CN111528326A - Green plum product with built-in neotame and preparation process thereof - Google Patents
Green plum product with built-in neotame and preparation process thereof Download PDFInfo
- Publication number
- CN111528326A CN111528326A CN202010441354.5A CN202010441354A CN111528326A CN 111528326 A CN111528326 A CN 111528326A CN 202010441354 A CN202010441354 A CN 202010441354A CN 111528326 A CN111528326 A CN 111528326A
- Authority
- CN
- China
- Prior art keywords
- green plum
- neotame
- steps
- following
- pickling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Landscapes
- 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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a green plum product with built-in neotame and a preparation process thereof, wherein the formula comprises the following components: the green plum beverage comprises green plum fruits, white granulated sugar, neotame, lemon yellow, indigo, salt and edible alum, wherein the mass percentages of the components are as follows: 40-60% of green plum fruit, 20-40% of white granulated sugar, 0.1-0.25% of neotame, 0.02-0.06% of lemon yellow, 0.02-0.06% of indigo and 20-25% of salt, and the preparation process comprises the following steps of selecting materials; step two, pickling; step three, stab eyes; step four, rinsing; step five, dyeing; step six, pickling with sugar; the neotame raw material is cheap, the sweetness of neotame is about 7000 times that of white granulated sugar, the using amount is small, the manufacturing cost is greatly saved, the process is simple and precise, the steps are clear, the manual stirring and mixing are replaced by adopting a mechanical intermittent stirring mode, the manufacturing process is accelerated, the stirring is more thorough, and the burden of workers is lightened.
Description
Technical Field
The invention relates to the technical field of green plum products, in particular to a green plum product with built-in neotame.
Background
The green plum is sour, has the effects of promoting the production of body fluid to quench thirst, stimulating the appetite and resolving depression, can be bitten into taste when being eaten, enables people to have the appetite for eating, and has the effect of improving the anorexia; however, the existing green plum products mostly adopt white granulated sugar as a sweetening agent, so that the cost is increased, and the existing green plum products are stirred and mixed manually in the manufacturing process, so that the stirring is not thorough, and the burden of workers is increased.
Disclosure of Invention
The invention aims to provide a green plum product with built-in neotame, which aims to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a plum product with built-in neotame comprises the following formula: the green plum beverage comprises green plum fruits, white granulated sugar, neotame, lemon yellow, indigo, salt and edible alum, wherein the mass percentages of the components are as follows: 40-60% of green plum fruit, 20-40% of white granulated sugar, 0.1-0.25% of neotame, 0.02-0.06% of lemon yellow, 0.02-0.06% of indigo and 20-25% of salt.
A preparation process of a green plum product with built-in neotame comprises the following steps of selecting materials; step two, pickling; step three, stab eyes; step four, rinsing; step five, dyeing; step six, pickling with sugar;
in the first step, green plum fruits with large fruit shapes, small fruit cores and regular fruit shapes are selected;
in the second step, the pickling comprises the following steps:
1) preparing salt, edible alum and purified water into a solution;
2) soaking the green plum fruit in the prepared solution;
3) pickling for more than 48 hours until the color of the green plum turns yellow;
in the third step, the stab eye comprises the following steps:
1) cutting and removing cores of the pickled green plum fruits;
2) pricking the hole with a fine needle;
3) continuously pickling for 3-5 days;
wherein in the fourth step, the rinsing comprises the following steps:
1) preparing an edible alum solution;
2) pouring the pickled green plum fruits into an edible alum solution, and rinsing for 20 hours;
in the fifth step, the dyeing comprises the following steps:
1) taking a proper amount of purified water and white granulated sugar, and adding lemon yellow and indigo to prepare a solution;
2) pouring green plum fruits into the solution for dyeing;
in the sixth step, the sugar pickling comprises the following steps:
1) adding white granulated sugar and neotame into the solution;
2) pouring mume fructus into the solution, and pickling with sugar for 2 months.
According to the technical scheme, the components are as follows by mass percent: 40% of green plum fruit, 40% of white granulated sugar, 0.25% of neotame, 0.03% of lemon yellow, 0.03% of indigo and 19.69% of salt
According to the technical scheme, the consumption of the purified water in the step two 1) is based on the condition that the green plum fruits are just submerged.
According to the technical scheme, the depth of the punctured holes in the step three 2) is directly reached to the fruit pits.
According to the technical scheme, the concentration of the edible alum in the step four 1) is 0.1%.
According to the technical scheme, in the rinsing process in the step four 2), a stirrer is adopted for stirring, and the rinsing strength is enhanced until the green plum fruits are slightly salty.
According to the technical scheme, in the sugar curing process in the step six 2), the stirrer is started at regular time, and green plum fruits are turned over to accelerate the sugar curing process.
Compared with the prior art, the invention has the following beneficial effects: the neotame raw material is cheap, the sweetness of neotame is about 7000 times that of white granulated sugar, the using amount is small, the manufacturing cost is greatly saved, the process is simple and precise, the steps are clear, the manual stirring and mixing are replaced by adopting a mechanical intermittent stirring mode, the manufacturing process is accelerated, the stirring is more thorough, and the burden of workers is lightened.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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.
Referring to fig. 1, the present invention provides a technical solution: a green plum product with built-in neotame and a preparation process thereof are as follows:
example 1:
a plum product with built-in neotame comprises the following formula: the green plum beverage comprises green plum fruits, white granulated sugar, neotame, lemon yellow, indigo, salt and edible alum, wherein the mass percentages of the components are as follows: 40% of green plum fruit, 40% of white granulated sugar, 0.25% of neotame, 0.03% of lemon yellow, 0.03% of indigo and 19.69% of salt.
A preparation process of a green plum product with built-in neotame comprises the following steps of selecting materials; step two, pickling; step three, stab eyes; step four, rinsing; step five, dyeing; step six, pickling with sugar;
in the first step, green plum fruits with large fruit shapes, small fruit cores and regular fruit shapes are selected;
in the second step, the pickling comprises the following steps:
1) preparing salt, edible alum and purified water into a solution, wherein the amount of the purified water is based on the standard of just submerging the green plum fruits;
2) soaking the green plum fruit in the prepared solution;
3) pickling for 48 hours until the color of the green plum becomes yellow;
in the third step, the stab eye comprises the following steps:
1) cutting and removing cores of the pickled green plum fruits;
2) pricking holes with fine needles until the pricking holes reach the fruit pits;
3) continuously pickling for 3-5 days;
wherein in the fourth step, the rinsing comprises the following steps:
1) preparing an edible alum solution, wherein the concentration of the edible alum solution is 0.1%;
2) pouring the pickled green plum fruits into an edible alum solution, rinsing for 20 hours, and stirring by using a stirrer in the rinsing process to strengthen the rinsing force until the green plum fruits are slightly salty;
in the fifth step, the dyeing comprises the following steps:
1) taking a proper amount of purified water and white granulated sugar, and adding lemon yellow and indigo to prepare a solution;
2) pouring green plum fruits into the solution for dyeing;
in the sixth step, the sugar pickling comprises the following steps:
1) adding white granulated sugar and neotame into the solution;
2) pouring the green plum fruits into the solution, pickling with sugar for 2 months, starting a stirrer regularly during pickling with sugar, turning over the green plum fruits, and accelerating the pickling with sugar.
Example 2:
a plum product with built-in neotame comprises the following formula: the green plum beverage comprises green plum fruits, white granulated sugar, neotame, lemon yellow, indigo, salt and edible alum, wherein the mass percentages of the components are as follows: 50% of green plum fruit, 30% of white granulated sugar, 0.2% of neotame, 0.03% of lemon yellow, 0.03% of indigo and 19.74% of salt.
A preparation process of a green plum product with built-in neotame comprises the following steps of selecting materials; step two, pickling; step three, stab eyes; step four, rinsing; step five, dyeing; step six, pickling with sugar;
in the first step, green plum fruits with large fruit shapes, small fruit cores and regular fruit shapes are selected;
in the second step, the pickling comprises the following steps:
1) preparing salt, edible alum and purified water into a solution, wherein the amount of the purified water is based on the standard of just submerging the green plum fruits;
2) soaking the green plum fruit in the prepared solution;
3) pickling for more than 48 hours until the color of the green plum turns yellow;
in the third step, the stab eye comprises the following steps:
1) cutting and removing cores of the pickled green plum fruits;
2) pricking holes with fine needles until the pricking holes reach the fruit pits;
3) continuously pickling for 3-5 days;
wherein in the fourth step, the rinsing comprises the following steps:
1) preparing an edible alum solution, wherein the concentration of the edible alum solution is 0.1%;
2) pouring the pickled green plum fruits into an edible alum solution, rinsing for 20 hours, and stirring by using a stirrer in the rinsing process to strengthen the rinsing force until the green plum fruits are slightly salty;
in the fifth step, the dyeing comprises the following steps:
1) taking a proper amount of purified water and white granulated sugar, and adding lemon yellow and indigo to prepare a solution;
2) pouring green plum fruits into the solution for dyeing;
in the sixth step, the sugar pickling comprises the following steps:
1) adding white granulated sugar and neotame into the solution;
2) pouring the green plum fruits into the solution, pickling with sugar for 2 months, starting a stirrer regularly during pickling with sugar, turning over the green plum fruits, and accelerating the pickling with sugar.
Example 3:
a plum product with built-in neotame comprises the following formula: the green plum beverage comprises green plum fruits, white granulated sugar, neotame, lemon yellow, indigo, salt and edible alum, wherein the mass percentages of the components are as follows: 60% of green plum fruit, 20% of white granulated sugar, 0.1% of neotame, 0.03% of lemon yellow, 0.03% of indigo and 19.94% of salt.
A preparation process of a green plum product with built-in neotame comprises the following steps of selecting materials; step two, pickling; step three, stab eyes; step four, rinsing; step five, dyeing; step six, pickling with sugar;
in the first step, green plum fruits with large fruit shapes, small fruit cores and regular fruit shapes are selected;
in the second step, the pickling comprises the following steps:
1) preparing salt, edible alum and purified water into a solution, wherein the amount of the purified water is based on the standard of just submerging the green plum fruits;
2) soaking the green plum fruit in the prepared solution;
3) pickling for more than 48 hours until the color of the green plum turns yellow;
in the third step, the stab eye comprises the following steps:
1) cutting and removing cores of the pickled green plum fruits;
2) pricking holes with fine needles until the pricking holes reach the fruit pits;
3) continuously pickling for 3-5 days;
wherein in the fourth step, the rinsing comprises the following steps:
1) preparing an edible alum solution, wherein the concentration of the edible alum solution is 0.1%;
2) pouring the pickled green plum fruits into an edible alum solution, rinsing for 20 hours, and stirring by using a stirrer in the rinsing process to strengthen the rinsing force until the green plum fruits are slightly salty;
in the fifth step, the dyeing comprises the following steps:
1) taking a proper amount of purified water and white granulated sugar, and adding lemon yellow and indigo to prepare a solution;
2) pouring green plum fruits into the solution for dyeing;
in the sixth step, the sugar pickling comprises the following steps:
1) adding white granulated sugar and neotame into the solution;
2) pouring the green plum fruits into the solution, pickling with sugar for 2 months, starting a stirrer regularly during pickling with sugar, turning over the green plum fruits, and accelerating the pickling with sugar.
The properties of the examples are compared in the following table:
based on the above, the neotame sweetener has the advantages that the neotame sweetener is safe and reliable, the using amount of white granulated sugar is reduced by mixing white granulated sugar and neotame for eating, the neotame raw material is cheap, the sweetness of neotame is about 7000 times that of the white granulated sugar, the using amount is small, the manufacturing cost is greatly saved, the process is simple and precise, the steps are clear, the manual stirring and mixing are replaced by adopting a mechanical intermittent stirring mode, the manufacturing process is accelerated, the stirring is more thorough, and the burden of workers is reduced.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A green plum product with built-in neotame is characterized in that: the formula comprises the following components: the green plum beverage comprises green plum fruits, white granulated sugar, neotame, lemon yellow, indigo, salt and edible alum, wherein the mass percentages of the components are as follows: 40-60% of green plum fruit, 20-40% of white granulated sugar, 0.1-0.25% of neotame, 0.02-0.06% of lemon yellow, 0.02-0.06% of indigo and 20-25% of salt.
2. A preparation process of a green plum product with built-in neotame comprises the following steps of selecting materials; step two, pickling; step three, stab eyes; step four, rinsing; step five, dyeing; step six, sugar pickling, which is characterized in that:
in the first step, green plum fruits with large fruit shapes, small fruit cores and regular fruit shapes are selected;
in the second step, the pickling comprises the following steps:
1) preparing salt, edible alum and purified water into a solution;
2) soaking the green plum fruit in the prepared solution;
3) pickling for more than 48 hours until the color of the green plum turns yellow;
in the third step, the stab eye comprises the following steps:
1) cutting and removing cores of the pickled green plum fruits;
2) pricking the hole with a fine needle;
3) continuously pickling for 3-5 days;
wherein in the fourth step, the rinsing comprises the following steps:
1) preparing an edible alum solution;
2) pouring the pickled green plum fruits into an edible alum solution, and rinsing for 20 hours;
in the fifth step, the dyeing comprises the following steps:
1) taking a proper amount of purified water and white granulated sugar, and adding lemon yellow and indigo to prepare a solution;
2) pouring green plum fruits into the solution for dyeing;
in the sixth step, the sugar pickling comprises the following steps:
1) adding white granulated sugar and neotame into the solution;
2) pouring mume fructus into the solution, and pickling with sugar for 2 months.
3. The neotame-embedded green plum product of claim 1, wherein: the components are as follows by mass percent: 40% of green plum fruit, 40% of white granulated sugar, 0.25% of neotame, 0.03% of lemon yellow, 0.03% of indigo and 19.69% of salt.
4. The process for preparing a neotame-embedded green plum product according to claim 2, wherein the process comprises the following steps: the consumption of the purified water in the step two 1) is based on the condition that the green plum fruits are just submerged.
5. The process for preparing a neotame-embedded green plum product according to claim 2, wherein the process comprises the following steps: in the step three 2), the depth of the punched hole is directly reached to the fruit core.
6. The process for preparing a neotame-embedded green plum product according to claim 2, wherein the process comprises the following steps: the concentration of the edible alum solution in the step four 1) is 0.1%.
7. The process for preparing a neotame-embedded green plum product according to claim 2, wherein the process comprises the following steps: and in the rinsing process in the step four 2), a stirrer is adopted for stirring, and the rinsing strength is enhanced until the green plum fruits are slightly salty.
8. The process for preparing a neotame-embedded green plum product according to claim 2, wherein the process comprises the following steps: and in the process of sugar curing in the step six 2), starting a stirrer at regular time, turning over green plum fruits and accelerating the progress of sugar curing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010441354.5A CN111528326A (en) | 2020-05-22 | 2020-05-22 | Green plum product with built-in neotame and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010441354.5A CN111528326A (en) | 2020-05-22 | 2020-05-22 | Green plum product with built-in neotame and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111528326A true CN111528326A (en) | 2020-08-14 |
Family
ID=71974692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010441354.5A Pending CN111528326A (en) | 2020-05-22 | 2020-05-22 | Green plum product with built-in neotame and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111528326A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749929A (en) * | 2014-01-23 | 2014-04-30 | 浙江莫干山食业有限公司 | Honey mussel plum and preparation method thereof |
| CN104366392A (en) * | 2014-11-05 | 2015-02-25 | 华南理工大学 | Processing method of sugar-free preserved green plums |
| CN104381563A (en) * | 2014-11-18 | 2015-03-04 | 苏州苏东庭生物科技有限公司 | Processing method of ginger juice green plums |
| CN110742167A (en) * | 2019-10-21 | 2020-02-04 | 广东佳业食品有限公司 | Low-salt preserved green plums and processing and preparing method thereof |
-
2020
- 2020-05-22 CN CN202010441354.5A patent/CN111528326A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749929A (en) * | 2014-01-23 | 2014-04-30 | 浙江莫干山食业有限公司 | Honey mussel plum and preparation method thereof |
| CN104366392A (en) * | 2014-11-05 | 2015-02-25 | 华南理工大学 | Processing method of sugar-free preserved green plums |
| CN104381563A (en) * | 2014-11-18 | 2015-03-04 | 苏州苏东庭生物科技有限公司 | Processing method of ginger juice green plums |
| CN110742167A (en) * | 2019-10-21 | 2020-02-04 | 广东佳业食品有限公司 | Low-salt preserved green plums and processing and preparing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103396928B (en) | Waxberry fruit liqueur and production method thereof | |
| CN104031797B (en) | Nanguo Pear mixes the method for juice fermented soy dry type fermented wine | |
| CN102839075A (en) | Production process of fig wine | |
| CN109315565A (en) | A kind of Fruit-coffee solid drink and preparation method thereof | |
| CN106616684A (en) | Preserved green plum manufacture method | |
| CN105602793A (en) | Preparation method of osmanthus wine | |
| CN106929267A (en) | A kind of production technology of fig wine | |
| JP2021514683A (en) | Seaweed powder and its manufacturing method | |
| CN102424793A (en) | Miracle fruit juice liquor and preparation method thereof | |
| CN111528326A (en) | Green plum product with built-in neotame and preparation process thereof | |
| CN107373444A (en) | A kind of preparation method of tea flavour Salted duck egg easy to digest | |
| CN102630905A (en) | Preparation method of pickled radish | |
| CN109207315A (en) | A kind of brewing method of fermentative plum wine | |
| CN114403275A (en) | Caramel treats compound emulsifier and preparation method thereof | |
| CN110269219B (en) | Orange slice treatment method for directly utilizing acid-base process water | |
| CN1166767C (en) | Fruit vinegar and preparing process thereof | |
| CN111849670A (en) | Luosheng grape wine and brewing method thereof | |
| CN111334399A (en) | Black wine and preparation method thereof | |
| CN1082326A (en) | A kind of production technology of eyesight-improving healthy beverage powder | |
| CN108949430A (en) | A kind of brewage process piercing angle melon health liquor | |
| CN107811268A (en) | A kind of production method of sweet tea oil | |
| CN116536126A (en) | Zanthoxylum bungeanum flavored mixed wine and preparation method thereof | |
| KR950014958B1 (en) | Processing method of salted anchovies containing laver | |
| KR20180058471A (en) | Manufacturing method of pudding containing plum and vinegar | |
| KR20230013338A (en) | Cooking precess of chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200814 |
|
| WD01 | Invention patent application deemed withdrawn after publication |