CN102870942A - Production technology of half plums - Google Patents
Production technology of half plums Download PDFInfo
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- CN102870942A CN102870942A CN2012103568987A CN201210356898A CN102870942A CN 102870942 A CN102870942 A CN 102870942A CN 2012103568987 A CN2012103568987 A CN 2012103568987A CN 201210356898 A CN201210356898 A CN 201210356898A CN 102870942 A CN102870942 A CN 102870942A
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Abstract
The invention relates to a production technology of half plums. The production technology comprises the following steps: removing impurities from fresh plums and removing peel; pickling the plums after being peeled; washing the pickled plums, perforating and cutting in half in sequence; preliminarily washing and desalinating the semifinished fruit after the plums are cut in half, and then poaching and desalinating; performing water-removing and blanching treatment to the semifinished fruit after desalinating; candying the semifinished fruit after water removing and blanching; mixing the candied semifinished fruit and ingredients and standing for 3-5 days; and drying and sterilizing the semifinished fruit to obtain half plums. By adoption of the production technology, the obtained products are tastier and have better mouthfeel, and quality stability, yield and quality of the products are improved. Under the development tendency that healthy eating is increasingly advocated in food field, the invention provides a good technical support for development and promotion of half plums and has a very good market application prospect.
Description
Technical field
The present invention relates to a kind of production technology of fruit jelly class non-staple food, is a kind of Lee's production technology of partly talking about specifically.
Background technology
Words Lee adopts fruit jelly ripe or that semi-matured plum forms through pickling drying, and it has the local flavors such as sweet, sour, sweet, salty, is contained in the mouth, and the effect that promotes the production of body fluid to quench thirst is arranged, and is very popular.Words Lee on the market has multiple local flavor, but just prescription is different, and production process is identical, and its production technology is as follows:
One, raw material is processed: select the fruit condiments of 6～8 maturations, fruit is wiped skin through wiping the skin machine first, and salinity easily penetrates pulp organization when soaking salt, then raw material is moved in water vat and the pond, the limit adds raw material limit salting, the consumption of salt be about raw material heavy 23～25%, approximately through 2～3 days, moisture in the pulp organization oozes out, and solution appears in volume-diminished, at this moment put into the lattice curtain, on add scheelite and depress, be immersed under the solution face to the lattice curtain till, namely place pickled.The pickled time is 20～30 days.After raw material really salts down, shift out and dry, namely the achievement base is for subsequent use.
Two, the equipment of dipping liquid: boil leaching with 25 kilograms of clear water after first Radix Glycyrrhizae being cleaned and be concentrated to about 20 kilograms, remove glycyrrhiza residue, filter, then add granulated sugar, asccharin, refined salt, citric acid and spices powder, fully mix thoroughly, can soak base and process.
Three, soak base: maceration extract is heated to 80～90 ℃, adds while hot half dry fruit base, fully stir, make the fruit base absorb maceration extract.During production in enormous quantities, stir and can adopt the horizontal type drum screening apparatus that surges, moving with per minute 30 tumblers.During without screening apparatus, can pour another container into by a container, repeated multiple times, unavailable wooden stick stirs, in order to avoid turn over brokenly part fruit base.The maceration extract gradation adds, and uses until exhausted.At last the fruit base that sucks maceration extract is shifted out, be no more than 18% with 55～60 ℃ of bakings to water content and be finished product.
Partly talk about Lee, for Lee processes after really cutting half, its production technology is basic identical with words Lee's production technology, just when raw material is processed, and many half operations of cutting together.
Above-mentioned production technology has following defective:
(1) technological operation is numerous and diverse, will put the lattice curtain when pickled, add scheelite, and soaking base will be while hot and fully stir etc., causes production efficiency low, yields poorly, and product quality is also unstable;
(2) in the dry run of being exposed to the sun, the fruit embryonic pole is subject to the asnimal pollutions such as fly, and the impurity such as dust also deposit at the fruit embryo easily, affect the quality safety of product;
(3) all do not process through sterilizing in the manufacturing process and after making finished product, the quality problems such as product very easily goes mouldy, fermentation also are unfavorable for preserving;
(4) product sweetness of producing is too high, and is too sweet greasy, the not good health that also is unfavorable for of mouthfeel.
Summary of the invention
In order to overcome the defective of above-mentioned prior art, technical problem to be solved by this invention provides that a kind of output is higher, the product quality safety and reliability partly talk about Lee's production technology.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is:
A kind of Lee's production technology of partly talking about may further comprise the steps:
Step 1, with the impurity elimination of fresh Lee fruit, beat skin;
Step 2, Lee that will beat behind the skin really pickle processing;
After step 3, Lee that will pickle really clean, punch successively and cut half processing;
Step 4, will cut the fruit embryo that obtains after half and carry out first preliminary cleaning, desalting, carry out again the rinsing desalination;
Step 5, the fruit embryo after the desalination completed and blanching is processed;
Fruit embryo after step 6, the blanching that will complete carries out sugar system to be processed;
Step 7, fruit embryo that sugar is made and left standstill 3 ~ 5 days after batching is mixed, the prescription of described batching is essence, Sucralose, citric acid, malic acid, sunset yellow and famille rose;
Step 8, the fruit embryo that step 7 is obtained are dried and sterilization processing, obtain half words Lee.
Wherein, described step 1 is realized by following mode: fresh Lee is really put into the impurity removing machine impurity elimination, and then Lee after the impurity elimination is really put into drum-type make the skin machine and beat skin, beat in the skin process and to add a crude salt every 10 ~ 15 seconds, each addition is 2% ~ 4% of Lee fruit weight, and beating the skin time is 15 ~ 20 seconds.
Wherein, described step 2 is realized by following mode: really add 25kg food-grade salt with every Lee 100kg and calculate, add food-grade salt among the Xiang Liguo and pickle, required food-grade salt all added Li Guozhong within 10 hours, and salting period is 1 ~ 3 month.
Wherein, before after cleaning, extremely punching in the described step 3, also comprise and choose fruit and sorting step, the described fruit step of choosing is for really removing wherein decayed fruit after selecting through choosing the fruit machine with Lee, described sorting step for Lee really through obtaining specification after the sorting of classification and sorting machine greater than Lee fruit of 2.5 centimetres.
Wherein, described step 4 is realized by following mode: will cut the fruit embryo that obtains after half and carry out preliminary cleaning, desalting with bubble washer first, and then put into rinsing bath and carry out the rinsing desalination, the time of rinsing desalination is 24 hours, and changing the waterside number is 5 ~ 6 times.
Wherein, described step 5 is realized by following mode: with the fruit embryo after the desalination, complete and the blanching processing through the high-temperature steam green-keeping machine, fixation time is 10 ~ 20 seconds.
Wherein, described step 6 is realized by following mode: the fruit embryo after the blanching that will complete is put into sugar pond processed, adds white granulated sugar and carries out the processing of sugar system, and the sugared time processed is about 21 days, and the pulp sugar content after the sugar system is about 35%.
Wherein, the addition of described essence is 0.1% ~ 0.2% of fruit embryo weight, the addition of described Sucralose is 0.2% ~ 0.5% of fruit embryo weight, the addition of described citric acid is 3% of fruit embryo weight, the addition of described malic acid is 2% of fruit embryo weight, the addition of described sunset yellow is 0.01% of fruit embryo weight, and the addition of described famille rose is 0.02% of fruit embryo weight.
Wherein, described Lee really is Yongtai lotus Lee.
The present invention is different from prior art, has the following advantages:
(1) technological operation is simple, constant product quality, and output is high;
(2) do not need sunlight to be exposed to the sun, avoided the impact of the dirt Impurities Upon Product Qualities such as fly, dust, clean health;
(3) fruit of Lee after the punching, penetrating power is stronger, the better effects if of subsequent treatment such as desalination, sugar system, batching, prepared product taste is better;
(4) by twice desalination, the salt content of pulp is reduced greatly, the harmful effect of avoiding high salinity that human body is produced;
(5) by twice sterilization processing (comprising the blanching that completes), prevent that effectively product is rotten, guarantee Product quality and safety;
(6) process by blanching, make pulp more soft, flexible more, mouthfeel is better.
Production technology of the present invention not only makes the product that makes more can be tasty, and mouthfeel is better, and has improved quality stability, output and the quality safety of product.Day by day advocate at field of food under the development trend of healthy diet, Lee's production technology of partly talking about provided by the present invention for the Developing Extension of partly talking about Lee provides good technical support, has good market application foreground undoubtedly.
In addition, the present invention also has the following advantages:
(1) in beating the skin process, adds crude salt, by the friction of crude salt to the fresh fruit surface, more can beat skin to fresh fruit effectively equably and process;
Required food-grade salt all added Li Guozhong when (2) pickling within 10 hours, avoided Lee fruit standing time long and cause and the fruit shelf-life can reach more than 24 months through Lee who pickles by rotten the change;
(3) sugar system is processed and is adopted cold sugared processing mode (described cold sugar is processed to refer to need not syrup boiled and scalded the fruit embryo, get final product but directly add white granulated sugar in the fruit embryo), making the pulp sugar content be about 35% namely reaches capacity, effectively controlled the sugar content of product, improved the mouthfeel of product, edible also safer.
The specific embodiment
By describing technology contents of the present invention, structural feature in detail, realized purpose and effect, give explanation below in conjunction with embodiment is detailed.
Because Yongtai lotus Lee's pulp is fine and smooth; height is moderate; it is prepared that partly to talk about Lee's mouthfeel better; therefore the present invention preferably adopts Yongtai lotus Lee to produce half words Lee as raw material; below just described as embodiment with Yongtai lotus Lee and of the present inventionly partly talked about Lee's production technology, but therefore do not limited protection scope of the present invention.
Lee's production technology of partly talking about of the present invention may further comprise the steps:
1, fresh Yongtai lotus Lee is put into impurity removing machine, then the impurity such as dust that remove the fruit leaf, are mixed in the blade of grass of Li Guozhong and are attached to Li Guoshang beat skin to fresh fruit.Beating the purpose of skin, is in order to remove the layer protecting film on fresh fruit surface, so as pickle, in the process of sugar system, batching in the fruit external enwergy interpenetrate better.The method of beating skin is: Lee after the impurity elimination really is delivered to the porch that drum-type is made the skin machine, added a crude salt every 10 ~ 15 seconds, each addition is 2% ~ 4% of Lee fruit weight, by the friction of crude salt to the fresh fruit surface, more can beat skin to effect effectively equably and process, beating the skin time is 15 ~ 20 seconds;
2, beat skin after, fresh fruit is delivered in the pickling pool, then the every 100kg fresh fruit food-grade salt that adds 25kg is pickled, salting period is 1 ~ 3 month.Required food-grade salt will all add Li Guozhong within 10 hours, otherwise in the summer of sweltering heat, the fresh fruit that leaves in the pickling pool causes rotten the change easily, and the fresh fruit shelf-life that process is pickled can reach 24 months;
3, after Lee fruit that will pickle is salvaged out from pickling pool, clean with clear water first, then through choosing the fruit machine decayed fruit is wherein picked out, after selecting, process classification and sorting machine really carries out sorting to Lee of different size, need to cut half processing owing to partly talk about Lee's making, so Lee fruit that specification is less just is not suitable for being half words Lee, with the specification that the sorts out Lee fruit greater than 2.5 centimetres, through the processing of punching of stylus printer machine, Lee fruit after the punching, penetration is more intense, and subsequent treatment such as desalination, sugar are made, the batching effect is just better.After the punching, with cutting half machine Lee is really cut in half.After cutting half, at first the outward appearance of finished product is good-looking, and secondly through after cutting half, the inner contact-making surface of pulp is larger, can better absorb syrup, batching, simultaneously desalination, the effect of oven dry is also better, so in the finished product of making, pulp is soft, and delicious in taste, color and luster is beautiful;
4, because the salt content in the pulp after pickling is very high, can't eat, therefore need to carry out desalting processing to pulp.With after cutting the fruit embryo that obtains after half and carrying out preliminary cleaning, desalting with bubble washer first, be transported to again and carry out the rinsing desalination in the rinsing bath, the time of rinsing desalination is 24 hours, it is 5 ~ 6 times that the waterside number is changed in the centre, because the fruit embryo is through cutting half, desalting efficiency is higher, and the time that desalination needs lacks 50% than the fruit embryo of not cutting half;
5, with the fruit embryo after the desalination, complete and the blanching processing through the high-temperature steam green-keeping machine.The complete effect of blanching is that the fruit embryo is carried out sterilization processing, effectively prevents from occurring going mouldy in sugar process processed the fermentation phenomenon.And through the pulp after the blanching, more soft, flexible.Fixation time is 10 ~ 20 seconds.
6, through the half fruit embryo of cutting after completing, put into sugar pond processed, add white granulated sugar and carry out the processing of sugar system.The time of sugar system is about 21 days, is about 35% through the pulp sugar content after the sugar system and reaches capacity.Owing to adopt cold sugar to process, make the pulp sugar content be about 35% and namely reach capacity, effectively controlled the sugar content of product, improved the mouthfeel of product, edible also safer;
7, after saturated syrup in the sugar pond processed is taken away, then added batching in the fruit embryo and mix and left standstill 3 ~ 5 days.The prescription of described batching is: essence, Sucralose, citric acid, malic acid, sunset yellow and the fat that salts down are red, the addition of described essence is 0.1% ~ 0.2% of fruit embryo weight, the addition of described Sucralose is 0.2% ~ 0.5% of fruit embryo weight, the addition of described citric acid is 3% of fruit embryo weight, the addition of described malic acid is 2% of fruit embryo weight, the addition of described sunset yellow is 0.01% of fruit embryo weight, and the addition of described famille rose is 0.02% of fruit embryo weight;
8, after batching is finished, the fruit embryo in the sugar pond processed is picked up, deliver to baking room and dry.Finished product after the oven dry just can encapsulate after being put into and carrying out sterilization processing in the ultraviolet sterilization equipment.
The above only is embodiments of the invention; be not so limit claim of the present invention; every equivalent structure or equivalent flow process conversion that utilizes description of the present invention to do; or directly or indirectly be used in other relevant technical fields, all in like manner be included in the scope of patent protection of the present invention.
Claims (9)
1. one and half words Lee production technologies is characterized in that, may further comprise the steps:
Step 1, with the impurity elimination of fresh Lee fruit, beat skin;
Step 2, Lee that will beat behind the skin really pickle processing;
After step 3, Lee that will pickle really clean, punch successively and cut half processing;
Step 4, will cut the fruit embryo that obtains after half and carry out first preliminary cleaning, desalting, carry out again the rinsing desalination;
Step 5, the fruit embryo after the desalination completed and blanching is processed;
Fruit embryo after step 6, the blanching that will complete carries out sugar system to be processed;
Step 7, fruit embryo that sugar is made and left standstill 3 ~ 5 days after batching is mixed, the prescription of described batching is essence, Sucralose, citric acid, malic acid, sunset yellow and famille rose;
Step 8, the fruit embryo that step 7 is obtained are dried and sterilization processing, obtain half words Lee.
2. Lee's production technology of partly talking about according to claim 1, it is characterized in that: described step 1 is realized by following mode: fresh Lee is really put into the impurity removing machine impurity elimination, and then Lee after the impurity elimination is really put into drum-type make the skin machine and beat skin, beat in the skin process every crude salt of adding in 10 ~ 15 seconds, each addition is 2% ~ 4% of Lee fruit weight, and beating the skin time is 15 ~ 20 seconds.
3. Lee's production technology of partly talking about according to claim 1, it is characterized in that: described step 2 is realized by following mode: really add 25kg food-grade salt with every Lee 100kg and calculate, adding food-grade salt among the Xiang Liguo pickles, required food-grade salt all added Li Guozhong within 10 hours, salting period is 1 ~ 3 month.
4. Lee's production technology of partly talking about according to claim 1, it is characterized in that: before after cleaning, extremely punching in the described step 3, also comprise and choose fruit and sorting step, the described fruit step of choosing is for really removing wherein decayed fruit after selecting through choosing the fruit machine with Lee, described sorting step for Lee really through obtaining specification after the sorting of classification and sorting machine greater than Lee fruit of 2.5 centimetres.
5. Lee's production technology of partly talking about according to claim 1, it is characterized in that: described step 4 is realized by following mode: will cut the fruit embryo that obtains after half and carry out preliminary cleaning, desalting with bubble washer first, and then put into rinsing bath and carry out the rinsing desalination, the time of rinsing desalination is 24 hours, and changing the waterside number is 5 ~ 6 times.
6. Lee's production technology of partly talking about according to claim 1, it is characterized in that: described step 5 is realized by following mode: with the fruit embryo after the desalination, complete and blanching is processed through the high-temperature steam green-keeping machine, fixation time is 10 ~ 20 seconds.
7. Lee's production technology of partly talking about according to claim 1, it is characterized in that: described step 6 is realized by following mode: the fruit embryo after the blanching that will complete is put into sugar pond processed, add white granulated sugar and carry out the processing of sugar system, the sugared time processed is about 21 days, and the pulp sugar content after the sugar system is about 35%.
8. Lee's production technology of partly talking about according to claim 1, it is characterized in that: the addition of described essence is 0.1% ~ 0.2% of fruit embryo weight, the addition of described Sucralose is 0.2% ~ 0.5% of fruit embryo weight, the addition of described citric acid is 3% of fruit embryo weight, the addition of described malic acid is 2% of fruit embryo weight, the addition of described sunset yellow is 0.01% of fruit embryo weight, and the addition of described famille rose is 0.02% of fruit embryo weight.
9. according to claim 1 to the described Lee's production technology of partly talking about of 8 any one, it is characterized in that: described Lee really is Yongtai lotus Lee.
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| CN2012103568987A CN102870942B (en) | 2012-09-24 | 2012-09-24 | Production technology of half plums |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170094A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of green plum filling |
| CN111165640A (en) * | 2020-01-02 | 2020-05-19 | 溜溜果园集团股份有限公司 | Processing method of dried fruit food |
-
2012
- 2012-09-24 CN CN2012103568987A patent/CN102870942B/en active Active
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| 农业实用技术全书编辑委员会: "《农产品贮藏加工技术问答》", 31 January 1999, 贵州科技出版社 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170094A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of green plum filling |
| CN111165640A (en) * | 2020-01-02 | 2020-05-19 | 溜溜果园集团股份有限公司 | Processing method of dried fruit food |
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| CN102870942B (en) | 2013-11-20 |
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