CN105918599A - Processing technology of fructus mume composite sweetened roll - Google Patents
Processing technology of fructus mume composite sweetened roll Download PDFInfo
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- CN105918599A CN105918599A CN201610350753.4A CN201610350753A CN105918599A CN 105918599 A CN105918599 A CN 105918599A CN 201610350753 A CN201610350753 A CN 201610350753A CN 105918599 A CN105918599 A CN 105918599A
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- fructus mume
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- 239000002131 composite material Substances 0.000 title claims abstract description 16
- 238000005516 engineering process Methods 0.000 title abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000007790 scraping Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 239000004744 fabric Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 229920003023 plastic Polymers 0.000 claims description 4
- 239000002985 plastic film Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 241000220317 Rosa Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 230000035922 thirst Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000010791 quenching Methods 0.000 abstract description 5
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 238000011282 treatment Methods 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000028327 secretion Effects 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract 2
- 206010015137 Eructation Diseases 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 235000011158 Prunus mume Nutrition 0.000 description 6
- 244000018795 Prunus mume Species 0.000 description 6
- 206010011224 Cough Diseases 0.000 description 5
- 206010012735 Diarrhoea Diseases 0.000 description 4
- 210000004072 lung Anatomy 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
- 235000008504 concentrate Nutrition 0.000 description 3
- 208000001848 dysentery Diseases 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 208000004998 Abdominal Pain Diseases 0.000 description 2
- 208000013116 chronic cough Diseases 0.000 description 2
- 208000019902 chronic diarrheal disease Diseases 0.000 description 2
- 230000001684 chronic effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 201000002045 Ancylostomiasis Diseases 0.000 description 1
- 208000033211 Ankylostomiasis Diseases 0.000 description 1
- 241000244186 Ascaris Species 0.000 description 1
- 235000010082 Averrhoa carambola Nutrition 0.000 description 1
- 240000006063 Averrhoa carambola Species 0.000 description 1
- 208000002881 Colic Diseases 0.000 description 1
- 208000015220 Febrile disease Diseases 0.000 description 1
- 241000628997 Flos Species 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
- 206010020376 Hookworm infection Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 1
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 1
- 206010043458 Thirst Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 201000009361 ascariasis Diseases 0.000 description 1
- 239000003212 astringent agent Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000003445 biliary tract Anatomy 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 208000006750 hematuria Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 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
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing technology of fructus mume composite sweetened roll, and belongs to the field of food processing. The processing technology is characterized by comprising the technological processes of raw material treatment, blending, scraping, drying, cutting and packing. The processing technology has the advantages that the product is rich in aromatic flavor, delicate in taste, rich in toughness, sour, sweet and tasty, and the specific fragrance flavor of fructus mume is achieved; the product is delicious, nutritious, rich in vitamins, beneficial to promotion of metabolism of bodies, and the effects of promoting the secretion of saliva or body fluid, quenching thirst, achieving beautifying, losing weight and resisting senescence are achieved, and the ructus mume composite sweetened roll is a pure natural, nutritious and healthy special food, eating is convenient, and the fructus mume composite sweetened roll is suitable for people of all ages.
Description
Technical field
The processing method that the present invention relates to a kind of food, especially relates to the processing technique of a kind of Fructus Mume composite fruit Cortex Moutan.
Background technology
Fructus Mume is the almost ripe fruit of rosaceae plant deciduous tree prunus mume (sieb.) sieb.et zucc., sour in the mouth, micro-puckery, and property is put down.Return liver, spleen, lung, stomach, large intestine channel.Effect: astringe the lung, astringing intestine to stop diarrhea, promote the production of body fluid, relieving colic caused by ascaris.Cure mainly: chronic cough of deficiency lung；Deficiency-heat excessive thirst；Chronic malaria；Chronic diarrhea；Dysentery；Have blood in stool；Hematuria；Metrorrhagia；The ascariasis of biliary tract is suffered from abdominal pain；Vomiting；Ancylostomiasis.Another name: Fructus Mume, smoked prunus mume (sieb.) sieb.et zucc., Fructus Citri tangerinae plum pulp, prunus mume (sieb.) sieb.et zucc., spring prunus mume (sieb.) sieb.et zucc., dark plum, yellow young, conjunction Chinese prunus mume (sieb.) sieb.et zucc., dry branch prunus mume (sieb.) sieb.et zucc..
Effect of Fructus Mume: 1, Fructus Mume quenches the thirst effect: the tart flavour of Fructus Mume can exciting salivary secretion, promoting the production of body fluid to quench thirst.Be commonly used to treat thirsty polydipsia quench one's thirst (such as diabetes) and calentura is thirsty, dry pharynx etc..Soup can be decocted with Fructus Mume summer and make beverage, can drive away summer heat and quench one's thirst；2, Fructus Mume cough-relieving effect: convergence that Fructus Mume is sour and astringent, can astringing lung-QI and relieving cough and for the few expectorant of chronic cough of deficiency lung or the disease of dry cough without phlegm, often join the Rhizoma Pinelliae, Semen Armeniacae Amarum etc..But excess syndrome to be cautious use of；3, Fructus Mume antidiarrheal efficacy: Fructus Mume energy relieving diarrhea with astringents dysentery, can be used for the sliding even proctoptosis incessantly of rushing down of insufficiency of the spleen chronic diarrhea, chronic dysentery or large intestine and does not receives.In recent years there is the wumei pills in people's treatise on Febrile Diseases to make basic side plus-minus treatment nonspecific colonitis, achieve obvious curative effect.
Fresh Fructus Mume is difficult to storage, can realize the comprehensive utilization to Fructus Mume raw material, instant for being processed into Fructus Mume composite fruit Cortex Moutan, and be easy to store, improve its economic worth.
Summary of the invention
Present invention aim to address the problem that Fructus Mume is difficult to storage, it is provided that the processing technique of a kind of Fructus Mume composite fruit Cortex Moutan.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of processing technique of Fructus Mume composite fruit Cortex Moutan, it is characterised in that: using the processing process of Feedstock treating → allotment → scraping blade → drying → cutting → packaging, concrete operation step is:
(1) Feedstock treating: select that meat is thick, juice is few, the dark plum and hawthorn of fresh mature and Bulbus Lilii make raw material, are cut into the fritter of 4-6mm after wash clean；
(2) making beating: raw material is sent in beater and pulls an oar, impurity screening；
(3) allotment: add 18-22% sucrose, 5% Mel, 3% rose essence and 0.8% malic acid in Fructus Mume composite pulp, concentrate while stirring, take the dish out of the pot when being dense paste to fruit jam；
(4) scraping blade, baking sheet: lay coarse cloth on drip pan, then spreads to dense Fructus Mume beans the thin slice of rear 6mm equably, puts in dehydrator and dry 5-7 hour at 76 DEG C, then by coarse cloth back spraying water-wet, take GUODANPI off and bake 40-50 minute again；
(5) cutting packaging: the GUODANPI being baked is cut into the square of 2cm × 2cm, packs with transparent plastic film and be finished product.
Beneficial effect: product aromatic flavor of the present invention, delicate mouthfeel, is rich in toughness, has Fructus Mume distinctive delicate fragrance local flavor, sweet and sour taste；This product not only delicious and nourishing, containing abundant vitamin, may advantageously facilitate the metabolism of body, is also equipped with effect of promoting the production of body fluid to quench thirst, beauty treatment weight reducing, defying age, be the Speciality Foods of a kind of pure natural, nutrient health, and instant is all-ages.
Detailed description of the invention
Embodiment 1:
A kind of processing technique of Fructus Mume composite fruit Cortex Moutan, concrete operation step is:
(1) Feedstock treating: select that meat is thick, juice is few, the Fructus Mume of fresh mature, carambola and Fructus Crataegi make raw material, are cut into the fritter of 8-12mm after wash clean；
(2) making beating: raw material is sent in beater and pulls an oar, filter out impurity；
(3) allotment: add 30% glucose syrup, 6% Radix Glycyrrhizae, 4% Flos Jasmini Nudiflori essence and 0.2% citric acid in Fructus Mume composite pulp, concentrate while stirring, take the dish out of the pot when being dense paste to fruit jam；
(4) scraping blade, baking sheet: lay coarse cloth on drip pan, then spreads to dense Fructus Mume beans the thin slice of rear 2mm equably, puts in dehydrator and dry 10 hours at 68 DEG C, then by coarse cloth back spraying water-wet, take GUODANPI off and bake 65 minutes again；
(5) cutting packaging: the GUODANPI being baked is cut into the square of 4cm × 4cm, packs with transparent plastic film and be finished product.
Embodiment 2:
A kind of processing technique of Fructus Mume composite fruit Cortex Moutan, concrete operation step is:
(1) Feedstock treating: select that meat is thick, juice is few, the Fructus Mume of fresh mature and Lee fruit, cherry tomato make raw material, are cut into the fritter of 4-6mm after wash clean；
(2) making beating: raw material is sent in beater and pulls an oar, filter out impurity；
(3) allotment: add 18-22% sucrose, 5% Mel, 3% rose essence and 0.8% malic acid in Fructus Mume composite pulp, concentrate while stirring, take the dish out of the pot when being dense paste to fruit jam；
(4) scraping blade, baking sheet: lay coarse cloth on drip pan, then spreads to dense Fructus Mume beans the thin slice of rear 6mm equably, puts in dehydrator and dry 5-7 hour at 76 DEG C, then by coarse cloth back spraying water-wet, take GUODANPI off and bake 40-50 minute again；
(5) cutting packaging: the GUODANPI being baked is cut into the square of 3cm × 3cm, packs with transparent plastic film and be finished product.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing technique of a Fructus Mume composite fruit Cortex Moutan, it is characterised in that: using the processing process of Feedstock treating → allotment → scraping blade → drying → cutting → packaging, concrete operation step is:
(1) Feedstock treating: select that meat is thick, juice is few, the dark plum and hawthorn of fresh mature and Bulbus Lilii make raw material, are cut into the fritter of 4-6mm after wash clean；
(2) making beating: raw material is sent in beater and pulls an oar, impurity screening；
(3) allotment: add 18-22% sucrose, 5% Mel, 3% rose essence and 0.8% malic acid in Fructus Mume composite pulp, concentrate while stirring, take the dish out of the pot when being dense paste to fruit jam；
(4) scraping blade, baking sheet: lay coarse cloth on drip pan, then spreads to dense Fructus Mume beans the thin slice of rear 6mm equably, puts in dehydrator and dry 5-7 hour at 76 DEG C, then by coarse cloth back spraying water-wet, take GUODANPI off and bake 40-50 minute again；
(5) cutting packaging: the GUODANPI being baked is cut into the square of 2cm × 2cm, packs with transparent plastic film and be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350753.4A CN105918599A (en) | 2016-05-25 | 2016-05-25 | Processing technology of fructus mume composite sweetened roll |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350753.4A CN105918599A (en) | 2016-05-25 | 2016-05-25 | Processing technology of fructus mume composite sweetened roll |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918599A true CN105918599A (en) | 2016-09-07 |
Family
ID=56841145
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610350753.4A Pending CN105918599A (en) | 2016-05-25 | 2016-05-25 | Processing technology of fructus mume composite sweetened roll |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105918599A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772036A (en) * | 2017-10-30 | 2018-03-09 | 广东老香黄药业科技有限公司 | A kind of old fragrant yellow fruit pellet and preparation method thereof |
| CN109258906A (en) * | 2018-10-22 | 2019-01-25 | 四川大学 | A kind of high microsteping tremella fructus lycii haw sheet and preparation method thereof |
-
2016
- 2016-05-25 CN CN201610350753.4A patent/CN105918599A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772036A (en) * | 2017-10-30 | 2018-03-09 | 广东老香黄药业科技有限公司 | A kind of old fragrant yellow fruit pellet and preparation method thereof |
| CN109258906A (en) * | 2018-10-22 | 2019-01-25 | 四川大学 | A kind of high microsteping tremella fructus lycii haw sheet and preparation method thereof |
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Application publication date: 20160907 |