CN112641063A - Soft pear paste and preparation process thereof - Google Patents
Soft pear paste and preparation process thereof Download PDFInfo
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- CN112641063A CN112641063A CN202011500155.3A CN202011500155A CN112641063A CN 112641063 A CN112641063 A CN 112641063A CN 202011500155 A CN202011500155 A CN 202011500155A CN 112641063 A CN112641063 A CN 112641063A
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- 235000015206 pear juice Nutrition 0.000 claims description 5
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- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- 235000012907 honey Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
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- 230000014759 maintenance of location Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
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- 239000004575 stone Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a soft pear paste and a preparation process thereof, belonging to the technical field of health care food and preparation processes thereof, and comprising the following formula raw materials in parts by weight: 1200-1500 parts of soft pear, 16-22 parts of bulbus fritilariae, 16-22 parts of fructus momordicae, 20-26 parts of folium eriobotryae, 16-22 parts of honeysuckle, 16-22 parts of liquorice, 16-22 parts of radix ophiopogonis and 20-26 parts of rock candy, and the preparation process comprises the following steps: s1, picking and storing raw materials in a cellar; s2, analyzing active ingredients; s3, processing raw materials; s4, blending; s5, refining and concentrating; s6, sterilizing and canning; s7, finished product inspection, namely the soft pear paste is prepared by adopting the preparation process of the soft pear paste disclosed by the invention, so that the soft pear paste can effectively keep the unique taste of the soft pear and is convenient to eat, the paste is full of influenza and pleasant in sour and sweet, has the effects of clearing away heat and toxic materials, moistening dryness to relieve cough, promoting the production of body fluid to reduce phlegm, nourishing the body to eliminate diseases and the like, and is long in quality guarantee period and easy to store.
Description
Technical Field
The invention belongs to the technical field of health-care food and a preparation process thereof, and particularly relates to a soft pear paste and a preparation process thereof.
Background
The Ruilan soft-son pears, also called frozen pears and perfume pears, are eaten by the special eating method of the Ruilan soft-son pears after being saccharified and blackened in the winter in the northwest cold after being picked in the late autumn every year, and become a special cate in severe winter of local masses. In 2015, 7 and 22 months, the original Ministry of agriculture of the people's republic of China approves the national geographical sign registration protection of agricultural products for the ' Ruglan Ruo pear '. The Ruglan soft-son pear fruit is nearly circular, the diameter of each fruit is 4-7 cm, the weight of each fruit is 100-200 g, and the fruit is mature in late autumn and early winter. When the tea is picked at the beginning, the peel is yellowish and greenish, the green and reddish, the appearance is delicious, and the pulp is hard and slightly sour; after natural curing for more than 40 days, the peel turns yellow, the pulp turns soft, the fruit taste turns sweet, so the pear is called as the sugar core pear; with the cold weather, the fruit is frozen like stone, the peel turns yellow and brown, and the pulp turns sand, so the pear is called 'soft pear'. When the pear syrup is eaten, the pear syrup is naturally unfrozen in a warm place, the pear is soft like mud, the syrup is full, and the pear syrup is sweet like honey and slightly has wine flavor. "Ruilan Ruaner pear" contains 18 kinds of amino acids, 24 kinds of microelements, Li Shizhen in Ben Cao gang mu says that Ruaner pear has the effects of moistening lung, cooling heart, eliminating phlegm, reducing pathogenic fire, relieving alcoholism, etc.
The pear is usually suitable for raw eating, but the soft pear is naturally thawed in a warm place when being eaten, the pear is soft like mud, the pulp is full, the taste is sweet like honey, and the taste is slightly wine. The soft pear paste is convenient to eat, and has important significance in the propaganda and popularization aspects of the soft pear because the soft pear can be eaten after being naturally thawed in a warm place, so that the soft pear paste is troublesome to eat.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the soft pear paste and the preparation process thereof, the soft pear paste can effectively maintain the unique taste of the soft pear, is convenient to eat, is full of influenza and pleasant in sour and sweet, has the effects of clearing away heat and toxic materials, moistening dryness and relieving cough, promoting the production of body fluid and reducing phlegm, nourishing the body and removing diseases and the like, and is long in shelf life and easy to store.
In order to achieve the purpose, the invention adopts the technical scheme that:
the soft pear paste comprises the following formula raw materials in parts by weight: 1200-1500 parts of soft pear, 16-22 parts of bulbus fritilariae, 16-22 parts of fructus momordicae, 20-26 parts of folium eriobotryae, 16-22 parts of honeysuckle, 16-22 parts of liquorice, 16-22 parts of radix ophiopogonis and 20-26 parts of rock candy.
The soft pear paste comprises the following formula raw materials in parts by weight: 1300 parts of soft pear, 20 parts of bulbus fritilariae, 20 parts of fructus momordicae, 24 parts of loquat leaf, 20 parts of honeysuckle, 20 parts of liquorice, 20 parts of radix ophiopogonis and 24 parts of rock candy.
A preparation process of soft pear paste comprises the following steps:
s1: raw material picking and cellaring: picking the soft pear fresh fruits, storing the soft pear fresh fruits in a cool and ventilated storage warehouse, and fully saccharifying the soft pear fresh fruits;
s2: active ingredient analysis: taking out the saccharified soft-pear from the storage warehouse, detecting and analyzing the types and the contents of the nutrient components to obtain an analysis report of the nutrient components in the soft-pear batch, and determining the weight proportion of the ingredients according to the analysis report;
s3: raw material treatment: cleaning Rumex nepalensis, thawing, removing pedicel, seed, removing heart, crushing into blocks, squeezing, and filtering to obtain Rumex nepalensis juice;
s4: blending: cleaning and crushing bulbus fritilariae, momordica grosvenori, loquat leaves, honeysuckle, liquorice and radix ophiopogonis, adding the crushed bulbus fritilariae, momordica grosvenori, loquat leaves, honeysuckle, liquorice and radix ophiopogonis into the soft pear juice in proportion, decocting for 1-2 hours, and filtering with a filter screen to obtain an extracting solution;
s5: refining and concentrating: placing the extractive solution and crystal sugar into a sealed stainless steel pot, stirring thoroughly to promote water evaporation and prevent sugar from coking, boiling, concentrating under reduced pressure with slow fire, concentrating with slow fire to the end point when the concentration is near the end point, and naturally drying the obtained concentrated solution to below 60 deg.C;
s6: sterilizing and canning: sterilizing the storage tank, sealing the concentrated solution in the storage tank to obtain soft pear paste, and storing the storage tank filled with soft pear paste at constant temperature of 35 deg.C;
s7: and (4) inspecting a finished product: detecting and analyzing the types and the contents of the nutrient components in the sealed soft pear paste to obtain an analysis report of the nutrient components in the soft pear paste, and comparing the analysis reports of the nutrient components in the soft pear paste and the soft pear paste to determine the change rule of each nutrient component.
The soft-pear fresh fruits are stored in the shady and cool south of a storage warehouse and are continuously heated and saccharified by means of the sunshine in the morning and evening, the saccharifying time is 45 days at this stage, then the soft-pear fresh fruits are stored in the storage warehouse for 30 days at the temperature of minus 8-15 ℃, the soft-pear fresh fruits are fully saccharified, the saccharified soft-pear pulp is fermented and softened, and the fruit taste becomes sweet.
Compared with the prior art, the invention has the following beneficial effects:
1) the preparation process of the soft pear paste disclosed by the invention is adopted to prepare the soft pear paste, so that the soft pear paste can effectively keep the unique taste of the soft pears, is convenient to eat, is full of influenza and pleasant in sweetness and sourness, has the effects of clearing away heat and toxic materials, moistening dryness and relieving cough, promoting the production of body fluid and reducing phlegm, nourishing the body and removing diseases and the like, is long in quality guarantee period and is easy to store;
2) through analyzing and comparing the nutrient components in the soft pear and the soft pear paste, the change rule of each nutrient component in the soft pear can be conveniently determined by a worker, the adding content of subsequent ingredients can be changed in time, powerful data support is provided for the optimization of subsequent process parameters, and the nutrient value of the soft pear paste is effectively improved.
Detailed Description
The present invention will now be described in detail with reference to specific embodiments, which are illustrative of the invention and are not to be construed as limiting the invention.
Example 1
The invention relates to soft pear syrup, which comprises the following formula raw materials in parts by weight: 1300 parts of soft pear, 20 parts of bulbus fritilariae, 20 parts of fructus momordicae, 24 parts of loquat leaf, 20 parts of honeysuckle, 20 parts of liquorice, 20 parts of radix ophiopogonis and 24 parts of rock candy.
A preparation process of soft pear paste comprises the following steps:
s1: raw material picking and cellaring: picking fresh soft-seng pears, storing the fresh soft-seng pears in a south shade place of a storage warehouse, continuously heating and saccharifying the fresh soft-seng pears by virtue of sunlight in the morning and evening, wherein the saccharifying time is 45 days, then storing the fresh soft-seng pears in the storage warehouse at the temperature of-8-15 ℃ for 30 days, fully saccharifying the fresh soft-seng pears, fermenting and softening the saccharified pulp of the soft-seng pears, and sweetening the fruit taste;
s2: active ingredient analysis: taking out the saccharified soft-pear from the storage warehouse, detecting and analyzing the types and the contents of the nutrient components to obtain an analysis report of the nutrient components in the soft-pear batch, and determining the weight proportion of the ingredients according to the analysis report;
s3: raw material treatment: weighing 1300 parts of Rumex nepalensis, cleaning, thawing, removing pedicel, removing seed, removing heart, crushing into blocks, squeezing, and filtering to obtain Rumex nepalensis juice;
s4: blending: weighing 20 parts of bulbus fritilariae, 20 parts of fructus momordicae, 24 parts of folium eriobotryae, 20 parts of honeysuckle, 20 parts of liquorice and 20 parts of radix ophiopogonis, cleaning and crushing the weighed bulbus fritilariae, fructus momordicae, folium eriobotryae, honeysuckle, liquorice and radix ophiopogonis, adding the crushed materials into the soft pear juice according to a certain proportion, decocting for 1.5 hours, and filtering by using a filter screen to obtain an extracting solution;
s5: refining and concentrating: putting the extracting solution and 24 parts of rock sugar into a closed stainless steel pot, fully stirring to promote water evaporation and prevent sugar from coking, then boiling, turning to slow fire for reduced pressure concentration, when the concentration is close to the end point, continuing to concentrate to the end point by using slow fire, and naturally airing the obtained concentrated solution to below 60 ℃;
s6: sterilizing and canning: sterilizing the storage tank, sealing the concentrated solution in the storage tank to obtain soft pear paste, and storing the storage tank filled with soft pear paste at constant temperature of 35 deg.C;
s7: and (4) inspecting a finished product: detecting and analyzing the types and the contents of the nutrient components in the sealed soft pear paste to obtain an analysis report of the nutrient components in the soft pear paste, and comparing the analysis reports of the nutrient components in the soft pear paste and the soft pear paste to determine the change rule of each nutrient component.
Example 2
The invention relates to soft pear syrup, which comprises the following formula raw materials in parts by weight: 1200 parts of soft pear, 17 parts of bulbus fritilariae, 16 parts of momordica grosvenori, 21 parts of loquat leaves, 16 parts of honeysuckle, 18 parts of liquorice, 17 parts of radix ophiopogonis and 20 parts of rock candy.
A preparation process of soft pear paste comprises the following steps:
s1: raw material picking and cellaring: picking fresh soft-seng pears, storing the fresh soft-seng pears in a south shade place of a storage warehouse, continuously heating and saccharifying the fresh soft-seng pears by virtue of sunlight in the morning and evening, wherein the saccharifying time is 45 days, then storing the fresh soft-seng pears in the storage warehouse at the temperature of-8-15 ℃ for 30 days, fully saccharifying the fresh soft-seng pears, fermenting and softening the saccharified pulp of the soft-seng pears, and sweetening the fruit taste;
s2: active ingredient analysis: taking out the saccharified soft-pear from the storage warehouse, detecting and analyzing the types and the contents of the nutrient components to obtain an analysis report of the nutrient components in the soft-pear batch, and determining the weight proportion of the ingredients according to the analysis report;
s3: raw material treatment: weighing 1200 parts of Rumex nepalensis, cleaning, thawing, removing pedicel, seed, removing heart, crushing into blocks, squeezing, and filtering to obtain Rumex nepalensis juice;
s4: blending: weighing 17 parts of bulbus fritilariae, 16 parts of momordica grosvenori, 21 parts of loquat leaves, 16 parts of honeysuckle, 18 parts of liquorice and 17 parts of radix ophiopogonis, cleaning and crushing the weighed bulbus fritilariae, momordica grosvenori, loquat leaves, honeysuckle, liquorice and radix ophiopogonis, adding the crushed materials into the soft pear juice in proportion, decocting for 1 hour, and filtering by using a filter screen to obtain an extracting solution;
s5: refining and concentrating: putting the extracting solution and 20 parts of rock sugar into a closed stainless steel pot, fully stirring to promote water evaporation and prevent sugar from coking, then boiling, turning to slow fire for reduced pressure concentration, when the concentration is close to the end point, continuing to concentrate to the end point by using slow fire, and naturally airing the obtained concentrated solution to below 60 ℃;
s6: sterilizing and canning: sterilizing the storage tank, sealing the concentrated solution in the storage tank to obtain soft pear paste, and storing the storage tank filled with soft pear paste at constant temperature of 35 deg.C;
s7: and (4) inspecting a finished product: detecting and analyzing the types and the contents of the nutrient components in the sealed soft pear paste to obtain an analysis report of the nutrient components in the soft pear paste, and comparing the analysis reports of the nutrient components in the soft pear paste and the soft pear paste to determine the change rule of each nutrient component.
Example 3
The invention relates to soft pear syrup, which comprises the following formula raw materials in parts by weight: 1500 parts of soft pear, 22 parts of bulbus fritillariae cirrhosae, 21 parts of momordica grosvenori, 26 parts of loquat leaf, 26 parts of honeysuckle, 21 parts of liquorice, 22 parts of radix ophiopogonis and 26 parts of rock candy.
A preparation process of soft pear paste comprises the following steps:
s1: raw material picking and cellaring: picking fresh soft-seng pears, storing the fresh soft-seng pears in a south shade place of a storage warehouse, continuously heating and saccharifying the fresh soft-seng pears by virtue of sunlight in the morning and evening, wherein the saccharifying time is 45 days, then storing the fresh soft-seng pears in the storage warehouse at the temperature of-8-15 ℃ for 30 days, fully saccharifying the fresh soft-seng pears, fermenting and softening the saccharified pulp of the soft-seng pears, and sweetening the fruit taste;
s2: active ingredient analysis: taking out the saccharified soft-pear from the storage warehouse, detecting and analyzing the types and the contents of the nutrient components to obtain an analysis report of the nutrient components in the soft-pear batch, and determining the weight proportion of the ingredients according to the analysis report;
s3: raw material treatment: weighing 1500 parts of Rumex nepalensis, cleaning, thawing, removing pedicel, seed, removing heart, crushing into blocks, squeezing, and filtering to obtain Rumex nepalensis juice;
s4: blending: weighing 22 parts of bulbus fritilariae, 21 parts of fructus momordicae, 26 parts of folium eriobotryae, 26 parts of honeysuckle, 21 parts of liquorice and 22 parts of radix ophiopogonis, cleaning and crushing the weighed bulbus fritilariae, fructus momordicae, folium eriobotryae, honeysuckle, liquorice and radix ophiopogonis, adding the crushed materials into the soft pear juice in proportion, decocting for 2 hours, and filtering by using a filter screen to obtain an extracting solution;
s5: refining and concentrating: putting the extracting solution and 26 parts of rock sugar into a sealed stainless steel pot, fully stirring to promote water evaporation and prevent sugar from coking, then boiling, turning to slow fire for reduced pressure concentration, continuing to concentrate to the end point by using slow fire when the concentration is close to the end point, and naturally airing the obtained concentrated solution to below 60 ℃;
s6: sterilizing and canning: sterilizing the storage tank, sealing the concentrated solution in the storage tank to obtain soft pear paste, and storing the storage tank filled with soft pear paste at constant temperature of 35 deg.C;
s7: and (4) inspecting a finished product: detecting and analyzing the types and the contents of the nutrient components in the sealed soft pear paste to obtain an analysis report of the nutrient components in the soft pear paste, and comparing the analysis reports of the nutrient components in the soft pear paste and the soft pear paste to determine the change rule of each nutrient component.
By comprehensively analyzing the types and the contents of the nutrient components of the soft pear, the change rule of the nutrient components in the processing process of the soft pear paste is dynamically monitored, the loss rate of the nutrient components is reduced by technical attack and key point control, and the maximization of the nutrient value of the soft pear paste is ensured.
According to the analysis report of the nutritional ingredients in the soft pear batch, the optimization of the type and the addition of the color fixative, the optimization of parameters such as a juicing process, a concentrating process and the like are realized, the browning phenomenon of the soft pear during the processing process is inhibited, and the sensory quality of the soft pear paste is improved.
Analysis of nutrient components of soft pear: the method is characterized in that fresh Rumex melegueta is used as a raw material, the types and contents of components such as fruit acid, malic acid, citric acid, sucrose, glucose and the like are analyzed, the active ingredients are defined, the problem that the types and contents of the active ingredients of the Rumex mellifera are not clear is solved, and basic data are provided for dynamic monitoring and nutrition evaluation of the active ingredients of Rumex mellifera;
the key technology for processing the soft pear paste is improved: the change rule of the active ingredients of the fresh Rumex soft-seng pear fruits in the processing process is dynamically analyzed, the key point of the loss of the active ingredients is determined, the retention rate of the active ingredients is used as an index, the sense and the flavor of the product are used as the basis, the process parameters are optimized, and the nutritional value of the Rumex soft-seng pear paste is improved.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained in the present document by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention.
Claims (4)
1. The soft pear syrup is characterized in that: comprises the following formula raw materials in parts by weight: 1200-1500 parts of soft pear, 16-22 parts of bulbus fritilariae, 16-22 parts of fructus momordicae, 20-26 parts of folium eriobotryae, 16-22 parts of honeysuckle, 16-22 parts of liquorice, 16-22 parts of radix ophiopogonis and 20-26 parts of rock candy.
2. The soft pear syrup according to claim 1, wherein: the soft pear paste comprises the following formula raw materials in parts by weight: 1300 parts of soft pear, 20 parts of bulbus fritilariae, 20 parts of fructus momordicae, 24 parts of loquat leaf, 20 parts of honeysuckle, 20 parts of liquorice, 20 parts of radix ophiopogonis and 24 parts of rock candy.
3. The preparation process of the soft pear syrup according to claim 1, wherein the preparation process comprises the following steps: the method comprises the following steps:
s1: raw material picking and cellaring: picking the soft pear fresh fruits, storing the soft pear fresh fruits in a cool and ventilated storage warehouse, and fully saccharifying the soft pear fresh fruits;
s2: active ingredient analysis: taking out the saccharified soft-pear from the storage warehouse, detecting and analyzing the types and the contents of the nutrient components to obtain an analysis report of the nutrient components in the soft-pear batch, and determining the weight proportion of the ingredients according to the analysis report;
s3: raw material treatment: cleaning Rumex nepalensis, thawing, removing pedicel, seed, removing heart, crushing into blocks, squeezing, and filtering to obtain Rumex nepalensis juice;
s4: blending: cleaning and crushing bulbus fritilariae, momordica grosvenori, loquat leaves, honeysuckle, liquorice and radix ophiopogonis, adding the crushed bulbus fritilariae, momordica grosvenori, loquat leaves, honeysuckle, liquorice and radix ophiopogonis into the soft pear juice in proportion, decocting for 1-2 hours, and filtering with a filter screen to obtain an extracting solution;
s5: refining and concentrating: placing the extractive solution and crystal sugar into a sealed stainless steel pot, stirring thoroughly to promote water evaporation and prevent sugar from coking, boiling, concentrating under reduced pressure with slow fire, concentrating with slow fire to the end point when the concentration is near the end point, and naturally drying the obtained concentrated solution to below 60 deg.C;
s6: sterilizing and canning: sterilizing the storage tank, sealing the concentrated solution in the storage tank to obtain soft pear paste, and storing the storage tank filled with soft pear paste at constant temperature of 35 deg.C;
s7: and (4) inspecting a finished product: detecting and analyzing the types and the contents of the nutrient components in the sealed soft pear paste to obtain an analysis report of the nutrient components in the soft pear paste, and comparing the analysis reports of the nutrient components in the soft pear paste and the soft pear paste to determine the change rule of each nutrient component.
4. The process according to claim 3, characterized in that: in the step S1, the soft-pear fresh fruits are stored in a south shady place of a storage warehouse, heating and saccharifying are continuously carried out by means of sunshine in the morning and evening, the saccharifying time is 45 days at this stage, then the soft-pear fresh fruits are stored in the storage warehouse for 30 days at the temperature of minus 8-15 ℃, the soft-pear fresh fruits are fully saccharified, the saccharified soft-pear pulp is fermented and softened, and the fruit taste becomes sweet.
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| CN202011500155.3A CN112641063A (en) | 2020-12-18 | 2020-12-18 | Soft pear paste and preparation process thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178230A (en) * | 2011-04-19 | 2011-09-14 | 安徽省砀山兴达罐业食品有限公司 | Pear paste capable of nourishing lung and relieving cough as well as promoting production of body fluid and eliminating phlegm and preparation method of pear paste |
| CN103315350A (en) * | 2012-03-21 | 2013-09-25 | 拓万总 | Production method of soft pear juice |
| CN104323166A (en) * | 2014-11-19 | 2015-02-04 | 周茂伟 | Boiling method of pear syrup |
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2020
- 2020-12-18 CN CN202011500155.3A patent/CN112641063A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178230A (en) * | 2011-04-19 | 2011-09-14 | 安徽省砀山兴达罐业食品有限公司 | Pear paste capable of nourishing lung and relieving cough as well as promoting production of body fluid and eliminating phlegm and preparation method of pear paste |
| CN103315350A (en) * | 2012-03-21 | 2013-09-25 | 拓万总 | Production method of soft pear juice |
| CN104323166A (en) * | 2014-11-19 | 2015-02-04 | 周茂伟 | Boiling method of pear syrup |
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| Title |
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| 李廷芝: "《中国烹饪辞典 新版》", 31 March 2019 * |
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Application publication date: 20210413 |