CN109480047A - A kind of production method of ecological, environmental protective emblic preserved fruit - Google Patents
A kind of production method of ecological, environmental protective emblic preserved fruit Download PDFInfo
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- CN109480047A CN109480047A CN201811541607.5A CN201811541607A CN109480047A CN 109480047 A CN109480047 A CN 109480047A CN 201811541607 A CN201811541607 A CN 201811541607A CN 109480047 A CN109480047 A CN 109480047A
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- 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
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Abstract
The present invention discloses a kind of production method of emblic preserved fruit, the present invention selects the crude fiber content lower processing type breeding Baoshan 2 emblic fruit as raw material, using butterflybush flower and rock sugar as auxiliary material, using adjustable plastic greenhouse dry products, take full advantage of place of production sunlight-heat reaources, effectively control production cost, production process ecological, environmental protective, the soft or hard appropriateness of product.Material quality consistency is high, and product quality is controllable, stablizes；Product appearance golden yellow color, flavor faint scent, palatability are more preferable, and selling point is distincter；The production and sales of the preserved fruit product are increased income to Yunnan Province emblic farmer and industry sustainable development has important practical significance.
Description
Technical field
The invention belongs to economic forest products processing technology, a kind of specifically producer of ecological, environmental protective emblic preserved fruit
Method.
Background technique
Emblic (Phyllanthus emblica Linn.) is also known as Yunnan olive, Euphorbiaceae Leafflower deciduous tree, tree
It is high to be distributed in India, Sri Lanka, South East Asia Mainland, Indonesia, Malaysia, Philippine up to 23 m, 50 cm of the diameter of a cross-section of a tree trunk 1.3 meters above the ground
And SOUTHERN CHINA, southwest.Its taste of fruit of emblic is unique, application value is high, has early real, high yield, stable yields characteristic, uses as fruit
Economic benefit is good when non-wood forest culture；Its tree performance is tall and straight, and blade is dense, dark green, and fruit is beautiful, cultivates as garden plant,
Gardening ornamental value with higher.Emblic fruit integration of drinking and medicinal herbs, edible, health care and medicinal value have both；As fruit, food
Used time is first sour and astringent then return it is sweet tasty and refreshing, it is deep to be liked by the producing region masses；As medicine source, in " Yunnan Province's drug standards ", " Tibetan medicine mark
It is quasi- " and " Chinese Pharmacopoeia " in record, it is main clearing heat, relieving sore-throat, moistening lung for removing phlegm, stomach strengthening and digestion promoting, antibacterial anti-inflammatory, anti-aging, antitumor
And it is anti-oxidant, it is one of three kinds of health plants that the United Nations's health organization specifies popularizing planting, value of exploiting and utilizing is higher, and obtains
The great attention of forestry research and production department, Yunnan Province is arrived.2018, Yunnan Province's emblic cultivated area up to 20,000 hectares,
Its cultivate almost all applicant " Baoshan Forestry Technology Extension Center " breedings of breeding, pass through Yunnan Province forest
The breeding that it is fixed that variety certification committee member makes a joint checkup (recognizing) includes " the glutinous Yunnan olive of Gaoligong Shan Mountain ", " emblic of the Baoshan 1 ", " Baoshan 2
Emblic " and " emblic of the Baoshan 3 " etc..
Currently, Yunnan Province's emblic base majority be initial results period, fruit products mainly as fruit eat raw and medicine source,
Health product raw material is sold, and market sale situation is preferable, cultivation benefit is higher, and the average annual earnings per acre of trees in richful production period reaches
0.5 ten thousand yuan or more.As the emblic age of tree gradually increases, yield is continuously improved, and selling pressure increases unavoidable.Exploitation can
The converted products of a large amount of consumption fruit products, is the only way of Yunnan Province's emblic sustainable development.
The Yunnan Province emblic producing region masses just have the habit of edible emblic fruit from ancient times, and food therapy effect obtains producing region group
Many is widely recognized as, and fresh food market is considerable.
Before and after nineteen ninety, Yunnan Province carries out extensive fruit drink product development using emblic fruit as raw material.Later,
Because of the problems such as precipitating, mouthfeel, fruit drink product is gradually eliminated the noise on the market to destroy the evidence, and does not form large-scale production so far.
Before and after 2008, enterprise once started a wheel emblic exploitation using emblic lozenge as main product in Yunnan Province
Upsurge.Later, because the sour and astringent problem of taste, homogeneity are demanded a lower price, competition etc. causes raw materials requirement amount to reduce；But emblic contains flake products
Still there is certain selling market at present.
Since 2014, the western regions of the Yunnan Province local enterprise produces the medium and high-grade emblic that can largely consume raw material using emblic as raw material
Sub- fruit fermented wine (red wine), product were once obtaining being widely recognized as market, and year consumption emblic fruit once broke through 12,000,000 kg,
Afterwards because of the reasons such as marketing, the gradually atrophy of product market.
After 2015, because of the improvement of manufacturing line that change of share ownership occurs, the former Yunnan rainbow that single-item annual sales amount surpasses hundred million yuan is containing remaining
" the remaining wheat oropharynx mixture " drug of sweet sub- fruit raw material stops production.
Emblic fruit is sufficiently stable rich in its Vc in natural Vc and process, is added to extensively absolutely as raw material
In most of health care product.
Emblic fruit under wild state, the maturity period is sooner or later different, nutrient composition content height difference is obvious, fruit is big
It is small different.So producing fruit drink, oral buccal tablet, fermented wine, drug, health care product using wild emblic fruit as raw material
Or preserved fruit product, all objective reality production technologies can not Precise spraying and control, product quality the problem of not can guarantee.
Summary of the invention
Insufficient, the popular defect of mouthfeel for above-mentioned emblic product development, the purpose of the present invention is to provide more than one kind
The ecological, environmental protective production method of sweet sub- preserved fruit is promoted with solving the problems, such as current emblic research and development of products lag, product mouthfeel quality
Emblic industry sustainable and healthy development.
The technical solution adopted by the invention is as follows:
A kind of production method of ecological, environmental protective emblic preserved fruit, includes the following steps:
Step (1) selects the emblic ripening fruits of the Baoshan 2 as raw material, disease pest fruit and decayed fruit is rejected, after cleaning up
Fruit surface moisture is drained, for use；
Butterflybush flower dry product and clear water 1:20 in mass ratio are boiled in stainless-steel pan and are boiled 3-5 minutes, filtered while hot by step (2), are made
Butterflybush flower solution is obtained, is cooled to room temperature, for use；
Step (3), the emblic fruit obtained through step (1) processing is placed in Wooden container, boiling 4-8 minutes in steamer,
It takes out, with pocket knife along the deep pulp of fruit ventral suture to fruit stone, extracts the core and pulp is cut into block piece shape；
Block piece shape pulp is placed in clear water and impregnates by step (4), and it is primary to change within 1-3 hours water, continuous 4 times, takes out, drains pulp
Surface moisture, for use；
Step (5), by block piece shape pulp: rock sugar: the mass ratio of butterflybush flower solution is for 10:2:5 by mixed material in ceramic vessel
Or impregnated 50-80 hours in rustless steel container, it takes out, drains pulp surface soak；
Step (6) will drain the fruit pulp of soak, is not overlapped uniformly, to be placed in drying loft and shine on bed, natural sunlight shines
System is got product to fruit pulp is tack-free；The drying loft is big using the plastics of high 3-4m, width 8-12m tool adjustable ventilation window
Canopy is disposed with the solarization bed of several high 1.6m, width 0.9m in drying loft；
Step (7) will be stored up using sealed food-grade bag or bottle as packaging material at the drying of finished product sealed package postposition cool place
It deposits.
Preferably, the emblic fruit of the Baoshan 2 described in step (1), fruit crude fiber content is less than 2.7%, to protect
It demonstrate,proves and product delicate mouthfeel, slugging is made；The main place of production of emblic of the Baoshan 2 annual rainfall lower than 850mm, the sunshine-duration it is long,
The abundant Dry-hot Valley Area of heat.
Preferably, the close drying inflorescence or bud for covering tree of step (2) the butterflybush flower system plant, utilizes high temperature water extract method
The water colo(u)r substance and aromatic substance extracted in butterflybush flower obtains butterflybush flower solution.
The butterflybush flower (Buddleja officinalisMaxim.) also known as dye meal is spent, and is Loganiaceae Lindley Butterflybush Herb category
Shrub, flower and inflorescence are the yellow food dyestuffs that producing region masses' tradition utilizes, and have special fragrant, there is clearing heat and promoting diuresis, improving eyesight
The effect of moving back screen (quoted from " Chinese Plants will ").
Preferably, step (3) described boiling separates pulp with fruit stone, obtains the complete block piece shape of soft or hard appropriateness, rule
Pulp.
Preferably, part astringent material, sour odour material and the pectin in step (4) the washing abjection pulp, makes product
Palatability is more preferably.
Preferably, it puts rock sugar into butterflybush flower solution before step (5) described immersion according to mass ratio and sufficiently dissolves, impregnate
It stirs within every 12 hours in the process once, to guarantee that pulp fully absorbs sugar, coloring and flavouring, guarantees that product color gold is made
It is yellow, bright, have butterflybush flower fragrant.
Preferably, bed is shone in drying loft described in step (6) is divided into three layers, the first high 0.8m, second and third layer layer by layer
Layer height is all 0.4m, the wide 0.5m in pedestrian passage between two solarization beds, and bedstead, bed net are made of stainless steel material；Drying loft leads to
Air regulator disposes anti-mosquito gauze and hardened ground meets food production safety requirements.
Compared with prior art, the present invention has the advantages that: in view of above-mentioned emblic fruit quality difference, product development
The problem of requirement and preserved fruit product development production to material quality lag, the present invention is with the emblic of the processing type breeding Baoshan 2
Son is used as raw material, using tradition using butterflybush flower and rock sugar be used as auxiliary material, make full use of dry-hot valley illumination thermal energy abundant to provide
Production process energy conservation and environmental protection has been developed, the emblic preserved fruit of the Baoshan 2 that product special flavour shows unique characteristics in source.Its preserved fruit product
Crude fiber content it is lower, material quality is easy to control, and product quality is more stable；Using butterflybush flower as auxiliary material, product appearance
Golden yellow color, flavor faint scent, palatability are more preferable, and selling point is distincter；Product is carried out with adjustable plastic greenhouse facility
It is dry, place of production sunlight-heat reaources are taken full advantage of, effectively control production cost, production process ecological, environmental protective, the soft or hard appropriateness of product,
Quality is higher.The present invention has product quality consistency height, palatability popular compared with current other emblic preserved fruit products
Feature and the features such as region feature is more obvious, production process energy conservation and environmental protection, to promoting the sustainable development of emblic industry to have
Important realistic meaning.
By producing as a trial within 2 years and selling, producing and selling effect is fabulous, and annual sales amount is more than 1,000,000 yuan.The product is opened
Hair has great importance to promotion Yunnan Province's emblic industry sustainable and healthy development, accurate poverty alleviation.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail.
It will be understood to those of skill in the art that the following example is merely to illustrate the present invention, and it should not be regarded as limiting this hair
Bright range.In the examples where no specific technique or condition is specified, described technology or conditions according to the literature in the art
Or it is carried out according to product description.Production firm person is not specified in material therefor or equipment, is that can be obtained by purchase
Conventional products.
Embodiment one
The production method of emblic preserved fruit, includes the following steps:
Step (1), raw material selection and preparation: the provincial processing type breeding that the selection Yunnan Province forest variety certification committee passes through is protected
As raw material, rejecting disease pest fruit, rotten fruit etc. should not clean dry the emblic ripening fruits of mountain 2 as the fruit that raw material uses
It is stand-by that fruit surface moisture is drained after net；The emblic choiceness of the Baoshan 2, maturation, fresh fruit are as raw material, fruit
Real crude fiber content is less than 2.7%, to guarantee that product delicate mouthfeel, slugging is made.The main place of production of emblic of the Baoshan 2 is in year
Rainfall has sunlight-heat reaources abundant lower than 850mm, the Dry-hot Valley Area that the sunshine-duration is long, heat is abundant, is weather-drying
Provide condition.
Step (2), auxiliary material selection and processing: the bud and inflorescence dry product and ice of the high-class product butterflybush flower of market sale are selected
Sugar is auxiliary material；Butterflybush flower dry product and clear water 1:20 in mass ratio are boiled in stainless-steel pan and boiled 3 minutes, filters while hot, is made close
Flower solution is covered, is cooled to room temperature stand-by；
Step (3), raw material are steamed and are enucleated: will be cleaned the emblic fruit to drain away the water and are placed in Wooden container, steam at 100 DEG C
It steam cooker 5 minutes, takes out, is extracted the core along the deep pulp of fruit ventral suture to fruit stone with pocket knife；
Step (4), washing takes away the puckery taste, depickling and degumming: block piece shape pulp being placed in clear water and is impregnated, it is primary to change within 2 hours water, continuously
It 4 times, takes out, it is stand-by to drain pulp surface moisture；
Part astringent material, sour odour material and pectin in the washing abjection pulp, make product palatability more preferably.
Step (5), toning and seasoning: pulp, rock sugar, butterflybush flower solution quality ratio 10:2:5 are pressed in ceramic vessel or stainless
It is impregnated 72 hours in steel container, takes out, drain pulp surface soak；
It puts rock sugar into butterflybush flower solution before the immersion according to mass ratio and sufficiently dissolves, stir within every 12 hours in soaking process
Once, to guarantee that pulp fully absorbs sugar, coloring and flavouring, guarantee that obtained product color is golden yellow, bright, have butterflybush flower faint scent
Taste.
Step (6), drying facility: using high 3m, width 10m have adjustable ventilation window plastics drying loft+several high 1.6m,
Wide 0.9m shines bed as drying facility；
Bed is shone in the drying loft and is divided into three layers, and first high 0.8m, second and third are high layer by layer layer by layer is all 0.4m, two solarization beds
Between the wide 0.5m in pedestrian passage, bedstead, bed net using stainless steel material make；Dry necessary closed, the vent window placement of greenhouse is prevented
Mosquitos and flies gauze, hardened ground etc. meet food production safety requirements.
Step (7), product drying: will drain the fruit pulp of soak, is not overlapped uniformly, to be placed in drying loft and shines bed
On, the natural light system of shining is got product to fruit pulp is tack-free；
Dry using sunlight, sun dehydration is conducive to improve product quality, guarantees the soft or hard appropriateness of product, energy saving control life
Produce cost, ecological, environmental protective.
Step (8), packaging and storage: using sealed food-grade bag, bottle as packaging material, sealed package postposition is shady and cool
It is stored at dry.
Embodiment two
The production method of emblic preserved fruit, includes the following steps:
Step (1), raw material selection and preparation: the provincial processing type breeding that the selection Yunnan Province forest variety certification committee passes through is protected
As raw material, rejecting disease pest fruit, rotten fruit etc. should not clean dry the emblic ripening fruits of mountain 2 as the fruit that raw material uses
It is stand-by that fruit surface moisture is drained after net；The Baoshan 2 emblic choiceness maturation, fresh fruit are as raw material, fruit
Real crude fiber content is less than 2.7%, to guarantee that product delicate mouthfeel, slugging is made.The main place of production of emblic of the Baoshan 2 is in year
Rainfall has sunlight-heat reaources abundant lower than 850mm, the Dry-hot Valley Area that the sunshine-duration is long, heat is abundant, is weather-drying
Provide condition.
Step (2), auxiliary material selection and processing: the bud and inflorescence dry product and ice of the high-class product butterflybush flower of market sale are selected
Sugar is auxiliary material；Butterflybush flower dry product and clear water 1:20 in mass ratio are boiled in stainless-steel pan and boiled 5 minutes, filters while hot, is made close
Flower solution is covered, is cooled to room temperature stand-by；
Step (3), raw material are steamed and are enucleated: will be cleaned the emblic fruit to drain away the water and are placed in Wooden container, steam at 90 DEG C
It steam cooker 8 minutes, takes out, is extracted the core along the deep pulp of fruit ventral suture to fruit stone with pocket knife；
Step (4), washing takes away the puckery taste, depickling and degumming: block piece shape pulp being placed in clear water and is impregnated, it is primary to change within 3 hours water, continuously
It 4 times, takes out, it is stand-by to drain pulp surface moisture；
Part astringent material, sour odour material and pectin in the washing abjection pulp, make product palatability more preferably.
Step (5), toning and seasoning: pulp, rock sugar, butterflybush flower solution quality ratio 10:2:5 are pressed in ceramic vessel or stainless
It is impregnated 56 hours in steel container, takes out, drain pulp surface soak；
It puts rock sugar into butterflybush flower solution before the immersion according to mass ratio and sufficiently dissolves, stir within every 12 hours in soaking process
Once, to guarantee that pulp fully absorbs sugar, coloring and flavouring, guarantee that obtained product color is golden yellow, bright, have butterflybush flower faint scent
Taste.
Step (6), drying facility: using high 4m, width 12m have adjustable ventilation window plastics drying loft+several high 1.6m,
Wide 0.9m shines bed as drying facility；
Bed is shone in the drying loft and is divided into three layers, and first high 0.8m, second and third are high layer by layer layer by layer is all 0.4m, two solarization beds
Between the wide 0.5m in pedestrian passage, bedstead, bed net using stainless steel material make；Dry necessary closed, the vent window placement of greenhouse is prevented
Mosquitos and flies gauze, hardened ground etc. meet food production safety requirements.
Step (7), product drying: will drain the fruit pulp of soak, is not overlapped uniformly, to be placed in drying loft and shines bed
On, the natural light system of shining is got product to fruit pulp is tack-free；
Dry using sunlight, sun dehydration is conducive to improve product quality, guarantees the soft or hard appropriateness of product, energy saving control life
Produce cost, ecological, environmental protective.
Step (8), packaging and storage: using sealed food-grade bag, bottle as packaging material, sealed package postposition is shady and cool
It is stored at dry.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (7)
1. a kind of production method of ecological, environmental protective emblic preserved fruit, which comprises the steps of:
Step (1) selects the emblic ripening fruits of the Baoshan 2 as raw material, disease pest fruit and decayed fruit is rejected, after cleaning up
Fruit surface moisture is drained, for use；
Butterflybush flower dry product and clear water 1:20 in mass ratio are boiled in stainless-steel pan and are boiled 3-5 minutes, filtered while hot by step (2), are made
Butterflybush flower solution is obtained, is cooled to room temperature, for use；
Step (3), the emblic fruit obtained through step (1) processing are placed in Wooden container, steam in steamer in 90-100 DEG C
It boils 4-8 minutes, takes out, with pocket knife along the deep pulp of fruit ventral suture to fruit stone, extract the core and pulp is cut into block piece shape；
Block piece shape pulp is placed in clear water and impregnates by step (4), and it is primary to change within 1-3 hours water, continuous 4 times, takes out, drains pulp
Surface moisture, for use；
Step (5), by block piece shape pulp: rock sugar: the mass ratio of butterflybush flower solution is for 10:2:5 by mixed material in ceramic vessel
Or impregnated 50-80 hours in rustless steel container, it takes out, drains pulp surface soak；
Step (6) will drain the fruit pulp of soak, is not overlapped uniformly, to be placed in drying loft and shine on bed, natural sunlight shines
System is got product to fruit pulp is tack-free；The drying loft is big using the plastics of high 3-4m, width 8-12m tool adjustable ventilation window
Canopy is disposed with the solarization bed of several high 1.6m, width 0.9m in drying loft；
Step (7) will be stored up using sealed food-grade bag or bottle as packaging material at the drying of finished product sealed package postposition cool place
It deposits.
2. the production method of emblic preserved fruit according to claim 1, which is characterized in that the Baoshan 2 described in step (1)
Emblic fruit, fruit crude fiber content is less than 2.7%, to guarantee that product delicate mouthfeel, slugging is made；The emblic of the Baoshan 2
The sub main place of production is in annual rainfall lower than 850mm, the Dry-hot Valley Area that the sunshine-duration is long, heat is abundant.
3. the production method of emblic preserved fruit according to claim 1, which is characterized in that step (2) the butterflybush flower system
The close drying inflorescence or bud for covering tree of plant, utilizes the water colo(u)r substance and fragrance in high-temperature water restricted-access media butterflybush flower
Substance obtains butterflybush flower solution.
4. the production method of emblic preserved fruit according to claim 1, which is characterized in that step (3) described boiling makes fruit
Meat is separated with fruit stone, obtains the complete block piece shape pulp of soft or hard appropriateness, rule.
5. the production method of emblic preserved fruit according to claim 1, which is characterized in that step (4) the washing abjection
Part astringent material, sour odour material and pectin in pulp, make product palatability more preferably.
6. the production method of emblic preserved fruit according to claim 1, which is characterized in that pressed before step (5) described immersion
It puts rock sugar into butterflybush flower solution according to mass ratio and sufficiently dissolves, stir within every 12 hours in soaking process once, to guarantee pulp
Sugar, coloring and flavouring are fully absorbed, guarantees that obtained product color is golden yellow, bright, has butterflybush flower fragrant.
7. the production method of emblic preserved fruit according to claim 1, which is characterized in that drying loft described in step (6)
Interior solarization bed is divided into three layers, and first high 0.8m, second and third are high layer by layer layer by layer is all 0.4m, and pedestrian passage is wide between two solarization beds
0.5m, bedstead, bed net are made of stainless steel material；The vent window placement anti-mosquito gauze and hardened ground of drying loft meet
Food production safety requirements.
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