CN110839745A - Preparation method of preserved fructus phyllanthi capable of effectively shortening pickling time - Google Patents
Preparation method of preserved fructus phyllanthi capable of effectively shortening pickling time Download PDFInfo
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- CN110839745A CN110839745A CN201911165078.8A CN201911165078A CN110839745A CN 110839745 A CN110839745 A CN 110839745A CN 201911165078 A CN201911165078 A CN 201911165078A CN 110839745 A CN110839745 A CN 110839745A
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- 238000004904 shortening Methods 0.000 title claims abstract description 24
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Images
Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing preserved Yunnan olive fruits capable of effectively shortening acid pickling time, which comprises 100-200 parts of Yunnan olive, 2-10 parts of perilla leaf, 10-60 parts of dietary alkali and 10-60 parts of edible acid. The invention is characterized in that the edible alkali solution is soaked for 0.5 to 1 hour, and the concentration of the edible alkali solution is 5 to 10 percent; and the time for soaking in the edible acid solution is controlled to be 1-2h in the operation process of the acid solution, and the concentration of the edible acid solution is controlled to be 10-20%, so that the acidification time can be effectively shortened, the acidification force is increased, and the overall processing efficiency of the product is improved.
Description
Technical Field
The invention relates to the technical field of preserved Yunnan olive fruit processing, in particular to a method for preparing preserved Yunnan olive fruits, which can effectively shorten the pickling time.
Background
At present, the preserved fruit is prepared from fresh fruits, is a food which can be preserved for a long time and has unique flavor, and through long-term evolution, the preserved fruit becomes a traditional leisure snack food which is popular with the public today.
Fructus phyllanthi, also known as fructus phyllanthi, is the fruit of phyllanthus emblica of phyllanthus of euphorbiaceae and is widely distributed in many provinces of the southwest and southeast of China. The Yunnan olive as an important plant resource for both medicine and food is collected in the pharmaceutical Standard of Yunnan province of 1974, the Tibetan medicine Standard of 1978 and the pharmacopoeia of the people's republic of China from 1977 to 2005, and has a very long history in traditional Chinese medicine systems such as Chinese herbal medicines, national medicines and the like. The Yunnan olive resource in China has the widest distribution area and the largest yield in Yunnan province, particularly has the greatest places such as Chuxiong, Lincang, Cistus, Baoshan and the like, and is in a wild natural state. According to survey and statistics, the Yunnan province has the advantages that the area of the Yunnan olive forest is 60-70 ten thousand mu, the suitable growing area is more than 300 ten thousand mu, and the whole province produces more than 10 ten thousand tons of fresh fruits every year, so that the Yunnan olive forest is a few natural resources which can be continuously developed in a large scale.
The fructus phyllanthi has unique flavor, rich nutrition and important medicinal value. The fructus phyllanthi contains 12 vitamins, 18 amino acids, protein and 16 microelements; contains bioactive components such as polyphenols (including tannin), organic acids, flavonoids, polysaccharides, terpenes, sterols, superoxide dismutase SOD, etc. Wherein the vitamin C, tannin, flavonoid and polysaccharide are contained in the composition in high content. Fructus Phyllanthi has antibacterial, antiviral, antiinflammatory, blood lipid reducing, atherosclerosis resisting, blood glucose reducing, antioxidant, free radical scavenging, antitumor, and antiaging effects.
However, in the prior art, during the steps of preparing preserved Yunnan olive fruits, the selection of the fruits is required: the olive fruits with bright color for 1-3 days are picked for cleaning, alkali soaking and acid washing, but the soaking time and the concentration range of the alkali soaking and the acid washing are small, so that the acid washing time is long, the whole preserved phyllanthus emblica fruit is prolonged in making time, the efficiency is low, and the economic benefit of enterprises is not facilitated.
Disclosure of Invention
The invention aims to provide a method for preparing preserved Yunnan olive fruits, which can effectively shorten the pickling time and solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the production method of the preserved Yunnan olive fruits capable of effectively shortening the acid pickling time comprises 100-200 parts of Yunnan olive, 2-10 parts of perilla leaf, 10-60 parts of dietary alkali and 10-60 parts of edible acid.
As a preferred embodiment of the invention, the method for preparing the preserved Yunnan olive fruit capable of effectively shortening the pickling time comprises the following steps:
s1: putting fructus phyllanthi into a container, adding water, and decocting;
s2: removing core of fructus Phyllanthi after decocting;
s3: soaking the fructus phyllanthi denucleated in the step S2 in edible alkali solution with the concentration of 5-10% for 0.5-1h, and stirring in a mixing tank for later use;
s4: cleaning fructus Phyllanthi soaked with practical alkali solution in step S3, soaking in edible acid solution with concentration of 10-20% for 1-2 hr, stirring in mixing tank, and taking out.
In a preferred embodiment of the present invention, the perilla leaf may be replaced by one or any combination of basil leaf, lemongrass, mint leaf, lotus leaf and tea leaf according to different tastes.
As a preferred embodiment of the invention, the water-solid-liquid ratio in the boiling process is 1: 2; decocting for 20 min.
In a preferred embodiment of the present invention, the edible acid may be replaced by one of acetic acid, citric acid (citric acid), tartaric acid, malic acid, lactic acid, stearic acid, palmitic acid, oleic acid, linoleic acid, and linolenic acid, depending on the taste.
In a preferred embodiment of the present invention, washed phyllanthus emblica soaked in an alkali solution is air-dried in a ventilated dust-free storehouse.
In a preferred embodiment of the invention, the air-dried moisture content of the washed phyllanthus emblica soaked in the alkaline solution is less than 10%.
Compared with the prior art, the invention has the following beneficial effects:
compared with the traditional technology that the fructus phyllanthi is placed in the edible alkali solution for soaking for 0.5-1h, the concentration of the edible alkali solution is 5-10%; and the time for soaking in the edible acid solution is controlled to be 1-2h in the operation process of the acid solution, and the concentration of the edible acid solution is controlled to be 10-20%, so that the acidification time can be effectively shortened, the acidification force is increased, and the overall processing efficiency of the product is improved.
Drawings
Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a schematic flow chart of a method for making preserved Yunnan olive fruit capable of effectively shortening the pickling time.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are only for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed in a particular orientation, and be operated, and thus, should not be construed as limiting the present invention; in the description of the present invention, it should be noted that unless otherwise explicitly stated or limited, the terms "mounted," "connected," and "disposed" are to be construed broadly and can, for example, be fixedly connected, disposed, detachably connected, disposed, or integrally connected and disposed. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The first embodiment is as follows:
referring to fig. 1, the present invention provides a technical solution: the production method of the preserved Yunnan olive fruits capable of effectively shortening the acid pickling time comprises 100-200 parts of Yunnan olive, 2-10 parts of perilla leaf, 10-60 parts of dietary alkali and 10-60 parts of edible acid.
The preparation method of the preserved Yunnan olive fruit capable of effectively shortening the pickling time comprises the following steps:
s1: putting fructus phyllanthi into a container, adding water, and decocting; the water-solid-liquid ratio in the boiling process is 1: 2; decocting for 20 min;
s2: removing core of fructus Phyllanthi after decocting;
s3: soaking the fructus phyllanthi denucleated in the step S2 in edible alkali solution with the concentration of 2-3% for 0.1-0.2h, and stirring in a mixing tank for later use; airing the washed phyllanthus emblica soaked in the aqueous alkali in a ventilated dust-free storehouse, wherein the airing moisture of the washed phyllanthus emblica soaked in the aqueous alkali is less than 10%;
s4: cleaning fructus Phyllanthi soaked with practical alkali solution in step S3, soaking in edible acid solution with concentration of 2-3% for 0.2-0.3 hr, stirring in a mixing tank, and taking out; the edible acid can be replaced by one of acetic acid, citric acid (citric acid), tartaric acid, malic acid, lactic acid, stearic acid, palmitic acid, oleic acid, linoleic acid, and linolenic acid according to taste.
Wherein the folium Perillae can be replaced by one or any combination of folium Ocimi, herba Cymbopogonis Citrari, folium Menthae, folium Nelumbinis, and folium Camelliae sinensis according to different tastes.
Example two:
referring to fig. 1, the present invention provides a technical solution: the production method of the preserved Yunnan olive fruits capable of effectively shortening the acid pickling time comprises 100-200 parts of Yunnan olive, 2-10 parts of perilla leaf, 10-60 parts of dietary alkali and 10-60 parts of edible acid.
The preparation method of the preserved Yunnan olive fruit capable of effectively shortening the pickling time comprises the following steps:
s1: putting fructus phyllanthi into a container, adding water, and decocting; the water-solid-liquid ratio in the boiling process is 1: 2; decocting for 20 min;
s2: removing core of fructus Phyllanthi after decocting;
s3: soaking the fructus phyllanthi denucleated in the step S2 in an edible alkali solution for 0.2-0.3h, wherein the concentration of the edible alkali solution is 2.5-3.5%, and stirring in a mixing tank for later use; airing the washed phyllanthus emblica soaked in the aqueous alkali in a ventilated dust-free storehouse, wherein the airing moisture of the washed phyllanthus emblica soaked in the aqueous alkali is less than 10%;
s4: cleaning fructus Phyllanthi soaked with practical alkali solution in step S3, soaking in edible acid solution with concentration of 13-16% for 0.3-0.5 hr, stirring in a mixing tank, and taking out; the edible acid can be replaced by one of acetic acid, citric acid (citric acid), tartaric acid, malic acid, lactic acid, stearic acid, palmitic acid, oleic acid, linoleic acid, and linolenic acid according to taste.
Wherein the folium Perillae can be replaced by one or any combination of folium Ocimi, herba Cymbopogonis Citrari, folium Menthae, folium Nelumbinis, and folium Camelliae sinensis according to different tastes.
Example three:
referring to fig. 1, the present invention provides a technical solution: the production method of the preserved Yunnan olive fruits capable of effectively shortening the acid pickling time comprises 100-200 parts of Yunnan olive, 2-10 parts of perilla leaf, 10-60 parts of dietary alkali and 10-60 parts of edible acid.
The preparation method of the preserved Yunnan olive fruit capable of effectively shortening the pickling time comprises the following steps:
s1: putting fructus phyllanthi into a container, adding water, and decocting; the water-solid-liquid ratio in the boiling process is 1: 2; decocting for 20 min;
s2: removing core of fructus Phyllanthi after decocting;
s3: soaking the fructus phyllanthi denucleated in the step S2 in an edible alkali solution for 0.4-0.5h, wherein the concentration of the edible alkali solution is 3-4%, and stirring in a mixing tank for later use; airing the washed phyllanthus emblica soaked in the aqueous alkali in a ventilated dust-free storehouse, wherein the airing moisture of the washed phyllanthus emblica soaked in the aqueous alkali is less than 10%;
s4: cleaning fructus Phyllanthi soaked with practical alkali solution in step S3, soaking in edible acid solution with concentration of 10-20% for 0.6-0.8 hr, stirring in a mixing tank, and taking out; the edible acid can be replaced by one of acetic acid, citric acid (citric acid), tartaric acid, malic acid, lactic acid, stearic acid, palmitic acid, oleic acid, linoleic acid, and linolenic acid according to taste.
Wherein the folium Perillae can be replaced by one or any combination of folium Ocimi, herba Cymbopogonis Citrari, folium Menthae, folium Nelumbinis, and folium Camelliae sinensis according to different tastes.
Example four:
referring to fig. 1, the present invention provides a technical solution: the production method of the preserved Yunnan olive fruits capable of effectively shortening the acid pickling time comprises 100-200 parts of Yunnan olive, 2-10 parts of perilla leaf, 10-60 parts of dietary alkali and 10-60 parts of edible acid.
The preparation method of the preserved Yunnan olive fruit capable of effectively shortening the pickling time comprises the following steps:
s1: putting fructus phyllanthi into a container, adding water, and decocting; the water-solid-liquid ratio in the boiling process is 1: 2; decocting for 20 min;
s2: removing core of fructus Phyllanthi after decocting;
s3: soaking the fructus phyllanthi denucleated in the step S2 in edible alkali solution with the concentration of 5-10% for 0.5-1h, and stirring in a mixing tank for later use; airing the washed phyllanthus emblica soaked in the aqueous alkali in a ventilated dust-free storehouse, wherein the airing moisture of the washed phyllanthus emblica soaked in the aqueous alkali is less than 10%;
s4: cleaning fructus Phyllanthi soaked with practical alkali solution in step S3, soaking in edible acid solution with concentration of 10-20% for 1-2 hr, stirring in a mixing tank, and taking out; the edible acid can be replaced by one of acetic acid, citric acid (citric acid), tartaric acid, malic acid, lactic acid, stearic acid, palmitic acid, oleic acid, linoleic acid, and linolenic acid according to taste.
Wherein the folium Perillae can be replaced by one or any combination of folium Ocimi, herba Cymbopogonis Citrari, folium Menthae, folium Nelumbinis, and folium Camelliae sinensis according to different tastes.
When the preserved Yunnan olive fruit production method capable of effectively shortening the pickling time is used, it needs to be explained that the preserved Yunnan olive fruit production method capable of effectively shortening the pickling time is provided, all the parts are universal standard parts or parts known by technicians in the field, and the structure and the principle of the preserved Yunnan olive fruit production method can be known by the technicians through technical manuals or conventional experimental methods.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A method for preparing preserved Yunnan olive fruits capable of effectively shortening pickling time is characterized by comprising the following steps: 100-200 parts of fructus phyllanthi, 2-10 parts of perilla leaves, 10-60 parts of dietary alkali and 10-60 parts of edible acid.
2. The method for preparing the preserved Yunnan olive fruit capable of effectively shortening the pickling time according to claim 1, which is characterized in that: the preparation method of the preserved Yunnan olive fruit capable of effectively shortening the pickling time comprises the following steps:
s1: putting fructus phyllanthi into a container, adding water, and decocting;
s2: removing core of fructus Phyllanthi after decocting;
s3: soaking the fructus phyllanthi denucleated in the step S2 in edible alkali solution with the concentration of 5-10% for 0.5-1h, and stirring in a mixing tank for later use;
s4: cleaning fructus Phyllanthi soaked with practical alkali solution in step S3, soaking in edible acid solution with concentration of 10-20% for 1-2 hr, stirring in mixing tank, and taking out.
3. The method for preparing the preserved Yunnan olive fruit capable of effectively shortening the pickling time according to claim 1, which is characterized in that: the folium Perillae can be replaced by one or any combination of folium Ocimi, herba Cymbopogonis Citrari, folium Menthae, folium Nelumbinis, and folium Camelliae sinensis according to different tastes.
4. The method for preparing the preserved Yunnan olive fruit capable of effectively shortening the pickling time according to claim 1, which is characterized in that: the water-solid-liquid ratio in the boiling process is 1: 2; decocting for 20 min.
5. The method for preparing the preserved Yunnan olive fruit capable of effectively shortening the pickling time according to claim 1, which is characterized in that: the edible acid can be replaced by one of acetic acid, citric acid (citric acid), tartaric acid, malic acid, lactic acid, stearic acid, palmitic acid, oleic acid, linoleic acid, and linolenic acid according to taste.
6. The method for preparing the preserved Yunnan olive fruit capable of effectively shortening the pickling time according to claim 1, which is characterized in that: the fructus phyllanthi cleaned after soaking in the alkali solution is dried in a ventilated dust-free storehouse.
7. The method for preparing the preserved Yunnan olive fruit capable of effectively shortening the pickling time according to claim 1, which is characterized in that: the air drying moisture of the washed phyllanthus emblica soaked in the alkali solution is less than 10 percent.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511617A (en) * | 2011-12-26 | 2012-06-27 | 云南省林业科学院 | Processing method of preserved olive fruit |
| CN108991215A (en) * | 2018-07-11 | 2018-12-14 | 广东泓睿科技有限公司 | A kind of Yunnan olive preserved fruit and preparation method thereof |
| CN109198136A (en) * | 2017-06-29 | 2019-01-15 | 贵州中欧科技有限公司 | A kind of production method of olea europaea fruit preserved fruit |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511617A (en) * | 2011-12-26 | 2012-06-27 | 云南省林业科学院 | Processing method of preserved olive fruit |
| CN109198136A (en) * | 2017-06-29 | 2019-01-15 | 贵州中欧科技有限公司 | A kind of production method of olea europaea fruit preserved fruit |
| CN108991215A (en) * | 2018-07-11 | 2018-12-14 | 广东泓睿科技有限公司 | A kind of Yunnan olive preserved fruit and preparation method thereof |
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