CN114847388A - 一种三华李蜜饯及制作方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 43
- 238000002791 soaking Methods 0.000 claims description 28
- 235000021018 plums Nutrition 0.000 claims description 24
- 239000008213 purified water Substances 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 238000005554 pickling Methods 0.000 claims description 12
- 238000011033 desalting Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000002352 surface water Substances 0.000 claims description 8
- 235000019606 astringent taste Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
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- 238000009938 salting Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
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- 238000005303 weighing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
- 239000011780 sodium chloride Substances 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 description 5
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
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- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
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- 150000001746 carotenes Chemical class 0.000 description 1
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- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明属于食品加工技术领域,具体涉及一种三华李蜜饯及制作方法,包括盐腌、脱盐、脱涩、浸泡、烘干、灭菌,本发明产品为色泽艳丽,肉厚核小,表面微有糖液,口感甜而不腻,糯口丝滑,老少皆宜的三华李蜜饯,最大限度地保存了三华李的营养和原有的风味,本产品具有润肠通便、促进消化等功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种三华李蜜饯及制作方法。
背景技术
三华李果型白里透红,闻之清雅芬芳,入口甘甜且有蜜味,爽脆清甜满口香。果圆形或近圆形,单果重≥40克,果粉厚,果皮紫红色。
三华李果红皮红肉,色质艳丽,个大肉厚,肉质爽脆,酸甜可口,气味芳香,果实含糖、蛋白质、胡萝卜素、核黄素等,每100毫升果汁中含维生素C17.5-28.7毫克,风味品质极佳,营养价值高,既是鲜食的上好果品,又是加工果脯的上好原料。
发明内容
本发明旨在提供一种不添加任何防腐及化学添加剂,口感甜而不腻、糯口丝滑、无李子的涩味,既保留了三华李鲜艳的色泽,还较大程度保存了三华李原有的营养物质的三华李蜜饯。
为实现本发明的目的,采用以下技术方案:
一种三华李蜜饯的制作方法,具体步骤如下:
(1)清洗:选用个大肉厚,品相优质的已成熟三华李,去蒂后用清水清洗干净,控干表面水分;
(2)盐腌:将100-150份三华李和30-60份食盐混匀后放入腌制池中,加入纯净水淹没三华李即可,腌制5-8天;
(3)脱盐:将盐腌的三华李捞出,用清水将表面清洗干净后放入腌制池中,加入大量清水淹没三华李,脱盐2-3天,每隔4-6小时换一次水;
(4)脱涩:将脱盐后的三华李冲洗一遍,加入80℃及以上水中煮6-10分钟,完成后放入清水中迅速冷却至常温;
(5)配置浸泡液:150-250份白砂糖、300-400份纯净水加入浸泡池中搅拌使白砂糖完全溶化;
(6)浸泡:将脱涩的三华李放入已配好浸泡液的浸泡池中,浸泡48-72小时;
(7)加入糖液:将120-200份白砂糖用少量纯净水溶化后加入浸泡池中搅拌均匀,浸泡72-96小时;
(8)烘干:将浸泡好的三华李取出,控干表面水分,放入烘房中40-50℃条件下烘干至含水率2%-5%;
(9)包装:将烘干的三华李用秤称重,进行包装;
(10)灭菌:将包装好的三华李进行高温灭菌,并随机抽样,置于室温下培养一周进行检测,确保产品质量。
本发明的积极效果在于:通过本发明所述的制作方法,获得的产品为色泽均匀一致,口感甜而不腻、糯口丝滑、无李子的涩味的三华李蜜饯,且最大限度地保存了三华李的营养和原有的风味。本产品具有润肠通便、促进消化等功效。
具体实施方式
下面将结合具体实施方式进一步对本发明详细说明:
实施例1
一种三华李蜜饯的制作方法,具体步骤如下:
(1)清洗:选用个大肉厚,品相优质的已成熟三华李,去蒂后用清水清洗干净,控干表面水分;
(2)盐腌:将100份三华李和30份食盐混匀后放入腌制池中,加入纯净水淹没三华李即可,腌制8天;
(3)脱盐:将盐腌的三华李捞出用清水将表面清洗干净后放入腌制池中,加入大量清水淹没三华李,脱盐3天,每隔6小时换一次水;
(4)脱涩:将脱盐后的三华李冲洗一遍,加入80℃及以上水中煮10分钟,完成后放入清水中迅速冷却至常温;
(5)配置浸泡液:150份白砂糖、300份纯净水加入浸泡池中搅拌使白砂糖完全溶化;
(6)浸泡:将脱涩的三华李放入已配好浸泡液的浸泡池中,浸泡48小时;
(7)加入糖液:将120-200份白砂糖用少量纯净水溶化后加入浸泡池中搅拌均匀,浸泡96小时;
(8)烘干:将浸泡好的三华李取出,控干表面水分,放入烘房中40-50℃条件下烘干至含水率5%;
(9)包装:将烘干的三华李用秤称重,进行包装;
(10)灭菌:将包装好的三华李进行高温灭菌,并随机抽样,置于室温下培养一周进行检测,确保产品质量。
实施例2
一种三华李蜜饯的制作方法,具体步骤如下:
(1)清洗:选用个大肉厚,品相优质的已成熟三华李,去蒂后用清水清洗干净,控干表面水分;
(2)盐腌:将100份三华李和30份食盐混匀后放入腌制池中,加入纯净水淹没三华李即可,腌制8天;
(3)脱盐:将盐腌的三华李捞出用清水将表面清洗干净后放入腌制池中,加入大量清水淹没三华李,脱盐3天,每隔6小时换一次水;
(4)脱涩:将脱盐后的三华李冲洗一遍,加入80℃及以上水中煮10分钟;
(5)配置浸泡液:150份白砂糖、300份纯净水加入浸泡池中搅拌使白砂糖完全溶化;
(6)浸泡:将脱涩的三华李放入已配好浸泡液的浸泡池中,浸泡48小时;
(7)加入糖液:将120-200份白砂糖用少量纯净水溶化后加入浸泡池中搅拌均匀,浸泡96小时;
(8)烘干:将浸泡好的三华李取出,控干表面水分,放入烘房中40-50℃条件下烘干至含水率5%;
(9)包装:将烘干的三华李用秤称重,进行包装;
(10)灭菌:将包装好的三华李进行高温灭菌,并随机抽样,置于室温下培养一周进行检测,确保产品质量。
以上为本发明的其中具体实现方式,其描述较为具体和详细,但并不能因此而理解为对本发明范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些显而易见的替换形式均属于本发明的保护范围。
Claims (4)
1.一种三华李蜜饯及制作方法,其特征在于:该三华李蜜饯的有效成分是包括以下重量份数的原料制成的:
三华李100-150份 白砂糖270-450份 食盐30-60份 纯净水550-750份。
2.根据权利要求1所述的一种三华李蜜饯及制作方法,其特征在于:制作方法包括以下步骤:
(1)清洗:选用个大肉厚,品相优质的已成熟三华李,去蒂后用清水清洗干净,控干表面水分;
(2)盐腌:将100-150份三华李和30-60份食盐混匀后放入腌制池中,加入纯净水淹没三华李即可,腌制5-8天;
(3)脱盐:将盐腌的三华李捞出用清水将表面清洗干净后放入腌制池中,加入大量清水淹没三华李,脱盐2-3天,每隔4-6小时换一次水;
(4)脱涩:将脱盐后的三华李冲洗一遍,加入80℃及以上水中煮6-10分钟,完成后放入清水中迅速冷却至常温;
(5)配置浸泡液:150-250份白砂糖、300-400份纯净水加入浸泡池中搅拌使白砂糖完全溶化;
(6)浸泡:将脱涩的三华李放入已配好浸泡液的浸泡池中,浸泡48-72小时;
(7)加入糖液:将120-200份白砂糖用少量纯净水溶化后加入浸泡池中搅拌均匀,浸泡72-96小时;
(8)烘干:将浸泡好的三华李取出,控干表面水分,放入烘房中40-50℃条件下烘干至含水率2%-5%;
(9)包装:将烘干的三华李用秤称重,进行包装;
(10)灭菌:将包装好的三华李进行高温灭菌,并随机抽样,置于室温下培养一周进行检测,确保产品质量。
3.根据权利要求2所述的一种三华李蜜饯及制作方法,其特征在于:80℃及以上水中煮6-10分钟进行脱涩处理。
4.根据权利要求2所述的一种三华李蜜饯及制作方法,其特征在于:成品含水率为2%-5%。
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CN103039684A (zh) * | 2013-01-16 | 2013-04-17 | 广东珍奇味集团有限公司 | 一种具有清咽润喉功能的广式凉果及其制备方法 |
CN103564126A (zh) * | 2013-10-28 | 2014-02-12 | 胡本奎 | 一种李果蜜饯的制作方法 |
CN108719560A (zh) * | 2018-03-28 | 2018-11-02 | 广西秀美壮乡能源环保有限公司 | 一种辣味低糖三华李果脯的制作方法 |
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CN103039684A (zh) * | 2013-01-16 | 2013-04-17 | 广东珍奇味集团有限公司 | 一种具有清咽润喉功能的广式凉果及其制备方法 |
CN103564126A (zh) * | 2013-10-28 | 2014-02-12 | 胡本奎 | 一种李果蜜饯的制作方法 |
CN108719560A (zh) * | 2018-03-28 | 2018-11-02 | 广西秀美壮乡能源环保有限公司 | 一种辣味低糖三华李果脯的制作方法 |
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Title |
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陈世湘等: "李、杏丰产栽培及加工技术", 安徽科学技术出版社, pages: 64 - 66 * |
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