CN109480044A - A kind of Rosa roxburghii Tratt preserved fruit and preparation method thereof - Google Patents
A kind of Rosa roxburghii Tratt preserved fruit and preparation method thereof Download PDFInfo
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- CN109480044A CN109480044A CN201811532711.8A CN201811532711A CN109480044A CN 109480044 A CN109480044 A CN 109480044A CN 201811532711 A CN201811532711 A CN 201811532711A CN 109480044 A CN109480044 A CN 109480044A
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- rosa roxburghii
- roxburghii tratt
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- fresh fruit
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- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 131
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 131
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 92
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 59
- 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 51
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- 235000012907 honey Nutrition 0.000 claims abstract description 22
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 19
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 19
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 19
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000012545 processing Methods 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims description 23
- 238000004140 cleaning Methods 0.000 claims description 20
- 238000002386 leaching Methods 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 244000012254 Canarium album Species 0.000 claims description 6
- 235000009103 Canarium album Nutrition 0.000 claims description 6
- 241000220483 Ribes Species 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 9
- 244000269722 Thea sinensis Species 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 206010013911 Dysgeusia Diseases 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 description 7
- 238000009923 sugaring Methods 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241000220324 Pyrus Species 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 235000021017 pears Nutrition 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 244000036905 Benincasa cerifera Species 0.000 description 2
- 235000011274 Benincasa cerifera Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 244000175448 Citrus madurensis Species 0.000 description 1
- 241000099774 Cuscuta salina Species 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017443 Hedysarum boreale Nutrition 0.000 description 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000006253 efflorescence Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 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
- 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 present invention relates to a kind of Rosa roxburghii Tratt preserved fruits and preparation method thereof, belong to Rosa roxburghii Tratt technical field of food deep processing.Rosa roxburghii Tratt preserved fruit of the present invention is composed of the following raw materials in parts by weight: 4-6 parts of Rosa roxburghii Tratt fresh fruit piece, and 1.5-2 parts of white granulated sugar, 0.25-0.3 parts of honey, 0.05-0.07 parts of edible salt, 0.3-0.35 parts of DL-malic acid, 0.4-0.5 parts of citric acid, 0.4-0.5 parts of potassium sorbate.Rosa roxburghii Tratt preserved fruit provided by the invention, mainly using Rosa roxburghii Tratt as raw material, ingredient is wide in variety, and based on sour-sweet, salty sweet tea taste, this Rosa roxburghii Tratt preserved fruit fruit body is transparent, bright in colour, and entrance is soft, pregnant sour, pleasant in after-taste in the sweet tea of food.The present invention also provides a kind of preparation method of Rosa roxburghii Tratt preserved fruit, this preparation method selection, in terms of form a set of complete process to show unique characteristics.
Description
Technical field
The present invention relates to a kind of Rosa roxburghii Tratt preserved fruits and preparation method thereof, belong to Rosa roxburghii Tratt technical field of food deep processing.
Background technique
Preserved fruit is also referred to as preserved fruit, and Gu claims honey to decoct.The civil molasses fruit food of Han nationality.It spreads in various regions, it is with a long history.With
The fruits and vegetables such as peach, apricot, Lee, jujube or wax gourd, ginger are raw material, the food being processed into after marinated with sugar or honey.In addition to conduct
Snack or snacks are directly edible outer, and preserved fruit can also be used to be put in the points such as cake, biscuit in the heart as interspersing.According to product characteristics
Feature, preserved fruit are classified as follows:
1, sugaring class
Sugaring preserved fruit is boiled altogether by pulp sugaring, and finished product is generally immersed in concentrated sugar liquid, and pulp is careful, delicious.
2, sand return class
For raw material after sugaring is candy, finished surface is dry, with white frosting, such as: sugared white gourd in strip, golden thread preserved date, cumquat
Cake etc..
3, preserved fruit class
It is dried after sugaring cooks, color has brown, golden yellow or amber, and distinct bright, dry tack free is
Slightly sticking dried product.Such as preserved apple, preserved pears, preserved peach, preserved sha kou, dried dates preserved in honey, fragrant preserved fruit, green plum dried meat, preserved haw, preserved cherry-apple
Belong to such.
4, fruit jelly class
It is the cool product of Radix Glycyrrhizae with various fresh fruits (base) for primary raw material, outer now shape generally keeps former fruit body, surface
More dry, some kind surfaces are in salt efflorescence, and taste is sweet and refreshing, sour-sweet, slightly salty, there is former fruit flavor.
5, wordizations class
Raw material is using fruit as primary raw material, through marinated, adds food additives, adds or not sugaring, adds or be not added Radix Glycyrrhizae system
At dry state product.
6, fruit pellet class
Using fruits and vegetables as primary raw material, through sugared infusion, dipping or salted, is ground after dry, various forms are made after forming
Dry state product.
7, fruitcake class
Raw material processing is at sauce shape, and concentrated drying, finished product is in shapes such as piece sticks.
8, licorice root products
Raw material uses fruit base, after being equipped with sugar, Radix Glycyrrhizae and other food additives impregnations, is dried, finished product have sweet tea,
The flavors such as sour, salty.
Although preserved fruit is many kinds of, preserved fruit is prepared as primary raw material using Rosa roxburghii Tratt and is still rarely reported, in order to enrich thorn
The edible value of pears promotes its economic value, and exploitation Rosa roxburghii Tratt preserved fruit product is very meaningful.
Summary of the invention
In order to solve the above-mentioned technical problem the present invention, provides a kind of Rosa roxburghii Tratt preserved fruit and preparation method thereof.
The technical scheme to solve the above technical problems is that a kind of Rosa roxburghii Tratt preserved fruit, by the raw material of following parts by weight
Composition:
4-6 parts of Rosa roxburghii Tratt fresh fruit piece, 1.5-2 parts of white granulated sugar, 0.25-0.3 parts of honey, 0.05-0.07 parts of edible salt, DL- apple
0.3-0.35 parts of tartaric acid, 0.4-0.5 parts of citric acid, 0.4-0.5 parts of potassium sorbate.
The beneficial effect of Rosa roxburghii Tratt preserved fruit of the present invention is:
Rosa roxburghii Tratt preserved fruit provided by the invention, mainly using Rosa roxburghii Tratt as raw material, ingredient is wide in variety, based on sour-sweet, salty sweet tea taste,
This Rosa roxburghii Tratt preserved fruit fruit body is transparent, bright in colour, and entrance is soft, pregnant sour, pleasant in after-taste in the sweet tea of food.
Based on the above technical solution, the present invention can also be improved as follows.
Further, the Rosa roxburghii Tratt preserved fruit, is composed of the following raw materials in parts by weight:
6 parts of Rosa roxburghii Tratt fresh fruit piece, 2 parts of white granulated sugar, 0.3 part of honey, 0.05 part of edible salt, 0.3 part of DL-malic acid, citric acid
0.4 part, 0.45 part of potassium sorbate.
Further, the Rosa roxburghii Tratt preserved fruit, is composed of the following raw materials in parts by weight:
5 parts of Rosa roxburghii Tratt fresh fruit piece, 1.5 parts of white granulated sugar, 0.3 part of honey, 0.06 part of edible salt, 0.33 part of DL-malic acid, lemon
0.48 part, 0.5 part of potassium sorbate of acid.
Further, the Rosa roxburghii Tratt preserved fruit, is composed of the following raw materials in parts by weight:
6 parts of Rosa roxburghii Tratt fresh fruit piece, 2 parts of white granulated sugar, 0.28 part of honey, 0.07 part of edible salt, 0.35 part of DL-malic acid, lemon
0.5 part, 0.48 part of potassium sorbate of acid.
Beneficial effect using above-mentioned further scheme is: above-mentioned technical proposal is the preferred raw material group of this Rosa roxburghii Tratt preserved fruit
At, it is sweet aromatic strongly fragrant, sour-sweet using Rosa roxburghii Tratt preserved fruit made of above-mentioned raw materials, it is rich in vitamin C, then gas is refreshing clear for food, rich in aftertaste.
The present invention also provides a kind of preparation methods of Rosa roxburghii Tratt preserved fruit, comprising:
1) raw material is weighed:
Raw material is weighed by following parts by weight: 4-6 parts of Rosa roxburghii Tratt fresh fruit piece, 1.5-2 parts of white granulated sugar, 0.25-0.3 parts of honey, food
With 0.05-0.07 parts of salt, 0.3-0.35 parts of DL-malic acid, 0.4-0.5 parts of citric acid, 0.4-0.5 parts of potassium sorbate；
2) Rosa roxburghii Tratt fresh fruit is sliced:
Rosa roxburghii Tratt fresh fruit is taken, is cleaned, it is smooth stingless to make Rosa roxburghii Tratt surface through de- thorn processing for the Rosa roxburghii Tratt fresh fruit after cleaning, then be sliced,
Deseeding obtains Rosa roxburghii Tratt slice；
3) leaching sugar
White granulated sugar, honey and edible salt are taken, is put into leaching sugar bowl, stirring and dissolving obtains dissolved syrup, adds DL-
Malic acid, citric acid and potassium sorbate, stir evenly；
The Rosa roxburghii Tratt slice that step 2) obtains is taken, after water-removing, color protection, the processing of salt system, is put into leaching sugar bowl leaching sugar one week, then
Drying, the Rosa roxburghii Tratt preserved fruit after must drying；
4) it packs
Take step 3) dry after Rosa roxburghii Tratt preserved fruit, be vacuum-packed, the Rosa roxburghii Tratt preserved fruit that vacuum packet is installed it is canned to get
Rosa roxburghii Tratt preserved fruit.
The beneficial effect of the preparation method of Rosa roxburghii Tratt preserved fruit of the present invention is:
The preparation method of Rosa roxburghii Tratt preserved fruit provided by the invention, selection, in terms of form a set of show unique characteristics
Complete process makes the Rosa roxburghii Tratt preserved fruit of preparation rich in multivitamin, and especially ascorbic content is higher, can beautifying face and moistering lotion,
Kohakuhi improves immunity of organisms.
Based on the above technical solution, the present invention can also be improved as follows.
Further, in step 2), the Rosa roxburghii Tratt fresh fruit choose it is golden yellow, without Chinese olive, without rotten fruit, no disease and pests harm, fresh
Fruit surface immaculate, it is pollution-free, without leaf weeds, and Rosa roxburghii Tratt fresh fruit diameter is greater than two centimeters of fruit of Grossularia burejensis Berger；
Beneficial effect using above-mentioned further scheme is: this technique high quality materials, chooses the highest thorn of Vitamin C content
Pears fresh fruit rejects decayed fruit, Chinese olive, and choosing fruit of Grossularia burejensis Berger of the diameter greater than 2 centimeters is the quality in order to guarantee Rosa roxburghii Tratt preserved fruit, makes it
Rich in multivitamin, minerals and microelement.
Further, in step 2), the cleaning is cleaned 30 minutes for Rosa roxburghii Tratt fresh fruit to be put into dump chest, keeps Rosa roxburghii Tratt fresh
Fruit surface is without dirt impurity；
Beneficial effect using above-mentioned further scheme is: preserved fruit will be prepared after the cleaning of Rosa roxburghii Tratt fresh fruit, preserved fruit quality is pure,
Without the impurity being harmful to the human body, the dense sweet tea of taste.
Further, in step 2), the de- thorn processing refers to that the boosted machine of Rosa roxburghii Tratt fresh fruit after cleaning is sent to drum cleaning
Machine for removing bur carries out cleaning de- thorn.
Beneficial effect using above-mentioned further scheme is: Rosa roxburghii Tratt taken off into thorn processing, guarantees the mouthfeel of preserved fruit, it is sweet more
Perfume (or spice), rich in aftertaste.
Further, in step 3), the drying uses baking oven, and 60 DEG C dry 4 hours.
Using the beneficial effect of above-mentioned further scheme is: above-mentioned drying equipment baking oven makes to make for this field conventional equipment
Standby simple process and low cost.
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of preparation method of Rosa roxburghii Tratt preserved fruit, comprising:
1) raw material is weighed:
Raw material is weighed by following parts by weight: 6 parts of Rosa roxburghii Tratt fresh fruit piece, 2 parts of white granulated sugar, 0.3 part of honey, 0.05 part of edible salt,
0.3 part of DL-malic acid, 0.4 part of citric acid, 0.45 part of potassium sorbate.
2) Rosa roxburghii Tratt fresh fruit is sliced:
Rosa roxburghii Tratt fresh fruit is taken, Rosa roxburghii Tratt fresh fruit is put into dump chest and is cleaned 30 minutes, makes Rosa roxburghii Tratt fresh fruit surface without dirt impurity,
The boosted machine of Rosa roxburghii Tratt fresh fruit after cleaning, which is sent to drum cleaning machine for removing bur, to carry out cleaning de- thorn processing, makes the smooth nothing in Rosa roxburghii Tratt surface
Thorn, then be sliced, deseeding, obtain Rosa roxburghii Tratt slice；
The Rosa roxburghii Tratt fresh fruit choose it is golden yellow, without Chinese olive, without rotten fruit, no disease and pests harm, fresh fruit surface immaculate, without dirt
It contaminates, without leaf weeds, and Rosa roxburghii Tratt fresh fruit diameter is greater than two centimeters of fruit of Grossularia burejensis Berger；
3) leaching sugar
White granulated sugar, honey and edible salt are taken, is put into leaching sugar bowl, stirring and dissolving obtains dissolved syrup, adds DL-
Malic acid, citric acid and potassium sorbate, stir evenly；
The Rosa roxburghii Tratt slice that step 2) obtains is taken, water-removing, color protection, salt system 40 minutes are sent into, at water-removing, color protection, salt
After reason, it is put into leaching sugar bowl leaching sugar one week, places into baking oven and dry 4 hours for 60 DEG C, the Rosa roxburghii Tratt preserved fruit after must drying；
4) it packs
Take step 3) dry after Rosa roxburghii Tratt preserved fruit, be vacuum-packed, the Rosa roxburghii Tratt preserved fruit that vacuum packet is installed it is canned to get
Rosa roxburghii Tratt preserved fruit.
Embodiment 2
A kind of preparation method of Rosa roxburghii Tratt preserved fruit, comprising:
1) raw material is weighed:
Raw material is weighed by following parts by weight: 5 parts of Rosa roxburghii Tratt fresh fruit piece, 1.5 parts of white granulated sugar, 0.3 part of honey, edible salt 0.06
Part, 0.33 part of DL-malic acid, 0.48 part of citric acid, 0.5 part of potassium sorbate.
2) Rosa roxburghii Tratt fresh fruit is sliced:
Rosa roxburghii Tratt fresh fruit is taken, Rosa roxburghii Tratt fresh fruit is put into dump chest and is cleaned 30 minutes, makes Rosa roxburghii Tratt fresh fruit surface without dirt impurity,
The boosted machine of Rosa roxburghii Tratt fresh fruit after cleaning, which is sent to drum cleaning machine for removing bur, to carry out cleaning de- thorn processing, makes the smooth nothing in Rosa roxburghii Tratt surface
Thorn, then be sliced, deseeding, obtain Rosa roxburghii Tratt slice；
The Rosa roxburghii Tratt fresh fruit choose it is golden yellow, without Chinese olive, without rotten fruit, no disease and pests harm, fresh fruit surface immaculate, without dirt
It contaminates, without leaf weeds, and Rosa roxburghii Tratt fresh fruit diameter is greater than two centimeters of fruit of Grossularia burejensis Berger；
3) leaching sugar
White granulated sugar, honey and edible salt are taken, is put into leaching sugar bowl, stirring and dissolving obtains dissolved syrup, adds DL-
Malic acid, citric acid and potassium sorbate, stir evenly；
The Rosa roxburghii Tratt slice that step 2) obtains is taken, water-removing, color protection, salt system 40 minutes are sent into, at water-removing, color protection, salt
After reason, it is put into leaching sugar bowl leaching sugar one week, places into baking oven and dry 4 hours for 60 DEG C, the Rosa roxburghii Tratt preserved fruit after must drying；
4) it packs
Take step 3) dry after Rosa roxburghii Tratt preserved fruit, be vacuum-packed, the Rosa roxburghii Tratt preserved fruit that vacuum packet is installed it is canned to get
Rosa roxburghii Tratt preserved fruit.
Embodiment 3
A kind of preparation method of Rosa roxburghii Tratt preserved fruit, comprising:
1) raw material is weighed:
Raw material is weighed by following parts by weight: 6 parts of Rosa roxburghii Tratt fresh fruit piece, 2 parts of white granulated sugar, 0.28 part of honey, 0.07 part of edible salt,
0.35 part of DL-malic acid, 0.5 part of citric acid, 0.48 part of potassium sorbate.
2) Rosa roxburghii Tratt fresh fruit is sliced:
Rosa roxburghii Tratt fresh fruit is taken, Rosa roxburghii Tratt fresh fruit is put into dump chest and is cleaned 30 minutes, makes Rosa roxburghii Tratt fresh fruit surface without dirt impurity,
The boosted machine of Rosa roxburghii Tratt fresh fruit after cleaning, which is sent to drum cleaning machine for removing bur, to carry out cleaning de- thorn processing, makes the smooth nothing in Rosa roxburghii Tratt surface
Thorn, then be sliced, deseeding, obtain Rosa roxburghii Tratt slice；
The Rosa roxburghii Tratt fresh fruit choose it is golden yellow, without Chinese olive, without rotten fruit, no disease and pests harm, fresh fruit surface immaculate, without dirt
It contaminates, without leaf weeds, and Rosa roxburghii Tratt fresh fruit diameter is greater than two centimeters of fruit of Grossularia burejensis Berger；
3) leaching sugar
White granulated sugar, honey and edible salt are taken, is put into leaching sugar bowl, stirring and dissolving obtains dissolved syrup, adds DL-
Malic acid, citric acid and potassium sorbate, stir evenly；
The Rosa roxburghii Tratt slice that step 2) obtains is taken, water-removing, color protection, salt system 40 minutes are sent into, at water-removing, color protection, salt
After reason, it is put into leaching sugar bowl leaching sugar one week, places into baking oven and dry 4 hours for 60 DEG C, the Rosa roxburghii Tratt preserved fruit after must drying；
4) it packs
Take step 3) dry after Rosa roxburghii Tratt preserved fruit, be vacuum-packed, the Rosa roxburghii Tratt preserved fruit that vacuum packet is installed it is canned to get
Rosa roxburghii Tratt preserved fruit.
Measure the effect experiment of nutritional ingredient contained by Rosa roxburghii Tratt preserved fruit
Contained nutritional ingredient is detected in the Rosa roxburghii Tratt preserved fruit that the present invention prepares embodiment 1-3, and detection method is this
The method of field conventional determining preserved fruit ingredient, specific testing result is as shown in the table, and listed numerical value is the thorn of embodiment 1-3 preparation
The mean values of the surveyed nutrient composition content of pears preserved fruit.
The testing result of 1 Rosa roxburghii Tratt preserved fruit ingredient of table
| The detection ingredient of Rosa roxburghii Tratt preserved fruit | Detection data |
| Protein | 1.6g/100g |
| Sodium | 153mg/100g |
| Carbohydrate | 65g/100ml |
| Energy | 1240KJ/100g |
By table 1 it will be seen that Rosa roxburghii Tratt preserved fruit prepared by the present invention is rich in protein abundant, carbohydrate
Deng being nutriment necessary to human body.And Rosa roxburghii Tratt preserved fruit fruit body prepared by the present invention is transparent, bright in colour, entrance is soft
It is soft, it is pregnant sour, pleasant in after-taste in the sweet tea of food.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of Rosa roxburghii Tratt preserved fruit, which is characterized in that be composed of the following raw materials in parts by weight:
4-6 parts of Rosa roxburghii Tratt fresh fruit piece, 1.5-2 parts of white granulated sugar, 0.25-0.3 parts of honey, 0.05-0.07 parts of edible salt, DL-malic acid
0.3-0.35 parts, 0.4-0.5 parts of citric acid, 0.4-0.5 parts of potassium sorbate.
2. Rosa roxburghii Tratt preserved fruit according to claim 1, which is characterized in that be composed of the following raw materials in parts by weight:
6 parts of Rosa roxburghii Tratt fresh fruit piece, 2 parts of white granulated sugar, 0.3 part of honey, 0.05 part of edible salt, 0.3 part of DL-malic acid, citric acid 0.4
Part, 0.45 part of potassium sorbate.
3. Rosa roxburghii Tratt preserved fruit according to claim 1, which is characterized in that be composed of the following raw materials in parts by weight:
5 parts of Rosa roxburghii Tratt fresh fruit piece, 1.5 parts of white granulated sugar, 0.3 part of honey, 0.06 part of edible salt, 0.33 part of DL-malic acid, citric acid
0.48 part, 0.5 part of potassium sorbate.
4. Rosa roxburghii Tratt preserved fruit according to claim 1, which is characterized in that be composed of the following raw materials in parts by weight:
6 parts of Rosa roxburghii Tratt fresh fruit piece, 2 parts of white granulated sugar, 0.28 part of honey, 0.07 part of edible salt, 0.35 part of DL-malic acid, citric acid 0.5
Part, 0.48 part of potassium sorbate.
5. a kind of preparation method of Rosa roxburghii Tratt preserved fruit characterized by comprising
1) raw material is weighed:
Raw material is weighed by following parts by weight: 4-6 parts of Rosa roxburghii Tratt fresh fruit piece, 1.5-2 parts of white granulated sugar, 0.25-0.3 parts of honey, edible salt
0.05-0.07 parts, 0.3-0.35 parts of DL-malic acid, 0.4-0.5 parts of citric acid, 0.4-0.5 parts of potassium sorbate；
2) Rosa roxburghii Tratt fresh fruit is sliced:
Rosa roxburghii Tratt fresh fruit is taken, is cleaned, the Rosa roxburghii Tratt fresh fruit after cleaning it is smooth stingless to make Rosa roxburghii Tratt surface, then be sliced, go through de- thorn processing
Seed obtains Rosa roxburghii Tratt slice；
3) leaching sugar
White granulated sugar, honey and edible salt are taken, is put into leaching sugar bowl, stirring and dissolving obtains dissolved syrup, adds DL- apple
Acid, citric acid and potassium sorbate, stir evenly；
The Rosa roxburghii Tratt slice that step 2) obtains is taken, after water-removing, color protection, the processing of salt system, leaching sugar bowl leaching sugar one week is put into, then dry, obtains
Rosa roxburghii Tratt preserved fruit after drying；
4) it packs
Rosa roxburghii Tratt preserved fruit after taking step 3) to dry, is vacuum-packed, the Rosa roxburghii Tratt preserved fruit that vacuum packet is installed is canned to get Rosa roxburghii Tratt
Preserved fruit.
6. preparation method according to claim 5, which is characterized in that in step 2), the Rosa roxburghii Tratt fresh fruit is chosen golden yellow
Color, without Chinese olive, without rotten fruit, no disease and pests harm, fresh fruit surface immaculate, it is pollution-free, without leaf weeds, and Rosa roxburghii Tratt fresh fruit diameter is big
In two centimeters of fruit of Grossularia burejensis Berger；
The cleaning is cleaned 30 minutes for Rosa roxburghii Tratt fresh fruit to be put into dump chest, makes Rosa roxburghii Tratt fresh fruit surface without dirt impurity；
The de- thorn processing refers to that the boosted machine of Rosa roxburghii Tratt fresh fruit after cleaning is sent to drum cleaning machine for removing bur and carries out cleaning de- thorn.
7. preparation method according to claim 5, which is characterized in that in step 3), described dry uses baking oven, and 60 DEG C
Drying 4 hours.
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Application publication date: 20190319 |