CN115997869A - Grinding method of russian fruit primary pulp - Google Patents
Grinding method of russian fruit primary pulp Download PDFInfo
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- CN115997869A CN115997869A CN202211677912.3A CN202211677912A CN115997869A CN 115997869 A CN115997869 A CN 115997869A CN 202211677912 A CN202211677912 A CN 202211677912A CN 115997869 A CN115997869 A CN 115997869A
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- russian
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- 238000000034 method Methods 0.000 title claims abstract description 21
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- 239000000706 filtrate Substances 0.000 claims abstract description 48
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 33
- 235000019693 cherries Nutrition 0.000 claims abstract description 33
- 230000001954 sterilising effect Effects 0.000 claims abstract description 28
- 235000013572 fruit purees Nutrition 0.000 claims abstract description 27
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- 239000000203 mixture Substances 0.000 claims abstract description 26
- 238000009835 boiling Methods 0.000 claims abstract description 21
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- IOUVKUPGCMBWBT-GHRYLNIYSA-N phlorizin Chemical compound O[C@@H]1[C@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-GHRYLNIYSA-N 0.000 description 1
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- OEKUVLQNKPXSOY-UHFFFAOYSA-N quercetin 3-O-beta-D-glucopyranosyl(1->3)-alpha-L-rhamnopyranosyl(1->6)-beta-d-galactopyranoside Natural products OC1C(O)C(C(O)C)OC1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OEKUVLQNKPXSOY-UHFFFAOYSA-N 0.000 description 1
- QPHXPNUXTNHJOF-UHFFFAOYSA-N quercetin-7-O-beta-L-rhamnopyranoside Natural products OC1C(O)C(O)C(C)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 QPHXPNUXTNHJOF-UHFFFAOYSA-N 0.000 description 1
- BBFYUPYFXSSMNV-UHFFFAOYSA-N quercetin-7-o-galactoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 BBFYUPYFXSSMNV-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-HQBVPOQASA-N quercitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-HQBVPOQASA-N 0.000 description 1
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Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of russian fruit puree, in particular to a grinding method of russian fruit puree. The method comprises the following steps: A. picking fresh Russian cherry, cleaning Russian cherry, sterilizing, and spreading and airing surface water drops; B. freezing the washed Russian cherry in a freezer at-15 to-20 ℃ to remove part of tannin; C. sterilizing Russian rue fruits after thawing, promoting tannin dissolution again, mixing with clear water, repeatedly grinding, adding into a pot, boiling, decocting with slow fire, and continuously stirring to obtain filtrate; D. adding crystal sugar and lemon juice into the filtrate obtained in the step C, continuously stirring, decocting with slow fire, adding starch, and boiling to obtain a mixture; E. and D, adding a sweetener into the mixture obtained in the step D, and finally, filling, sterilizing and cooling to obtain russian fruit puree. The application effect keeps original fruit fragrance of the Russian cherry, the nutritional value of the Russian cherry primary pulp is furthest saved, and the problem of low astringency and juice yield is solved.
Description
Technical Field
The invention relates to the technical field of russian fruit puree, in particular to a grinding method of russian fruit puree.
Background
The Russian crabapple is mature fruit of Malus hallucinogoides (rehd.) hughes and Malus hallucinogeninsis (bata 1.) schneid, russian color fruit is used as a plant fruit for both medicine and food in Tibetan nationality in Ganmai Tibetan, and has long history of use in the area. Modern researches show that Russian russiana fruits contain rich flavonoid components (phlorizin, quercetin, quercitrin, hyperin, isoquercitrin and the like), organic acid components (matrimony vine acid, ursolic acid, oleanolic acid, caffeic acid and the like), and nutrient components of polysaccharide, vitamin, amino acid, protein and the like, have good pharmacological activities of protecting liver, resisting oxidation and the like, and have extremely high application value.
The Russian cherry has the advantages of high yield in the Ganzhi Tibetan region, astringent taste, heavy tannin, heavy starch content in the Russian cherry, low juice yield of about 30%, poor taste and serious nutrient loss of the juice processed by the conventional squeezing process, and no market acceptance. In order to solve the problems of astringency, loss of nutrient components and low juice yield, the method for grinding russian fruit puree is provided.
Disclosure of Invention
The embodiment of the invention provides a grinding method of russian fruit puree, aiming at solving the problems of low juice yield and astringency.
In order to achieve the above purpose, the embodiment of the present invention adopts the following technical scheme:
the embodiment of the application provides a grinding method of russian fruit puree, which comprises the following steps:
A. picking fresh Russian cherry, cleaning Russian cherry, sterilizing, and spreading and airing surface water drops;
B. freezing the washed Russian cherry in a freezer at-15 to-20 ℃ to remove part of tannin;
C. sterilizing Russian rue fruits after thawing, promoting tannin dissolution again, mixing with clear water, repeatedly grinding, adding into a pot, boiling, decocting with slow fire, and continuously stirring to obtain filtrate;
D. adding crystal sugar and lemon juice into the filtrate obtained in the step C, continuously stirring, decocting with slow fire, adding starch, and boiling to obtain a mixture;
E. and D, adding a sweetener into the mixture obtained in the step D, and finally, filling, sterilizing and cooling to obtain russian fruit puree.
The application effect keeps original fruit fragrance of the Russian cherry, the nutritional value of the Russian cherry primary pulp is furthest saved, and the problem of low astringency and juice yield is solved.
In some application embodiments, in step B, the freezing time is 20-30 hours.
In the steps, the freezing operation can improve the dissolution of tannin, reduce astringency and improve the mouthfeel and the flavor.
In some application embodiments, in step C, the boiling time is 10-20 minutes.
In the steps, tannin can be further dissolved out, so that the astringency is reduced, the taste is improved, and the sterilizing effect can be further achieved.
In some embodiments, in the step C, the slow fire decocting time is 5-10min.
In the steps, the crushed Russian cherry residue can be dissolved by decocting with slow fire, so that bad taste is avoided.
In some embodiments of the application, in step C, the filtrate is filtered using a 100-200 mesh screen.
In the above steps, undissolved impurities are filtered out, and the mouthfeel and flavor are improved.
In some application embodiments, in step D, the mass ratio of the filtrate to the rock candy is 100 (1-5).
In the above step, the soft feel of the filtrate is increased.
In some application embodiments, in step D, the mass ratio of the filtrate to lemon juice is 100 (1-10).
In the above steps, the flavor of the filtrate is improved, and the filtrate is more delicious.
In some application embodiments, in the step D, the slow fire decocting time is 2-5min, and the mass ratio of the filtrate to the starch is 100: (5-10).
In the steps, the viscosity of the filtrate is improved, so that the taste is smoother.
In some embodiments, in step E, the mass ratio of the mixture to sweetener is 100 (0.1-3).
In the steps, the sweetness is increased so as to meet the requirements of different people on different tastes.
In some application embodiments, the sweetener is sucrose.
In the steps, the sweetness is increased so as to meet the requirements of different people on different tastes.
Detailed Description
Example 1
A. Picking fresh Russian cherry, cleaning Russian cherry, sterilizing, and spreading and airing surface water drops;
B. freezing the washed Russian cherry in a freezer at-15deg.C for 20 hr to remove part of tannin;
C. sterilizing Russian rue fruits after thawing, promoting tannin dissolution again, mixing with clear water, repeatedly grinding, adding into a pot, boiling for 10min, decocting with slow fire for 5min, stirring continuously, and filtering with 100 mesh filter screen to obtain filtrate;
D. adding crystal sugar and lemon juice into the filtrate obtained in the step C, continuously stirring, decocting with slow fire for 2min, adding starch, and boiling for 1min to obtain a mixture, wherein the mass ratio of the filtrate to the crystal sugar is 100:1, the mass ratio of the filtrate to the lemon juice is 100:1, and the mass ratio of the filtrate to the starch is 20:1, a step of;
E. and D, adding sucrose into the mixture obtained in the step D, and finally, filling, sterilizing and cooling to obtain russian fruit puree, wherein the mass ratio of the mixture to the sweetener is 100:0.1.
Example 2
A. Picking fresh Russian cherry, cleaning Russian cherry, sterilizing, and spreading and airing surface water drops;
B. putting the washed russian fruits into a refrigeration house at the temperature of minus 18 ℃ for freezing for 25 hours to remove part of tannin;
C. sterilizing Russian rue fruits after thawing, promoting tannin dissolution again, mixing with clear water, repeatedly grinding, adding into a pot, boiling for 15min, decocting with slow fire for 8min, stirring continuously, and filtering with 150 mesh filter screen to obtain filtrate;
D. adding crystal sugar and lemon juice into the filtrate obtained in the step C, continuously stirring, decocting with slow fire for 3min, adding starch, and boiling for 3min to obtain a mixture, wherein the mass ratio of the filtrate to the crystal sugar is 100:3, the mass ratio of the filtrate to the lemon juice is 20:1, and the mass ratio of the filtrate to the starch is 25:2;
E. and D, adding sucrose into the mixture obtained in the step D, and finally, filling, sterilizing and cooling to obtain russian fruit puree, wherein the mass ratio of the mixture to the sweetener is 50:1.
Example 3
A. Picking fresh Russian cherry, cleaning Russian cherry, sterilizing, and spreading and airing surface water drops;
B. freezing the washed Russian cherry in a freezer at-20deg.C for 30 hr to remove part of tannin;
C. sterilizing Russian rue fruits after thawing, promoting tannin dissolution again, mixing with clear water, repeatedly grinding, adding into a pot, boiling for 20min, decocting with slow fire for 10min, stirring continuously, and filtering with 200 mesh filter screen to obtain filtrate;
D. adding crystal sugar and lemon juice into the filtrate obtained in the step C, continuously stirring, decocting with slow fire for 5min, adding starch, and boiling for 5min to obtain a mixture, wherein the mass ratio of the filtrate to the crystal sugar is 20:1, the mass ratio of the filtrate to the lemon juice is 10:1, and the mass ratio of the filtrate to the starch is 10:1, a step of;
E. and D, adding sucrose into the mixture obtained in the step D, and finally, filling, sterilizing and cooling to obtain russian fruit puree, wherein the mass ratio of the mixture to the sweetener is 100:3.
Example 4
A. Picking fresh Russian cherry, cleaning Russian cherry, sterilizing, and spreading and airing surface water drops;
B. freezing the washed Russian cherry in a freezer at-19 ℃ for 28 hours to remove part of tannin;
C. sterilizing Russian rue fruits after thawing, promoting tannin dissolution again, mixing with clear water, repeatedly grinding, adding into a pot, boiling for 18min, decocting with slow fire for 8min, stirring continuously, and filtering with 200 mesh filter screen to obtain filtrate;
D. adding crystal sugar and lemon juice into the filtrate obtained in the step C, continuously stirring, decocting with slow fire for 5min, adding starch, and boiling for 4min to obtain a mixture, wherein the mass ratio of the filtrate to the crystal sugar is 100:4, the mass ratio of the filtrate to the lemon juice is 100:9, and the mass ratio of the filtrate to the starch is 100:7, preparing a base material;
E. and D, adding sucrose into the mixture obtained in the step D, and finally, filling, sterilizing and cooling to obtain russian fruit puree, wherein the mass ratio of the mixture to the sweetener is 50:1.
Example 5
A. Picking fresh Russian cherry, cleaning Russian cherry, sterilizing, and spreading and airing surface water drops;
B. freezing the washed Russian cherry in a freezer at-20deg.C for 30 hr to remove part of tannin;
C. sterilizing Russian rue fruits after thawing, promoting tannin dissolution again, mixing with clear water, repeatedly grinding, adding into a pot, boiling for 20min, decocting with slow fire for 5min, stirring, and filtering with 100-200 mesh filter screen to obtain filtrate;
D. adding crystal sugar and lemon juice into the filtrate obtained in the step C, continuously stirring, decocting with slow fire for 5min, adding starch, and boiling for 1min to obtain a mixture, wherein the mass ratio of the filtrate to the crystal sugar is 100:3, the mass ratio of the filtrate to the lemon juice is 100:7, and the mass ratio of the filtrate to the starch is 10:1, a step of;
E. and D, adding sucrose into the mixture obtained in the step D, and finally, filling, sterilizing and cooling to obtain russian fruit puree, wherein the mass ratio of the mixture to the sweetener is 100:3.
Example 6
A. Picking fresh Russian cherry, cleaning Russian cherry, sterilizing, and spreading and airing surface water drops;
B. freezing the washed Russian cherry in a freezer at-17 ℃ for 28 hours to remove part of tannin;
C. sterilizing Russian rue fruits after thawing, promoting tannin dissolution again, mixing with clear water, repeatedly grinding, adding into a pot, boiling for 17min, decocting with slow fire for 7min, stirring continuously, and filtering with 130 mesh filter screen to obtain filtrate;
D. adding crystal sugar and lemon juice into the filtrate obtained in the step C, continuously stirring, decocting with slow fire for 3min, adding starch, and boiling for 3min to obtain a mixture, wherein the mass ratio of the filtrate to the crystal sugar is 100:3, the mass ratio of the filtrate to the lemon juice is 100:7, and the mass ratio of the filtrate to the starch is 100:9, a step of performing the process;
E. and D, adding sucrose into the mixture obtained in the step D, and finally, filling, sterilizing and cooling to obtain russian fruit puree, wherein the mass ratio of the mixture to the sweetener is 100:0.1.
Evaluation of taste of Russian fruit puree
200 individuals were invited to try and evaluate the russian fruit puree prepared in examples 1 to 6 and commercially available russian fruit puree, respectively. The results of the overall taste investigation and juice yield of russian fruit puree were shown in table 1 below, wherein the numbers in table 1 are the number of satisfaction of 200 people.
TABLE 1
Russian color fruit puree taste and juice yield statistics table
As can be seen from the data in Table 1, the taste of the russian fruit puree prepared by the method is satisfactory, and the juice yield is higher than that of the russian fruit puree.
In the description of the present specification, a particular feature, structure, material, or characteristic may be combined in any suitable manner in one or more embodiments or examples.
The foregoing is merely illustrative of the present invention, and the present invention is not limited thereto, and any person skilled in the art will readily recognize that variations or substitutions are within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. The russian fruit puree grinding method is characterized by comprising the following steps of:
A. picking fresh Russian cherry, cleaning Russian cherry, sterilizing, and spreading and airing surface water drops;
B. freezing the washed Russian cherry in a freezer at-15 to-20 ℃ to remove part of tannin;
C. sterilizing Russian rue fruits after thawing, promoting tannin dissolution again, mixing with clear water, repeatedly grinding, adding into a pot, boiling, decocting with slow fire, and continuously stirring to obtain filtrate;
D. adding crystal sugar and lemon juice into the filtrate obtained in the step C, continuously stirring, decocting with slow fire, adding starch, and boiling to obtain a mixture;
E. and D, adding a sweetener into the mixture obtained in the step D, and finally, filling, sterilizing and cooling to obtain russian fruit puree.
2. The method of claim 1, wherein in step B, the freezing time is 20-30 hours.
3. The method of claim 1, wherein in step C, the boiling time is 10-20min.
4. The method of claim 1, wherein in step C, the slow fire is used for 5-10min.
5. The method of claim 1, wherein in step C, the filtrate is filtered using a 100-200 mesh screen.
6. The method of grinding russian fruit puree according to claim 1, characterized in that in step D the mass ratio of filtrate to rock candy is 100 (1-5).
7. The method of grinding russian fruit puree according to claim 1, characterized in that in step D the mass ratio of filtrate to lemon juice is 100 (1-10).
8. The method for grinding russian fruit puree according to claim 1, wherein in step D, the slow fire boiling time is 2-5min, and the mass ratio of the filtrate to starch is 100: (5-10).
9. The method of grinding russian fruit juice according to claim 1, wherein in step E, the mass ratio of the mixture to sweetener is 100 (0.1-3).
10. The method of claim 9, wherein the sweetener is sucrose.
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