CN105166264B - A kind of production method of mulberries dried product - Google Patents
A kind of production method of mulberries dried product Download PDFInfo
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- CN105166264B CN105166264B CN201510484387.7A CN201510484387A CN105166264B CN 105166264 B CN105166264 B CN 105166264B CN 201510484387 A CN201510484387 A CN 201510484387A CN 105166264 B CN105166264 B CN 105166264B
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Abstract
The invention discloses a kind of production methods of mulberries dried product, including step 1, and selecting the mulberries of full maturation is main material, and carries out cleaning and sterilization, guarantee that mulberries are clean；Step 2, exquisite white granulated sugar dissolve by heating be uniformly mixed in the hot water；The sugar on mulberries surface is retained 20%~30% by step 3, the mulberries impregnated in syrup, clear water dilution；Step 4, drying has the mulberries of syrup in dryer；Mulberries after drying, are carried out sizing screening by step 5；Step 6, package encapsulation save；The production method of the mulberries dried product, compensates for that mulberries production method in the prior art is improper and the bad situation of mulberries dried product mouthfeel of production；Using the production method, mulberry fruit dried product taste obtained is more preferably；Integral manufacturing process is simple, easy to spread.
Description
Technical field
The present invention relates to no mulberries to make applied technical field, especially a kind of production method of mulberries dried product.
Background technique
Mulberries (latin name：Fructus Mori) be Moraceae Morus perennial woody plant mulberry tree fruit, ellipse is long
1-3 centimetres, uneven surface.Be green when prematurity, gradually growing up becomes white, red, it is mature after for aubergine or purple black
Color, sweet and sour.《Book on Chinese herbal medicine is newly organized》There is the record of " purple person is first, and red person takes second place, green then unavailable ".Containing there are many function in mulberry fruit
Can property ingredient, such as rutin, anthocyanidin, resveratrol have the effects that good anti-cancer, anti-aging, antiulcer, antiviral.
Mulberries dried product eat in people's lives it is extremely widespread, but existing mulberries production mulberries dried product taste
It is bad, brown stain is serious, influence the edible of people.
Summary of the invention
The prior art is difficult to meet the production and living needs of people, and to solve the above problems, the present invention proposes
A kind of production method of mulberries dried product.
To realize the technical purpose, the technical solution adopted by the present invention is that：
A kind of production method of mulberries dried product, includes the following steps：
1) spare after taking ripe mulberry to pre-process；
2) feeding sugar, color stabilizer are dissolved in 90~100 DEG C of hot water, make aqueous solution at acidity, liquid glucose is made；
3) mulberries are immersed in above-mentioned liquid glucose, after reaching the predetermined time, take out, dilution, controls the sugar on mulberries surface
Retention rate be 20%~30%, drying, extruding to get.
Mulberries realize that sugar adheres to, the main function of blanching synchronous with blanching treatment in the immersion of above-mentioned high temperature liquid glucose
It is the activity for inhibiting enzyme.Blanching can be such that phenols enzyme 5min at a temperature of 70 DEG C or so inactivates, and peroxidase is in 90~100 DEG C of temperature
Spend lower 5min inactivation.Therefore the method for available blanching will destroy the activity of oxidative system, and reaching prevents brown stain, while accelerating drying
The dewatering speed of product processing and when cooking sugar to the infiltration inside histocyte.Acid solution can both reduce pH value and polyphenol
Oxidase active, and dissolution total amount of the oxygen in acid is reduced, effectively overcome enzymatic browning.In experiment using citric acid with it is anti-bad
Hematic acid or arabo-ascorbic acid compound use achieve the purpose that anti-oxidant and brown stain.It can be reduced the dissolution in water after sugar is soluble in water
Oxygen is to can inhibit the activity of oxidative system.The hyperosmosis of solution can also be such that enzyme cell dehydration inactivates simultaneously.Solution concentration is cured
It is high then inhibitory effect is bigger.Sugar can also effectively delay the oxidation of ascorbic acid, reach collaboration fastness effect.Cysteine
It is a kind of reducing agent, cysteine reduces egg by changing the disulfide bond between protein molecule and inside protein molecule
The structure of white matter, such protein just extend.For L-type cysteine as natural nutrient component, addition is highly-safe,
It is a kind of preferable anti-browning agent it is demonstrated experimentally that the L-type cysteine of low concentration can inhibit fruit juice non-enzymatic browning.L-type half
Cystine is stablized under acidic environment, can effectively reduce enzyme activity with citric acid, ascorbic acid collocation, inhibits discoloration.
Preferably, in step 1), the mulberries cleanliness is up to 90% or more.The cleanliness for improving mulberries surface is conducive to
The attachment of liquid glucose reduces pesticide residue, guarantees edible safety.
Preferably, in step 2), the mass concentration of the liquid glucose is 60%~70%.It improves sugar concentration and is conducive to sugar
Divide keeping on mulberries surface, but sugar concentration is excessively high, will lead to sugar in mulberries Dispersion on surface unevenness, the present invention, preferably
The mass concentration of liquid glucose be 60%~70%, i.e. guarantee sugar effectively adheres on mulberries surface, and guarantees that liquid glucose is easily dispersed.
Preferably, in step 2), the color stabilizer is one of citric acid, ISOASCORBIC ACID, L-cysteine or several
Kind.
Preferably, in step 2), the mass ratio of the sugar and color stabilizer is 50-60:0.05-0.15.Acid solution
Not only pH value and polyphenol oxidase activity can be reduced, but also reduces dissolution total amount of the oxygen in acid, effectively overcomes enzymatic browning.Experiment
It is middle to achieve the purpose that anti-oxidant and brown stain using citric acid and ascorbic acid or arabo-ascorbic acid compound use.
Preferably, in step 3), the sugar retention rate is 25%.Mulberry fruit surface sugar retention rate=(control group is also
Raw sugar content-test group content of reducing sugar)/control group content of reducing sugar.
According to the corresponding relationship of mulberries surface sugar retention rate and subsequent product quality, effective sugar evaluation is established
System realizes effective control to product quality in impregnation stage.
Preferably, in step 3), moisture content is 20~25% in the mulberries after drying.
Preferably, in step 3), the measuring method of the sugar retention rate：Mulberry fruit after taking submergence syrup, sets clear water
Middle 5min measures clear water content of reducing sugar；Experiment is compared simultaneously, takes same sample to set in clear water and is slowly stirred, until 1h, is surveyed also
Raw sugar content；According to following equation up to sugar retention rate；
Preferably, in step 3), the expanding treatment uses vacuum differential pressure bulking.To change fruit fluffy degree, product
Extruding is carried out using vacuum differential pressure bulking method, fruit is put into the fruit and vegetable dilated machine of ph series, is warming up to 85 degree, pressure reaches
0.3MPa keeps dead time 10-15min, opens extruding and switchs extruding, vacuum tank vacuum degree reaches -1MPa, extruding at this time
Number 3-4 times is subsequently cooled to 35-40 degree to get product.Product is crisp after extruding, and mouthfeel is obviously improved.
The production method of above-mentioned mulberries dried product can be used for preparing all kinds of fruit dried products.
Compared with prior art, the invention has the advantages that：The production method of the mulberries dried product compensates for existing
There is mulberries production method in technology improper and situation that the mulberries dried product mouthfeel of production is bad；Using the production method, it is made
Mulberry fruit dried product taste more preferably；Integral manufacturing process is simple, easy to spread.
Detailed description of the invention
Fig. 1 is flow chart of the invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts all other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1
Please refer to Figure of description 1, in the embodiment of the present invention, the production method for planting mulberries dried product, including step 1, choosing
The mulberries for selecting full maturation are main material, and carry out cleaning and sterilization, guarantee that mulberries are clean；Step 2, exquisite white granulated sugar and color protection
Agent dissolves by heating be uniformly mixed in the hot water；Step 3, the mulberries impregnated in syrup, clear water dilution, by mulberries surface
Sugar retain 20%~30%；Step 4, drying has the mulberries of syrup in dryer；Step 5, after drying, by mulberries
Carry out sizing screening；Step 6, package encapsulation save；It is characterized in that：
In step 1, mulberries remove surface impurity and pesticide etc. in cleaning, guarantee cleanliness up to 90% or more；
In step 2, exquisite white granulated sugar is stirred the syrup that concentration is preferably 60%~70% concentration in the hot water；In step 3
In, sugar retains 25% and is advisable；In step 4, drying and processing uses 766-3AS vacuum far-infrared dryer；In step 5 and
In six, the dried product mulberries of sizing screening are sealed packaging.
As further technical solution of the present invention：In the step four, mulberries intension water after drying is 20~
25% is advisable.
It takes out, is set in clear water after mulberry fruit is crossed syrup, 5min measures clear water content of reducing sugar；Simultaneously do control take it is identical
Sample is set in clear water and is slowly stirred, until 1h, surveys content of reducing sugar.
Mulberry fruit surface sugar retention rate=(control group content of reducing sugar-test group content of reducing sugar)/control group reduced sugar
Content.Under 20-30% retention rate, mulberry fruit operates below, and viscosity is small, and for appearance than more complete, color is preferable.
1 comparative experiments table of table
Embodiment 2
The preparation method is the same as that of Example 1 for mulberries dried product, carries out to wherein color protection agent prescription preferred.
To keep fruit colour, the color stabilizers such as citric acid are equipped with using syrup immersion and form optimization color protection agent prescription.
2 color stabilizer water-glass of table
The intuitive analytical table of table 3
By mean value in table (14) it is found that theoretical optimal combination should be A2B2C3D2.That is sugar 60%, citric acid 0.04%,
ISOASCORBIC ACID 0.08%, L-cysteine 0.03%.
Embodiment 3
The preparation method is the same as that of Example 1 for mulberries dried product, the difference is that, the condition of drying stage is carried out preferred.
2, drying equipment uses far infrared vacuum drier.
4 water-glass of table
The intuitive analytical table of table 5
Optimal combination is A2B2C2, power density 5W/g, vacuum degree 0.06MPa, irradiation distance 170mm.
It is edible to meet people for the mulberries taste good made of above technical scheme.
Above-mentioned, although specific embodiments of the present invention have been described, not to the limit of the scope of the present invention
System, those skilled in the art should understand that, based on the technical solutions of the present invention, those skilled in the art do not need to pay
The various modifications or changes that creative work can be made out are still within protection scope of the present invention.
Claims (1)
1. a kind of production method of mulberries dried product, which is characterized in that include the following steps：
1) spare after taking ripe mulberry to pre-process；
2) feeding sugar and color stabilizer are dissolved in 90~100 DEG C of hot water, make aqueous solution at acidity, liquid glucose is made, the color stabilizer is
Citric acid, ISOASCORBIC ACID and L-cysteine, wherein citric acid 0.04%, ISOASCORBIC ACID 0.08%, L-cysteine
0.03%；Sugar is 60%；
3) mulberries are immersed in above-mentioned high temperature liquid glucose, after reaching the predetermined time, take out, dilution, controls the sugar on mulberries surface
Point retention rate is 20%~30%, drying, extruding to get；
In step 1), the mulberries cleanliness is up to 90% or more；
In step 3), the mulberries water content after drying is 20~25%；
In step 3), the measuring method of the sugar retention rate：Mulberry fruit after taking submergence liquid glucose, sets in clear water, 5min, and measurement is clear
Water content of reducing sugar；It does control simultaneously same sample is taken to set in clear water and be slowly stirred, until 1h, surveys clear water content of reducing sugar；According to
Following equation is up to sugar retention rate；
Mulberry fruit surface sugar retention rate=(control group content of reducing sugar-test group content of reducing sugar)/control group reduced sugar contains
Amount；
In step 3), the expanding treatment uses vacuum differential pressure bulking.
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105831237A (en) * | 2016-03-31 | 2016-08-10 | 太仓市永发农场专业合作社 | Storage method of dried fruits |
| CN105962197A (en) * | 2016-05-25 | 2016-09-28 | 齐鲁工业大学 | Mulberry powder preparation method based on vacuum differential pressure puffing technique |
| CN105995715A (en) * | 2016-05-25 | 2016-10-12 | 齐鲁工业大学 | Crispy fig piece preparation method based on vacuum pressure-difference puffing technology |
| CN105995709A (en) * | 2016-05-25 | 2016-10-12 | 齐鲁工业大学 | Fig chewable tablet and preparation method thereof |
| CN105962195B (en) * | 2016-05-25 | 2019-10-01 | 齐鲁工业大学 | A kind of fig snack food and preparation method thereof |
| CN105995714A (en) * | 2016-05-25 | 2016-10-12 | 齐鲁工业大学 | Mulberry-flavor chewable tablet and preparation method thereof |
| CN106036603A (en) * | 2016-05-25 | 2016-10-26 | 齐鲁工业大学 | Preparation method of dried mulberry fruits base on vacuum pressure-differential puffing technique |
| CN105831650A (en) * | 2016-05-25 | 2016-08-10 | 齐鲁工业大学 | Fig fruit powder preparation method based on vacuum pressure difference expansion technology |
| CN106819702A (en) * | 2017-01-21 | 2017-06-13 | 齐齐哈尔大学 | A kind of preparation method without residue formula mulberry juice and dried fruit |
| CN109430748A (en) * | 2018-09-20 | 2019-03-08 | 潍坊职业学院 | A kind of mulberries are dry and the preparation method of mulberries rose fruit powder |
| CN110122644A (en) * | 2019-05-31 | 2019-08-16 | 张慧君 | A kind of yacon puffed preserved fruits and preparation method thereof |
| CN113925085B (en) * | 2021-09-14 | 2024-02-06 | 闽南师范大学 | Processing method for prolonging shelf life of mulberries |
| CN115316622B (en) * | 2022-07-06 | 2023-12-26 | 四川省亿尚农业旅游开发有限公司 | Mulberry freeze-dried fruit and preparation process thereof |
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| CN104413503A (en) * | 2013-08-23 | 2015-03-18 | 傅行功 | Mulberry food product and preparation method thereof |
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| CN103609819B (en) * | 2013-12-06 | 2015-07-22 | 广西壮族自治区农业科学院农产品加工研究所 | Low-sugar preserved mango and preparation method thereof |
| CN103704634B (en) * | 2013-12-23 | 2015-09-16 | 中国农业科学院农产品加工研究所 | Crisp fruit of a kind of mulberry fruit and preparation method thereof |
| CN103976122A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Method for processing preserved physalis pubescens fruits |
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Effective date of registration: 20200928 Address after: 274000 east of Qiyi village, Chenji Town, Heze Development Zone, Shandong Province Patentee after: Heze Tianlan fruit and vegetable professional cooperative Address before: 250353 Science Park, West New Town University, Changqing District, Shandong, Ji'nan Patentee before: Qilu University of Technology |
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