CN115553369A - Preparation method of roasted hawthorn - Google Patents
Preparation method of roasted hawthorn Download PDFInfo
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- CN115553369A CN115553369A CN202211291552.3A CN202211291552A CN115553369A CN 115553369 A CN115553369 A CN 115553369A CN 202211291552 A CN202211291552 A CN 202211291552A CN 115553369 A CN115553369 A CN 115553369A
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Classifications
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- 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
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- 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
- A23G3/343—Products for covering, coating, finishing, decorating
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- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
-
- 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
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of roasted hawthorn, which comprises the following steps: (1) pretreating fresh hawthorn; (2) blanching; (3) preparing syrup; (4) carrying out sugar soaking at negative pressure for one time; (5) carrying out secondary sugar soaking; (6) sugar washing and (7) hawthorn roasting. In the invention, the secondary sugar soaking is adopted to prevent the hawthorn from being crushed by extrusion when being fished out in the negative pressure tank, and the baking adopts segmented baking, so that the consistency of the internal and external water of the hawthorn can be ensured, and the energy consumption and time are reduced; the hawthorn prepared by the method has proper fructose degree and good fruit integrity, and is suitable for continuous production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of roasted hawthorn.
Background
The hawthorn has important medicinal value, and becomes a good medicine for tonifying spleen, stimulating appetite, promoting digestion, removing food stagnation, promoting blood circulation and reducing phlegm since ancient times. The fructus crataegi contains saccharide, protein, fat, vitamin C, carotene, starch, malic acid, citric acid, calcium and iron, and has effects of reducing blood lipid, lowering blood pressure, tonifying heart and relieving arrhythmia. The vitexin in hawthorn is a flavonoid compound with strong anticancer effect. The hawthorn fruit is used as a medicine, has mild nature and sour and sweet taste, enters spleen, stomach and liver channels, and has the functions of promoting digestion, invigorating stomach, promoting blood circulation, removing blood stasis, astringing and stopping dysentery. Can be used for treating phlegm retention, abdominal distention, acid regurgitation, dysentery, intestinal wind, lumbago, hernia, puerperal infantile occipital pain, lochiorrhea, infantile dyspepsia, etc. Moreover, the hawthorn contains various organic acids such as maslinic acid, is sour and sweet in taste, contains lipolytic enzyme, can enhance the action of the enzyme after entering the stomach, promotes digestion of meat and is beneficial to cholesterol conversion.
The roasted hawthorn can further improve the effects of the hawthorn such as promoting appetite, improving the digestion capability of organisms, regulating blood lipid metabolism and the like, but the current preparation process of the roasted hawthorn is complex and has the following technical problems:
1. the negative pressure tank is heated and insulated by a bottom coil pipe, the temperature difference between the upper part and the lower part in the tank is too large, so that the lower part of the hawthorn is crushed after being heated at high temperature, and the temperature of the upper part of the hawthorn is low, so that the sugar soaking effect is influenced;
2. during sugar soaking in the negative pressure tank, the lower hawthorn is extruded and crushed under negative pressure to form a plurality of defective products;
3. after sugar soaking is finished, 10% of secondary damage can occur to cause defective products through extrusion when the hawthorns are fished out;
4. the secondary sugar soaking negative pressure tank is heated and insulated by a bottom coil pipe, the temperature difference between the upper part and the lower part in the tank is too large, so that the lower part of the hawthorn is crushed after being heated at high temperature, and the temperature of the upper part of the hawthorn is low, so that the sugar soaking effect is influenced;
5. when the baking room is baked, the surface moisture of the hawthorns is evaporated at a high temperature, and then the moisture in the hawthorns with large surface density is difficult to discharge, so that the internal moisture and the external moisture are inconsistent.
Therefore, the technical problem to be solved by the technical personnel in the field is how to provide a preparation method of roasted hawthorn with simple process, low cost, high integrity of the obtained finished product and good taste.
Disclosure of Invention
In view of this, the invention provides a preparation method of roasted hawthorn, which is simple in process and suitable for continuous production, and the roasted hawthorn obtained by the preparation method is suitable in sugar content and good in fruit integrity.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of roasted hawthorn comprises the following steps:
(1) Pretreatment of fresh hawthorn
Selecting hawthorn fruits which are refrigerated at the temperature of-20 ℃ for more than or equal to 6 months for later use;
the refrigeration time can affect the sensory color of the blanched hawthorns and the sugar infiltration in the sugar soaking process; the fruit color of the blanched hawthorn can be transparent after more than 6 months, the sugar soaking effect is good, otherwise, the fruit color becomes dark, the hawthorn is easy to be blanched, boiled and broken, the skin is easy to be damaged, and the sugar soaking can not meet the requirement.
(2) Blanching
Taking out the hawthorn fruits at the temperature of minus 20 ℃, placing 3-4 layers of hawthorn fruits in a boiling frame, and then placing the hawthorn fruits in warm water for blanching treatment, wherein the blanching time is 20-30 s, and the temperature of the warm water is controlled at 75-80 ℃;
the taken hawthorn fruits need to be blanched within 30min, otherwise, the surface thawing and blanching process can cause the hawthorn fruits to become soft and not full;
(3) Preparing syrup
Preparing syrup, wherein the sugar degree of the syrup is controlled to be 60-65%, and the syrup temperature is controlled to be 75-80 ℃; sugar soaking can not be realized when the syrup temperature is too low, and rotten fruits can be easily caused when the temperature is too high;
(4) Negative pressure one-time sugar infusion
Putting the hawthorn fruits into a sugar soaking pot, putting the sugar soaking pot into a negative pressure tank, laying a perforated strainer above the hawthorn fruits, wherein the perforated strainer is 10-15 cm above the surfaces of the hawthorn fruits and 5cm below the liquid level of syrup, so as to ensure that the hawthorn fruits are completely soaked into the syrup, and the distance between the hawthorn fruits and the bottom of the sugar soaking pot is more than 10cm, and vacuumizing;
(5) And (3) secondary sugar soaking: after the negative pressure primary sugar soaking is finished, moving to a baking room, wherein the baking room temperature is 60-65 ℃, and standing for 30-35 h;
(6) Sugar washing
Washing the hawthorn fruits treated in the step (5) for 2-3 seconds at the water temperature of 40-45 ℃;
(7) Roasted hawthorn
And (4) placing the hawthorn fruits processed in the step (6) at 45-58 ℃ for single-layer baking, picking the fruits for 8-9 hours, and calculating the water content.
In the invention, the sugar degree of the syrup is the mass percentage of sugar in the syrup.
Preferably, the syrup in the step (3) is prepared by putting water and rock candy in a jacketed kettle according to a certain proportion for decocting, and putting the decocted syrup in a sugar soaking kettle.
Preferably, the volume of the hawthorn fruit in the step (4) is not more than 50% of the volume of the sugar soaking pan.
The arrangement can ensure that enough space is reserved in the pot after the hawthorn is expanded in the negative pressure vacuum, and the hawthorn fruit is prevented from cracking.
Preferably, the sugar soaking pots in the step (4) are placed in a negative pressure tank in an overlapping mode.
Preferably, the sugar is soaked at one time under the negative pressure in the step (4), the sugar degree is detected to be 10-12 degrees Bx, and a heating and heat-preserving device is arranged at the bottom of the negative pressure tank.
Preferably, the vacuumizing in the step (4) is performed for 35-45min under the vacuum pressure of 5.4MPa, and the improper setting of the pressure during the vacuumizing can cause the peel to crack during the baking process, so that the appearance is incomplete.
Preferably, the temperature of the secondary sugar soaking syrup in the step (5) is controlled to be 50-55 ℃; and the sugar degree after the secondary sugar soaking is controlled to be 15-16 degrees Bx.
Preferably, the whole process of the step (7) is controlled to be 2 to 3 days; the moisture is controlled to be 25-27% or 36-39%;
wherein 25-27% is caramel taste, and 36-39% is original taste.
Preferably, the sugar degree of the roasted hawthorn in the step (7) is controlled to be 17-18 degrees Bx.
Preferably, the roasted hawthorn in the step (7) is roasted in a segmented and single layer manner; wherein the temperature of 1 section is 45 ℃, the time is 1.5h, the temperature of 2 sections is 48 ℃, the time is 2h, the temperature of 3 sections is 50-53 ℃, the time is 2h, the temperature of 4 sections is 55-58 ℃, and the time is 3h.
According to the technical scheme, compared with the prior art, the invention has at least the following beneficial effects:
1) The invention adopts negative pressure sugar soaking, thus greatly shortening the whole soaking time. The whole dipping process is carried out in a sealed state, the time is short, the efficiency is high, the loss of the nutrient components of the product is less, the original color and flavor of the fruits and vegetables are maintained, and the transparency is high;
1) The arrangement of the sugar soaking pot can ensure that the heating and heat-insulating device at the lower part of the negative pressure tank is not in direct contact with the sugar solution and the hawthorns, so that the problems of damage of the hawthorns and insufficient sugar soaking caused by large temperature difference of the sugar solution are avoided;
2) After the negative pressure sugar soaking is finished, the sugar soaking pot is directly placed into the curing barn for secondary sugar soaking, so that the crushing caused by fishing out in the negative pressure tank and extrusion is reduced;
3) The baking time and temperature are segmented, so that the reasonable release of water can be guaranteed, the excessive damage to vegetable protein and other nutrient substances can be avoided, the sugar degree is uniform, and the taste is moderate in hardness.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a comparison of hawthorn fruits before and after blanching, wherein A is before blanching and B is after blanching;
FIG. 2 shows photographs of hawthorn fruits before and after negative pressure sugar infusion, wherein A is before sugar infusion and B is after sugar infusion;
FIG. 3 is photographs before and after the grate is laid, wherein A is after the grate is laid and B is before the grate is laid;
FIG. 4 is a photograph of the hawthorn fruit of the present invention after washing;
FIG. 5 is a photograph of the roasted hawthorn of the present invention, wherein A is caramel flavor and B is original flavor.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1
A preparation method of roasted hawthorn comprises the following steps:
(1) Pretreatment of fresh hawthorn
Selecting hawthorn fruits which are refrigerated at the temperature of-20 ℃ for more than or equal to 6 months for later use;
(2) Blanching
Taking out fructus crataegi at-20 deg.C, placing 4 layers of fructus crataegi in boiling frame, and blanching in 80 deg.C water for 30s;
(3) Preparing syrup
Preparing syrup, wherein the sugar degree of the syrup is controlled to be 65%, and the temperature of the syrup is controlled to be 75 ℃;
(4) Negative pressure one-time sugar infusion
Putting the hawthorn fruits into a sugar soaking pot, putting the sugar soaking pot into a negative pressure tank, laying a perforated strainer above the hawthorn fruits, wherein the perforated strainer is 15cm above the surfaces of the hawthorn fruits and 5cm below the liquid level of syrup, so that the hawthorn fruits are completely soaked into the syrup, the distance between the hawthorn fruits and the bottom of the sugar soaking pot is more than 10cm, and the vacuum pumping negative pressure is 5.4MPa and lasts for 35min;
(5) And (3) sugar soaking for the second time: after the negative-pressure primary sugar soaking is finished, moving to a baking room, wherein the baking room temperature is 60 ℃, and standing for 35 hours;
(6) Sugar washing
Washing the hawthorn fruits treated in the step (5) for 3 seconds at the water temperature of 45 ℃;
(7) Roasted hawthorn
The hawthorn fruits processed in the step (6) are baked in a segmented and single-layer manner; wherein the temperature of 1 section is 45 ℃, the time is 1.5h, the temperature of 2 sections is 48 ℃, the time is 2h, the temperature of 3 sections is 50 ℃, the time is 2h, the temperature of 4 sections is 55 ℃, the time is 3h, fruit picking and water content calculation are carried out.
In order to further optimize the technical scheme, the syrup in the step (3) is prepared by decocting water and rock candy in a jacketed kettle according to the mass ratio of 2:3, and placing the decocted syrup in a sugar soaking kettle.
In order to further optimize the technical scheme, the volume of the hawthorn fruits in the step (4) is not more than 50 percent of the volume of the sugar soaking pan.
In order to further optimize the technical scheme, the sugar soaking pots in the step (4) are placed in a negative pressure tank in an overlapping mode.
In order to further optimize the technical scheme, the sugar degree of the sugar-soaking step (4) is 11 degrees Bx, and a heating and heat-preserving device is arranged at the bottom of the negative pressure tank.
In order to further optimize the technical scheme, the temperature of the secondary sugar soaking syrup in the step (5) is controlled to be 55 ℃; the sugar degree after the second sugar soaking is controlled at 15 degrees Bx.
In order to further optimize the technical scheme, the whole process of the step (7) is controlled within 3 days; the water content is controlled at 25%.
In order to further optimize the technical scheme, the sugar degree of the roasted hawthorn in the step (7) is controlled to be 17 degrees Bx.
Example 2
A preparation method of roasted hawthorn comprises the following steps:
(1) Pretreatment of fresh hawthorn
Selecting hawthorn fruits which are refrigerated at the temperature of-20 ℃ for more than or equal to 6 months for later use;
(2) Blanching
Taking out fructus crataegi at-20 deg.C, placing 3 layers of fructus crataegi in boiling frame, and blanching in 75 deg.C water for 20s;
(3) Preparing syrup
Preparing syrup, wherein the sugar degree of the syrup is controlled to be 60%, and the temperature of the syrup is controlled to be 80 ℃;
(4) Negative pressure one-time sugar infusion
Putting the hawthorn fruits into a sugar soaking pot, putting the sugar soaking pot into a negative pressure tank, laying a perforated strainer above the hawthorn fruits, wherein the perforated strainer is 10cm above the surfaces of the hawthorn fruits and 5cm below the liquid level of syrup, so as to ensure that the hawthorn fruits are completely soaked into the syrup, the distance between the hawthorn fruits and the bottom of the sugar soaking pot is more than 10cm, and the vacuum pumping is carried out at the negative pressure of 5.4MPa for 45min;
(5) And (3) secondary sugar soaking: after the negative-pressure primary sugar soaking is finished, moving to a baking room, wherein the baking room temperature is 60 ℃, and standing for 30 hours;
(6) Sugar washing
Washing the hawthorn fruits treated in the step (5) for 2 seconds at the water temperature of 40 ℃;
(7) Roasted hawthorn
The hawthorn fruits processed in the step (6) are baked in a segmented and single-layer manner; wherein the temperature of 1 section is 45 ℃, the time is 1.5h, the temperature of 2 sections is 48 ℃, the time is 2h, the temperature of 3 sections is 53 ℃, the time is 2h, the temperature of 4 sections is 58 ℃, the time is 3h, fruit picking and water content calculation are carried out.
In order to further optimize the technical scheme, the syrup in the step (3) is prepared by decocting water and rock candy in a jacketed kettle according to the mass ratio of 2:3, and placing the decocted syrup in a sugar soaking kettle.
In order to further optimize the technical scheme, the volume of the hawthorn fruits in the step (4) is not more than 50 percent of the volume of the sugar soaking pan.
In order to further optimize the technical scheme, the sugar soaking pots in the step (4) are placed in a negative pressure tank in an overlapping mode.
In order to further optimize the technical scheme, the sugar degree of the sugar-soaking step (4) is 11 degrees Bx, and a heating and heat-preserving device is arranged at the bottom of the negative pressure tank.
In order to further optimize the technical scheme, the temperature of the secondary sugar soaking syrup in the step (5) is controlled at 50 ℃; the sugar degree after the secondary sugar soaking is controlled to be 15 degrees Bx.
In order to further optimize the technical scheme, the whole process of the step (7) is controlled within 2 days; the moisture content was controlled at 36%.
In order to further optimize the technical scheme, the sugar degree of the roasted hawthorn in the step (7) is controlled at 18 degrees Bx.
Example 3
A preparation method of roasted hawthorn comprises the following steps:
(1) Pretreatment of fresh hawthorn
Selecting hawthorn fruits which are refrigerated at the temperature of-20 ℃ for more than or equal to 6 months for later use;
(2) Blanching
Taking out fructus crataegi at-20 deg.C, placing 3 layers of fructus crataegi in boiling frame, and blanching in 77 deg.C water for 25s;
(3) Preparing syrup
Preparing syrup, wherein the sugar degree of the syrup is controlled to be 63%, and the temperature of the syrup is controlled to be 80 ℃;
(4) Negative pressure one-time sugar infusion
Putting the hawthorn fruits into a sugar soaking pot, putting the sugar soaking pot into a negative pressure tank, laying a perforated strainer above the hawthorn fruits, wherein the perforated strainer is 12cm above the surfaces of the hawthorn fruits and 5cm below the liquid level of syrup, so as to ensure that the hawthorn fruits are completely soaked into the syrup, the distance between the hawthorn fruits and the bottom of a container is more than 10cm, and the vacuum pumping is carried out at the negative pressure of 5.4MPa for 40min;
(5) And (3) sugar soaking for the second time: after the negative pressure primary sugar soaking is finished, moving to a baking room, wherein the temperature of the baking room is 63 ℃, and standing for 32 hours;
(6) Sugar washing
Washing the hawthorn fruits treated in the step (5) for 3 seconds at the water temperature of 43 ℃;
(7) Roasted hawthorn
The hawthorn fruits processed in the step (6) are baked in a segmented and single-layer manner; wherein the temperature of 1 section is 45 ℃, the time is 1.5h, the temperature of 2 sections is 48 ℃, the time is 2h, the temperature of 3 sections is 50 ℃, the time is 2h, the temperature of 4 sections is 55 ℃, the time is 3h, picking fruits and calculating the water content.
In order to further optimize the technical scheme, the syrup in the step (3) is prepared by decocting water and rock candy in a jacketed kettle according to the mass ratio of 2:3, and placing the decocted syrup in a sugar soaking kettle.
In order to further optimize the technical scheme, the volume of the hawthorn fruits in the step (4) is not more than 50 percent of the volume of the sugar soaking pan.
In order to further optimize the technical scheme, the sugar soaking pots in the step (4) are placed in a negative pressure tank in an overlapping mode.
In order to further optimize the technical scheme, the sugar degree of the negative-pressure primary sugar soaking in the step (4) is 12 degrees Bx, and a heating and heat-preserving device is arranged at the bottom of the negative-pressure tank.
In order to further optimize the technical scheme, the temperature of the secondary sugar soaking syrup in the step (5) is controlled at 52 ℃; the sugar degree after the secondary sugar soaking is controlled to be 16 degrees Bx.
In order to further optimize the technical scheme, the whole process of the step (7) is controlled within 2 days; the water content is controlled at 39%.
In order to further optimize the technical scheme, the sugar degree of the roasted hawthorn in the step (7) is controlled to be 17 degrees Bx.
Comparative example 1
A preparation method of roasted hawthorn comprises the following steps:
(1) Pretreatment of fresh hawthorn
Selecting fructus crataegi at-20 deg.C for 1 month;
(2) Blanching
Taking out fructus crataegi at-20 deg.C, placing 4 layers of fructus crataegi in boiling frame, and blanching in 80 deg.C water for 30s;
(3) Preparing syrup
Preparing syrup, wherein the sugar degree of the syrup is controlled to be 65%, and the temperature of the syrup is controlled to be 75 ℃;
(4) Negative pressure sugar soaking
Putting the hawthorn fruits into a sugar soaking pot, putting the sugar soaking pot into a negative pressure tank, laying a perforated strainer above the hawthorn fruits, wherein the perforated strainer is 15cm above the surfaces of the hawthorn fruits and 5cm below the liquid level of syrup, so as to ensure that the hawthorn fruits are completely soaked into the syrup, the distance between the hawthorn fruits and the bottom of the sugar soaking pot is more than 10cm, and the vacuum pumping negative pressure is 5.4MPa and lasts for 60min;
(5) Sugar washing
Washing the hawthorn fruits treated in the step (4) for 3 seconds at the water temperature of 45 ℃;
(6) Roasted hawthorn
The hawthorn fruits processed in the step (5) are baked in a segmented and single-layer manner; wherein the temperature of 1 section is 45 ℃, the time is 1.5h, the temperature of 2 sections is 48 ℃, the time is 2h, the temperature of 3 sections is 50 ℃, the time is 2h, the temperature of 4 sections is 55 ℃, the time is 3h, fruit picking and water content calculation are carried out.
And (4) putting the syrup obtained in the step (3) and crystal sugar in a jacketed kettle according to the mass ratio of 2:3 for decocting, and putting the decocted syrup in a sugar soaking kettle.
The volume of the hawthorn fruits in the step (4) is not more than 50% of the volume of the sugar soaking pan.
And (5) placing the sugar soaking pot in the step (4) in a negative pressure tank in a superposition mode.
And (4) the sugar degree of the negative-pressure primary sugar soaking is 11 degrees Bx, and a heating and heat-preserving device is arranged at the bottom of the negative-pressure tank.
The whole process of the step (5) is controlled to be 3 days; the water content is controlled at 25%.
And (5) controlling the sugar degree of the roasted hawthorn to be 16 degrees Bx.
Comparative example 2
A preparation method of roasted hawthorn comprises the following steps:
(1) Pretreatment of fresh hawthorn
Selecting hawthorn fruits which are refrigerated at the temperature of-20 ℃ for more than or equal to 6 months for later use;
(2) Blanching
Taking out fructus crataegi at-20 deg.C, placing 4 layers of fructus crataegi in boiling frame, and blanching in 80 deg.C water for 30s;
(3) Preparing syrup
Preparing syrup, wherein the sugar degree of the syrup is controlled to be 65%, and the temperature of the syrup is controlled to be 75 ℃;
(4) Negative pressure one-time sugar infusion
Putting the hawthorn fruits into a sugar soaking pot, putting the sugar soaking pot into a negative pressure tank, laying a perforated strainer above the hawthorn fruits, wherein the perforated strainer is 15cm above the surfaces of the hawthorn fruits and 5cm below the liquid level of syrup, so that the hawthorn fruits are completely soaked into the syrup, the distance between the hawthorn fruits and the bottom of the sugar soaking pot is more than 10cm, and the vacuum pumping negative pressure is 5.4MPa and lasts for 45min;
(5) And (3) sugar soaking for the second time: after the negative pressure primary sugar soaking is finished, moving to a baking room, wherein the baking room temperature is 60 ℃, and placing for 35 hours;
(6) Sugar washing
Washing the hawthorn fruits treated in the step (5) for 3 seconds at the water temperature of 45 ℃;
(7) Roasted hawthorn
And (5) baking the hawthorn fruits processed in the step (6) in a segmented and single-layer manner at 50 ℃ for 6 hours, picking the fruits and calculating the water content.
And (3) placing the syrup in the step (3) into a jacketed kettle for decoction according to the mass ratio of 2:3 of water and rock sugar, and placing into a sugar soaking kettle after the decoction is finished.
The volume of the hawthorn fruits in the step (4) is not more than 50% of the volume of the sugar soaking pan.
And (5) placing the sugar soaking pot in the step (4) in a negative pressure tank in a superposition mode.
And (4) the sugar degree of the negative-pressure primary sugar soaking is 11 degrees Bx, and a heating and heat-preserving device is arranged at the bottom of the negative-pressure tank.
Controlling the temperature of the secondary sugar soaking syrup in the step (5) to be 55 ℃; the sugar degree after the secondary sugar soaking is controlled to be 15 degrees Bx.
The whole process of the step (7) is controlled to be 3 days; the water content is controlled at 25%.
And (7) controlling the sugar degree of the roasted hawthorn to be 17 degrees Bx.
The color, skin breakage, sugar penetration and moisture content of the finished products obtained in example 1, comparative example 1 and comparative example 2 were measured, and the results are shown in table 1:
TABLE 1
| Color | Degree of skin breaking | Uniformity of moisture | |
| Example 1 | Bright red and bright | Without epidermisApparent fragmentation | Full fruit |
| Example 2 | Bright red and bright | No obvious skin breaking | Full fruit |
| Example 3 | Bright red and bright | No obvious skin breaking | Full fruit |
| Comparative example 1 | The epidermis is dark | The skin has a plurality of cracks | Full fruit |
| Comparative example 2 | Bright red and bright | No obvious skin breaking | Fruit shriveling |
As can be seen from the records in table 1, according to the preparation method of the roasted hawthorn provided by the embodiment of the invention, after the negative pressure sugar soaking is finished, the sugar soaking pot is directly placed into the roasting room for secondary sugar soaking, so that the crushing of the roasted hawthorn after being fished out and extruded in the negative pressure tank is reduced, and the sectional roasting setting of the roasting time and temperature can ensure the consistency of the internal and external water of the hawthorn.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. The preparation method of the roasted hawthorn is characterized by comprising the following steps:
(1) Pretreatment of fresh hawthorn
Selecting hawthorn fruits which are refrigerated at the temperature of-20 ℃ for more than or equal to 6 months for later use;
(2) Blanching
Taking out the hawthorn fruits at the temperature of minus 20 ℃, placing 3-4 layers of hawthorn fruits in a boiling frame, and then placing the hawthorn fruits in warm water for blanching treatment, wherein the blanching time is 20-30 s, and the temperature of the warm water is controlled at 75-80 ℃;
(3) Preparation of syrup
The sugar degree of the syrup is controlled to be 60-65%, and the temperature of the syrup is controlled to be 75-80 ℃;
(4) Negative pressure one-time sugar infusion
Putting the hawthorn fruits into a sugar soaking pot, putting the sugar soaking pot into a negative pressure tank, laying a perforated strainer above the hawthorn fruits, wherein the perforated strainer is 10-15 cm away from the surfaces of the hawthorn fruits and 5cm below the liquid level of syrup, so as to ensure that the hawthorn fruits are completely soaked in the syrup, and the distance between the hawthorn fruits and the bottom of the sugar soaking pot is more than 10cm, and vacuumizing;
(5) And (3) sugar soaking for the second time: after the negative pressure primary sugar soaking is finished, moving to a baking room, wherein the baking room temperature is 60-65 ℃, and standing for 30-35 h;
(6) Sugar washing
Washing the hawthorn fruits treated in the step (5) for 2-3 seconds at the water temperature of 40-45 ℃;
(7) Roasted hawthorn
And (4) placing the hawthorn fruits processed in the step (6) at 45-58 ℃ for single-layer baking, picking the fruits for 8-9 hours, and calculating the water content.
2. The preparation method of the roasted hawthorn as claimed in claim 1, wherein the syrup in the step (3) is prepared by decocting water and rock candy in a jacketed kettle in a mass ratio of 2:3, and placing the decocted syrup in a sugar soaking kettle.
3. The method for preparing roasted hawthorn according to claim 1, wherein the volume of the hawthorn fruit in the step (4) is not more than 50% of the volume of the sugar soaking pan.
4. The method for preparing roasted hawthorn as claimed in claim 3, wherein the sugar-soaking pan in step (4) is placed in a negative pressure tank in an overlapping manner.
5. The preparation method of the roasted hawthorn as claimed in claim 1, wherein sugar is soaked at one time under negative pressure in the step (4), the sugar degree is detected to be 10-12 degrees Bx, and a heating and heat-preserving device is arranged at the bottom of the negative pressure tank.
6. The method for preparing roasted hawthorn fruit according to claim 1 or 2, wherein the vacuumizing in the step (4) is performed for 35-45min under the vacuum of 5.4 MPa.
7. The preparation method of the roasted hawthorn as claimed in claim 1, wherein the temperature of the secondary sugar-soaking syrup in the step (5) is controlled at 50-55 ℃; and the sugar degree after the secondary sugar soaking is controlled to be 15-16 degrees Bx.
8. The method for preparing roasted hawthorn according to claim 1, wherein the whole process of the step (7) is controlled to be 2-3 days; the moisture is controlled at 25-27% or 36-39%.
9. The method for preparing roasted hawthorn as claimed in claim 7, wherein the sugar degree of the roasted hawthorn in the step (7) is controlled to be 17-18 ° Bx.
10. The method for preparing roasted hawthorn as claimed in claim 1, wherein, in the step (7), the roasted hawthorn is roasted in a segmented single layer manner; wherein the temperature of 1 section is 45 ℃, the time is 1.5h, the temperature of 2 sections is 48 ℃, the time is 2h, the temperature of 3 sections is 50-53 ℃, the time is 2h, the temperature of 4 sections is 55-58 ℃, and the time is 3h.
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