CN113455627A - Preparation process of nine-steamed and nine-processed dark plum - Google Patents
Preparation process of nine-steamed and nine-processed dark plum Download PDFInfo
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- CN113455627A CN113455627A CN202110430194.9A CN202110430194A CN113455627A CN 113455627 A CN113455627 A CN 113455627A CN 202110430194 A CN202110430194 A CN 202110430194A CN 113455627 A CN113455627 A CN 113455627A
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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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Abstract
The invention provides a preparation process of nine-steamed and nine-processed dark plums, and relates to the technical field of dark plum preserved fruit processing. The preparation process of the nine-steaming nine-processing dark plum mainly comprises the following steps: pretreating raw materials, primarily steaming, performing wet enzymolysis, secondarily steaming, mixing the raw materials, performing fermentation treatment, steaming for sterilization, repeatedly steaming and the like. The method overcomes the defects of the prior art, effectively improves the mixing uniformity of the plum pulp and the auxiliary materials, improves the taste and flavor of the plum pulp through enzymolysis and fermentation, and increases the market value of the preserved plum.
Description
Technical Field
The invention relates to the technical field of preserved dark plums, in particular to a preparation process of nine-steamed and nine-processed dark plums.
Background
The mume fructus is prepared from dried nearly mature fruit of Prunus mume Sieb of Rosaceae by smoking or baking. The dark plum has the effects of astringing lung, astringing intestine, promoting fluid production and calming ascaris, and is clinically used for treating lung deficiency chronic cough, chronic dysentery, intestine dryness, deficiency heat and thirst, biliary ascariasis and other symptoms. At present, dark plum is widely used for preparing various beverages and foods besides being used as a medicine. However, the processing of the dark plum is only limited to the smoking or baking of the green plum, and the prepared dark plum has high acidity, is only suitable for preparing products such as dark plum soup, dark plum juice and the like, and is not suitable for direct eating.
The prior preserved plum processing mostly adopts the operations of material selection, punching, rinsing, salt pickling, sun drying, dipping desalination, sugar curing, seasoning, draining, drying and the like, because the skin of a dark plum raw material is thicker, the taste and the plum flesh can still be caused to have difference after a series of processing, the taste difference of the skin and the plum flesh is larger when the water content of the plum flesh is higher after drying, the internal flesh is softer, the outside is more flexible, the edible sense organ is influenced, and the skin toughness is higher when the water content of the plum flesh is reduced, the plum flesh is more strenuous when being eaten, and the plum flesh can also cause uneven taste when being mixed with auxiliary materials, and the flavor of the preserved plum is influenced.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation process of nine-steaming nine-process dark plum, which effectively improves the mixing uniformity of the dark plum pulp and auxiliary materials, improves the taste and flavor of the dark plum pulp through enzymolysis and fermentation, and increases the market value of dark plum preserved fruits.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
a preparation process of nine-steaming nine-processing dark plum comprises the following steps:
(1) pretreatment of raw materials: selecting fresh green plums, cleaning, primarily drying in an oven until the water content is 20-30%, taking out, placing in a stirring barrel, stirring for 3-5min, taking out, and stripping clean meat to obtain plum meat for later use;
(2) primary steaming: soaking the above mume fructus meat in saline water at 45-50 deg.C, taking out, steaming in a steamer for 40-60min, and taking out to obtain steamed mume fructus meat;
(3) wetting and enzymolysis: freeze-drying the steamed plum pulp at low temperature until the water content is 10-12%, recovering to normal temperature, adding clear water and Mel, stirring, adding cellulase and pectinase, and treating in 40-45 deg.C water bath environment for 3-4 hr to obtain enzymolysis material;
(4) secondary steaming: placing the enzymolysis material in a constant temperature drying oven, drying until the water content is lower than 15%, placing in a steam pot, steaming for 20-30min, sealing, moistening for 4-6h, and taking out to obtain secondary steamed material;
(5) mixing raw materials: mixing and grinding mint leaves, hawthorn and honeysuckle into slurry, adding white granulated sugar, tangerine peel powder and liquorice powder, uniformly mixing to obtain a mixed auxiliary material, adding the secondary steamed material into the mixed material, and uniformly stirring to obtain a mixed material for later use;
(6) fermentation treatment: adding mixed zymophyte into the mixture, fermenting for 4-6h at constant temperature of 40-45 deg.C, and taking out to obtain fermented material;
(7) steaming and sterilizing: placing the fermented material in a steamer, steaming for 15-20min with strong fire, taking out, and drying until the water content is lower than 15%, to obtain processed material;
(8) repeatedly steaming: placing the above processed materials in a steam kettle, steaming for 10-15min, taking out, placing in a drying oven at 50-60 deg.C, drying until water content is less than 12%, and repeating the above steaming and drying steps for 4-6 times to obtain nine-steamed fructus mume.
Preferably, the temperature of oven drying in the step (1) is 60-70 ℃, and the stirring speed of the stirring barrel is 200-400 r/min.
Preferably, the concentration of the brine in the step (2) is 20%.
Preferably, the temperature of low-temperature freeze-drying in the step (3) is 5 ℃ below zero to 8 ℃ below zero, and the mass ratio of the steamed plum pulp to the clear water to the honey to the mixture of the cellulase and the pectinase is 10: 5: 1-1.8: 0.05: 0.02.
Preferably, the drying temperature in the constant-temperature drying oven in the step (4) is 60-70 ℃.
Preferably, in the step (5), the mixing mass ratio of the mint leaves, the hawthorn, the honeysuckle, the white granulated sugar, the tangerine peel powder, the liquorice powder and the secondary steamed material is 1-3: 1-2: 1-1.4: 2-4: 1-1.4: 1-1.8: 14-18.
Preferably, the mixed fermentation bacteria in the step (6) are mixed bacteria of lactobacillus, yeast and bacillus in a mass ratio of 3: 1, and the mixing ratio of the mixed fermentation bacteria to the mixture is 0.2-0.4: 10-14.
Preferably, the drying manner in the step (7) is room temperature and shade drying.
Preferably, the last drying in step (8) is performed to make the water content of the raw material less than 7%.
The invention provides a preparation method thereof, which has the following advantages compared with the prior art:
(1) according to the invention, the raw materials are primarily dried and stirred, so that the separation of pulp and kernels is facilitated, meanwhile, the looseness of the pulp is improved, the salt water is conveniently soaked in the later period, the acid gas is effectively removed, and the flavor of the pulp is improved;
(2) the toughness of the peel is effectively reduced through enzymolysis and fermentation of the pulp, so that the peel and the pulp keep similar mouthfeel, meanwhile, the auxiliary materials are convenient to mix and taste, and the flavor of the mouthfeel of the pulp is improved;
(3) according to the smoked plum drying process, the taste of pulp tissues and peel tissues is further the same through multiple times of steaming and drying, the smoked plums are enabled to have good chewing strength and not to be too hard to eat through multiple times of drying, and the eating sense of the smoked plums is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all 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:
a preparation process of nine-steaming nine-processing dark plum comprises the following steps:
(1) pretreatment of raw materials: selecting fresh green plums, cleaning, primarily drying in an oven at 60 deg.C until the water content is 20%, taking out, placing in a stirring barrel, stirring at 200r/min for 3min, taking out, and stripping clean meat to obtain plum meat;
(2) primary steaming: soaking the above mume fructus meat in 20% saline water at 45 deg.C, taking out, steaming in a steamer for 40min, and taking out to obtain steamed mume fructus meat;
(3) wetting and enzymolysis: freeze-drying the steamed plum pulp at a low temperature of minus 5 ℃ until the water content is 10%, then recovering to normal temperature, adding clear water and honey, uniformly stirring, adding cellulase and pectinase, and treating in a water bath environment at 40 ℃ for 3 hours to obtain an enzymolysis material for later use, wherein the mass ratio of the steamed plum pulp to the clear water to the honey to the cellulase to the pectinase is 10: 5: 1: 0.05: 0.02;
(4) secondary steaming: placing the enzymolysis material in a constant temperature drying oven at 60 deg.C, drying until the water content is less than 15%, placing in a steam pot, steaming for 20min, sealing, moistening for 4 hr, and taking out to obtain secondary steamed material;
(5) mixing raw materials: mixing and grinding mint leaves, hawthorn and honeysuckle into slurry, adding white granulated sugar, tangerine peel powder and liquorice powder, uniformly mixing to obtain mixed auxiliary materials, adding the secondary steamed material into the mixed material, and uniformly stirring to obtain a mixed material for later use, wherein the mass ratio of the mint leaves, the hawthorn, the honeysuckle, the white granulated sugar, the tangerine peel powder, the liquorice powder and the secondary steamed material is 1: 2: 1: 14;
(6) fermentation treatment: adding mixed fermentation bacteria prepared by mixing lactobacillus, yeast and bacillus in a mass ratio of 3: 1 into the mixture, fermenting for 4 hours in a constant temperature environment of 40 ℃, and taking out to obtain a fermentation material for later use, wherein the mixing ratio of the mixed fermentation bacteria to the mixture is 0.2: 10;
(7) steaming and sterilizing: placing the fermented material in a steamer, steaming for 15min with strong fire, taking out, and drying in the shade until the water content is lower than 15% to obtain processed material;
(8) repeatedly steaming: placing the treated material in a steam kettle, steaming for 10min, taking out, drying in a drying oven at 50 deg.C until the water content is less than 12%, repeating the steaming and drying step for 4 times, and drying the material for the last time until the water content is less than 7% to obtain nine-steamed and nine-steamed dark plum.
Example 2:
a preparation process of nine-steaming nine-processing dark plum comprises the following steps:
(1) pretreatment of raw materials: selecting fresh green plums, cleaning, primarily drying in an oven at 70 deg.C until the water content is 30%, taking out, placing in a stirring barrel, stirring at 400r/min for 5min, taking out, and stripping clean meat to obtain plum meat;
(2) primary steaming: soaking the above mume fructus meat in 20% saline water at 50 deg.C in water bath, taking out, steaming in a steamer for 60min, and taking out to obtain steamed mume fructus meat;
(3) wetting and enzymolysis: freeze-drying the steamed plum pulp at a low temperature of-8 ℃ until the water content is 12%, then recovering to normal temperature, adding clear water and honey, uniformly stirring, adding cellulase and pectinase, and treating in a water bath environment at 45 ℃ for 4h to obtain an enzymolysis material for later use, wherein the mass ratio of the steamed plum pulp to the clear water to the honey to the cellulase to the pectinase is 10: 5: 1.8: 0.05: 0.02;
(4) secondary steaming: placing the enzymolysis material in a constant temperature drying oven at 70 deg.C, drying until the water content is less than 15%, placing in a steam pot, steaming for 30min, sealing, moistening for 6 hr, and taking out to obtain secondary steamed material;
(5) mixing raw materials: mixing and grinding mint leaves, hawthorn and honeysuckle into slurry, adding white granulated sugar, tangerine peel powder and liquorice powder, uniformly mixing to obtain mixed auxiliary materials, adding the secondary steamed material into the mixed material, and uniformly stirring to obtain a mixed material for later use, wherein the mass ratio of the mint leaves, the hawthorn, the honeysuckle, the white granulated sugar, the tangerine peel powder, the liquorice powder and the secondary steamed material is 3: 2: 1.4: 4: 1.4: 1.8: 18;
(6) fermentation treatment: adding mixed fermentation bacteria prepared by mixing lactobacillus, yeast and bacillus in a mass ratio of 3: 1 into the mixture, fermenting for 6 hours in a constant temperature environment of 45 ℃, and taking out to obtain a fermentation material for later use, wherein the mixing ratio of the mixed fermentation bacteria to the mixture is 0.4: 14;
(7) steaming and sterilizing: placing the fermented material in a steamer, steaming for 20min with strong fire, taking out, and drying in the shade until the water content is lower than 15% to obtain processed material;
(8) repeatedly steaming: placing the treated material in a steam kettle, steaming for 15min, taking out, drying in a drying oven at 60 deg.C until the water content is less than 12%, repeating the steaming and drying step for 6 times, and drying the material for the last time until the water content is less than 7% to obtain nine-steamed and nine-steamed dark plum.
Example 3:
a preparation process of nine-steaming nine-processing dark plum comprises the following steps:
(1) pretreatment of raw materials: selecting fresh green plums, cleaning, primarily drying in a drying oven at 65 ℃ until the water content is 25%, taking out, placing in a stirring barrel, stirring at a rotating speed of 300r/min for 4min, taking out, and stripping clean meat to obtain plum meat for later use;
(2) primary steaming: soaking the above mume fructus meat in 20% saline water at 50 deg.C in water bath, taking out, steaming in a steamer for 50min, and taking out to obtain steamed mume fructus meat;
(3) wetting and enzymolysis: freeze-drying the steamed plum pulp at a low temperature of-7 ℃ until the water content is 11%, then recovering to normal temperature, adding clear water and honey, uniformly stirring, adding cellulase and pectinase, and treating in a water bath environment at 45 ℃ for 3.5h to obtain an enzymolysis material for later use, wherein the mixing mass ratio of the steamed plum pulp, the clear water, the honey, the cellulase and the pectinase is 10: 5: 1.4: 0.05: 0.02;
(4) secondary steaming: placing the enzymolysis material in a constant temperature drying oven at 65 deg.C, drying until the water content is less than 15%, placing in a steam pot, steaming for 25min, sealing, moistening for 5 hr, and taking out to obtain secondary steamed material;
(5) mixing raw materials: mixing and grinding mint leaves, hawthorn and honeysuckle into slurry, adding white granulated sugar, tangerine peel powder and liquorice powder, uniformly mixing to obtain mixed auxiliary materials, adding the secondary steamed material into the mixed material, and uniformly stirring to obtain a mixed material for later use, wherein the mass ratio of the mint leaves, the hawthorn, the honeysuckle, the white granulated sugar, the tangerine peel powder, the liquorice powder and the secondary steamed material is 2: 1.5: 1.2: 3: 1.2: 1.4: 16;
(6) fermentation treatment: adding mixed fermentation bacteria prepared by mixing lactobacillus, yeast and bacillus in a mass ratio of 3: 1 into the mixture, fermenting for 5 hours in a constant temperature environment of 40 ℃, and taking out the mixture to obtain a fermentation material for later use, wherein the mixing ratio of the mixed fermentation bacteria to the mixture is 0.3: 12;
(7) steaming and sterilizing: placing the fermented material in a steamer, steaming for 18min with strong fire, taking out, and drying in the shade until the water content is lower than 15% to obtain processed material;
(8) repeatedly steaming: placing the processed material in a steam kettle, steaming for 13min, taking out, drying in a drying oven at 55 deg.C until the water content is less than 12%, repeating the steaming and drying step for 5 times, and drying the material for the last time until the water content is less than 7% to obtain nine-steamed and nine-steamed dark plum.
Comparative example 1:
a preparation process of nine-steaming nine-processing dark plum comprises the following steps:
(1) pretreatment of raw materials: selecting fresh green plums, cleaning, primarily drying in a drying oven at the temperature of 65 ℃ until the water content is 25%, and peeling clean meat to obtain plum pulp for later use;
(2) primary steaming: soaking the above mume fructus meat in 20% saline water at 50 deg.C in water bath, taking out, steaming in a steamer for 50min, and taking out to obtain steamed mume fructus meat;
(3) wetting and enzymolysis: freeze-drying the steamed plum pulp at a low temperature of-7 ℃ until the water content is 11%, then recovering to normal temperature, adding clear water and honey, uniformly stirring, adding cellulase and pectinase, and treating in a water bath environment at 45 ℃ for 3.5h to obtain an enzymolysis material for later use, wherein the mixing mass ratio of the steamed plum pulp, the clear water, the honey, the cellulase and the pectinase is 10: 5: 1.4: 0.05: 0.02;
(4) secondary steaming: placing the enzymolysis material in a constant temperature drying oven at 65 deg.C, drying until the water content is less than 15%, placing in a steam pot, steaming for 25min, sealing, moistening for 5 hr, and taking out to obtain secondary steamed material;
(5) mixing raw materials: mixing and grinding mint leaves, hawthorn and honeysuckle into slurry, adding white granulated sugar, tangerine peel powder and liquorice powder, uniformly mixing to obtain mixed auxiliary materials, adding the secondary steamed material into the mixed material, and uniformly stirring to obtain a mixed material for later use, wherein the mass ratio of the mint leaves, the hawthorn, the honeysuckle, the white granulated sugar, the tangerine peel powder, the liquorice powder and the secondary steamed material is 2: 1.5: 1.2: 3: 1.2: 1.4: 16;
(6) fermentation treatment: adding mixed fermentation bacteria prepared by mixing lactobacillus, yeast and bacillus in a mass ratio of 3: 1 into the mixture, fermenting for 5 hours in a constant temperature environment of 40 ℃, and taking out the mixture to obtain a fermentation material for later use, wherein the mixing ratio of the mixed fermentation bacteria to the mixture is 0.3: 12;
(7) steaming and sterilizing: placing the fermented material in a steamer, steaming for 18min with strong fire, taking out, and drying in the shade until the water content is lower than 15% to obtain processed material;
(8) repeatedly steaming: placing the processed material in a steam kettle, steaming for 13min, taking out, drying in a drying oven at 55 deg.C until the water content is less than 12%, repeating the steaming and drying step for 5 times, and drying the material for the last time until the water content is less than 7% to obtain nine-steamed and nine-steamed dark plum.
Comparative example 2:
a preparation process of nine-steaming nine-processing dark plum comprises the following steps:
(1) pretreatment of raw materials: selecting fresh green plums, cleaning, primarily drying in a drying oven at 65 ℃ until the water content is 25%, taking out, placing in a stirring barrel, stirring at a rotating speed of 300r/min for 4min, taking out, and stripping clean meat to obtain plum meat for later use;
(2) primary steaming: soaking the above mume fructus meat in 20% saline water at 50 deg.C in water bath, taking out, steaming in a steamer for 50min, and taking out to obtain steamed mume fructus meat;
(3) wetting: adding clear water and honey into the steamed plum pulp, and uniformly stirring to obtain a mixed raw material for later use, wherein the mass ratio of the steamed plum pulp to the clear water to the honey is 10: 5: 1.4;
(4) secondary steaming: placing the mixed raw materials in a constant-temperature drying box at 65 ℃, drying until the water content is lower than 15%, placing the dried mixed raw materials in a steam pot, steaming for 25min, sealing, moistening for 5h, and taking out to obtain a secondary steamed material;
(5) mixing raw materials: mixing and grinding mint leaves, hawthorn and honeysuckle into slurry, adding white granulated sugar, tangerine peel powder and liquorice powder, uniformly mixing to obtain mixed auxiliary materials, adding the secondary steamed material into the mixed material, and uniformly stirring to obtain a mixed material for later use, wherein the mass ratio of the mint leaves, the hawthorn, the honeysuckle, the white granulated sugar, the tangerine peel powder, the liquorice powder and the secondary steamed material is 2: 1.5: 1.2: 3: 1.2: 1.4: 16;
(6) fermentation treatment: adding mixed fermentation bacteria prepared by mixing lactobacillus, yeast and bacillus in a mass ratio of 3: 1 into the mixture, fermenting for 5 hours in a constant temperature environment of 40 ℃, and taking out the mixture to obtain a fermentation material for later use, wherein the mixing ratio of the mixed fermentation bacteria to the mixture is 0.3: 12;
(7) steaming and sterilizing: placing the fermented material in a steamer, steaming for 18min with strong fire, taking out, and drying in the shade until the water content is lower than 15% to obtain processed material;
(8) repeatedly steaming: placing the above processed materials in a steam kettle, steaming for 13min, taking out, drying in a drying oven at 55 deg.C until the water content is less than 12%, repeating the above steaming and drying steps for 5 times, and drying the materials for the last time until the water content is less than 7% to obtain preserved mume fructus.
Comparative example 3:
a preparation process of nine-steaming nine-processing dark plum comprises the following steps:
(1) pretreatment of raw materials: selecting fresh green plums, cleaning, primarily drying in a drying oven at 65 ℃ until the water content is 25%, taking out, placing in a stirring barrel, stirring at a rotating speed of 300r/min for 4min, taking out, and stripping clean meat to obtain plum meat for later use;
(2) primary steaming: soaking the above mume fructus meat in 20% saline water at 50 deg.C in water bath, taking out, steaming in a steamer for 50min, and taking out to obtain steamed mume fructus meat;
(3) wetting and enzymolysis: freeze-drying the steamed plum pulp at a low temperature of-7 ℃ until the water content is 11%, then recovering to normal temperature, adding clear water and honey, uniformly stirring, adding cellulase and pectinase, and treating in a water bath environment at 45 ℃ for 3.5h to obtain an enzymolysis material for later use, wherein the mixing mass ratio of the steamed plum pulp, the clear water, the honey, the cellulase and the pectinase is 10: 5: 1.4: 0.05: 0.02;
(4) secondary steaming: placing the enzymolysis material in a constant temperature drying oven at 65 deg.C, drying until the water content is less than 15%, placing in a steam pot, steaming for 25min, sealing, moistening for 5 hr, and taking out to obtain secondary steamed material;
(5) mixing raw materials: mixing and grinding mint leaves, hawthorn and honeysuckle into slurry, adding white granulated sugar, tangerine peel powder and liquorice powder, uniformly mixing to obtain mixed auxiliary materials, adding the secondary steamed material into the mixed material, and uniformly stirring to obtain a mixed material for later use, wherein the mass ratio of the mint leaves, the hawthorn, the honeysuckle, the white granulated sugar, the tangerine peel powder, the liquorice powder and the secondary steamed material is 2: 1.5: 1.2: 3: 1.2: 1.4: 16;
(6) steaming and sterilizing: placing the mixture in a steamer, steaming for 18min with strong fire, taking out, drying in the shade until the water content is lower than 15%, and obtaining a treated material for later use;
(7) repeatedly steaming: placing the above processed materials in a steam kettle, steaming for 13min, taking out, drying in a drying oven at 55 deg.C until the water content is less than 12%, repeating the above steaming and drying steps for 5 times, and drying the materials for the last time until the water content is less than 7% to obtain preserved mume fructus.
Comparative example 4:
a preparation process of nine-steaming nine-processing dark plum comprises the following steps:
(1) pretreatment of raw materials: selecting fresh green plums, cleaning, primarily drying in a drying oven at 65 ℃ until the water content is 25%, taking out, placing in a stirring barrel, stirring at a rotating speed of 300r/min for 4min, taking out, and stripping clean meat to obtain plum meat for later use;
(2) primary steaming: soaking the above mume fructus meat in 20% saline water at 50 deg.C in water bath, taking out, steaming in a steamer for 50min, and taking out to obtain steamed mume fructus meat;
(3) wetting: adding clear water and honey into the steamed plum pulp, and uniformly stirring to obtain a mixed raw material for later use, wherein the mass ratio of the steamed plum pulp to the clear water to the honey is 10: 5: 1.4;
(4) secondary steaming: placing the mixed raw materials in a constant-temperature drying box at 65 ℃, drying until the water content is lower than 15%, placing the dried mixed raw materials in a steam pot, steaming for 25min, sealing, moistening for 5h, and taking out to obtain a secondary steamed material;
(5) mixing raw materials: mixing and grinding mint leaves, hawthorn and honeysuckle into slurry, adding white granulated sugar, tangerine peel powder and liquorice powder, uniformly mixing to obtain mixed auxiliary materials, adding the secondary steamed material into the mixed material, and uniformly stirring to obtain a mixed material for later use, wherein the mass ratio of the mint leaves, the hawthorn, the honeysuckle, the white granulated sugar, the tangerine peel powder, the liquorice powder and the secondary steamed material is 2: 1.5: 1.2: 3: 1.2: 1.4: 16;
(6) steaming and sterilizing: placing the mixture in a steamer, steaming for 18min with strong fire, taking out, drying in the shade until the water content is lower than 15%, and obtaining a treated material for later use;
(7) repeatedly steaming: placing the above processed materials in a steam kettle, steaming for 13min, taking out, drying in a drying oven at 55 deg.C until the water content is less than 12%, repeating the above steaming and drying steps for 5 times, and drying the materials for the last time until the water content is less than 7% to obtain preserved mume fructus.
And (3) detection:
selecting 100 testers aged 10-50 years, and scoring the smoked plums prepared in the above examples 1-3 and comparative examples 1-4 for sensory evaluation, wherein the specific evaluation standard is shown in the following table 1, and the specific scoring result is shown in the following table 2:
table 1:
table 2:
as can be seen from the above table, the taste and flavor of the dark plum can be effectively improved through enzymolysis and fermentation, and the eating feeling of the preserved fruit is enhanced.
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. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (9)
1. The preparation process of the nine-steaming nine-processing dark plum is characterized by comprising the following steps of:
(1) pretreatment of raw materials: selecting fresh green plums, cleaning, primarily drying in an oven until the water content is 20-30%, taking out, placing in a stirring barrel, stirring for 3-5min, taking out, and stripping clean meat to obtain plum meat for later use;
(2) primary steaming: soaking the above mume fructus meat in saline water at 45-50 deg.C, taking out, steaming in a steamer for 40-60min, and taking out to obtain steamed mume fructus meat;
(3) wetting and enzymolysis: freeze-drying the steamed plum pulp at low temperature until the water content is 10-12%, recovering to normal temperature, adding clear water and Mel, stirring, adding cellulase and pectinase, and treating in 40-45 deg.C water bath environment for 3-4 hr to obtain enzymolysis material;
(4) secondary steaming: placing the enzymolysis material in a constant temperature drying oven, drying until the water content is lower than 15%, placing in a steam pot, steaming for 20-30min, sealing, moistening for 4-6h, and taking out to obtain secondary steamed material;
(5) mixing raw materials: mixing and grinding mint leaves, hawthorn and honeysuckle into slurry, adding white granulated sugar, tangerine peel powder and liquorice powder, uniformly mixing to obtain a mixed auxiliary material, adding the secondary steamed material into the mixed material, and uniformly stirring to obtain a mixed material for later use;
(6) fermentation treatment: adding mixed zymophyte into the mixture, fermenting for 4-6h at constant temperature of 40-45 deg.C, and taking out to obtain fermented material;
(7) steaming and sterilizing: placing the fermented material in a steamer, steaming for 15-20min with strong fire, taking out, and drying until the water content is lower than 15%, to obtain processed material;
(8) repeatedly steaming: placing the above processed materials in a steam kettle, steaming for 10-15min, taking out, placing in a drying oven at 50-60 deg.C, drying until water content is less than 12%, and repeating the above steaming and drying steps for 4-6 times to obtain nine-steamed fructus mume.
2. The process for preparing nine-steaming nine-processing dark plums according to claim 1, which is characterized in that: the drying temperature of the drying oven in the step (1) is 60-70 ℃, and the stirring speed of the stirring barrel is 200-400 r/min.
3. The process for preparing nine-steaming nine-processing dark plums according to claim 1, which is characterized in that: the concentration of the brine in the step (2) is 20%.
4. The process for preparing nine-steaming nine-processing dark plums according to claim 1, which is characterized in that: the temperature of low-temperature freeze-drying in the step (3) is 5-8 ℃, and the mixing mass ratio of the steamed plum pulp, the clear water, the honey, the cellulase and the pectinase is 10: 5: 1-1.8: 0.05: 0.02.
5. The process for preparing nine-steaming nine-processing dark plums according to claim 1, which is characterized in that: the drying temperature in the constant-temperature drying oven in the step (4) is 60-70 ℃.
6. The process for preparing nine-steaming nine-processing dark plums according to claim 1, which is characterized in that: in the step (5), the mixing mass ratio of the mint leaves, the hawthorn, the honeysuckle, the white granulated sugar, the tangerine peel powder, the liquorice powder and the secondary steamed material is 1-3: 1-2: 1-1.4: 2-4: 1-1.4: 1-1.8: 14-18.
7. The process for preparing nine-steaming nine-processing dark plums according to claim 1, which is characterized in that: the mixed fermentation bacteria in the step (6) are mixed bacteria with the mass ratio of lactobacillus, yeast and bacillus of 3: 1, and the mixing ratio of the mixed fermentation bacteria to the mixture is 0.2-0.4: 10-14.
8. The process for preparing nine-steaming nine-processing dark plums according to claim 1, which is characterized in that: the drying mode in the step (7) is room temperature and shade drying.
9. The process for preparing nine-steaming nine-processing dark plums according to claim 1, which is characterized in that: the final drying in the step (8) needs to ensure that the water content of the raw materials is lower than 7 percent.
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