CN111820390A - Licorice wood freeze-dried tablet and preparation method thereof - Google Patents
Licorice wood freeze-dried tablet and preparation method thereof Download PDFInfo
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- CN111820390A CN111820390A CN202010591845.8A CN202010591845A CN111820390A CN 111820390 A CN111820390 A CN 111820390A CN 202010591845 A CN202010591845 A CN 202010591845A CN 111820390 A CN111820390 A CN 111820390A
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Images
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
Abstract
The invention discloses a licorice wood seed freeze-dried tablet and a preparation method thereof, wherein the licorice wood seed flavor liquid is prepared by preparing the licorice wood seed flavor liquid, the prepared licorice wood seed flavor liquid comprises, by weight, 200 parts of licorice concentrated juice 160-, but also has important significance for further deeply developing the special fruit guavas widely planted in Guangdong areas and improving the agricultural added value.
Description
Technical Field
The invention relates to a preparation technology of a freeze-dried tablet, and particularly relates to a Liquorice wood freeze-dried tablet and a preparation method thereof.
Background
Guava (Psidium guajavaL.), also known as guava (fruit of the Jack fruit, semen Momordicae). The guava has thin peel, rich nutrition and high V contentA，VCAnd cellulose, and trace elements such as phosphorus, potassium, iron, calcium, magnesium and the like. At present, guavas are mainly eaten by fresh food, the processed products are few, although some processing factories such as fruit juice, concentrated fruit juice, preserved fruit, cans and the like exist, most of the processing factories are small in scale, the process technology is backward, the product quality is poor, the sales are not smooth, the added value of the product is low, deep processed products with high added values are lacked, and related technical support is not provided. Liquorice waterThe fruit is a vegetable dish prepared by taking fresh fruits as raw materials, the fresh fruits are prepared by adding a proper amount of auxiliary materials such as liquorice, cane sugar, plum juice, refined salt and the like into the vegetable dish family, the 'liquorice fruits' cooked by taking guavas as raw materials are called euphorbia kansuensis, the liquorice fruits are sour, sweet and delicious in taste, have the effects of helping digestion, quenching thirst, promoting the secretion of saliva, detoxifying, eliminating phlegm, clearing dryness, moistening lung, relieving cough and the like, are used as a medicated diet for health care and health maintenance, and are deeply popular with local people and foreign tourists. However, the preserved fruits or preserved fruits produced by the traditional process have three technical problems of excessive sulfur dioxide, excessive sweetener and excessive microorganisms for a long time. The method selects a proper green processing mode, preserves the natural nutritional characteristics of the food as much as possible, adopts a new process of adding little or no synthetic preservative, colorant, essence and the like, and has a waste residue comprehensive utilization mode which does not cause pollution and harm to the environment, which is particularly important for the liquorice guavas.
The drying of fruits and vegetables is one of the main forms of fruit and vegetable processing. The drying of the fruits and vegetables can realize the comprehensive utilization of resources and the loss and value increase of products, increase the income of farmers and promote the stable and rapid development of the fruit and vegetable planting industry. Common fruit and vegetable drying technologies mainly comprise a hot air drying technology, a vacuum frying technology, a vacuum freeze drying technology, a vacuum drying technology, a microwave drying technology, a differential pressure puffing drying technology and the like. Compared with other drying technologies, the freeze-dried food prepared by the freeze vacuum drying method can keep the original shape and skeleton of food materials, maximally keep the color, fragrance and taste components of the food, does not need to add coloring agents, food essences and the like, has extremely good rehydration property, keeps relatively stable to the changes of microorganisms, biochemistry and chemistry, and can be kept for 5 years without deterioration if vacuum or nitrogen-filled packaging and light-shielding storage are adopted. In addition, the weight of the freeze-dried food is reduced by 70-90%, so that the packaging material can be saved, the transportation is convenient, and the freeze-dried food is particularly suitable for air transportation. Research shows that the contents of total phenols and total flavonoids in guava fruits have strong correlation with the in vitro oxidation resistance value (correlation coefficient R)2More than 0.9) the total phenol content and the total flavone content of the guava sample have strong correlation with four in vitro chemical evaluation methods and four in-cell antioxidant evaluation methods. DryingThe method has great influence on the content of guava nutrient substances, the vacuum freeze drying has obvious advantages compared with other drying methods at present, the total phenol and ascorbic acid content of the dried product is high, but the flavone retention amount is low, and the oxidation resistance of the product is influenced.
Disclosure of Invention
Aiming at the problems of standard exceeding of sulfur dioxide, standard exceeding of sweetening agent and standard exceeding of microorganism in the processing of traditional Chaoshan food of the garcinia mangostana L.var.manshuriensis, and the technical current situation of lower flavone retention in the application of the vacuum freeze drying technology to guava. The invention aims to provide a glycyrrhiza uralensis freeze-dried tablet and a preparation method thereof, wherein the glycyrrhiza uralensis freeze-dried tablet without waste materials is developed by preparing glycyrrhiza uralensis flavor liquid and optimizing parameters of a vacuum freeze-drying process and by means of pure natural flavoring agents of green plums and south gingers on the basis of not adding preservatives, synthetic flavoring agents, coloring agents, edible essences and the like, so that the total phenol content and the ascorbic acid content of the glycyrrhiza uralensis freeze-dried tablet are higher than those of fresh guavas, the flavone retention amount is remarkably increased, and the problem of reduction of the flavone retention amount in the guavas uralensis prepared by the conventional vacuum freeze-drying process is solved. Completely accords with the processing concept of green food.
In order to achieve the technical purpose, the invention is realized by the following technical scheme:
the invention specifically provides a glycyrrhiza uralensis freeze-dried tablet which comprises glycyrrhiza uralensis flavor liquid and guava tablets, wherein the glycyrrhiza uralensis flavor liquid comprises, by weight, 200 parts of glycyrrhiza uralensis concentrated juice, 60-80 parts of south ginger powder, 200 parts of plum sauce 170, 2-5 parts of salt, 40-80 parts of trehalose, 1-3 parts of anhydrous citric acid and 800 parts of water, and the mass ratio of the glycyrrhiza uralensis flavor liquid to the guava tablets is 1.1-1.5: 1.
Preferably, the invention specifically provides a glycyrrhiza uralensis freeze-dried tablet, wherein the glycyrrhiza uralensis flavor liquid comprises 190 parts by weight of glycyrrhiza uralensis concentrated juice, 75 parts by weight of rhizoma zingiberis recens, 200 parts by weight of plum sauce, 4 parts by weight of salt, 60 parts by weight of trehalose, 2 parts by weight of anhydrous citric acid and 700 parts by weight of water, and the mass ratio of the glycyrrhiza uralensis flavor liquid to the guava tablets is 1.2: 1.
Meanwhile, the invention provides a preparation method of the glycyrrhiza uralensis freeze-dried tablets, which specifically comprises the following technical steps:
(1) pretreatment of raw materials: washing guava, slicing into slices with thickness of 3-6mm with a fruit and vegetable slicer, slicing into two semicircular slices with a stainless steel cutter, and removing seeds.
(2) Weighing 100 parts of liquorice according to the weight parts, adding 900 parts of water with the temperature of 60 ℃, decocting for 450min, and filtering to obtain liquorice concentrated juice. Mixing Glycyrrhrizae radix concentrated juice, rhizoma Zingiberis recens powder, mume fructus sauce, anhydrous citric acid, salt, trehalose and water at a certain ratio, and stirring to obtain Glycyrrhrizae radix Rubri flavor liquid.
(3) And (3) placing the guava slices in the step (1) into the Liquorice seed flavor liquid in the step (2), sealing and soaking for 2-6h, placing the guava slices in a screen mesh, draining residual solution on the surface, laying the guava slices on a clean aluminum plate without overlapping, and sealing the guava slices with a food preservative film.
(4) Placing the packaged culture dish into a low-temperature freezer, pre-freezing at-40 deg.C for 6-14h, placing the pre-frozen guava slices into a freeze-drying chamber of a vacuum freeze-drying device, setting the vacuum degree of the freeze-drying chamber at 30-100Pa, and heating the plate at 30-70 deg.C.
(5) Sorting the prepared fruit pieces in a tray, removing fragments, the fruit pieces which are not completely freeze-dried and impurities, then putting the fruit pieces into a sterile packaging bag containing natural montmorillonite serving as a food drying agent, and sealing the sterile packaging bag, wherein the packaging bag adopts double-layer packaging, the inner layer adopts a food-grade transparent plastic bag, the outer layer adopts a frosted windowing kraft paper bag, and the inner layer and the outer layer are both added with the drying agent.
After the technical scheme is adopted, the invention has the following beneficial effects:
(1) the method adopts pure natural seasoning, does not add chemical synthetic preservative, synthetic pigment and synthetic essence, and the leftovers (the fruit core and the guava seed) can be recycled at high value, thereby conforming to the connotation of green processing.
(2) The content of ascorbic acid in the glycyrrhiza uralensis freeze-dried tablets shows that the glycyrrhiza uralensis freeze-dried tablets can be used as a good source of vitamin C, and the required amount of a normal adult in one day can be met by 20g of the freeze-dried tablets according to the Vc requirement of a human body of 100 mg/d.
(3) According to the method, through preparation of the licorice tree seed flavor liquid, optimization of technological parameters of vacuum freeze drying and the aid of pure natural flavoring agents such as green plums and south gingers, on the basis of no addition of preservatives, synthetic flavoring agents, coloring agents, edible essences and the like, the waste-free licorice tree seed freeze-dried tablets are developed, the total phenol content and the ascorbic acid content are higher than those of fresh guavas, the flavone retention amount is remarkably increased, the processing concept of green food is completely met, and the method has important significance in further deep development of fruit guavas and improvement of agricultural additional value.
Description of the drawings:
FIG. 1 is a graph showing the effect of slice thickness and vacuum on the moisture content of guava in the present invention.
FIG. 2 is a graph of the effect of guava slice thickness and hot plate temperature on product moisture content in accordance with the present invention.
FIG. 3 is a graph showing the effect of vacuum and heating plate temperature on the moisture content of the product according to the present invention.
FIG. 4 is a graph showing the effect of slice thickness and vacuum on the rehydration ratio of the product.
FIG. 5 is a graph showing the effect of slice thickness and heating plate temperature on the rehydration ratio of a guava product according to the present invention.
FIG. 6 is a curved view showing the influence of the vacuum degree and the temperature of the heating plate on the rehydration ratio of the product in the present invention.
FIG. 7 is a graph showing the effect of slice thickness and vacuum on crispness of guava in the present invention.
FIG. 8 is a graph showing the effect of guava slice thickness and hot plate temperature on product crispness in accordance with the present invention.
FIG. 9 is a curved view showing the effect of vacuum and heating plate temperature on product crispness in the present invention.
Detailed Description
The present invention will be described below with reference to examples, but the present invention is not limited to the following examples.
The liquorice, the rhizoma zingiberis recens, the plum sauce, the salt, the trehalose, the anhydrous citric acid and the water which are adopted by the invention can be purchased through public channels, and the equipment and instruments adopted in the process are all common equipment in the field.
All materials, practices and instrumentation assays selected for use in the present invention are well known in the art and are not intended to limit the practice of the invention, and other reagents and equipment well known in the art may be suitable for use in the practice of the following embodiments of the invention.
Example 1: licorice seed freeze-dried tablet
The Liquorice tree seed freeze-dried tablet comprises 190kg of Liquorice concentrated juice, 75kg of minced Nanjiang, 200kg of plum sauce, 4kg of salt, 60kg of trehalose, 2kg of anhydrous citric acid, 700kg of water and 1000kg of guava tablets.
Example 2: licorice seed freeze-dried tablet
The Liquorice tree seed freeze-dried tablet comprises 160kg of Liquorice concentrated juice, 60kg of minced Nanjiang, 170kg of plum sauce, 2kg of salt, 40kg of trehalose, 3kg of anhydrous citric acid, 800kg of water and 1000kg of guava tablets.
Example 3: licorice seed freeze-dried tablet
The Licorice wood seed freeze-dried tablet comprises, by weight, 200kg of licorice concentrated juice, 70kg of minced south ginger, 200kg of plum sauce, 5kg of salt, 80kg of trehalose, 1kg of anhydrous citric acid, 500kg of water and 700kg of guava tablets.
Example 4: licorice seed freeze-dried tablet
A Liquorice wood lyophilized tablet comprises Liquorice wood flavor liquid and guava tablets, wherein the Liquorice wood flavor liquid comprises, by weight, 180kg of Liquorice concentrated juice, 80kg of minced rhizoma Zingiberis recens, 190kg of plum sauce and salt1kg. 80kg of trehalose, 2kg of anhydrous citric acid, 700kg of water and 1000kg of guava tablets.
Example 5: licorice seed freeze-dried tablet
The Licorice wood seed freeze-dried tablet comprises 170kg of Licorice concentrated juice, 75kg of minced south ginger, 180kg of plum sauce, 3kg of table salt, 70kg of trehalose, 1kg of anhydrous citric acid, 600kg of water and 895kg of guava tablets.
Example 6: preparation method of Liquorice seed freeze-dried tablets
The invention relates to a preparation method of a glycyrrhiza uralensis freeze-dried tablet, which comprises the following steps:
(1) pretreatment of raw materials: washing fresh guava fruits with water, cutting into slices with the thickness of 5mm by using a fruit and vegetable slicing machine, then cutting into two semicircular slices by using a stainless steel cutter, and removing seeds for later use.
(2) Weighing licorice root according to weight parts, adding water of 900kg at 60 ℃ into each 100kg of licorice root, decocting for 450min, filtering to obtain licorice root concentrated juice, and uniformly stirring the licorice root concentrated juice, the ginger powder, the plum sauce, the anhydrous citric acid, the salt, the trehalose and the water according to a certain proportion to obtain the licorice wood seed flavor liquid.
(3) The guava slices in the step (1) are prepared by the following steps: and (3) placing the mixture into the licorice wood seed flavor liquid obtained in the step (2) at a ratio of 1:1.2, sealing and soaking for 4 hours, placing the mixture into a screen mesh, draining residual solution on the surface, laying the mixture on a clean aluminum plate without overlapping, and sealing the mixture by using a food preservative film.
(4) Placing the packaged culture dish into a low-temperature freezer, pre-freezing at-40 deg.C for 12h, placing the pre-frozen guava slices into a vacuum freeze-drying chamber with vacuum degree of 50Pa and heating plate temperature of 55 deg.C.
(5) Sorting the prepared fruit pieces in a tray, removing fragments, the fruit pieces which are not completely freeze-dried and impurities, then putting the fruit pieces into a sterile packaging bag containing natural montmorillonite serving as a food drying agent, and sealing the sterile packaging bag, wherein the packaging bag adopts double-layer packaging, the inner layer adopts a food-grade transparent plastic bag, the outer layer adopts a frosted windowing kraft paper bag, and the inner layer and the outer layer are both added with the drying agent.
Example seven: optimization of preparation process of Liquorice seed freeze-dried tablets
The Box-Behnken test design is adopted, the formula in the first embodiment and the preparation method in the fifth embodiment are respectively adopted to prepare the agasicles hygrophila freeze-dried tablets, the influence of the slice thickness (A) of the guava tablets in the agasicles flavor liquid, the vacuum freeze-drying vacuum degree (B) and the heating plate temperature (C) on the moisture content R1, the rehydration ratio R2 and the crispness R3 of the agasicles freeze-dried tablets is researched, a mathematical model of all factors of preparation process parameters and comprehensive quality indexes of the agasicles freeze-dried tablets is established, the response surface test factors and the level are shown in the table 1, and the Box-Behnken test design and the result are shown in the table 2 and the attached figures 1-9.
Table 1: response surface test factor level table
| Composition of | Unit of | Minimum value | Maximum value |
| Thickness (A) | mm | 4 | 6 |
| Vacuum degree (B) | Pa | 30 | 70 |
| Heating plate temperature (C) | ℃ | 45 | 65 |
Table 2: box-bohnken test design results
According to response surface analysis, the optimal process conditions of the vacuum freeze-drying process model of the agasicles hygrophila are as follows: the thickness of the pearl guava slice is 5.23mm, the heating plate temperature is 55.46 ℃, the vacuum degree is 49.77Pa, and the prediction value of the model under the process condition is 2.2332. In a verification test, the process conditions of the guava slice thickness of 5mm, the heating plate temperature of 55 ℃ and the vacuum degree of 50Pa are selected, the obtained freeze-dried guava slice has the water content of 3.54 percent, the rehydration ratio of 3.79, the crispness of 1.068, the comprehensive quality index value of 2.2256, and the relative error between the measured value and the predicted value of the comprehensive quality of the freeze-dried guava slice is 0.3415 percent. The above results show that the measured value of the comprehensive quality of the freeze-dried guava slices is basically consistent with the estimated value under the determined process conditions, and the process model has better effect.
Example eight: sensory evaluation of Liquorice seed lyophilized tablet
Inviting 24 persons to evaluate the glycyrrhiza uralensis freeze-dried tablets prepared in the first embodiment of the invention, the guava tablets without pickling (control 1) and the market pickled guava tablets (control 2), and scoring the sensory evaluation, wherein 12 persons in middle stage are professional and non-professional, 4 persons in the young, middle-aged and old are professional, 3 persons in the middle stage and old are male and female, and 3 persons in the non-professional, young, middle-aged and old are male and female; the scoring comprises four aspects of appearance (20 points), texture (25 points), flavor (30 points) and taste (25 points), and scoring personnel independently do not influence each other to ensure that the country is accurately scored. And (4) counting the evaluation results, taking approximate values of the average values, and keeping integers, which are shown in a table 3.
Table 3: statistical result table for sensory evaluation
The results show that the appearance, the texture, the flavor and the mouthfeel of the freeze-dried licorice wood chips prepared by the invention are obviously superior to those of the unsopickled and commercially available 'licorice wood chips', particularly the appearance, the flavor and the mouthfeel are excellent, and the freeze-dried licorice wood chips are suitable for consumers of different ages and different consumption levels.
It should be noted that: the glycyrrhiza uralensis freeze-dried tablets prepared in the second to sixth embodiments of the invention also have the test effects, and the effect is not greatly different among the embodiments and the test effects.
Example nine: licorice freeze-dried tablet sensory, nutritional, sanitary and physicochemical quality index comparison test
Comparative tests are carried out on sensory, nutritional, sanitary and physicochemical quality indexes of the freeze-dried Liquiritian tablets prepared in the first embodiment of the invention, the non-pickled guava tablets (comparison 1) and the pickled guava tablets (comparison 2) in the market, and the statistical results are shown in Table 4.
Table 4: statistical table for comparison test results of sensory, sanitary and physicochemical quality indexes
As can be seen from the data in table 4 above, compared with the guava slices without pickling (control 1) and the market-pickled guava slices (control 2), the glycyrrhiza uralensis freeze-dried tablets prepared by the invention can maximally retain the glycyrrhiza uralensis sauce and the original functional active nutritional ingredients of guava, improve the phenomena of poor taste and the like caused by high relative total acid content in the freeze-drying process, do not add any chemical synthetic preservatives, synthetic pigments and synthetic essences, and the leftovers (the fruit core and the guava seeds) can be recycled at high value, thereby conforming to the connotation of green processing; the unique fruit guava with the highest local yield is taken as a material, and the Liquiritime freeze-dried tablets with local flavor are developed and produced, so that the method has important significance for further deeply developing the unique fruit guavas widely planted in Guangdong regions and improving the agricultural added value; the content of ascorbic acid in the flavored Liquorice seed freeze-dried tablets shows that the fruit tablets can be used as a good source of vitamin C, and the required amount of a normal adult in one day can be met by 20g of freeze-dried tablets according to the Vc required amount of a human body of 100 mg/d; compared with fresh guava, the invention has the advantages that the content of total phenols and ascorbic acid is obviously improved, the retention amount of flavone is also obviously improved, and the problem of low retention amount of flavone in vacuum freeze-dried guava is solved.
The above examples are merely illustrative for clearly illustrating the present invention and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications can be made while remaining within the scope of the present invention.
Claims (3)
1. The Licorice wood seed freeze-dried tablet is characterized by comprising 200 parts by weight of Licorice concentrated juice 160-80 parts by weight of Acrophyllum japonicum seed flavor liquid, 60-80 parts by weight of Nanjiang nut pieces, 200 parts by weight of Mei lamb sauce 170-containing liquid, 2-5 parts by weight of salt, 40-80 parts by weight of trehalose, 1-3 parts by weight of anhydrous citric acid and 800 parts by weight of water, wherein the mass ratio of the Psidium guajava seed tablet to the Licorice wood seed flavor liquid is 1: 1.2-1.5.
2. The glycyrrhiza uralensis freeze-dried tablets are characterized by comprising 190 parts of glycyrrhiza uralensis concentrated juice, 75 parts of bruised rhizoma zingiberis recens, 200 parts of plum sauce, 4 parts of salt, 60 parts of trehalose, 2 parts of anhydrous citric acid and 700 parts of water by weight, wherein the mass ratio of the guava tablets to the glycyrrhiza uralensis flavor liquid is 1: 1.2.
3. The preparation method of the glycyrrhiza uralensis freeze-dried tablets is characterized by comprising the following steps:
(1) pretreatment of raw materials: washing guava, slicing the guava into slices with the thickness of 3-6mm by using a fruit and vegetable slicing machine, then slicing the slices into two semicircular slices by using a stainless steel cutter, and removing seeds for later use;
(2) weighing 100 parts of liquorice according to the weight parts, adding 900 parts of water with the temperature of 60 ℃, decocting for 450min, filtering the liquorice concentrated juice, and uniformly stirring the liquorice concentrated juice, the ginger powder, the plum sauce, the anhydrous citric acid, the salt, the trehalose and the water according to a certain proportion to obtain the licorice wood flavor liquid;
(3) placing the guava slices in the step (1) into the Liquorice seed flavor liquid in the step (2), sealing and soaking for 2-6h, placing into a screen mesh, draining residual solution on the surface, laying on a clean aluminum disc without overlapping, and sealing by using a food preservative film;
(4) placing the packaged culture dish into a low-temperature freezer, pre-freezing at-40 deg.C for 6-14h, placing the pre-frozen guava slices in a vacuum freeze drying device with vacuum degree of 30-100Pa and heating plate temperature of 30-70 deg.C;
(5) sorting the prepared fruit pieces in a tray, removing fragments, the fruit pieces which are not completely freeze-dried and impurities, then putting the fruit pieces into a sterile packaging bag containing natural montmorillonite serving as a food drying agent, and sealing the sterile packaging bag, wherein the packaging bag adopts double-layer packaging, the inner layer adopts a food-grade transparent plastic bag, the outer layer adopts a frosted windowing kraft paper bag, and the inner layer and the outer layer are both added with the drying agent.
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| CN112772763A (en) * | 2021-01-28 | 2021-05-11 | 伽师县西域果业有限公司 | Compound Garcinia-containing fresh plum flavored fruit cakes with old Chinese honeydew melons and preparation method of compound Garcinia-containing fresh plum flavored fruit cakes |
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|---|---|---|---|---|
| CN105211264A (en) * | 2015-10-13 | 2016-01-06 | 杨明彰 | The dehydrating processing method of Huai Shan |
| CN111034961A (en) * | 2020-01-07 | 2020-04-21 | 深圳市清生元生物技术股份有限公司 | Vacuum freeze-drying preparation method of guava instant tablets |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211264A (en) * | 2015-10-13 | 2016-01-06 | 杨明彰 | The dehydrating processing method of Huai Shan |
| CN111034961A (en) * | 2020-01-07 | 2020-04-21 | 深圳市清生元生物技术股份有限公司 | Vacuum freeze-drying preparation method of guava instant tablets |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112772763A (en) * | 2021-01-28 | 2021-05-11 | 伽师县西域果业有限公司 | Compound Garcinia-containing fresh plum flavored fruit cakes with old Chinese honeydew melons and preparation method of compound Garcinia-containing fresh plum flavored fruit cakes |
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