CN109938150A - A kind of preparation method and applications of emblic preserved fruit - Google Patents
A kind of preparation method and applications of emblic preserved fruit Download PDFInfo
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method and applications of emblic preserved fruit, belong to Preserved produciton technical field.The present invention includes the following steps: that (1) is selected emblic fruit and cleaned；(2) blanching is put into boiling water to fresh fruit face checking；(3) it takes out after being enucleated while hot, places into hardening colour protecting liquid and impregnate；(4) it is rinsed, is toasted with clear water；(5) miracle fruit and sugarcane is taken to squeeze the juice respectively, mixed fermentation takes filtrate after filtering；(6) emblic is put into fermentation mixed liquor and is impregnated, pulled out and drain；(7) fructose syrup is applied to emblic surface, is packed after freeze-drying.Preparation method of the invention can not only be effectively maintained the nutritional ingredient of emblic, and emblic preserved fruit pol is low, in good taste, expand using crowd, and in addition emblic preserved fruit of the invention is alternatively arranged as the auxiliary material that stews, and soup can be made more delicious.
Description
Technical field
The invention belongs to preserved fruit technical fields, and in particular to a kind of preparation method and applications of emblic preserved fruit.
Background technique
Emblic is the fruit of Euphorbiaceae phyllanthus plant emblic, superoxide dismutase rich in, Vc, more
Phenols and polysaccharide isoreactivity substance have anti-inflammatory, antitumor, anti-mutation, reducing blood lipid, blood pressure lowering, liver protection and other effects, are to be combined
State's health organization is appointed as one of the 3 kinds of health plants planted in world-wide deployment.In China, there are about 16 national uses, wherein
Tibetan is the most commonly used.Emblic is included as common Tibetan medicine by " Chinese Pharmacopoeia " version in 1977, is first dual-purpose of drug and food of China
Kind.The research report of emblic is concentrated mainly on chemistry, pharmacology and quality control at present.Yunnan, the civil habit in Guangxi and Fujian
Usual salted Phyllanthus embical fruit is equipped with honey, takes controllable and treatment disease of biliary tract for a long time.The Phyllanthus embical fruit pickled through salt can change gas and stop
It vomits, treats dyspepsia, the diseases such as toothache, laryngitis, cough and preventing cold can also be treated.The shelf-life of emblic is shorter, belongs to season
Property fruit, touch water, mechanical damage all and can cause emblic mildew, rot, fresh fruit mouthfeel is poor, more sour and astringent, at present emblic
Processing and store technology also needs to improve.
Emblic has a extensive future the numerous areas such as health food, drug, cosmetics.In terms of food processing,
The products such as syrup emblic can, emblic preserved fruit, emblic slurry, emblic inspissated juice, emblic leafflower fruit wine, fruit vinegar have been developed, it is remaining
The development and utilization of sweet son China have been carried out for many years, but because in its fruit tanning matter content it is higher, easily produced in process
Raw precipitating；In addition, easily leading to ascorbic a large amount of losses, therefore emblic subclass product fails to throw on a large scale so far if dealing with improperly
It produces.
In recent years, low sugar health care preserved fruit is easier to be received, and consumer groups are wider and the development trend of preserved fruit.Because more than
Sweet son has certain bitter taste, so preparing emblic preserved fruit needs to solve the problems, such as this, at present mostly with salt immersion go it is bitter with
And seep the technologies such as sugar and solve, but the means such as some additives for using of period or microwave, ultrasonic wave will increase emblic
Nutriment is lost, and the excessive of sugar increases the flavor on the one hand reducing emblic preserved fruit, on the other hand for being taken the photograph by limitation
The crowd for entering sugar is not suitable for feed.
Summary of the invention
The purpose of the present invention is to solve the above problems of the existing technology, provide a kind of preparation of emblic preserved fruit
Method and its application, preparation method of the invention can not only be effectively maintained the nutritional ingredient of emblic, and emblic preserved fruit
Pol is low, in good taste, expands using crowd, and in addition emblic preserved fruit of the invention is alternatively arranged as the auxiliary material that stews, and can make soup
It is more delicious.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of preparation method of emblic preserved fruit, includes the following steps:
(1) the mature emblic fruit that grain is big, juice is more, free from insect pests is rotten, not damaged, nothing is rotten, fresh fruit diameter 2.5 are selected
± 0.5cm is cleaned clean；
(2) emblic fruit cleaned up is put into blanching 3-10s in boiling water, until fresh fruit face checking；
(3) it takes out and places into the hardening as made of sodium chloride, calcium chloride, citric acid, vitamine C sodium compounding after being enucleated while hot
In colour protecting liquid, soaking time 5.5-10h；
(4) emblic after hardening color protection is rinsed 2-3 times with clear water, then emblic is uniformly layered on baking pan, put
Entering temperature is 60-80 DEG C of baking oven, and every bakings 2h, which takes out, to be cooled 0.5h and be further continued for being put into baking oven, and total baking time is 4-8h；
(5) sugar cane crushing is taken, obtains sugar-cane juice after filtering；It takes miracle fruit to squeeze the juice, is not required to filter, obtain mysterious fruit juice；?
Saccharomyces cerevisiae is added in sugar-cane juice, stirs and evenly mixs, after fermentation 10-15 days, obtains fermentation liquid；Acetic acid bacteria is added in fermentation liquid,
Continue fermentation 3-5 days, mysterious fruit juice is added, continue the 10-15h that ferments, filtering takes filtrate to obtain fermentation mixed liquor；It should be noted that
, saccharomyces cerevisiae and the additional amount of acetic acid bacteria, fermentation time need to control in proper range, and additional amount is excessive, fermentation time mistake
It is long, it will affect the retention of the mouthfeel of emblic preserved fruit and nutriment made of the later period.For example, the organic acid mistake that fermentation generates
Amount, the effect of the performance of On Miraculin can be destroyed, influence miracle fruit.
(6) emblic after step (4) baking is put into step (5) fermentation mixed liquor obtained and is impregnated, fished out after 5-8h
It drains out；Emblic could preferably absorb fermentation mixed liquor after step (4) are toasted, to reach better effect.
(7) fructose syrup is applied to the emblic surface after step (6) drains, carries out sealed package after freeze-drying
Obtain emblic preserved fruit product.
Further, in step (3), the hardening colour protecting liquid is grouped as by the group of following mass fraction: 0.02-
0.04% vitamine C sodium, 0.15-0.30% sodium chloride, 0.2-0.4% calcium chloride, 0.2-0.4% citric acid, surplus are water.
Further, in step (5), according to parts by weight, the additional amount of each raw material is as follows: sugar-cane juice 900-1100
Part, mysterious fruit juice 50-60 parts, 0.5-0.8 parts of saccharomyces cerevisiae, 2-4 parts of acetic acid bacteria.
Further, in step (7), it is described freeze-drying be emblic is first placed in -5 DEG C~-10 DEG C of low temperature environment into
Row pre-freeze, the pre-freeze time be 5~10min, then freezed, condenser temperature be -20~-30 DEG C, vacuum degree be 10Pa~
20Pa stops freezing when the water content of emblic preserved fruit is 10-15%.
Further, in step (7), the preparation method of the fructose syrup includes the following steps:
S1, after the chopping of new fresh sweet potatoes, mass concentration will be added to impregnate 20-30h in 0.2% hydrochloric acid solution；
S2, by sweet potato defibrination, adjusting sweet potato paste is 15-25 ° of B é；
S3, alpha-amylase is added in sweet potato paste, is heated to 50-60 DEG C, after keeping 15-20min, be heated in 1min
80-85 DEG C, after keeping 2-3min, then it is cooled to 60-70 DEG C in 1min, alpha-amylase is added again, keeps 30-50min, obtain
To sweet potato liquid；
S4, sweet potato liquid is cooled to 50-60 DEG C, glucoamylase is added, the additional amount of glucoamylase is 200-
300U/g starch, heat preservation saccharification 40-50h, is warming up to 85 DEG C of enzyme deactivations, obtains sweet potato syrup after decolorization；
S5,0.5-0.6 times that sweet potato syrup is concentrated into original volume, can be obtained fructose syrup.
Further, in step S3, the amount that alpha-amylase is added twice is 4-5U/g sweet potato paste.
The present invention also provides emblic preserved fruits made from the preparation method.
The present invention also provides the applications of the emblic preserved fruit, are the applications as sheep soup ingredient, include the following steps: by
When mutton and/or sheep bone are stewed, emblic preserved fruit is added before taking the dish out of the pot, then mild fire stewes 20-30min.
The utility model has the advantages that
1, the means such as high temperature, microwave, ultrasonic wave are not used in the present invention during the preparation process, with ensure the nutrition of emblic at
Dividing can be sufficiently reserved.The present invention is not only low-sugar preserved fruit, and in good taste；Present invention adds miracle fruits to be prepared, mysterious
Fruit contains the On Miraculin that taste bud has an impact in a kind of pair of population, can sour and astringent taste be benumbed and be inhibited, not changed
In the case where former nutriment performance, the bitter taste of emblic can be covered up, thus reach without go it is bitter, without seeping
Sugar only uses fructose syrup and smears one layer on emblic surface the purpose of mouthfeel can be improved, and then reaches and prepares low-sugar preserved fruit
Purpose.
The present invention is simply smeared using fructose syrup instead of traditional permeability sugar process, although the sugariness of fructose syrup is lower than sugarcane
Sugar, but since On Miraculin has sheltered the bitter taste of emblic, so both to have reached in good taste, low sugar low for manufactured preserved fruit
The purpose of sugariness, and crystallization of sucrose can be prevented, moreover it is possible to reduce Crystallization in Preserved Fruit phenomenon.In addition, the present invention is according to On Miraculin and fruit
The property that should not be heated of glucose slurry can avoid damage to its original performance and extend guarantee the quality finally using the method for freeze-drying
Phase, through testing, the emblic preserved fruit shelf-life produced by the present invention was up to 10 months.
2, emblic preserved fruit produced by the present invention can be used as the auxiliary material that stews of sheep soup, this emblic preserved fruit sugar content is low, text
After fire is stewed, the syrup of preserved fruit surface adhesion can be made to stew and opened, but be unlikely to sweet, On Miraculin is a kind of spoiled protease, is added
It is denaturalized after heat to high temperature, the dissolution of the acerbity of emblic mentions fresh, in conjunction with the taste of mutton, keeps soup more delicious, mouthfeel is unique
It is delicious.In addition, tests prove that, emblic preserved fruit of the invention has the effect of removing mutton smell of mutton well, and the present invention is made
Emblic preserved fruit complicated component, mechanism among these is chemical action or physical action or comprehensive function, not yet bright
Really, it need to make further research.
Specific embodiment
Below with reference to specific embodiment, the present invention is described further.
Embodiment 1
A kind of preparation method of emblic preserved fruit, includes the following steps:
(1) the mature emblic fruit that grain is big, juice is more, free from insect pests is rotten, not damaged, nothing is rotten, fresh fruit diameter are selected
2.5cm ± 0.5cm is cleaned clean；
(2) emblic fruit cleaned up is put into blanching 3s in boiling water, fresh fruit face checking；
(3) it takes out and places into the hardening as made of sodium chloride, calcium chloride, citric acid, vitamine C sodium compounding after being enucleated while hot
In colour protecting liquid, soaking time 6h；The hardening colour protecting liquid is grouped as by the group of following mass fraction: 0.03% vitamin C
Sodium, 0.2% sodium chloride, 0.3% calcium chloride, 0.3% citric acid, surplus are water.
(4) emblic after hardening color protection is rinsed 2 times with clear water, then emblic is uniformly layered on baking pan, be put into
Temperature is 60 DEG C of baking oven, and every bakings 2h, which takes out, to be cooled 0.5h and be further continued for being put into baking oven, and total baking time is 8h；
(5) it takes miracle fruit and sugarcane to squeeze the juice respectively (being former fruit juicing, be added without water), obtains sugarcane after sugarcane filtering
Juice, mysterious fruit juice are not required to filter, and saccharomyces cerevisiae is added in sugar-cane juice, stirs and evenly mixs, and after fermentation 12 days, obtain fermentation liquid；?
Acetic acid bacteria is added in fermentation liquid, continues fermentation 4 days, mysterious fruit juice is added, continues the 12h that ferments, filtering takes filtrate to obtain fermentation mixed
Close liquid；The additional amount of each raw material is as follows according to parts by weight: 1000 parts of sugar-cane juice, 56 parts of mysterious fruit juice, saccharomyces cerevisiae
0.7 part, 3 parts of acetic acid bacteria.
(6) emblic after step (4) baking is put into step (5) fermentation mixed liquor obtained and is impregnated, pulled out after 6h
It drains；
(7) fructose syrup is prepared, is included the following steps:
S1, after the chopping of new fresh sweet potatoes, mass concentration will be added to impregnate 25h in 0.2% hydrochloric acid solution；
S2, by sweet potato defibrination, adjusting sweet potato paste is 20 ° of B é；
S3, alpha-amylase is added in sweet potato paste, is heated to 55 DEG C, after keeping 18min, 82 DEG C are heated in 1min,
After keeping 2min, then it is cooled to 65 DEG C in 1min, alpha-amylase is added again, keeps 40min, obtain sweet potato liquid；Described two
The secondary amount that alpha-amylase is added is 4-5U/g sweet potato paste.
S4, sweet potato liquid is cooled to 55 DEG C, glucoamylase is added, the additional amount of glucoamylase is the shallow lake 250U/g
Powder, heat preservation saccharification 45h, is warming up to 85 DEG C of enzyme deactivations, obtains sweet potato syrup after decolorization；
S5,0.6 times that sweet potato syrup is concentrated into original volume, can be obtained fructose syrup.
Fructose syrup is applied to the emblic surface after step (6) drains, then is lyophilized, specifically by emblic elder generation
It is placed in -6 DEG C of low temperature environment and carries out pre-freeze, the pre-freeze time is 7min, is then freezed, and condenser temperature is -25 DEG C, vacuum
Degree is 15Pa, when the water content of emblic preserved fruit is 10.5%, stops freezing, is then sealed packaging, can be obtained remaining
Sweet sub- preserved fruit product.
Using emblic preserved fruit obtained above as the application of sheep soup ingredient, that is, a kind of production method of sheep soup, including such as
Lower step: when mutton and/or sheep bone are stewed, emblic preserved fruit is added before taking the dish out of the pot can be by per jin according to personal taste
Mutton/sheep bone adds 20-80g emblic preserved fruit, then mild fire stewes 20-30min.
It compares and foretastes by 100 persons of foretasting, 100% person of foretasting thinks the mutton soup ratio for having added emblic preserved fruit
Not plus the mutton soup taste of emblic preserved fruit is more preferable.
Embodiment 2
A kind of preparation method of emblic preserved fruit, includes the following steps:
(1) the mature emblic fruit that grain is big, juice is more, free from insect pests is rotten, not damaged, nothing is rotten, fresh fruit diameter are selected
2.5cm ± 0.5cm is cleaned clean；
(2) emblic fruit cleaned up is put into blanching 5s in boiling water, until fresh fruit face checking；
(3) it takes out and places into the hardening as made of sodium chloride, calcium chloride, citric acid, vitamine C sodium compounding after being enucleated while hot
In colour protecting liquid, soaking time 5.5h；The hardening colour protecting liquid is grouped as by the group of following mass fraction: 0.02% vitamin
C sodium, 0.15% sodium chloride, 0.4% calcium chloride, 0.4% citric acid, surplus are water.
(4) emblic after hardening color protection is rinsed 3 times with clear water, then emblic is uniformly layered on baking pan, be put into
Temperature is 70 DEG C of baking oven, and every bakings 2h, which takes out, to be cooled 0.5h and be further continued for being put into baking oven, and total baking time is 6h；
(5) it takes miracle fruit and sugarcane to squeeze the juice respectively, obtains sugar-cane juice after sugarcane filtering, mysterious fruit juice is not required to filter, sweet
Yeast is added in sugarcane juice, stirs and evenly mixs, after fermentation 10 days, obtains fermentation liquid；Acetic acid bacteria is added in fermentation liquid, continues fermentation 5
It, is added mysterious fruit juice, continues the 10h that ferments, and filtering takes filtrate to obtain fermentation mixed liquor；The additional amount of each raw material, by weight
It is as follows to measure number meter: 900 parts of sugar-cane juice, 50 parts of mysterious fruit juice, 0.5 part of yeast, 2 parts of acetic acid bacteria.
(6) emblic after step (4) baking is put into step (5) fermentation mixed liquor obtained and is impregnated, pulled out after 5h
It drains；
(7) fructose syrup is prepared, is included the following steps:
S1, after the chopping of new fresh sweet potatoes, mass concentration will be added to impregnate 20h in 0.2% hydrochloric acid solution；
S2, by sweet potato defibrination, adjusting sweet potato paste is 15 ° of B é；
S3, alpha-amylase is added in sweet potato paste, is heated to 50 DEG C, after keeping 20min, 80 DEG C are heated in 1min,
After keeping 3min, then it is cooled to 60 DEG C in 1min, alpha-amylase is added again, keeps 50min, obtain sweet potato liquid；Described two
The secondary amount that alpha-amylase is added is 4-5U/g sweet potato paste.
S4, sweet potato liquid is cooled to 50 DEG C, glucoamylase is added, the additional amount of glucoamylase is the shallow lake 200U/g
Powder, heat preservation saccharification 40h, is warming up to 85 DEG C of enzyme deactivations, obtains sweet potato syrup after decolorization；
S5,0.5 times that sweet potato syrup is concentrated into original volume, can be obtained fructose syrup.
Fructose syrup is applied to the emblic surface after step (6) drains, then is lyophilized, specifically by emblic elder generation
It is placed in -5 DEG C of low temperature environment and carries out pre-freeze, the pre-freeze time is 10min, is then freezed, and condenser temperature is -20 DEG C, very
Reciprocal of duty cycle is 10Pa, when the water content of emblic preserved fruit is 15%, stops freezing, is then sealed packaging, can be obtained remaining
Sweet sub- preserved fruit product.
Embodiment 3
A kind of preparation method of emblic preserved fruit, includes the following steps:
(1) the mature emblic fruit that grain is big, juice is more, free from insect pests is rotten, not damaged, nothing is rotten, fresh fruit diameter are selected
2.5cm ± 0.5cm is cleaned clean；
(2) emblic fruit cleaned up is put into blanching 10s in boiling water, until fresh fruit face checking；
(3) it takes out and places into the hardening as made of sodium chloride, calcium chloride, citric acid, vitamine C sodium compounding after being enucleated while hot
In colour protecting liquid, soaking time 10h；The hardening colour protecting liquid is to be grouped as 0.04% vitamin C by the group of following mass fraction
Sodium, 0.30% sodium chloride, 0.2% calcium chloride, 0.2% citric acid, surplus are water.
(4) emblic after hardening color protection is rinsed 2 times with clear water, then emblic is uniformly layered on baking pan, be put into
Temperature is 80 DEG C of baking oven, and every bakings 2h, which takes out, to be cooled 0.5h and be further continued for being put into baking oven, and total baking time is 4h；
(5) it takes miracle fruit and sugarcane to squeeze the juice respectively, sugar-cane juice is obtained after filtering, mysterious fruit juice is not required to filter, in sugar-cane juice
Middle addition yeast, stirs and evenly mixs, and after fermentation 15 days, obtains fermentation liquid；Acetic acid bacteria is added in fermentation liquid, continues fermentation 3 days, adds
Enter mysterious fruit juice, continue the 15h that ferments, filtering takes filtrate to obtain fermentation mixed liquor；The additional amount of each raw material, by weight
Number meter is as follows: 1100 parts of sugar-cane juice, 60 parts of mysterious fruit juice, and 0.8 part of yeast, 4 parts of acetic acid bacteria.
(6) emblic after step (4) baking is put into step (5) fermentation mixed liquor obtained and is impregnated, pulled out after 8h
It drains；
(7) fructose syrup is prepared, is included the following steps:
S1, after the chopping of new fresh sweet potatoes, mass concentration will be added to impregnate 30h in 0.2% hydrochloric acid solution；
S2, by sweet potato defibrination, adjusting sweet potato paste is 25 ° of B é；
S3, alpha-amylase is added in sweet potato paste, is heated to 60 DEG C, after keeping 15min, 85 DEG C are heated in 1min,
After keeping 2min, then it is cooled to 70 DEG C in 1min, alpha-amylase is added again, keeps 30min, obtain sweet potato liquid；Described two
The secondary amount that alpha-amylase is added is 4-5U/g sweet potato paste.
S4, sweet potato liquid is cooled to 60 DEG C, glucoamylase is added, the additional amount of glucoamylase is the shallow lake 300U/g
Powder, heat preservation saccharification 50h, is warming up to 85 DEG C of enzyme deactivations, obtains sweet potato syrup after decolorization；
S5,0.6 times that sweet potato syrup is concentrated into original volume, can be obtained fructose syrup.
Fructose syrup is applied to the emblic surface after step (6) drains, then is lyophilized, specifically by emblic elder generation
It is placed in -10 DEG C of low temperature environment and carries out pre-freeze, the pre-freeze time is 5min, is then freezed, and condenser temperature is -30 DEG C, very
Reciprocal of duty cycle is 20Pa, when the water content of emblic preserved fruit is 10%, stops freezing, is then sealed packaging, can be obtained remaining
Sweet sub- preserved fruit product.
Embodiment 4
A kind of preparation method of emblic preserved fruit, the fructose syrup of selection be it is commercially available, using cornstarch as the F60 of raw material
Fructose syrup, other steps are same as Example 1.
Comparative example 1
A kind of preparation method of emblic preserved fruit, it is substantially the same manner as Example 1, the difference is that: save step (5).
Comparative example 2
A kind of preparation method of emblic preserved fruit, it is substantially the same manner as Example 1, the difference is that: use mysterious fruit juice
Instead of the fermentation mixed liquor of step (5).
Comparative example 3
A kind of preparation method of emblic preserved fruit, it is substantially the same manner as Example 1, the difference is that: in step (7), make
Freeze-drying is replaced with furnace drying method, baking temperature is 95-100 DEG C.
Comparative example 4
A kind of preparation method of emblic preserved fruit, it is substantially the same manner as Example 1, the difference is that: in step (5), institute
The additional amount of each raw material is stated, as follows according to parts by weight: 1000 parts of sugar-cane juice, 56 parts of mysterious fruit juice, 2 parts of saccharomyces cerevisiae, acetic acid
10 parts of bacterium.
Emblic preserved fruit made from each group is cooked into sensory evaluation scores, every group is asked 20 persons of foretasting to foretaste at random, and standards of grading are shown in
Table 1, as a result see Table 2 for details (making even respectively):
Table 1
Table 2
As the data of table 2 it is found that emblic preserved fruit made from embodiment 1 every sensory evaluation scores reach compared with Gao Shui
It is flat；Comparative example 1 is because being not used miracle fruit fermentation liquid, and more sour and astringent, total score comparative example 1 is declined；Comparative example 3 because use compared with
High-temperature is toasted, and the part effective component of On Miraculin and fructose syrup is destroyed, and has certain influence to mouthfeel, and make
It is equal to the mouthfeel quality and color of finally obtained preserved fruit after mixed fermentation liquid and fructose syrup, then using the method for baking
There is increasing to influence；Comparative example 4 also will affect the performance of On Miraculin because excessive using yeast and acetic acid bacteria.
Nutrition Composition Analysis in Fruitbodies is carried out to emblic preserved fruit made from embodiment 1, comparative example 1, comparative example 3, is specifically shown in Table 3:
Table 3
Note: the former fruit group in table 3 refers to that each group is prepared to the pulp after step (3) stoning；Data in table are by original
Fruit converts to obtain.
As the data of table 3 it is found that emblic preserved fruit made from method of the invention can be good at retaining original nutrition
Substance, in terms of the data of comparative example 1, the present invention passes through sugarcane miracle fruit mixed fermentation liquid prepared by step (5), to final fruit
The reservation tool of dried meat nutriment has certain effect；In terms of the data of comparative example 3, high temperature dries the nutrition for being easily destroyed emblic
Substance, such processing method be easy to cause nutriment to be lost.
Although the present invention is disclosed as above with preferred embodiment, so it is not intended to limiting the invention, any this field skill
Art personnel, without departing from the spirit and scope of the present invention, when a little modification and perfect therefore of the invention protection model can be made
It encloses to work as and subject to the definition of the claims.
Claims (9)
1. a kind of preparation method of emblic preserved fruit, which comprises the steps of:
(1) the mature emblic fruit that selection grain is big, juice is more, free from insect pests is rotten, not damaged, nothing is rotten, fresh fruit diameter 2.5cm ±
0.5cm is cleaned clean；
(2) emblic fruit cleaned up is put into blanching 3-10s in boiling water, until fresh fruit face checking；
(3) it takes out after being enucleated while hot, places into and harden shield as made of sodium chloride, calcium chloride, citric acid, vitamine C sodium compounding
In color liquid, soaking time 5.5-10h；
(4) emblic after hardening color protection is rinsed 2-3 times with clear water, then emblic is uniformly layered on baking pan, be put into temperature
Degree is 60-80 DEG C of baking oven, and every bakings 2h, which takes out, to be cooled 0.5h and be further continued for being put into baking oven, and total baking time is 4-8h；
(5) sugar cane crushing is taken, obtains sugar-cane juice after filtering；It takes miracle fruit to squeeze the juice, obtains mysterious fruit juice；Ferment is added in sugar-cane juice
Mother stirs and evenly mixs, and after fermentation 10-15 days, obtains fermentation liquid；Acetic acid bacteria is added in fermentation liquid, continues fermentation 3-5 days, is added
Mysterious fruit juice, continues the 10-15h that ferments, and filtering takes filtrate to obtain fermentation mixed liquor；
(6) emblic after step (4) baking is put into step (5) fermentation mixed liquor obtained and is impregnated, pull drip after 5-8h out
It is dry；
(7) fructose syrup is applied to the emblic surface after step (6) drains, carries out sealed package after freeze-drying, can be obtained
Emblic preserved fruit product.
2. the preparation method of emblic preserved fruit as described in claim 1, it is characterised in that: in step (3), the hardening color protection
Liquid is grouped as by the group of following mass fraction: 0.02-0.04% vitamine C sodium, 0.15-0.30% sodium chloride, 0.2-0.4%
Calcium chloride, 0.2-0.4% citric acid, surplus are water.
3. the preparation method of emblic preserved fruit as described in claim 1, it is characterised in that: in step (5), in parts by weight
Meter, the additional amount of each raw material are as follows: 900-1100 parts of sugar-cane juice, mysterious fruit juice 50-60 parts, and 0.5-0.8 parts of yeast, acetic acid
2-4 parts of bacterium.
4. the preparation method of emblic preserved fruit as described in claim 1, it is characterised in that: in step (7), it is described freeze-drying be by
Emblic, which is first placed in -5 DEG C~-10 DEG C of low temperature environment, carries out pre-freeze, and the pre-freeze time is 5~10min, is then freezed,
Condenser temperature is -20~-30 DEG C, and vacuum degree is 10Pa~20Pa, when the water content of emblic preserved fruit is 10-15%, is stopped
Freezing.
5. the preparation method of emblic preserved fruit as described in claim 1, it is characterised in that: in step (7), the fructose syrup
Preparation method include the following steps:
S1, after the chopping of new fresh sweet potatoes, mass concentration will be added to impregnate 20-30h in 0.2% hydrochloric acid solution；
S2, by sweet potato defibrination, adjusting sweet potato paste is 15-25 ° of B é；
S3, alpha-amylase is added in sweet potato paste, is heated to 50-60 DEG C, after keeping 15-20min, 80- is heated in 1min
85 DEG C, after keeping 2-3min, then it is cooled to 60-70 DEG C in 1min, alpha-amylase is added again, keeps 30-50min, obtain
Sweet potato liquid；
S4, sweet potato liquid is cooled to 50-60 DEG C, glucoamylase is added, the additional amount of glucoamylase is 200-300U/
G starch, heat preservation saccharification 40-50h, is warming up to 85 DEG C of enzyme deactivations, obtains sweet potato syrup after decolorization；
S5,0.5-0.6 times that sweet potato syrup is concentrated into original volume, can be obtained fructose syrup.
6. the preparation method of emblic preserved fruit as claimed in claim 5, it is characterised in that: described to be added twice in step S3
The amount of alpha-amylase is 4-5U/g sweet potato paste.
7. emblic preserved fruit made from a kind of preparation method described in any one of claims 1-6.
8. a kind of application of emblic preserved fruit as claimed in claim 7, it is characterised in that: the application as sheep soup ingredient.
9. the application of emblic preserved fruit as claimed in claim 8, it is characterised in that: the emblic preserved fruit is as sheep soup ingredient
Application, when including the following steps: to be stewed in mutton and/or sheep bone, before taking the dish out of the pot be added emblic preserved fruit, then mild fire stew
20-30min.
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| CN112841381A (en) * | 2021-01-15 | 2021-05-28 | 山东理工大学 | Preparation process of low-sugar flavored preserved fruit |
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