CN110897031A - Preparation method of dried honey mulberry - Google Patents
Preparation method of dried honey mulberry Download PDFInfo
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- CN110897031A CN110897031A CN201911045810.8A CN201911045810A CN110897031A CN 110897031 A CN110897031 A CN 110897031A CN 201911045810 A CN201911045810 A CN 201911045810A CN 110897031 A CN110897031 A CN 110897031A
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- mulberry
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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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- Food Science & Technology (AREA)
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Abstract
The invention discloses a preparation method of dried honey and mulberry, belonging to the technical field of dried fruit processing and comprising the following steps: picking fresh mulberry fruits, removing fruit stalks and cleaning; putting the washed mulberry into an oven, and drying the mulberry at the temperature of 55-65 ℃ until the water content is 15-20%; taking out the dried mulberry fruits, and naturally cooling to normal temperature; adding honey into the dried mulberry fruits, and fully and uniformly stirring the honey and the dried mulberry fruits by using a stirrer; putting into a drying oven, and drying the mulberry fruit at the temperature of 55-65 ℃ until the water content is 8-12%; taking out the dried mulberry fruits from the oven, naturally cooling to normal temperature, uniformly spraying superfine sunflower oil on the surface of the dried mulberry fruits, placing the dried mulberry fruits in a closed and dry space, sterilizing for 7.5h by using ultraviolet rays, and packaging to obtain the product.
Description
Technical Field
The invention relates to the technical field of dried fruit processing, and particularly relates to a preparation method of dried honey mulberry.
Background
Mori fructus (s ā ng sh de n), also called Mori fructus, Saccharum sinensis Roxb, fructus Jujubae, Mori fructus, folium Mori, and fructus Mori etc., mature fruit of Mori fructus is the fruit cluster of Morus alba L. The farmer likes the ripe fresh fruits to eat, tastes sweet and has much juice, and is one of the fruits which are frequently eaten by people.
The mulberry fruit contains main nutrient components such as moisture, sugar, crude protein, ash, crude fiber, free acid, soluble nitrogen-free substances and the like, in addition, the mulberry fruit also contains essential amino acid of a human body, polysaccharide which is easy to absorb, abundant vitamins, haematochrome and mineral substances such as calcium, iron, zinc, selenium and the like which are deficient in the human body, has the effects of enhancing immunity, promoting the growth of hematopoietic cells, promoting metabolism and the like, has abundant nutrient value and certain pharmacological value, and has the following pharmacological effects:
1) antioxidation: the mulberry polysaccharide contained in the mulberry has the effects of removing hydroxyl free radicals and superoxide anion free radicals, blocking free radical reaction chains and preventing certain oxidation and aging, and the mulberry extract has abundant phenolic substances and pigments, can obviously improve the activity of antioxidant enzyme and has the function of delaying the memory decline in the aging process.
2) The hypoglycemic effect: the mulberry polysaccharide has obvious hypoglycemic effect, and can basically keep the blood sugar within a normal range.
3) Anti-aging effect: the mulberry anthocyanin can enhance the activity of antioxidant enzyme in vivo and inhibit lipid peroxidation, and has obvious anti-aging effect.
The mulberry is a juicy small berry, the dry matter rate is only 18-30%, the peel is thin and easy to break, and the fresh ripe fruits are difficult to preserve and transport; the dried mulberries dried by airing in the sun and natural drying or drying by equipment solve the problems of easy storage and convenient transportation, but are hard to eat, difficult to chew and inconvenient to directly eat; however, if the water content is not dried completely and 10-20% of the water content is remained, the problem of mildew is caused.
Disclosure of Invention
The invention provides a preparation method of dried honey and mulberry, which solves the problems that the conventional dried mulberry is poor in taste and cannot be stored for a long time.
In order to solve the technical problem, the technical scheme of the invention is realized as follows:
the invention provides a preparation method of dried honey and mulberry, which comprises the following steps:
(1) picking fresh mulberry fruits, removing fruit stalks and cleaning;
(2) putting the washed mulberry into an oven, and drying the mulberry at the temperature of 55-65 ℃ until the water content is 15-20%;
(3) taking out the dried mulberry fruits, and naturally cooling to normal temperature;
(4) adding honey into the dried mulberry fruits, and fully and uniformly stirring the honey and the dried mulberry fruits by using a stirrer;
(5) putting into a drying oven, and drying the mulberry fruit at the temperature of 55-65 ℃ until the water content is 8-12%;
(6) taking the dried mulberry fruits out of the oven, and naturally cooling to normal temperature;
(7) superfine uniformly spraying sunflower oil on the surface of the dried mulberry fruit, placing the dried mulberry fruit in a closed and dry space, sterilizing for 7.5h by using ultraviolet rays, and packaging to obtain the mulberry fruit tea.
Wherein, preferably, the step (1) further comprises the following steps after being cleaned: and blowing off the moisture on the surface of the fresh mulberry by using a fan at the temperature of 5-10 ℃.
Preferably, the weight ratio of the honey to the mulberry fruit added in the step (4) is (1-3): 10.
preferably, the step (6) of naturally cooling the dried mulberry fruits to normal temperature further comprises a sterilization step.
Wherein, the dried mulberry is preferably put in a closed and dry space and sterilized by ultraviolet rays for 7-8 h.
Wherein, preferably, the sunflower oil sprayed in the step (7) accounts for 0.2-0.4% of the dry weight of the mulberry.
Preferably, the step (1) of adding fresh mulberries into the color protection solution for color protection is further included after the mulberries are cleaned.
Wherein, preferably, the color protection liquid is prepared by mixing water, sodium sulfite and vitamin C in a ratio of 1: (0-0.002): (0.003-0.006), the fresh mulberry is added with the color protection liquid for soaking for 15-25min, and the soaked mulberry is washed by clear water. The sodium sulfite and the vitamin C both have oxidation resistance, and the mulberry fruit is immersed into the aqueous solution of the sodium sulfite and the vitamin C, so that browning of the mulberry fruit in the processing process is effectively prevented.
The honey is a natural nutrient good product commonly used in life of people and is an important dispensing material of traditional Chinese medicines, experts consider that 80% of sugar contained in the honey is glucose and fructose which are easy to digest, the proportion is very proper, the honey can be directly absorbed and utilized by human bodies, and in addition, the honey also contains various vitamins and mineral substances, so that the honey can supplement the physical energy deficiency of the human bodies, and is beneficial to the effects of prolonging the life of the old and the like;
according to the invention, in the processing process of the dried mulberry fruit, a link of adding honey is added, on one hand, the honey is a natural preservative, and the dried mulberry fruit can not mildew under the condition that the water content is kept about 10%; on the other hand, the mulberry fruit moistened by honey is moderate in hardness and softness, fresh in fruit aroma, palatable in sour and sweet taste and suitable for being directly eaten.
The invention has the beneficial effects that:
compared with the prior art, in the processing process, the oven is adopted for secondary drying at low temperature, so that the inherent nutritional ingredients of the mulberry are retained, and the problems of large occupied area and easy pollution in the existing natural drying process by utilizing sunlight are solved. Through adding the honey, the fragrant and sweet taste of the honey is increased by the dried mulberry, the trace elements required by a human body can be provided, the energy of the human body is increased, and the mulberry fruit vinegar is easy to store and transport. The dried honey mulberry prepared by the invention has the characteristics of good taste and high nutritive value.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a preparation method of dried honey and mulberry, which comprises the following steps:
(1) picking fresh mulberries, removing fruit stalks, cleaning, and blowing off water on the surfaces of the fresh mulberries by using a fan at the temperature of 8 ℃;
(2) putting the washed mulberry into an oven, and drying the mulberry at the temperature of 60 ℃ until the water content is 20%;
(3) taking out the dried mulberry fruits, and naturally cooling to normal temperature;
(4) adding honey into the dried mulberry fruits, and fully and uniformly stirring the honey and the dried mulberry fruits by using a stirrer, wherein the weight ratio of the added honey to the dried mulberry fruits is 1: 5;
(5) putting the mulberry fruits into a drying oven, and drying the mulberry fruits at the temperature of 60 ℃ until the water content is 10%;
(6) taking out the dried mulberry fruit from the oven, naturally cooling to normal temperature, and uniformly and ultrafine spraying sunflower oil to the surface of the dried mulberry fruit, wherein the sunflower oil accounts for 0.3% of the weight of the dried mulberry fruit; and then putting the dried mulberry fruit in a closed and dry space, sterilizing for 7.5h by using ultraviolet rays, and packaging to obtain the mulberry fruit.
Example 2
The embodiment provides a preparation method of dried honey and mulberry, which comprises the following steps:
(1) picking fresh mulberry fruits, removing fruit stalks, cleaning, adding a protective solution, soaking for 15min, and washing with clear water after soaking; then blowing off the moisture on the surface of the fresh mulberry by using a fan at the temperature of 10 ℃;
the color protection liquid is prepared from water, sodium sulfite and vitamin C in a ratio of 1: 0.001: 0.004 to obtain the product;
(2) putting the washed mulberry into an oven, and drying the mulberry at 55 ℃ until the water content is 20%;
(3) taking out the dried mulberry fruits, and naturally cooling to normal temperature;
(4) adding honey into the dried mulberry fruits, and fully and uniformly stirring the honey and the dried mulberry fruits by using a stirrer, wherein the weight ratio of the added honey to the dried mulberry fruits is 1: 10;
(5) putting the mulberry fruits into a drying oven, and drying the mulberry fruits at the temperature of 55 ℃ until the water content is 12%;
(6) taking out the dried mulberry fruit from the oven, naturally cooling to normal temperature, and uniformly and ultrafine spraying sunflower oil to the surface of the dried mulberry fruit, wherein the sunflower oil accounts for 0.2% of the weight of the dried mulberry fruit; and then putting the dried mulberry fruit in a closed and dry space, sterilizing for 7.5h by using ultraviolet rays, and packaging to obtain the mulberry fruit.
Example 3
The embodiment provides a preparation method of dried honey and mulberry, which comprises the following steps:
(1) picking fresh mulberry fruits, removing fruit stalks, cleaning, adding protective liquid, soaking for 25min, and washing with clear water; then blowing off the moisture on the surface of the fresh mulberry by using a fan at the temperature of 5 ℃;
the color protection liquid is prepared from water, sodium sulfite and vitamin C in a ratio of 1: 0.002): 0.003 of the mixture;
(2) putting the washed mulberry into an oven, and drying the mulberry at 65 ℃ until the water content is 15%;
(3) taking out the dried mulberry fruits, and naturally cooling to normal temperature;
(4) adding honey into the dried mulberry fruits, and fully and uniformly stirring the honey and the dried mulberry fruits by using a stirrer, wherein the weight ratio of the added honey to the dried mulberry fruits is 2: 10;
(5) putting the mulberry fruits into a drying oven, and drying the mulberry fruits at the temperature of 65 ℃ until the water content is 8%;
(6) taking out the dried mulberry fruit from the oven, naturally cooling to normal temperature, and uniformly and ultrafine spraying sunflower oil onto the surface of the dried mulberry fruit, wherein the sunflower oil accounts for 0.4% of the weight of the dried mulberry fruit; and then putting the dried mulberry fruit in a closed and dry space, sterilizing for 7.5h by using ultraviolet rays, and packaging to obtain the mulberry fruit.
Example 4
The embodiment provides a preparation method of dried honey and mulberry, which comprises the following steps:
(1) picking fresh mulberry fruits, removing fruit stalks, cleaning, adding protective liquid, soaking for 18min, and washing with clear water; then blowing off the moisture on the surface of the fresh mulberry by using a fan at the temperature of 9 ℃;
the color protection liquid is prepared from water, sodium sulfite and vitamin C in a ratio of 1: 0.002: 0.005 in proportion;
(2) putting the washed mulberry into an oven, and drying the mulberry at the temperature of 62 ℃ until the water content is 18%;
(3) taking out the dried mulberry fruits, and naturally cooling to normal temperature;
(4) adding honey into the dried mulberry fruits, and fully and uniformly stirring the honey and the dried mulberry fruits by using a stirrer, wherein the weight ratio of the added honey to the dried mulberry fruits is 3: 10;
(5) putting the mulberry fruit into a drying oven, and drying the mulberry fruit at the temperature of 58 ℃ until the water content is 11%;
(6) taking out the dried mulberry fruit from the oven, naturally cooling to normal temperature, and uniformly and ultrafine spraying sunflower oil to the surface of the dried mulberry fruit, wherein the sunflower oil accounts for 0.3% of the weight of the dried mulberry fruit; and then putting the dried mulberry fruit in a closed and dry space, sterilizing for 7.5h by using ultraviolet rays, and packaging to obtain the mulberry fruit.
Example 5
The embodiment provides a preparation method of dried honey and mulberry, which comprises the following steps:
(1) picking fresh mulberry fruits, removing fruit stalks, cleaning, adding protective liquid, soaking for 23min, and washing with clear water; then blowing off the moisture on the surface of the fresh mulberry by using a fan at the temperature of 9 ℃;
the color protection liquid is prepared from water, sodium sulfite and vitamin C in a ratio of 1: 0.001: 0.004 to obtain the product;
(2) putting the washed mulberry into an oven, and drying the mulberry at the temperature of 62 ℃ until the water content is 19%;
(3) taking out the dried mulberry fruits, and naturally cooling to normal temperature;
(4) adding honey into the dried mulberry fruits, and fully and uniformly stirring the honey and the dried mulberry fruits by using a stirrer, wherein the weight ratio of the added honey to the dried mulberry fruits is 3: 10;
(5) putting the mulberry fruits into a drying oven, and drying the mulberry fruits at the temperature of 62 ℃ until the water content is 9%;
(6) taking out the dried mulberry fruit from the oven, naturally cooling to normal temperature, and uniformly and ultrafine spraying sunflower oil to the surface of the dried mulberry fruit, wherein the sunflower oil accounts for 0.3% of the weight of the dried mulberry fruit; and then putting the dried mulberry fruit in a closed and dry space, sterilizing for 7.5h by using ultraviolet rays, and packaging to obtain the mulberry fruit.
The dried honey mulberries prepared in the examples 1 to 5 are detected according to GB/T10782-2006 general rules for preserved fruit, the detected items all meet the regulations, and the detection results are as follows:
the above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. The preparation method of the dried honey mulberry is characterized by comprising the following steps:
(1) picking fresh mulberry fruits, removing fruit stalks and cleaning;
(2) putting the washed mulberry into an oven, and drying the mulberry at the temperature of 55-65 ℃ until the water content is 15-20%;
(3) taking out the dried mulberry fruits, and naturally cooling to normal temperature;
(4) adding honey into the dried mulberry fruits, and fully and uniformly stirring the honey and the dried mulberry fruits by using a stirrer;
(5) putting into a drying oven, and drying the mulberry fruit at the temperature of 55-65 ℃ until the water content is 8-12%;
(6) taking the dried mulberry fruits out of the oven, and naturally cooling to normal temperature;
(7) superfine uniformly spraying sunflower oil on the surface of the dried mulberry fruit, placing the dried mulberry fruit in a closed and dry space, sterilizing for 7.5h by using ultraviolet rays, and packaging to obtain the mulberry fruit tea.
2. The making method of the dried honey mulberry according to claim 1, characterized by comprising the following steps: the step (1) further comprises the following steps after cleaning: and blowing off the moisture on the surface of the fresh mulberry by using a fan at the temperature of 5-10 ℃.
3. The making method of the dried honey mulberry according to claim 1, characterized by comprising the following steps: the weight ratio of the honey to the mulberry fruit added in the step (4) is (1-3): 10.
4. the making method of the dried honey mulberry according to claim 1, characterized by comprising the following steps: and (6) naturally cooling the dried mulberry fruits to normal temperature, and then sterilizing.
5. The making method of the dried honey mulberry according to claim 4, characterized by comprising the following steps: the sterilization steps are as follows: placing dried Mori fructus in a sealed and dry space, and sterilizing with ultraviolet rays for 7-8 h.
6. The making method of the dried honey mulberry according to claim 4, characterized by comprising the following steps: the sunflower oil sprayed in the step (7) accounts for 0.2-0.4% of the dry weight of the mulberry fruit.
7. The making method of the dried honey mulberry according to claim 1, characterized by comprising the following steps: the step (1) of cleaning the mulberry fruit and the mulberry fruit, and then adding fresh mulberry fruit into the color protection liquid for color protection.
8. The making method of the dried honey mulberry according to claim 7, characterized by comprising the following steps: the color protection liquid is prepared from water, sodium sulfite and vitamin C in a ratio of 1: (0-0.002): (0.003-0.006), the fresh mulberry is added with color protection liquid for soaking for 15-25min, and the soaked mulberry is washed by clear water.
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| CN201911045810.8A CN110897031A (en) | 2019-10-30 | 2019-10-30 | Preparation method of dried honey mulberry |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112237235A (en) * | 2020-10-15 | 2021-01-19 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Tea-coating mulberry preserved fruit and preparation method thereof |
| CN112401052A (en) * | 2020-11-26 | 2021-02-26 | 湖南科技学院 | Preserved osmanthus fragrans fruit and making method thereof |
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| CN107173724A (en) * | 2016-03-11 | 2017-09-19 | 绿源美味（天津）网络科技有限公司 | A kind of processing technology of mulberries dry fruit |
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| CN109691660A (en) * | 2017-10-22 | 2019-04-30 | 牛华 | A kind of mulberry juice bee product |
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2019
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Patent Citations (6)
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| JP2010158191A (en) * | 2009-01-07 | 2010-07-22 | Matsukuma Kogyo Kk | Method for producing mulberry jam |
| CN103445109A (en) * | 2013-08-19 | 2013-12-18 | 张兰华 | Processing method for dried mulberry |
| CN107173724A (en) * | 2016-03-11 | 2017-09-19 | 绿源美味（天津）网络科技有限公司 | A kind of processing technology of mulberries dry fruit |
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| CN109691660A (en) * | 2017-10-22 | 2019-04-30 | 牛华 | A kind of mulberry juice bee product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112237235A (en) * | 2020-10-15 | 2021-01-19 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Tea-coating mulberry preserved fruit and preparation method thereof |
| CN112401052A (en) * | 2020-11-26 | 2021-02-26 | 湖南科技学院 | Preserved osmanthus fragrans fruit and making method thereof |
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