CN105660973A - Preserved green plum food without additives and making method thereof - Google Patents
Preserved green plum food without additives and making method thereof Download PDFInfo
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- CN105660973A CN105660973A CN201610036050.4A CN201610036050A CN105660973A CN 105660973 A CN105660973 A CN 105660973A CN 201610036050 A CN201610036050 A CN 201610036050A CN 105660973 A CN105660973 A CN 105660973A
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- green plum
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- 235000013305 food Nutrition 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000000654 additive Substances 0.000 title abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 65
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 17
- 235000002961 Aloe barbadensis Nutrition 0.000 claims abstract description 16
- 244000269722 Thea sinensis Species 0.000 claims abstract description 16
- 235000009569 green tea Nutrition 0.000 claims abstract description 16
- 238000009923 sugaring Methods 0.000 claims description 63
- 235000000346 sugar Nutrition 0.000 claims description 61
- 150000003839 salts Chemical class 0.000 claims description 59
- 238000001035 drying Methods 0.000 claims description 50
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 34
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 27
- 238000002360 preparation method Methods 0.000 claims description 27
- 239000001509 sodium citrate Substances 0.000 claims description 27
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 27
- 229940038773 trisodium citrate Drugs 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 240000000249 Morus alba Species 0.000 claims description 18
- 235000008708 Morus alba Nutrition 0.000 claims description 18
- 235000011187 glycerol Nutrition 0.000 claims description 17
- 238000004080 punching Methods 0.000 claims description 16
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- 210000000582 semen Anatomy 0.000 claims description 15
- 101710194948 Protein phosphatase PhpP Proteins 0.000 claims description 14
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 claims description 14
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- 239000011734 sodium Substances 0.000 claims description 14
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 239000012530 fluid Substances 0.000 claims description 10
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- 230000003203 everyday effect Effects 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000000643 oven drying Methods 0.000 claims description 6
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 5
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 5
- 235000013734 beta-carotene Nutrition 0.000 claims description 5
- 239000011648 beta-carotene Substances 0.000 claims description 5
- 229960002747 betacarotene Drugs 0.000 claims description 5
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
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- 235000019614 sour taste Nutrition 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- KZJWDPNRJALLNS-VPUBHVLGSA-N (-)-beta-Sitosterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@@H](C(C)C)CC)C)CC4)CC3)CC=2)CC1 KZJWDPNRJALLNS-VPUBHVLGSA-N 0.000 description 1
- CSVWWLUMXNHWSU-UHFFFAOYSA-N (22E)-(24xi)-24-ethyl-5alpha-cholest-22-en-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(CC)C(C)C)C1(C)CC2 CSVWWLUMXNHWSU-UHFFFAOYSA-N 0.000 description 1
- KLEXDBGYSOIREE-UHFFFAOYSA-N 24xi-n-propylcholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CCC)C(C)C)C1(C)CC2 KLEXDBGYSOIREE-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 description 1
- 241001116389 Aloe Species 0.000 description 1
- LPZCCMIISIBREI-MTFRKTCUSA-N Citrostadienol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@H]2C3=CC[C@H]4[C@H](C)[C@@H](O)CC[C@]4(C)[C@H]3CC[C@]12C)C(C)C LPZCCMIISIBREI-MTFRKTCUSA-N 0.000 description 1
- ARVGMISWLZPBCH-UHFFFAOYSA-N Dehydro-beta-sitosterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)CCC(CC)C(C)C)CCC33)C)C3=CC=C21 ARVGMISWLZPBCH-UHFFFAOYSA-N 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- -1 Weibull Chemical compound 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000006477 desulfuration reaction Methods 0.000 description 1
- 230000023556 desulfurization Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229940100243 oleanolic acid Drugs 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
- 235000015500 sitosterol Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides preserved green plum food without additives and a making method thereof and belongs to the technical field of food processing.The preserved green plum food comprises 600-1200 parts of preserved green plum, 5-30 parts of aloe vera gel powder, 1-20 parts of green tea powder, 5-50 parts of folium mori powder and 1-10 parts of bunge cherry seed powder.The preserved green plum food is good in plumpness and good in taste and has healthcare effects of appetizing and tonifying the spleen and improving the intestines and stomach.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of the green plum sweetmeat food and its preparation method that do not add sanitas.
Background technology
The rich in nutrition content of green plum, comprises Citric Acid, Weibull, Sitosterol, Oleanolic Acid and flavonoid isoreactivity composition, has Appetizing spleen-tonifying, improves the nourishing functions such as stomach. The vitamin contents of ripe green plum enriches, also containing protein, fat and carbohydrate etc., wherein, and the content of protein about 1.6%, lipid content about 2.8%, carbohydrate about 8.5%. Green plum is widely used in food and medicine field, and the processed product dark plum of green plum belongs to one of integration of drinking and medicinal herbs product of health ministry announcement.
Fresh green plum has the feature of peracid low sugar, and sugar-acid ratio is about 0.2, and storage endurance should not directly do not eaten raw yet, is typical processed-type fruit, and the green plum goods developed at present comprise salt marsh class, preserved fruit class, plum beverage class, plum drinks etc.
Chinese patent application CN101411357 discloses the method for pickling of a kind of green plum, comprise collection green plum, cleaning, desulfurization, go acid, prepare less salt pickling liquid and pickled step, by this method for pickling, although can the salts contg of pickled rear green plum be controlled at lower level, and the quality guaranteed period is longer, but there is operation steps complexity, need use alum shortcoming.
Chinese patent application CN103609814 discloses the working method of a kind of green plum sweetmeat, comprise the step of raw material selection, acanthopore, salt marsh, rinsing, sugaring and packaging, the green plum sweetmeat that this working method obtains exist the process-cycle longer, need use alum shortcoming.
Chinese patent application CN104642700 discloses a kind of low-salt low-sugar green plum sweetmeat and its preparation method, the component of this green plum sweetmeat comprises dry wet plum, salt, high fructose syrup, trehalose, honey, alcohol, potassium sorbate etc., the water content of this low-salt low-sugar green plum sweetmeat is higher, it is unfavorable for long-term preservation, in addition the formula of sauce is complicated, the mouthfeel of green plum can be had an impact by the interpolation of alcohol, with the addition of sanitas.
Though alum and potassium sorbate can make green plum goods realize the effect hardened, guarantee the quality as additive, but long-term eating easily produces bigger harm, especially alum.
Summary of the invention
For solving problems of the prior art, contriver gropes by testing the composition and engineering to green plum sweetmeat food in a large number, against expectation find: by steeping fluid and rinsing liquid particular combination, achieve the quick removal of bitter taste, improve rinse efficiency, the raising being beneficial to follow-up sugaring efficiency, avoids green plum epidermis wrinkling, avoids the use of alum;Passing through microwave drying, it is achieved that the rapid aging of green plum and drying, make green plum maintain good profile, avoid and the soft rotten phenomenon of pulp occurs in follow-up sugaring process, the plumpness of the green plum sweetmeat food obtained is good, and mouthfeel is good. Based on above-mentioned discovery, thus complete the present invention.
The object of the present invention will be further described in detail below reflect and description.
The present invention provides the green plum sweetmeat food not adding sanitas, comprises following component and weight part number thereof: green plum sweetmeat 600 ~ 1200 parts, 5 ~ 30 parts, aloe vera gel powder, green tea powder 1 ~ 20 part, mulberry leaf powder 5 ~ 50 parts and 1 ~ 10 part, Semen Pruni powder.
Adopt technique scheme, the basis of green plum sweetmeat is added aloe vera gel powder and mulberry leaf powder etc., enriched nutritive ingredient, there is Appetizing spleen-tonifying, improved the health-care effect of stomach; By combinationally using of mulberry leaf and green tea, serve, what increase flavour of food products, the effect extended the shelf life simultaneously.
Preferably, the green plum sweetmeat food not adding sanitas provided by the invention, comprises following component and weight part number thereof: green plum sweetmeat 800 ~ 1200 parts, 10 ~ 20 parts, aloe vera gel powder, green tea powder 5 ~ 15 parts, mulberry leaf powder 10 ~ 30 parts and 2 ~ 8 parts, Semen Pruni powder.
More preferably, the green plum sweetmeat food not adding sanitas provided by the invention, comprises following component and weight part number thereof: green plum sweetmeat 1000 parts, 15 parts, aloe vera gel powder, green tea powder 8 parts, mulberry leaf powder 24 parts and 5 parts, Semen Pruni powder.
Preferably, the green plum sweetmeat food not adding sanitas provided by the invention, also comprises following component and weight part number thereof: β-carotene 1 ~ 10 part and Rhizoma Dioscoreae powder 5 ~ 15 parts. The interpolation of β-carotene can improve the antioxidant effect of green plum sweetmeat food further; The interpolation of Chinese yam can play certain temperature compensation effect, relaxes the cold and cool and discharge function of mulberry leaf, Semen Pruni.
Preferably, the preparation method of described green plum sweetmeat comprises the steps:
S1 selects materials: gets fresh green plum as raw material, rejects bad fruit;
S2 punches: green plum surface is carried out punching process;
S3 salt marsh: using salt marsh liquid to carry out salt marsh 20 ~ 35h in the green plum after punching, steeping fluid is made up of salt, glycerine and water, and the add-on of salt is the 5 ~ 10% of fresh green plum weight, and the add-on of glycerine is the 0.05 ~ 0.2% of fresh green plum weight;
S4 rinsing: the green plum after salt marsh is drained, rinsing liquid is used to carry out rinsing 20 ~ 30h, rinsing liquid is made up of Trisodium Citrate, tripoly phosphate sodium STPP, sugar and water, the add-on of Trisodium Citrate is the 0.1 ~ 0.5% of fresh green plum weight, the add-on of tripoly phosphate sodium STPP is the 0.02 ~ 0.08% of fresh green plum weight, and the add-on of sugar is the 1 ~ 10% of fresh green plum weight;
S5 microwave drying: the green plum after rinsing is carried out microwave drying;
S6 sugaring: use syrup to carry out sugaring 35 ~ 40 days in the green plum after microwave drying; When sugaring starts, the add-on of sugar is the 25 ~ 35% of fresh green plum weight, add simultaneously fresh green plum weight 0.05 ~ 0.1% Trisodium Citrate, stir even rear sugaring 2 days, sugaring the in 3-9 days every day stir and add the sugar of fresh green plum weight 1 ~ 2% again, sugaring starts to stir every 2-5 days and add the sugar of fresh green plum weight 2 ~ 3% on the 10th day, makes sugar content reach 50 ~ 60% to adding sugar during sugaring the 30th day, and then leave standstill 5 ~ 10 days, obtain green plum sweetmeat.
More preferably, in described step S3, the salt marsh time is 22 ~ 28h, and the add-on of salt is the 6 ~ 8% of fresh green plum weight, and the add-on of glycerine is the 0.08 ~ 0.15% of fresh green plum weight.
More preferably, in described step S4, rinsing time is 24 ~ 30h, and the add-on of Trisodium Citrate is the 0.2 ~ 0.4% of fresh green plum weight, and the add-on of sugar is the 2 ~ 8% of fresh green plum weight; Sugared adds point two stages: adds the 0.5 ~ 1% of fresh green plum weight when rinsing starts, adds the 2 ~ 7% of fresh green plum weight after rinsing 10 ~ 12h. Add a small amount of sugar by substep in rinse cycle, it is possible to improve the efficiency of follow-up sugaring, shorten the sugaring time.
More preferably, in described step S5, the frequency of microwave drying is 800～1000MHz, and time of drying is 1 ~ 3min. Protein content in green plum is less, and the microwave drying time is shorter, and the loss that therefore nutritive ingredient of green plum sweetmeat food is caused by microwave drying is little, and in addition, microwave drying can also play the effect of sterilizing.
Correspondingly, the preparation method of the green plum sweetmeat food not adding sanitas provided by the invention, comprise the steps: to take green plum sweetmeat, aloe vera gel powder, green tea powder, mulberry leaf powder and Semen Pruni powder, mixed even, after carrying out microwave heating and oven drying, cooling, packaging, obtains not adding the green plum sweetmeat food of sanitas.
Preferably, the preparation method of described green plum sweetmeat comprises the steps:
S1 selects materials: gets fresh green plum as raw material, rejects bad fruit;
S2 punches: green plum surface is carried out punching process;
S3 salt marsh: using salt marsh liquid to carry out salt marsh 20 ~ 35h in the green plum after punching, steeping fluid is made up of salt, glycerine and water, and the add-on of salt is the 5 ~ 10% of fresh green plum weight, and the add-on of glycerine is the 0.05 ~ 0.2% of fresh green plum weight;
S4 rinsing: the green plum after salt marsh is drained, rinsing liquid is used to carry out rinsing 20 ~ 30h, rinsing liquid is made up of Trisodium Citrate, tripoly phosphate sodium STPP, sugar and water, the add-on of Trisodium Citrate is the 0.1 ~ 0.5% of fresh green plum weight, the add-on of tripoly phosphate sodium STPP is the 0.02 ~ 0.08% of fresh green plum weight, and the add-on of sugar is the 1 ~ 10% of fresh green plum weight;
S5 microwave drying: the green plum after rinsing is carried out microwave drying;
S6 sugaring: use syrup to carry out sugaring 35 ~ 40 days in the green plum after microwave drying; When sugaring starts, the add-on of sugar is the 25 ~ 35% of fresh green plum weight, add simultaneously fresh green plum weight 0.05 ~ 0.1% Trisodium Citrate, stir even rear sugaring 2 days, sugaring the in 3-9 days every day stir and add the sugar of fresh green plum weight 1 ~ 2% again, sugaring starts to stir every 2-5 days and add the sugar of fresh green plum weight 2 ~ 3% on the 10th day, makes sugar content reach 50 ~ 60% to adding sugar during sugaring the 30th day, and then leave standstill 5 ~ 10 days, obtain green plum sweetmeat.
More preferably, in described step S3, the salt marsh time is 22 ~ 28h, and the add-on of salt is the 6 ~ 8% of fresh green plum weight, and the add-on of glycerine is the 0.08 ~ 0.15% of fresh green plum weight. The add-on of water to flood green plum be advisable.
More preferably, in described step S4, rinsing time is 24 ~ 30h, and the add-on of Trisodium Citrate is the 0.2 ~ 0.4% of fresh green plum weight, and the add-on of sugar is the 2 ~ 8% of fresh green plum weight; Sugared adds point two stages: adds the 0.5 ~ 1% of fresh green plum weight when rinsing starts, adds the 2 ~ 7% of fresh green plum weight after rinsing 10 ~ 12h. The add-on of water to flood green plum be advisable.
More preferably, in described step S5, the frequency of microwave drying is 800～1000MHz, and time of drying is 1 ~ 3min. Protein content in green plum is less, and the microwave drying time is shorter, and the loss that therefore nutritive ingredient of green plum sweetmeat food is caused by microwave drying is little, and in addition, microwave drying can also play the effect of sterilizing.
Preferably, described sugar is granulated sugar, brown sugar or glucose.
Preferably, the frequency of described microwave heating is 800～1000MHz, and the time is 30 ~ 60s; The temperature of described oven drying is 50 ~ 60 DEG C, and time of drying is 10 ~ 30min. On the basis of microwave heating, by the oven drying of lesser temps, it is possible to realize the balanced adjustment of green plum sweetmeat food product and surface-moisture, decrease the loss of activeconstituents, and it is beneficial to the appearance character of product.
Preferably, the preparation method of the green plum sweetmeat food not adding sanitas provided by the invention also comprises the step taking β-carotene and Rhizoma Dioscoreae powder.
Compared with prior art, the invention has the beneficial effects as follows: green plum sweetmeat food nutrition provided by the invention is enriched, there is Appetizing spleen-tonifying, improve the health-care effect of stomach, by combinationally using of mulberry leaf and green tea, increase flavour of food products serve the effect extended the shelf life simultaneously, the quality guaranteed period reaches more than 12 months. The preparation method of green plum sweetmeat food provided by the invention, by steeping fluid and rinsing liquid particular combination, it is achieved that the quick removal of bitter taste, it is to increase rinse efficiency, is beneficial to the raising of follow-up sugaring efficiency, avoids green plum epidermis wrinkling, avoids the use of alum; Pass through microwave drying, achieve rapid aging and the drying of green plum, green plum is made to maintain good profile, avoid and follow-up sugaring process occurs the soft rotten phenomenon of pulp, the plumpness of the green plum sweetmeat food obtained is good, and mouthfeel is good, shortens preparation cycle, improve preparation efficiency, reduce cost.
Embodiment
Below by specific embodiment, the present invention is described in further detail.
The preparation of embodiment one green plum sweetmeat
The preparation of green plum sweetmeat comprises the steps:
S1 selects materials: gets fresh green plum as raw material, rejects bad fruit;
S2 punches: green plum surface is carried out punching process;
S3 salt marsh: using salt marsh liquid to carry out salt marsh 24h in the green plum after punching, steeping fluid is made up of salt, glycerine and water, and the add-on of salt is the 8% of fresh green plum weight, and the add-on of glycerine is the 0.1% of fresh green plum weight;
S4 rinsing: the green plum after salt marsh is drained, rinsing liquid is used to carry out rinsing 26h, rinsing liquid is made up of Trisodium Citrate, tripoly phosphate sodium STPP, sugar and water, the add-on of Trisodium Citrate is the 0.3% of fresh green plum weight, the add-on of tripoly phosphate sodium STPP is the 0.05% of fresh green plum weight, and the add-on of sugar is the 5% of fresh green plum weight; Sugared adds point two stages: adds the 1% of fresh green plum weight when rinsing starts, adds the 4% of fresh green plum weight after rinsing 12h;
S5 microwave drying: the green plum after rinsing is carried out microwave drying, the frequency of microwave drying is 915MHz, and time of drying is 2min;
S6 sugaring: use syrup to carry out sugaring 36 days in the green plum after microwave drying; When sugaring starts, the add-on of sugar is the 30% of fresh green plum weight, add simultaneously fresh green plum weight 0.06% Trisodium Citrate, stir even rear sugaring 2 days, sugaring the in 3-9 days every day stir and add the sugar of fresh green plum weight 1.5% again, sugaring starts to stir every 4 days and add the sugar of fresh green plum weight 2% on the 10th day, makes sugar content reach 55% to adding sugar during sugaring the 30th day, and then leave standstill 6 days, obtain green plum sweetmeat. Green plum epidermis is not wrinkling, and plumpness is good, and the mouthfeel of green plum sweetmeat is good, sweet and sour taste, without bitter taste.
The preparation of embodiment two green plum sweetmeat
The preparation of green plum sweetmeat comprises the steps:
S1 selects materials: gets fresh green plum as raw material, rejects bad fruit;
S2 punches: green plum surface is carried out punching process;
S3 salt marsh: using salt marsh liquid to carry out salt marsh 26h in the green plum after punching, steeping fluid is made up of salt, glycerine and water, and the add-on of salt is the 6% of fresh green plum weight, and the add-on of glycerine is the 0.1% of fresh green plum weight;
S4 rinsing: the green plum after salt marsh is drained, rinsing liquid is used to carry out rinsing 24h, rinsing liquid is made up of Trisodium Citrate, tripoly phosphate sodium STPP, sugar and water, the add-on of Trisodium Citrate is the 0.3% of fresh green plum weight, the add-on of tripoly phosphate sodium STPP is the 0.05% of fresh green plum weight, and the add-on of sugar is the 5% of fresh green plum weight; Sugared adds point two stages: adds the 1% of fresh green plum weight when rinsing starts, adds the 4% of fresh green plum weight after rinsing 12h;
S5 microwave drying: the green plum after rinsing is carried out microwave drying, the frequency of microwave drying is 915MHz, and time of drying is 2min;
S6 sugaring: use syrup to carry out sugaring 36 days in the green plum after microwave drying; When sugaring starts, the add-on of sugar is the 30% of fresh green plum weight, add simultaneously fresh green plum weight 0.06% Trisodium Citrate, stir even rear sugaring 2 days, sugaring the in 3-9 days every day stir and add the sugar of fresh green plum weight 1.5% again, sugaring starts to stir every 4 days and add the sugar of fresh green plum weight 2% on the 10th day, makes sugar content reach 55% to adding sugar during sugaring the 30th day, and then leave standstill 6 days, obtain green plum sweetmeat. Green plum epidermis is not wrinkling, and plumpness is good, and the mouthfeel of green plum sweetmeat is good, sweet and sour taste, without bitter taste.
The preparation of comparative example one green plum sweetmeat
The preparation of green plum sweetmeat comprises the steps:
S1 selects materials: gets fresh green plum as raw material, rejects bad fruit;
S2 punches: green plum surface is carried out punching process;
S3 salt marsh: using salt marsh liquid to carry out salt marsh 24h in the green plum after punching, steeping fluid is made up of salt and water, and the add-on of salt is the 8.1% of fresh green plum weight;
S4 rinsing: the green plum after salt marsh is drained, it may also be useful to rinsing liquid carries out rinsing 26h, rinsing liquid is made up of Trisodium Citrate, sugar and water, and the add-on of Trisodium Citrate is the 0.35% of fresh green plum weight, and the add-on of sugar is the 5% of fresh green plum weight; Sugared adds point two stages: adds the 1% of fresh green plum weight when rinsing starts, adds the 4% of fresh green plum weight after rinsing 12h;
S5 microwave drying: the green plum after rinsing is carried out microwave drying, the frequency of microwave drying is 915MHz, and time of drying is 2min;
S6 sugaring: use syrup to carry out sugaring 36 days in the green plum after microwave drying; When sugaring starts, the add-on of sugar is the 30% of fresh green plum weight, add simultaneously fresh green plum weight 0.06% Trisodium Citrate, stir even rear sugaring 2 days, sugaring the in 3-9 days every day stir and add the sugar of fresh green plum weight 1.5% again, sugaring starts to stir every 4 days and add the sugar of fresh green plum weight 2% on the 10th day, makes sugar content reach 55% to adding sugar during sugaring the 30th day, and then leave standstill 6 days, obtain green plum sweetmeat. Green plum epidermis is wrinkling, and plumpness is not good enough, and the mouthfeel of green plum sweetmeat is better, sweet and sour taste, slightly bitter taste.
The preparation of comparative example two green plum sweetmeat
The preparation of green plum sweetmeat comprises the steps:
S1 selects materials: gets fresh green plum as raw material, rejects bad fruit;
S2 punches: green plum surface is carried out punching process;
S3 salt marsh: using salt marsh liquid to carry out salt marsh 24h in the green plum after punching, steeping fluid is made up of salt, glycerine and water, and the add-on of salt is the 8% of fresh green plum weight, and the add-on of glycerine is the 0.1% of fresh green plum weight;
S4 rinsing: the green plum after salt marsh is drained, rinsing liquid is used to carry out rinsing 26h, rinsing liquid is made up of Trisodium Citrate, tripoly phosphate sodium STPP and water, and the add-on of Trisodium Citrate is the 0.3% of fresh green plum weight, and the add-on of tripoly phosphate sodium STPP is the 0.05% of fresh green plum weight;
S5 microwave drying: the green plum after rinsing is carried out microwave drying, the frequency of microwave drying is 915MHz, and time of drying is 2min;
S6 sugaring: use syrup to carry out sugaring 36 days in the green plum after microwave drying; When sugaring starts, the add-on of sugar is the 35% of fresh green plum weight, add simultaneously fresh green plum weight 0.06% Trisodium Citrate, stir even rear sugaring 2 days, sugaring the in 3-9 days every day stir and add the sugar of fresh green plum weight 1.5% again, sugaring starts to stir every 4 days and add the sugar of fresh green plum weight 2% on the 10th day, makes sugar content reach 55% to adding sugar during sugaring the 30th day, and then leave standstill 6 days, obtain green plum sweetmeat. Green plum epidermis is wrinkling, and plumpness is not good enough, and the mouthfeel of green plum sweetmeat is better, and sweet and sour taste, without bitter taste.
Embodiment three green plum sweetmeat food
Green plum sweetmeat food comprises following component and weight part number thereof: the obtained green plum sweetmeat 1000 parts of embodiment one, 15 parts, aloe vera gel powder, green tea powder 8 parts, mulberry leaf powder 24 parts and 5 parts, Semen Pruni powder.
Preparation method: take green plum sweetmeat, aloe vera gel powder, green tea powder, mulberry leaf powder and Semen Pruni powder, mixed even, after carrying out microwave heating and oven drying, the frequency of microwave heating is 915MHz, and the time is 40s; The temperature of described oven drying is 55 DEG C, and time of drying is 20min cooling, and packaging, obtains not adding the green plum sweetmeat food of sanitas. Obtained green plum sweetmeat food meets the relevant regulations of GB/T10782-2006 and GB14884-2003, and normal temperature still can meet relevant regulations after preserving 12 months.
Embodiment four green plum sweetmeat food
Green plum sweetmeat food comprises following component and weight part number thereof: the obtained green plum sweetmeat 1000 parts of embodiment one, 15 parts, aloe vera gel powder, green tea powder 8 parts, mulberry leaf powder 24 parts, 5 parts, Semen Pruni powder, β-carotene 5 parts and Rhizoma Dioscoreae powder 10 parts.
Preparation method is with embodiment three, and obtained green plum sweetmeat food meets the relevant regulations of GB/T10782-2006 and GB14884-2003, and normal temperature still can meet relevant regulations after preserving 12 months.
Comparative example three green plum sweetmeat food
Green plum sweetmeat food comprises following component and weight part number thereof: the obtained green plum sweetmeat 1000 parts of comparative example one, 15 parts, aloe vera gel powder, green tea powder 8 parts, mulberry leaf powder 24 parts and 5 parts, Semen Pruni powder.
Preparation method is with embodiment three, and obtained green plum sweetmeat food meets the relevant regulations of GB/T10782-2006 and GB14884-2003, and normal temperature still can meet relevant regulations after preserving 12 months.
Comparative example four green plum sweetmeat food
Green plum sweetmeat food comprises following component and weight part number thereof: the obtained green plum sweetmeat 1000 parts of comparative example two, 15 parts, aloe vera gel powder, green tea powder 8 parts, mulberry leaf powder 24 parts and 5 parts, Semen Pruni powder.
Preparation method is with embodiment three, and obtained green plum sweetmeat food meets the relevant regulations of GB/T10782-2006 and GB14884-2003, and normal temperature still can meet relevant regulations after preserving 12 months.
Comparative example five green plum sweetmeat food
Green plum sweetmeat food comprises following component and weight part number thereof: the obtained green plum sweetmeat 1000 parts of embodiment one, 15 parts, aloe vera gel powder, mulberry leaf powder 32 parts and 5 parts, Semen Pruni powder.
Preparation method is with embodiment three, and obtained green plum sweetmeat food meets the relevant regulations of GB/T10782-2006 and GB14884-2003, and normal temperature can meet relevant regulations after preserving 9 months, but occurs rotten after preserving 12 months, does not meet relevant regulations.
Effect test example one
Convening constipation volunteer 240, wherein the male sex 134, women 106, age bracket is 18-40 year, and the mean age is 32 years old, is divided into 6 groups at random, each group of no difference of science of statistics in sex and age etc. Embodiment three groups, embodiment four groups, comparative example three groups, comparative example four groups and comparative example five groups take embodiment three, embodiment four, comparative example three, comparative example four and the obtained green plum sweetmeat food of comparative example five respectively, every day 2 times, each 2, take 2 weeks, control group takes compound Aloe capsule, oral, one time 2,2 times on the one, take 2 weeks. Result is as shown in table 1.
Cure: arranging just 1 time within 2 days, just matter turns profit, and unobstructed during solution, short-term is without recurrence; Effective: arranging within 3 days just, just matter turns profit, row just owes smooth; Effective: to arrange within 3 to 4 days just; Invalid: symptom is without improvement; Always there is efficiency=(healing+effective+effective)/total number of cases × 100%.
Table 1 green plum sweetmeat food is on the impact of constipation
As known from Table 1, green plum sweetmeat food provided by the invention can significantly be cured or relief of constipation, the efficiency that always has of constipation volunteer is obviously better than comparative example three groups, comparative example four groups and comparative example five groups, and is better than control group. Therefore, green plum sweetmeat food provided by the invention has and improves stomach, improves effect of constipation.
Effect test two
Invite expert 10 people with preserved fruit tasting experience, ordinary consumer 90 people as test evaluation personnel, test evaluation personnel are divided into 5 groups at random, often group comprises expert 2 people and ordinary consumer 18 people, respectively embodiment three, embodiment four, comparative example three, comparative example four and the obtained green plum sweetmeat food of comparative example five are carried out test evaluation and give a mark, evaluation index comprises product appearance, products'texture, product mouthfeel, product total satisfactory grade, the full marks of each evaluation index are 100 points, and evaluation result is as shown in table 2 to table 6.
From table 2 to table 6, green plum sweetmeat food provided by the invention has excellent performance in product appearance, products'texture and product mouthfeel etc., good combination property, is subject to liking of human consumer, is obviously better than comparative example three and the obtained green plum sweetmeat food of comparative example four.
Above content is in conjunction with concrete preferred implementation further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations. For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (10)
1. one kind is not added the green plum sweetmeat food of sanitas, it is characterised in that: comprise following component and weight part number thereof: green plum sweetmeat 600 ~ 1200 parts, 5 ~ 30 parts, aloe vera gel powder, green tea powder 1 ~ 20 part, mulberry leaf powder 5 ~ 50 parts and 1 ~ 10 part, Semen Pruni powder.
2. the green plum sweetmeat food not adding sanitas according to claim 1, it is characterised in that: comprise following component and weight part number thereof: green plum sweetmeat 800 ~ 1200 parts, 10 ~ 20 parts, aloe vera gel powder, green tea powder 5 ~ 15 parts, mulberry leaf powder 10 ~ 30 parts and 2 ~ 8 parts, Semen Pruni powder.
3. the green plum sweetmeat food not adding sanitas according to claim 2, it is characterised in that: comprise following component and weight part number thereof: green plum sweetmeat 1000 parts, 15 parts, aloe vera gel powder, green tea powder 8 parts, mulberry leaf powder 24 parts and 5 parts, Semen Pruni powder.
4. the green plum sweetmeat food not adding sanitas according to claim 1, it is characterised in that: also comprise following component and weight part number thereof: β-carotene 1 ~ 10 part and Rhizoma Dioscoreae powder 5 ~ 15 parts.
5. the green plum sweetmeat food not adding sanitas according to claim 1, it is characterised in that: the preparation method of described green plum sweetmeat comprises the steps:
S1 selects materials: gets fresh green plum as raw material, rejects bad fruit;
S2 punches: green plum surface is carried out punching process;
S3 salt marsh: using salt marsh liquid to carry out salt marsh 20 ~ 35h in the green plum after punching, steeping fluid is made up of salt, glycerine and water, and the add-on of salt is the 5 ~ 10% of fresh green plum weight, and the add-on of glycerine is the 0.05 ~ 0.2% of fresh green plum weight;
S4 rinsing: the green plum after salt marsh is drained, rinsing liquid is used to carry out rinsing 20 ~ 30h, rinsing liquid is made up of Trisodium Citrate, tripoly phosphate sodium STPP, sugar and water, the add-on of Trisodium Citrate is the 0.1 ~ 0.5% of fresh green plum weight, the add-on of tripoly phosphate sodium STPP is the 0.02 ~ 0.08% of fresh green plum weight, and the add-on of sugar is the 1 ~ 10% of fresh green plum weight;
S5 microwave drying: the green plum after rinsing is carried out microwave drying;
S6 sugaring: use syrup to carry out sugaring 35 ~ 40 days in the green plum after microwave drying; When sugaring starts, the add-on of sugar is the 25 ~ 35% of fresh green plum weight, add simultaneously fresh green plum weight 0.05 ~ 0.1% Trisodium Citrate, stir even rear sugaring 2 days, sugaring the in 3-9 days every day stir and add the sugar of fresh green plum weight 1 ~ 2% again, sugaring starts to stir every 2-5 days and add the sugar of fresh green plum weight 2 ~ 3% on the 10th day, makes sugar content reach 50 ~ 60% to adding sugar during sugaring the 30th day, and then leave standstill 5 ~ 10 days, obtain green plum sweetmeat.
6. the green plum sweetmeat food not adding sanitas according to claim 5, it is characterised in that: in described step S3, the salt marsh time is 22 ~ 28h, and the add-on of salt is the 6 ~ 8% of fresh green plum weight, and the add-on of glycerine is the 0.08 ~ 0.15% of fresh green plum weight.
7. the green plum sweetmeat food not adding sanitas according to claim 5, it is characterised in that: in described step S4, rinsing time is 24 ~ 30h, and the add-on of Trisodium Citrate is the 0.2 ~ 0.4% of fresh green plum weight, and the add-on of sugar is the 2 ~ 8% of fresh green plum weight; Sugared adds point two stages: adds the 0.5 ~ 1% of fresh green plum weight when rinsing starts, adds the 2 ~ 7% of fresh green plum weight after rinsing 10 ~ 12h.
8. the green plum sweetmeat food not adding sanitas according to claim 5, it is characterised in that: in described step S5, the frequency of microwave drying is 800～1000MHz, and time of drying is 1 ~ 3min.
9. the preparation method of the green plum sweetmeat food not adding sanitas according to claim 1, it is characterized in that: comprise the steps: to take green plum sweetmeat, aloe vera gel powder, green tea powder, mulberry leaf powder and Semen Pruni powder, mixed even, after carrying out microwave heating and oven drying, cooling, packaging, obtains not adding the green plum sweetmeat food of sanitas.
10. the preparation method of the green plum sweetmeat food not adding sanitas according to claim 9, it is characterised in that: the preparation method of described green plum sweetmeat comprises the steps:
S1 selects materials: gets fresh green plum as raw material, rejects bad fruit;
S2 punches: green plum surface is carried out punching process;
S3 salt marsh: using salt marsh liquid to carry out salt marsh 20 ~ 35h in the green plum after punching, steeping fluid is made up of salt, glycerine and water, and the add-on of salt is the 5 ~ 10% of fresh green plum weight, and the add-on of glycerine is the 0.05 ~ 0.2% of fresh green plum weight;
S4 rinsing: the green plum after salt marsh is drained, rinsing liquid is used to carry out rinsing 20 ~ 30h, rinsing liquid is made up of Trisodium Citrate, tripoly phosphate sodium STPP, sugar and water, the add-on of Trisodium Citrate is the 0.1 ~ 0.5% of fresh green plum weight, the add-on of tripoly phosphate sodium STPP is the 0.02 ~ 0.08% of fresh green plum weight, and the add-on of sugar is the 1 ~ 10% of fresh green plum weight;
S5 microwave drying: the green plum after rinsing is carried out microwave drying;
S6 sugaring: use syrup to carry out sugaring 35 ~ 40 days in the green plum after microwave drying; When sugaring starts, the add-on of sugar is the 25 ~ 35% of fresh green plum weight, add simultaneously fresh green plum weight 0.05 ~ 0.1% Trisodium Citrate, stir even rear sugaring 2 days, sugaring the in 3-9 days every day stir and add the sugar of fresh green plum weight 1 ~ 2% again, sugaring starts to stir every 2-5 days and add the sugar of fresh green plum weight 2 ~ 3% on the 10th day, makes sugar content reach 50 ~ 60% to adding sugar during sugaring the 30th day, and then leave standstill 5 ~ 10 days, obtain green plum sweetmeat.
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|---|---|
| CN105660973B (en) | 2016-10-19 |
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Effective date of registration: 20220706 Address after: 517000 longtanwan Industrial Park (plant 2), Lanba village, Yuannan Town, Yuancheng District, Heyuan City, Guangdong Province Patentee after: Guangdong Jinzheng Food Co.,Ltd. Address before: 516321 Pearl River Delta transfer industrial park, Daling Town, Huidong County, Huizhou City, Guangdong Province Patentee before: HUIZHOU TONGFUKANG BIOTECHNOLOGY Co.,Ltd. |