CN110200121A - A kind of production method of longleaf campanumoea root dried fruit - Google Patents
A kind of production method of longleaf campanumoea root dried fruit Download PDFInfo
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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
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
The invention discloses a kind of production methods of longleaf campanumoea root dried fruit, are made in the steps below: a. hardening: impregnating longleaf campanumoea root using precipitated calcium carbonate solution；B. the longleaf campanumoea root after hardening sugaring: is subjected to sugaring by one layer of sugar, one layer of fruit mode under the conditions of Room-temperature seal；C. it dries: the longleaf campanumoea root after sugaring is drying to obtain.The present invention has dried fruit color and fresh fruit difference little, and fruity is strong, good in taste, and total sugar content, moisture content meet national standard.
Description
Technical field
The present invention relates to a kind of production methods of longleaf campanumoea root dried fruit, belong to food production field；
Background technique
" longleaf campanumoea root " also known as meat abacus, red fruit ginseng, abacus fruit etc. are that Campanulaceae Campanulaceae perennial herb is planted
(" Flora of China " is recorded as wheel campanilla to long impeller clock grass Campanumoea lancifolia (Roxb.) Merr. of object
Cyclocodon lancifolius (Roxburgh) Kurz) fruit, root have tonify deficiency benefit health, dispelling phlegm and alleviating pain and other effects,
It is mainly used for treating traumatic injury, deficiency of vital energy and acking in strength, intestinal colic etc., cauline leaf can also be used to treat pulmonary tuberculosis cough, scrofula, hernia
Deng.It is civil in addition to being used for root, cauline leaf to treat disease, fruit is also edible frequently as fruit.Consulting literatures find longleaf campanumoea root
Contain a variety of pairs of human bodies such as carbohydrate, flavones, procyanidine, alkaloid, pectin, phenols, Anthraquinones, steroidal, three mushroom classes, organic acid
Beneficial substance is a kind of purple berry for integrating nutrition and health care.But currently, longleaf campanumoea root there are shelf lives it is short lack
Point, market application range are relatively narrow.
Summary of the invention
The object of the present invention is to provide a kind of production methods of longleaf campanumoea root dried fruit；The present invention have dried fruit color with it is fresh
Fruit difference is little, and fruity is strong, good in taste, and total sugar content, moisture content meet national standard.
In order to solve the above technical problems, the present invention adopts the following technical scheme that realization:
A kind of production method of longleaf campanumoea root dried fruit, is made in the steps below:
A. it hardens: impregnating longleaf campanumoea root using precipitated calcium carbonate solution；
B. the longleaf campanumoea root after hardening sugaring: is subjected to sugaring by one layer of sugar, one layer of fruit mode under the conditions of Room-temperature seal；
Sugar used is sucrose or white granulated sugar；
C. it dries: the longleaf campanumoea root after sugaring is drying to obtain.
More preferably, in step a described in the production method of longleaf campanumoea root dried fruit above-mentioned, longleaf campanumoea root uses boiled water upon hardening
Blanching.
More preferably, in step b described in the production method of longleaf campanumoea root dried fruit above-mentioned, the longleaf campanumoea root after hardening is before sugaring
It is impregnated using listerine.
In step a described in the production method of longleaf campanumoea root dried fruit above-mentioned, the concentration of precipitated calcium carbonate solution is 0.1%~
0.9%.
More preferably, in step a described in the production method of longleaf campanumoea root dried fruit above-mentioned, the concentration of precipitated calcium carbonate solution is
0.2%~0.6%.
More preferably, in step a described in the production method of longleaf campanumoea root dried fruit above-mentioned, the concentration of precipitated calcium carbonate solution is
0.5% or 0.26%.
In step b described in the production method of longleaf campanumoea root dried fruit above-mentioned, when sugaring, sugar material ratio is 10%~50%.
More preferably, in step b described in the production method of longleaf campanumoea root dried fruit above-mentioned, when sugaring, sugar material ratio is 47.6%；
The sugaring time is for 24 hours.
In step c described in the production method of longleaf campanumoea root dried fruit above-mentioned, drying temperature is 55~75 DEG C.
More preferably, in step c described in the production method of longleaf campanumoea root dried fruit above-mentioned, drying temperature is 58.7 DEG C or 65
℃。
Inventor has carried out a large amount of experiment, is the research of production method of the present invention below
Experimental example: production method research
1. material and instrument
1.1 raw materials and reagent
Raw material: longleaf campanumoea root is collected in Guizhou university of TCM Medicinal Plant Germplasm Resources garden, and by Guizhou university of TCM
Pharmaceutical college's Sun Qing culture and education, which is awarded, is accredited as the long impeller clock grass Campanumoea lancifolia of Campanulaceae Campanulaceae plant
(Roxb.) ripening fruits of Merr..
Reagent: glucose control product (lot number: 110833-201707 National Institute for Food and Drugs Control)；White granulated sugar (four
Chuan Hong woods Food Co., Ltd)；Precipitated calcium carbonate (food grade Henan Wan Bang Industrial Co., Ltd.)；(food grade is military for sodium benzoate
The organic Industrial Co., Ltd. of the Chinese)；Sodium carbonate (food grade Qinghai Fa Toujian industry Co., Ltd)；Sodium hydroxide (food grade Xinjiang day
Industry (group) Co., Ltd)；Dehydrated alcohol, hydrochloric acid, potassium ferrocyanide, sodium potassium tartrate tetrahydrate, copper sulphate, zinc acetate, phenolphthalein (analysis
Pure Sinopharm Chemical Reagent Co., Ltd.)；Methylene blue, methyl red, acetic acid are (to analyze the close europeanized examination of pure Tianjin section
Agent Co., Ltd)；Sodium hydroxide is (analyzing pure Chongqing Chuan Dong chemical industry (group) Co., Ltd)；(analyze pure Chinese medicines group chemistry
Reagent Co., Ltd)；Wahaha Pure Water 1.5L, ooze garden board water purifier purified water.
1.2 instrument and equipment
Electric drying oven with forced convection GZX-9070MBE (Medical Equipment Plant, Shanghai Boxun Industrial Co., Ltd.), assay balance
BSA224S (Sai Duolisi scientific instrument Beijing Co., Ltd), (Yuyao City gold promise balance equipment has TD20002B type electronic balance
Limit company), BCD-215KS type refrigerator (group, China's Haier), spectrophotometric color measurement instrument CS-580A (the limited public affairs of Hangzhou chromatogram science and technology
Department), thermostat water bath HH-4 (Changzhou HuaPu reach at instruments used for education Co., Ltd).
2. test and method
2.1 process flows and key points for operation
1) raw material selection: selecting the mature appropriateness of fruit, the longleaf campanumoea root that complete, meat is full, sugar content is high is raw material；
2) grade is screened: selection fruit carry out experimental study of the same size；
3) clean: circulating water cleans fresh fruit, removes impurity；
4) blanching: boiled water blanching fruit (6s) is used；
5) it hardens: selecting the precipitated calcium carbonate solution of various concentration to impregnate longleaf campanumoea root fresh fruit and hardened (16h)；
6) color protection anti-corrosion: the PhCOONa solution of various concentration is selected to impregnate longleaf campanumoea root fresh fruit (2h)；
7) sugaring: sugar, raw material are mixed in a certain proportion, and Room-temperature seal sugaring (one layer of sugar, one layer of fruit) is for 24 hours；
8) dry: to be dried using electric heating constant-temperature blowing drying box；
9) ease back: all dried fruit sealed packages that will be processed are placed on balancing water in drier；
10) it examines: checking for phenomena such as rotten by bag after preservation 5-7d at 25-30 DEG C, then vanning storage；
11) it packs: being packed with the special food packaging material of sealing.
The examination of 2.2 single factor tests
2.2.1 influence of the preprocess method to product quality
No. 1 0.25%NaOH+0.25%NaCO is carried out respectively3Impregnate 2min (sugaring), No. 2 boiled water blanching 6s (sugaring),
No. 3 do not handle (sugaring), No. 4 boiled water boiling hot 6s (non-sugaring), No. 5 0.25%NaOH+0.25%NaCO3Impregnate 2min (syrup
Stain), No. 6 do not handle (syrup stain), No. 7 0.5%CaCO3Dipping 16h (syrup stain), No. 8 do not handle (non-syrup stain) 8 pre- place
Reason mode, above-mentioned sugar material ratio used is 3:10, the sugaring time be for 24 hours, temperature be 50 DEG C and be dried that drying time is contained with dried fruit
Water carries out test evaluation dried fruit quality under conditions of being 25% or so.
2.2.2 influence of the curing agent precipitated calcium carbonate concentration to product quality
The precipitated calcium carbonate solution that concentration is 0.1%, 0.3%, 0.5%, 0.7%, 0.9% is chosen respectively to impregnate through boiled water
The longleaf campanumoea root fresh fruit 16h of blanching 6s, sodium benzoate concentration be 0.06%, soaking time 2h, sugar material ratio be 3:10, sugaring
Time be for 24 hours, drying temperature be 65 DEG C, drying time with dried fruit water content be 25% or so under conditions of carry out test evaluation
Dried fruit quality.
2.2.3 influence of the preservative sodium benzoate concentration to product quality
The PhCOONa solution that concentration is 0.02%, 0.04%, 0.06%, 0.08%, 0.1% is chosen respectively to impregnate through opening
The longleaf campanumoea root fresh fruit 2h of water blanching 6s, in precipitated calcium carbonate concentration 0.5%, soaking time 16h, sugar material ratio 3:10, sugaring time
For 24 hours, drying temperature be 65 DEG C, drying time with dried fruit water content be 25% or so under conditions of carry out test evaluation dried fruit product
Matter.
2.2.4 sugar is with raw material with the influence for comparing product quality
Not Xuan Qu sugar with the ratio between raw material be that 1:10,2:10,3:10,4:10,5:10 are fresh to the longleaf campanumoea root through boiled water blanching 6s
Fruit carries out sugaring for 24 hours, in precipitated calcium carbonate concentration 0.5%, soaking time 16h, sodium benzoate concentration 0.06%, soaking time
2h, drying temperature be 65 DEG C, drying time with dried fruit water content be 25% or so under conditions of carry out test evaluation dried fruit quality.
2.2.5 influence of the drying temperature to product quality
It will be in similarity condition factor (boiled water blanching 6s, precipitated calcium carbonate concentration 0.5%, soaking time 16h, sodium benzoate
Concentration 0.06%, soaking time 2h, sugar material ratio 3:10, sugaring time are for 24 hours) under processed longleaf campanumoea root fruit fresh fruit drain it is extra
Water, be respectively placed in temperature be 55 DEG C, 60 DEG C, 65 DEG C, 70 DEG C, in 75 DEG C of baking oven, drying time is with dried fruit water content
Test evaluation dried fruit quality is carried out under conditions of 25% or so.
The experiment of 2.3 longleaf campanumoea root dried fruit process optimizations
On the basis of experiment of single factor result, response surface experimental design is carried out, with sugar material ratio A, precipitated calcium carbonate B, is done
Dry temperature C is variable, and sensory evaluation scores Y is response, utilizes 10 software design of Design-Expert, 3 factor, 3 horizontal respone face
Test optimizes longleaf campanumoea root dried fruit processing technology.Empirical factor level is shown in Table 1.
The 1 response surface contrived experiment factor of table and level
2.4 subjective appreciation method
This sensory evaluation is to choose 10 Majors of Food personage (male: female=1:1) compositions for having received organoleptic examination training
Score value is first got by scoring group, then take its average value using 100 point-scores by evaluation group.Evaluation criteria such as table 2.
2 sense organ evaluating meter of table
2.5 dried fruit index determinings
2.5.1 color
With L*, a*, b* color value of hand-held spectrophotometric color measurement instrument measurement fresh fruit and dried fruit, characterized by L*, a*, b* difference DELTA E
The color of fresh fruit and dried fruit, Δ E value is bigger, indicates that color distinction between the two is bigger；Δ E value is smaller, indicates between the two
Color distinction it is smaller.Δ E value is calculated as follows[10]:
L in formula0*、a0*、b0It * is the brightness of fresh fruit, red green degree, champac degree；L*, a*, b* be dried fruit brightness, it is red it is green degree,
Champac degree.
2.5.2 product pick-up rate
Product pick-up rate refers to that the weight ratio of the dried fruit and fresh fruit that obtain after drying, calculation formula are as follows:
Product pick-up rate (%)=dried fruit weight/fresh fruit weight * 100
2.5.3 rehydration ratio
Weigh 6 groups of longleaf campanumoea root dried fruit samples, every group of 5g, impregnate 5 respectively in 25 DEG C of thermostat water baths, 10,15,20,25,
It is substantially anhydrous to surface to blot sample with filter paper, takes out and claims quality by 30min, and every sample is repeated 3 times, and rehydration is calculated according to the following formula
Than:
Rehydration ratio=M2/M1
M in formula1For dried fruit weight, M2For weight after dried fruit rehydration.
2.5.4 total reducing sugar, moisture, total acid
The total pol of dried fruit is referring to the second method sour water solution in GB5009.8-2016-Rhein-Ai Nongshi method measurement, moisture reference
Seasoning measures in GB5009.3-2016, and total acid is referring to GB/T 12456-2008 lower one indicator method of method measurement.
2.6 statistical analysis and data processing
All tests are 3 repetitions, and result data is 3 duplicate average values.Using SPSS22.0, Mathtype6
It is for statistical analysis to data with Design-Expert 10.
3 results and analysis
3.1 experiment of single factor results and analysis
3.1.1 influence of the preprocess method to product quality
As seen from Figure 1, the sensory evaluation scores of sugaring are generally higher than syrup stain, the sensory evaluation scores highest of blanching, without
It is any processing (i.e. blank control) sensory evaluation scores it is minimum, sugaring in syrup stain using alkali soak sensory evaluation scores it is higher.This
It is to contain certain sugar due to longleaf campanumoea root itself and there is wax coat on longleaf campanumoea root surface, sugar is dense inside and outside longleaf campanumoea root when using syrup stain
Degree difference is small compared with sugaring, and the wax coat on longleaf campanumoea root surface can be removed using the mode that blanching or alkali soak, and is easier sugar
Into inside longleaf campanumoea root, fuller after increasing sugariness and keeping longleaf campanumoea root dry, so scoring is higher, blank control is not then due to
By any processing, dried fruit appearance and mouthfeel are poor, so scoring is minimum.
The curing agent sensory evaluation scores of middle low concentration are significantly higher than high concentration it can be seen from Fig. 2 a, when precipitated calcium carbonate is dense
The scoring highest of product when degree is 0.5%, this is because the curing agent of low concentration makes more sugars enter dried fruit and make its mouth
The height of the scoring higher concentration of sense and smell, so it is low to cause the product of high concentration to score, and middle concentration then makes product comprehensive
It closes and obtains optimum value on sense organ, so scoring highest.
With the increase of sodium benzoate concentration it can be seen from Fig. 2 b, the sensory evaluation scores of longleaf campanumoea root dried fruit are first steeply risen
Decline tends towards stability afterwards, the sensory evaluation scores highest when the concentration of sodium benzoate is 0.04%, this is because sodium benzoate has bleaching
Effect, when low concentration 0.04, make dried fruit bright-colored, and when middle and high concentration makes dried fruit lose true qualities and score lower.
The sensory evaluation scores of product tend in parallel in middle low sugar material ratio it can be seen from Fig. 2 c, and therefrom concentration is begun to ramp up,
Reach maximum value in sugar material ratio for 5:10, this is because longleaf campanumoea root fresh fruit itself has certain tart flavour and fruit sepal fishy smell,
So its mouthfeel scores lower with smell in middle low sugar material ratio, with the increase of sugar material ratio, the mouthfeel of dried fruit is become better and better, sugar
Taste covers fishy smell, so scoring gradually increases arrival maximum value.
It can be seen from Fig. 2 d as the temperature rises, the sensory evaluation scores of product first rise declines afterwards, when temperature is 65 DEG C
The scoring highest of Shi Guogan, at 55-65 DEG C, with the rising of temperature, the fruit dehydration time is shorter, and face shaping sizing is fast,
And increasingly there is dried fruit mouthfeel, after temperature is higher than 65 DEG C, longleaf campanumoea root is dry excessively quickly and dry tack free occur really up to the mark
Situation, and be not easy to control its moisture, so dried fruit quality is influenced, so scoring is declined slightly.
The analysis of 3.2 longleaf campanumoea root dried fruit processing technology optimum results
3.2.1 response surface experimental design and result
Using sugar material ratio A, precipitated calcium carbonate B, tri- factor of drying temperature C as independent variable, sensory evaluation scores R is response, if
Horizontal total 17 response surface experiments of 3 factor 3 are counted, response surface designs and the results are shown in Table 3.
The design of 3 response surface experiments of table and result
3.2.2 the foundation and significance test of model
Regression fit analysis is carried out to each factor in table 3 using 10 software of Design-Expert, obtains polynary secondary line
Property regression equation are as follows:
R=-178.36016+2.51294*A+6.57812*B+6.55588*C+0.040625*AB-3 .62500E-003*
AC-0.018750* BC-0.028606*A2-7.76562*B2-0.049925*C2, as shown in Table 4, first order A > C > B, it is each because
Element, quadratic term A significant with the linear relationship of R value2>C2Extremely significant, shadow of the interaction item AC > AB > BC to R value is influenced on the curved surface of R value
Ringing is in certain trend, test model P<0.0001, shows the model and its significant, loses quasi- item P=0.4877>0.05, show to lose
Quasi- item is not significant, advantageous to model, shows to can be used the regression equation that the true point of test is replaced to analyze experimental result, adjust
Multiple correlation coefficient is 0.9862, illustrates that the model can explain the variation of 98.62% response, test error is small；The coefficient of variation is
1.72, illustrate that the accuracy of test is high, result is reliable.In conclusion the model can describe each factor and response R well
Between relationship, influence sequence are as follows: sugar material ratio > drying temperature > curing agent concentration, can be used the regression model replace it is true
Experiment value is analyzed and predicted the optimum extraction condition of longleaf campanumoea root dried fruit, and related data is shown in Table 4.
4 regression equation coefficient significance test table of table
3.2.3 the optimization and analysis of response surface
According to the significance degree that reciprocation influences result, two are carried out to 3 data of table using Design-Expert 10
Secondary multiple regression fitting, obtains the response surface design figure and contour map (such as Fig. 3) of quadratic regression equation, wherein response surface design figure
It can reflect influence of the reciprocation to response of each single factor test, contour can reflect interactive power, when sugar material is than one
Periodically, sensory evaluation scores increase with curing agent concentration without significant change, and when one timing of curing agent concentration, sensory evaluation scores are with sugar material ratio
Increase and increases；When sugar material is than a timing, sensory evaluation scores are increased with increased temperature, and increase again with temperature after reaching maximum value
And reduce, and when one timing of temperature, sensory evaluation scores increase with sugar material than increasing, again with sugar material than increasing after reaching maximum
And it reduces；When one timing of curing agent concentration, sensory evaluation scores increase with increased temperature, increase again with temperature after reaching maximum
And reduce, and when one timing of temperature, sensory evaluation scores increase with curing agent concentration and are increased, again with hardening after reaching maximum
Agent concentration increases and reduces, and conclusion and the results of analysis of variance are coincide.
3.2.4 the determination and verification test of optimised process
The optimal process condition of longleaf campanumoea root dried fruit is obtained by analysis of regression model are as follows: sugar material is than 47.620%, curing agent
Concentration 0.263%, 58.771 DEG C of temperature, theoretical sensory evaluation scores are 80.556 points, are verified to gained process conditions, are arranged
Experimental condition is sugar material than 47.6%, and curing agent concentration is 0.26%, and temperature is 58.7 DEG C, and 3 parallel tests are verified, this
When obtained sensory evaluation scores be 81 points, relative error 0.39% shows that data prediction can be effectively applied to by establishing model.
3.3 dried fruit index determining results
Based on above-mentioned optimum test condition scalding 6s, 0.26% curing agent concentration impregnates 16h, and 0.04% preservative is dense
Degree impregnate 2h, for 24 hours with sugar material ratio 4.76:10 sugaring, temperature be 58.7 DEG C of drying to water content be 25% or so carry out dried fruit
Index determining test, measures its product colour difference, rehydration ratio, product pick-up rate, moisture, total sugar amount, total acid.
As can be seen from Table 5, compared with fresh fruit, brightness L* is declined slightly longleaf campanumoea root dried fruit, the reason for this is that fruit is dried
Lose lustrous surface after dry, and a* and b* is without significant difference, Δ E value is 4.87, then illustrate dried fruit and fresh fruit shade deviation compared with
Small, dried fruit color and fresh fruit are close, meet organoleptic requirements.
5 longleaf campanumoea root dried fruit of table is compared with fresh fruit coloration
From fig. 4, it can be seen that in 0-10min, as time increases, rehydration than on a declining curve, the reason for this is that
Dried fruit surface sugar is dissolved in water when immersion, and water is immersed in not yet inside dried fruit, rehydration ratio then occurs increase with time
And reduce, in 10-30min, rehydration than increase with time and, finally tend towards stability, the reason for this is that cell meets in drying process
By irreversible destruction, the significant shrinkage of cell and collapsing for pertinent tissue structures are caused, reduces its hydrophilicity, so only have
Standby limited rehydration ability.
As known from Table 6, under the optimum process condition obtained based on response surface optimization, the product of longleaf campanumoea root dried fruit is averagely obtained
Rate is 23.18%, total sugar content 25.66g/100g, total acid content 0.49g/100g, moisture content 27.20%, symbol
Close the relevant regulations of GB/T 10782-2006.
6 index determining result of table
4 conclusions and discussion
This test examines (No. 1) 0.25%NaOH+0.25%NaCO in preprocess method3Dipping 2min (sugaring),
(No. 2) boiled water blanching 6s (sugaring), (No. 3) do not handle (sugaring), (No. 4) boiled water scalds 6s (non-sugaring), (No. 5) 0.25%
NaOH+0.25%NaCO3Dipping 2min (syrup stain), (No. 6) do not handle (syrup stain), (No. 7) 0.5%CaCO3Impregnate 16h (sugar
It is water stain), (No. 8) do not handle (non-syrup stain) 8 pretreatment modes, sensory evaluation scores show that sugaring scoring is generally scored than syrup stain
Height, scoring is scored high than non-blanching after blanching, so selecting pretreatment condition for boiled water blanching sugaring method, anaphase shows this
Pretreatment condition selection is correct.
It is 50 DEG C that preliminary experiment medium temperature (drying temperature) is arranged in preliminary experiment for this test, the results showed that the temperature is time-consuming
For up to 71h, in line with the principle for saving time and energy consumption, it is 65 DEG C that this test medium temperature, which is arranged, the results showed that the time is obvious
21h is foreshortened to, and sensory evaluation scores also slightly have ascendant trend, so this test setting temperature range is 55-75 DEG C.
This test has determined the optimum process condition of longleaf campanumoea root dried fruit on the basis of single factor test is examined or check, and utilizes Design-
Expert 10.0.7 software carries out response surface optimization and designs to obtain ternary quadratic regression equation to be R=-178.36016+
2.51294*A+6.57812*B+6.55588*C+0.040625*AB-3.62500E-003*AC-0.018750* BC-
0.028606*A2-7.76562*B2-0.049925*C2, optimum process condition are as follows: than 47.6%, curing agent concentration is sugar material
0.26, concentration of preservatives 0.04%, temperature is 58.7 DEG C.The dried fruit Δ E value of process conditions production is smaller, shows dried fruit face
Color and fresh fruit difference are little, and fruity is strong, good in taste, and total sugar content, moisture content meet the phase of GB/T10782-2006
Regulation is closed, and the process conditions are carried out when enterprise is mass produced, and have practical directive significance.
The beneficial effects of the present invention are: the present invention provides a kind of production methods of longleaf campanumoea root dried fruit.The present invention passes through
Precipitated calcium carbonate solution impregnates longleaf campanumoea root and is hardened, and increases the hardness of the dried fruit of production, keeps dried fruit shape more beautiful, it
Improving dried fruit sugar content by sugaring afterwards can promote sugar to be easier to enter inside longleaf campanumoea root since early period is through overcure, increase
Edulcoration degree and fuller after keeping longleaf campanumoea root dry.Dried fruit is made in longleaf campanumoea root by method of the invention, provides a kind of longleaf campanumoea root
Deep process technology, and using the present invention production dried fruit, can effectively ensure that total sugar content, the total acidity, coloration of longleaf campanumoea root
The indexs such as difference, product pick-up rate and rehydration ratio, dried fruit color and fresh fruit difference are little, and fruity is strong, good in taste；And total reducing sugar
Content, moisture content meet national standard, open up wider array of application market for longleaf campanumoea root.
Detailed description of the invention
Fig. 1 is influence of the preprocess method to product quality；
Fig. 2 (a)~(d) is influence of each factor to product quality；
Fig. 3 (a)~(c) is the response surface design figure and contour of A Yu C, A and B, B and C respectively；
Fig. 4 is longleaf campanumoea root dried fruit rehydration ratio.
Below with reference to embodiment, the present invention is further illustrated
Specific embodiment
Embodiment 1: it a kind of production method of longleaf campanumoea root dried fruit: is made in the steps below:
A. it hardens: impregnating longleaf campanumoea root using precipitated calcium carbonate solution；
B. the longleaf campanumoea root after hardening sugaring: is subjected to sugaring by one layer of sugar, one layer of fruit mode under the conditions of Room-temperature seal；
C. it dries: the longleaf campanumoea root after sugaring is drying to obtain.
Embodiment 2: it a kind of production method of longleaf campanumoea root dried fruit: is made in the steps below:
A. it hardens: impregnating longleaf campanumoea root using precipitated calcium carbonate solution；
B. the longleaf campanumoea root after hardening sugaring: is subjected to sugaring by one layer of sugar, one layer of fruit mode under the conditions of Room-temperature seal；
C. it dries: the longleaf campanumoea root after sugaring is drying to obtain.
In step a, longleaf campanumoea root uses boiled water blanching upon hardening.
Embodiment 3: it a kind of production method of longleaf campanumoea root dried fruit: is made in the steps below:
A. it hardens: impregnating longleaf campanumoea root using precipitated calcium carbonate solution；
B. the longleaf campanumoea root after hardening sugaring: is subjected to sugaring by one layer of sugar, one layer of fruit mode under the conditions of Room-temperature seal；
C. it dries: the longleaf campanumoea root after sugaring is drying to obtain.
In step b, the longleaf campanumoea root after hardening is impregnated before sugaring using listerine.
Embodiment 4: it a kind of production method of longleaf campanumoea root dried fruit: is made in the steps below:
A. it hardens: impregnating longleaf campanumoea root using precipitated calcium carbonate solution；
B. the longleaf campanumoea root after hardening sugaring: is subjected to sugaring by one layer of sugar, one layer of fruit mode under the conditions of Room-temperature seal；
C. it dries: the longleaf campanumoea root after sugaring is drying to obtain.
In step a, longleaf campanumoea root uses boiled water blanching upon hardening.
In step b, the longleaf campanumoea root after hardening is impregnated before sugaring using listerine.
Embodiment 5: it a kind of production method of longleaf campanumoea root dried fruit: is made in the steps below:
A. it hardens: impregnating longleaf campanumoea root using precipitated calcium carbonate solution；Wherein, the concentration of precipitated calcium carbonate solution is 0.1%
~0.9%, firm time is 10~30h；More preferably, the concentration of precipitated calcium carbonate solution is 0.2%~0.6%, firm time
For 12~20h；Optimally, the concentration of precipitated calcium carbonate solution is 0.5% or 0.26%, firm time 16h；
B. the longleaf campanumoea root after hardening sugaring: is subjected to sugaring by one layer of sugar, one layer of fruit mode under the conditions of Room-temperature seal；
When sugaring, sugar material ratio (weight ratio of sugar and longleaf campanumoea root) is 10%~50%, and the sugaring time is 10~30h；More preferably, sugaring
When, sugar material ratio is 47.6%, and the sugaring time is for 24 hours；
C. it dries: the longleaf campanumoea root after sugaring is drying to obtain；Wherein, drying temperature is 55~75 DEG C；More preferably, dry temperature
It is 58.7 DEG C or 65 DEG C；Drying is dried using electric heating constant-temperature blowing drying box.
Embodiment 6: it a kind of production method of longleaf campanumoea root dried fruit: is made in the steps below:
A. it hardens: impregnating longleaf campanumoea root using precipitated calcium carbonate solution；Wherein, the concentration of precipitated calcium carbonate solution is 0.1%
~0.9%, firm time is 10~30h；More preferably, the concentration of precipitated calcium carbonate solution is 0.2%~0.6%, firm time
For 12~20h；Optimally, the concentration of precipitated calcium carbonate solution is 0.5% or 0.26%, firm time 16h；
B. the longleaf campanumoea root after hardening sugaring: is subjected to sugaring by one layer of sugar, one layer of fruit mode under the conditions of Room-temperature seal；
When sugaring, sugar material ratio (weight ratio of sugar and longleaf campanumoea root) is 10%~50%, and the sugaring time is 10~30h；More preferably, sugaring
When, sugar material ratio is 47.6%, and the sugaring time is for 24 hours；
C. it dries: the longleaf campanumoea root after sugaring is drying to obtain；Wherein, drying temperature is 55~75 DEG C；More preferably, dry temperature
It is 58.7 DEG C or 65 DEG C；Drying is dried using electric heating constant-temperature blowing drying box.
In step a, longleaf campanumoea root uses boiled water blanching upon hardening；The time of blanching is 3~9s；More preferably, blanching when
Between be 4~8s；More preferably, the time of blanching is 6s.
Embodiment 7: it a kind of production method of longleaf campanumoea root dried fruit: is made in the steps below:
A. it hardens: impregnating longleaf campanumoea root using precipitated calcium carbonate solution；Wherein, the concentration of precipitated calcium carbonate solution is 0.1%
~0.9%, firm time is 10~30h；More preferably, the concentration of precipitated calcium carbonate solution is 0.2%~0.6%, firm time
For 12~20h；Optimally, the concentration of precipitated calcium carbonate solution is 0.5% or 0.26%, firm time 16h；
B. the longleaf campanumoea root after hardening sugaring: is subjected to sugaring by one layer of sugar, one layer of fruit mode under the conditions of Room-temperature seal；
When sugaring, sugar material ratio (weight ratio of sugar and longleaf campanumoea root) is 10%~50%, and the sugaring time is 10~30h；More preferably, sugaring
When, sugar material ratio is 47.6%, and the sugaring time is for 24 hours；
C. it dries: the longleaf campanumoea root after sugaring is drying to obtain；Wherein, drying temperature is 55~75 DEG C；More preferably, dry temperature
It is 58.7 DEG C or 65 DEG C；Drying is dried using electric heating constant-temperature blowing drying box.
In step b, the longleaf campanumoea root after hardening is impregnated before sugaring using listerine；It is dense that the listerine, which impregnates,
0.01%~0.1% PhCOONa solution is spent, soaking time is 0.5~5h；More preferably, it is dense that the listerine, which impregnates,
0.02%~0.08% PhCOONa solution is spent, soaking time is 0.5~5h；More preferably, it is dense that the listerine, which impregnates,
Spend 0.04% or 0.06% PhCOONa solution；Soaking time is 2h.
Embodiment 8: it a kind of production method of longleaf campanumoea root dried fruit: is made in the steps below:
A. it hardens: impregnating longleaf campanumoea root using precipitated calcium carbonate solution；Wherein, the concentration of precipitated calcium carbonate solution is 0.1%
~0.9%, firm time is 10~30h；More preferably, the concentration of precipitated calcium carbonate solution is 0.2%~0.6%, firm time
For 12~20h；Optimally, the concentration of precipitated calcium carbonate solution is 0.5%, firm time 16h；
B. the longleaf campanumoea root after hardening sugaring: is subjected to sugaring by one layer of sugar, one layer of fruit mode under the conditions of Room-temperature seal；
When sugaring, sugar material ratio (weight ratio of sugar and longleaf campanumoea root) is 10%~50%, and the sugaring time is 10~30h；More preferably, sugaring
When, sugar material ratio is 47.6%, and the sugaring time is for 24 hours；
C. it dries: the longleaf campanumoea root after sugaring is drying to obtain；Wherein, drying temperature is 55~75 DEG C；More preferably, dry temperature
It is 58.7 DEG C or 65 DEG C；Drying is dried using electric heating constant-temperature blowing drying box.
In step a, longleaf campanumoea root uses boiled water blanching upon hardening；The time of blanching is 3~9s；More preferably, blanching when
Between be 4~8s；More preferably, the time of blanching is 6s.
In step b, the longleaf campanumoea root after hardening is impregnated before sugaring using listerine；It is dense that the listerine, which impregnates,
0.01%~0.1% PhCOONa solution is spent, soaking time is 0.5~5h；More preferably, it is dense that the listerine, which impregnates,
0.02%~0.08% PhCOONa solution is spent, soaking time is 0.5~5h；More preferably, it is dense that the listerine, which impregnates,
Spend 0.04% or 0.06% PhCOONa solution；Soaking time is 2h.
Claims (10)
1. a kind of production method of longleaf campanumoea root dried fruit, it is characterised in that: be made in the steps below:
A. it hardens: impregnating longleaf campanumoea root using precipitated calcium carbonate solution；
B. the longleaf campanumoea root after hardening sugaring: is subjected to sugaring by one layer of sugar, one layer of fruit mode under the conditions of Room-temperature seal；
C. it dries: the longleaf campanumoea root after sugaring is drying to obtain.
2. the production method of longleaf campanumoea root dried fruit according to claim 1, it is characterised in that: in step a, longleaf campanumoea root is upon hardening
Use boiled water blanching.
3. the production method of longleaf campanumoea root dried fruit according to claim 1, it is characterised in that: the longleaf campanumoea root in step b, after hardening
It is impregnated before sugaring using listerine.
4. the production method of longleaf campanumoea root dried fruit according to claim 1, it is characterised in that: in step a, precipitated calcium carbonate solution
Concentration be 0.1%~0.9%.
5. the production method of longleaf campanumoea root dried fruit according to claim 4, it is characterised in that: in step a, precipitated calcium carbonate solution
Concentration be 0.2%~0.6%.
6. the production method of longleaf campanumoea root dried fruit according to claim 5, it is characterised in that: in step a, precipitated calcium carbonate solution
Concentration be 0.5% or 0.26%.
7. the production method of longleaf campanumoea root dried fruit according to claim 1, it is characterised in that: in step b, when sugaring, sugar material ratio
It is 10%~50%.
8. the production method of longleaf campanumoea root dried fruit according to claim 7, it is characterised in that: in step b, when sugaring, sugar material ratio
It is 47.6%.
9. the production method of longleaf campanumoea root dried fruit according to claim 1, it is characterised in that: in step c, drying temperature be 55~
75℃。
10. the production method of longleaf campanumoea root dried fruit according to claim 9, it is characterised in that: in step c, drying temperature is
58.7 DEG C or 65 DEG C.
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| CN116173090A (en) * | 2021-11-26 | 2023-05-30 | 上海医药工业研究院 | Red ginseng refined product, preparation method thereof and application of red ginseng extract |
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Application publication date: 20190906 |