final product after above-mentioned raw materials are mixed.
Seven, slurry is wrapped up in
The slurry for being prepared step 6 using pulp grinder is wrapped up in is wrapped in outside the green plum preserved fruit semi-finished product after step 5 hot-air seasoning
Portion, wherein the slurry weight ratio of wrapping up in of slurry and green plum preserved fruit semi-finished product is 1:4.
Eight, hot-air seasoning
The product drying that step 7 is obtained, hot-air seasoning terminal with product moisture content for 35-38%, according still further to product
After packing instructions packaging to obtain the final product.
Compared with prior art, the beneficial effects of the present invention are:
1, the product of the method for the present invention preparation has unusual charm style abundant, and surface layer is the sweet taste of chocolate, and centre is green plum
Ortho acid taste, the inside also sweet tea tart flavour containing yellow plum.Since yellow plum slurry is injected into inside green plum by the way of injection, so that its
Mouthfeel is simultaneously uneven, and the sour-sweet mouthfeel of yellow plum slurry will form multiple bursting points, and has 9 sweet tea acid in a green plum preserved fruit
The bursting point of taste meets pursuit of the modern to snack food unusual charm.
2, preparation process of the invention is unique, using a vacuum freeze-drying, twice by the way of heated-air drying, vacuum freeze-drying
It is to allow inside green plum and have sufficient space and accommodate yellow plum slurry, subsequent to select heated-air drying twice be to allow it to organize
Structure is closer, and also to save the energy.
3, selection of the present invention is unique, if select the green plum kind in other places of production, such as selection Fujian Zhaoan green plum because
Its thin skin, tissue fibers are few, can not reach effect of the present invention.Product knot after the green plum kind preparation selected in the present invention
Preferable, the damaged substandard products of structure are few.And select the green plum specification of 2L, be because the control of final mouthfeel requires, it is too small to be not easy to infuse
It penetrates；The too big sweet tea acid ratio for being unable to control product, taste can not be unified.
Specific embodiment
Preparation process of the invention is illustrated below with reference to specific embodiment.
Embodiment one
A kind of green plum preserved fruit the preparation method is as follows:
1, dry and wet plum raw material is prepared
Choose the green bamboo plum green plum kind that 6-7 is mature, the place of production is Puning, size is subject to 2L, adds salt marinated.In pickling pool
It is pickled, is covered after adding one layer of salt on the green plum of top layer with sieve, then use stone by the way of one layer of green plum, one layer of salt
Push down sieve.Wherein the ratio of green plum and salt is 100:37, solarization system is picked up after 75 days marinated, control moisture content is 63%, when dry
10.5 grams of weight of single of wet plum raw material to obtain the final product.
2, green plum preserved fruit embryo is prepared
Dry and wet plum raw material prepared by step 1 is moved back into salt, is impregnated when moving back salt using pond, the ratio of dry and wet plum and water is 1:10, is moved back
The salt time is 50 minutes, moves back salt and opens Water flow circulation device in the process, it is ensured that water circulates up and down in moving back salt pond.
Then the dry and wet plum raw material after salt will be moved back to be enucleated, primary drying is carried out after stoning by the way of vacuum freeze-drying and obtain
Green plum preserved fruit embryo.Drying temperature when vacuum freeze-drying is 65 degrees Celsius, and drying time is 4 hours, the green plum after making vacuum freeze-drying
The water content of preserved fruit embryo is 45%.
3, injecting slurry is prepared
Using preparation method disclosed in patent 201710564387.7 prepare 42 parts of yellow plum essence cream, then by 42 parts of yellow plum essence cream,
16 parts of fructose syrups, 22 portions of white granulated sugars are uniformly mixed so as to obtain injecting slurry, for use.
4, it injects
Slurry prepared by step 3 is put into injection device, and selecting diameter is 0.9 millimeter of injection pin hole；Again prepared by step 2
Green plum preserved fruit embryo be placed in injection card slot, select 3 × 3 injection needle distribution, ensure to have 9 on each green plum preserved fruit embryo
Needle injection.Injection button is opened, is injected 0.5 second；Injection depth is adjusted to 0.1 centimetre, cannot pierce through green plum preserved fruit embryo.
5, hot-air seasoning
The green plum preserved fruit finished will be injected in step 4 to dry in hot-air seasoning room, the moisture content of control drying product
It is 40%.
6, slurry slurry is wrapped up in preparation
Take 49 parts of white sugar powder, 26 parts of whole milk powder, 33 parts of PURE WHEY, 79 parts of coconut oil, 15 parts of anhydrous butter oil, glucose
15 parts of powder, 31 parts of cocoa power, 1.2 parts of lecithin, wrap up in slurry slurry, for use to obtain the final product after above-mentioned raw materials are mixed.
7, slurry is wrapped up in
The slurry for being prepared step 6 using pulp grinder is wrapped up in is wrapped in outside the green plum preserved fruit semi-finished product after step 5 hot-air seasoning,
Wherein the slurry weight ratio of wrapping up in of slurry and green plum preserved fruit semi-finished product is 1:4.
8, hot-air seasoning
The product drying that step 7 is obtained, hot-air seasoning terminal with product moisture content for 35%, according still further to the packaging of product
It is required that after packaging to obtain the final product.
Embodiment two
A kind of green plum preserved fruit the preparation method is as follows:
1, dry and wet plum raw material is prepared
Choose the green bamboo plum green plum kind that 6-7 is mature, the place of production is Puning, size is subject to 2L, adds salt marinated.In pickling pool
It is pickled, is covered after adding one layer of salt on the green plum of top layer with sieve, then use stone by the way of one layer of green plum, one layer of salt
Push down sieve.Wherein the ratio of green plum and salt is 100:37, solarization system is picked up after 75 days marinated, control moisture content is 67%, when dry
14.5 grams of weight of single of wet plum raw material to obtain the final product.
2, green plum preserved fruit embryo is prepared
Dry and wet plum raw material prepared by step 1 is moved back into salt, is impregnated when moving back salt using pond, the ratio of dry and wet plum and water is 1:10, is moved back
The salt time is 50 minutes, moves back salt and opens Water flow circulation device in the process, it is ensured that water circulates up and down in moving back salt pond.
Then the dry and wet plum raw material after salt will be moved back to be enucleated, primary drying is carried out after stoning by the way of vacuum freeze-drying and obtain
Green plum preserved fruit embryo.Drying temperature when vacuum freeze-drying is 68 degrees Celsius, and drying time is 4 hours, the green plum after making vacuum freeze-drying
The water content of preserved fruit embryo is 50%.
3, injecting slurry is prepared
Using preparation method disclosed in patent 201710564387.7 prepare 42 parts of yellow plum essence cream, then by 42 parts of yellow plum essence cream,
16 parts of fructose syrups, 22 portions of white granulated sugars are uniformly mixed so as to obtain injecting slurry, for use.
4, it injects
Slurry prepared by step 3 is put into injection device, and selecting diameter is 0.9 millimeter of injection pin hole；Again prepared by step 2
Green plum preserved fruit embryo be placed in injection card slot, select 3 × 3 injection needle distribution, ensure to have 9 on each green plum preserved fruit embryo
Needle injection.Injection button is opened, is injected 1 second；Injection depth is adjusted to 0.3 centimetre, cannot pierce through green plum preserved fruit embryo.
5, hot-air seasoning
The green plum preserved fruit finished will be injected in step 4 to dry in hot-air seasoning room, the moisture content of control drying product
It is 45%.
6, slurry slurry is wrapped up in preparation
Take 49 parts of white sugar powder, 26 parts of whole milk powder, 33 parts of PURE WHEY, 79 parts of coconut oil, 15 parts of anhydrous butter oil, glucose
15 parts of powder, 31 parts of cocoa power, 1.2 parts of lecithin, wrap up in slurry slurry, for use to obtain the final product after above-mentioned raw materials are mixed.
7, slurry is wrapped up in
The slurry for being prepared step 6 using pulp grinder is wrapped up in is wrapped in outside the green plum preserved fruit semi-finished product after step 5 hot-air seasoning,
Wherein the slurry weight ratio of wrapping up in of slurry and green plum preserved fruit semi-finished product is 1:4.
8, hot-air seasoning
The product drying that step 7 is obtained, hot-air seasoning terminal with product moisture content for 38%, according still further to the packaging of product
It is required that after packaging to obtain the final product.
That records above is merely a preferred embodiment of the present invention, and of course, the scope of rights of the present invention cannot be limited by this,
Therefore equivalent changes made in accordance with the claims of the present invention, are still within the scope of the present invention.
Claims (5)
1. a kind of preparation method of green plum preserved fruit, which is characterized in that procedure of processing is as follows:
One, dry and wet plum raw material is prepared
Add salt to pickle in the green plum of 2L, is pickled by the way of one layer of green plum, one layer of salt in pickling pool, on the green plum of top layer
It is covered after adding one layer of salt with sieve, then pushes down sieve with stone；Solarization system is picked up after marinated, controls the moisture of dry and wet plum raw material
Content is 63-67%, 10.5-14.5 grams is weighed when dry and wet plum raw material single to obtain the final product；
Two, green plum preserved fruit embryo is prepared
Dry and wet plum raw material prepared by step 1 is moved back into salt first, is impregnated when moving back salt using pond, unlatching water flow is followed during moving back salt
Loop device, it is ensured that water circulates up and down in moving back salt pond；Then the dry and wet plum raw material after salt will be moved back to be enucleated, using true after stoning
The mode of sky freeze-drying carries out primary drying and obtains green plum preserved fruit embryo, the water content 45- of the green plum preserved fruit embryo after making vacuum freeze-drying
50%；
Three, injecting slurry is prepared
42 parts of yellow plum essence cream, 16 parts of fructose syrup, 22 parts of white granulated sugar are uniformly mixed so as to obtain injecting slurry, for use；
Four, it injects
Slurry prepared by step 3 is put into injection device, selecting diameter is 0.9 millimeter of injection pin hole；Again by step 2 system
Standby green plum preserved fruit embryo is placed in injection card slot, is selected 3 × 3 injection needle distribution, is ensured to have 9 on each green plum preserved fruit embryo
A needle injection；
Five, hot-air seasoning
The green plum preserved fruit finished will be injected in step 4 to dry in hot-air seasoning room, the moisture content of control drying product
For 40-45%；
Six, slurry slurry is wrapped up in preparation
Take 49 parts of white sugar powder, 26 parts of whole milk powder, 33 parts of PURE WHEY, 79 parts of coconut oil, 15 parts of anhydrous butter oil, glucose
15 parts of powder, 31 parts of cocoa power, 1.2 parts of lecithin, wrap up in slurry slurry, for use to obtain the final product after above-mentioned raw materials are mixed；
Seven, slurry is wrapped up in
The slurry for being prepared step 6 using pulp grinder is wrapped up in is wrapped in outside the green plum preserved fruit semi-finished product after step 5 hot-air seasoning
Portion, wherein the slurry weight ratio of wrapping up in of slurry and green plum preserved fruit semi-finished product is 1:4；
Eight, hot-air seasoning
The product drying that step 7 is obtained, hot-air seasoning terminal with product moisture content for 35-38%, according still further to product
After packing instructions packaging to obtain the final product.
2. the preparation method of green plum preserved fruit as described in claim 1, which is characterized in that the marinated ratio of green plum and salt in step 1
Example is 100:37, and salting period is 75-85 days.
3. the preparation method of green plum preserved fruit as described in claim 1, which is characterized in that dry and wet plum and water when moving back salt in step 2
Ratio be 1:10, move back the salt time be 50 minutes.
4. the preparation method of green plum preserved fruit as described in claim 1, which is characterized in that the drying in step 2 when vacuum freeze-drying
Temperature is 65-68 degrees Celsius, and drying time is 4 hours.
5. the preparation method of green plum preserved fruit as described in claim 1, which is characterized in that the injection time in step 4 is 0.5-
1 second, injection depth was 0.1-0.3 centimetres.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122644A (en) * | 2019-05-31 | 2019-08-16 | 张慧君 | A kind of yacon puffed preserved fruits and preparation method thereof |
| CN111700146A (en) * | 2020-06-24 | 2020-09-25 | 佛山科学技术学院 | Preparation method of candied watermelon peels |
| CN113016920A (en) * | 2021-02-07 | 2021-06-25 | 广西融安颖丰科技开发有限公司 | Kumquat honey injection device |
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| CN103549616A (en) * | 2013-10-25 | 2014-02-05 | 李秉强 | Novel flavor assorted dark plum powder |
| CN106616684A (en) * | 2016-12-30 | 2017-05-10 | 三只松鼠股份有限公司 | Preserved green plum manufacture method |
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| CN110122644A (en) * | 2019-05-31 | 2019-08-16 | 张慧君 | A kind of yacon puffed preserved fruits and preparation method thereof |
| CN111700146A (en) * | 2020-06-24 | 2020-09-25 | 佛山科学技术学院 | Preparation method of candied watermelon peels |
| CN113016920A (en) * | 2021-02-07 | 2021-06-25 | 广西融安颖丰科技开发有限公司 | Kumquat honey injection device |
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