CN106260414A - A kind of processing technique of low sugar low-sulfur Laiyang pear preserved fruit - Google Patents
A kind of processing technique of low sugar low-sulfur Laiyang pear preserved fruit Download PDFInfo
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- CN106260414A CN106260414A CN201610644866.5A CN201610644866A CN106260414A CN 106260414 A CN106260414 A CN 106260414A CN 201610644866 A CN201610644866 A CN 201610644866A CN 106260414 A CN106260414 A CN 106260414A
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- low
- sugar
- sulfur
- preserved fruit
- laiyang pear
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Classifications
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- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to the processing technique of a kind of low sugar low-sulfur Laiyang pear preserved fruit, belong to health-care preserved fruit technology field.Including following preparation technology: 1, clean peeling；2, stripping and slicing；3, low temperature is disconnected raw；4, cooling；5, sulphuring；6, synthesis desulfurating；7, stir off；8, sugaring；9, oven drying at low temperature；10, composite syrup makes；11, sugar is hung；12, sugar is dried.Inventive formulation is reasonable in design, preparation technology is simple and direct, Laiyang pear, the Chinese herbal medicine of nourishing YIN and moistening the lung, the supplementary of raising body's immunity are combined, prepare sugar content and content of sulfur dioxide is the most relatively low, the nutrient that can retain in Laiyang pear largely, improve body's immunity, prevent the PM2.5 low sugar low-sulfur Laiyang pear preserved fruit to body injury.
Description
Technical field
The present invention relates to the processing technique of a kind of low sugar low-sulfur Laiyang pear preserved fruit, belong to the technology of health-care preserved fruit
Field.
Background technology
At present, haze (PM2.5) air pollution caused has a strong impact on the healthy of people, especially to breathing system
The damage of system becomes apparent from, and haze can not only cause respiratory system hypofunction, also results in immune function of human body damage, makes to exhale
The sickness rate ratio of desorption system disease significantly improves, and the impact on child and old people is particularly acute.
Laiyang pear is a kind of to have the northern fruit that nourishing the lung to arrest cough reduces phlegm, and has a sweet taste, and food processing factory is through frequently with newly
Fresh Laiyang pear makes delicious sweet Laiyang pear preserved fruit, and existing Laiyang pear preserved fruit is primarily present following weak point:
1, sugar content is high, typically between 50-60%；
2, desulfurization degree is low, causes the content of sulfur dioxide in edible descendant's body higher；
3, long-time high-temperature heating (more than 100 DEG C) repeatedly, destroy bigger to nutrient；
4, easy oxidizing brown stain.
Summary of the invention
It is an object of the invention to solve the weak point that above-mentioned prior art exists, it is provided that a kind of formula is reasonable in design,
Preparation technology is simple and direct, Laiyang pear, the Chinese herbal medicine of nourishing YIN and moistening the lung, the supplementary of raising body's immunity is combined, system
Standby go out sugar content and content of sulfur dioxide is the most relatively low, the nutrient that can retain largely in Laiyang pear, improve immunity of organism
Function, prevents the PM2.5 processing technique to the low sugar low-sulfur Laiyang pear preserved fruit of body injury.
The processing technique of a kind of low sugar low-sulfur Laiyang pear preserved fruit of the present invention, including the raw material of following mass parts: Laiyang pear
400-600 part, Chinese medicine component 10-20 part, supplementary 1.0-4.0 part, sucrose 15-20 part, generation sugar 3-5 part, colour fixative
0.5-1.0 part, it is characterized in that processing technique is as follows:
1, peeling is cleaned
Clean Laiyang pear and go the removal of impurity, enucleation of peeling；
2, stripping and slicing
Laiyang pear is cut into bulk；
3, low temperature is disconnected raw
Fruit block is put into boiling in saline, makes fruit block disconnected raw；
Described saline water temperature controls at 70-80 DEG C, and brine strength is (1-2) %, and brew time controlled at 5-15 minute；
4, cooling
Fruit block is placed in cold water cooling, drain well sabot；
5, sulphuring
Sulphuring process is carried out in fruit block is placed in sulphur house；
In described sulphur house sulfur dioxide concentration be 1-3%, room temperature control 50-60 DEG C, smoke 24-36 hour；
6, synthesis desulfurating
Fruit block after smoking is placed in warm water, processes 4-6 hour, then soak 24 hours with clear water under ultrasonic environment,
Make fruit block desulfurization degree more than more than 90%；
The temperature of described warm water controls at 50-60 DEG C, employing 160W ultrasound wave, and ultrasonic frequency controls at 80KHZ；
7, stir off
Be (15-20) by sucrose, generation sugar according to mass ratio: the ratio of (3-5) mixes and is brewed into syrup, this syrup and Chinese medicine extraction
Thing solution mixing system becomes medicinal liquid syrup；
The preparation method of described Chinese medicine extract solution is: by Chinese medicine component water boiling concentration, until obtaining content of dispersion is the medicine of 20%
Liquid；
Described Chinese medicine component includes following composition: in every hectogram raw material containing Radix Glehniae 1-3g, Radix Platycodonis 1-3 g, Bulbus Lilii 1-3 g,
Fructus Lycii 1-4 g, Radix Panacis Quinquefolii 1-3 g, Radix Glycyrrhizae 0.8-2 g, 2-4 g Radix Ophiopogonis, Semen Oroxyli 0.5-2 g, Fructus Momordicae 0.5-1.5 g, old
Skin 0.8-1.2 g, Semen Armeniacae Amarum 0.8-1.2 g, Ramulus Sambuci Williamsii 2-4 g, Herba Menthae 1-3 g；
Described generation sugar includes following composition: Folium Stevlae Rebaudianae, Liquoride sugar, aspartame, above-mentioned three mixes according to mass parts 1:1:1；
8, sugaring
By fruit block, medicinal liquid syrup according to the ratio mixing that mass ratio is 1:3, fruit block is made to pickle 18-24 hour in medicinal liquid syrup；
9, oven drying at low temperature
By packaged for the fruit pickled enter drip pan, bake in being placed in drying room, make water content be 15%, the preserved fruit of sugar content 20%；
Room temperature in described drying room controls at 50-60 DEG C；
10, composite syrup makes
Sugar, pure water are brewed into saturated sucrose solution according to the ratio mixing that mass ratio is 1:2, saturated sucrose solution is cooled to 60-70
DEG C, add supplementary, in saturated sucrose solution, then add colour fixative mix homogeneously, make composite syrup；
Described supplementary includes following composition: containing vitamin A 1200-1600IU, bata-carotene in every hectogram raw material
1300-1600IU, vitamin C 400-600mg, biological flavone 400-600mg, vitamin E 8-12mg, coenzyme Q10 80-
100mg, calcium 800-1100mg, magnesium 400-600mg, zinc 70-80mg, selenium 80-110 μ g, vitamin B2 40-60mg, vitamin B6
40-60mg, folic acid 700-900 μ g, lysine 400-600mg, anthocyanidin 400-600mg；
Described colour fixative includes following composition: containing D-sodium erythorbate 0.25-0.8%, sodium chloride in every hectogram raw material
0.5-1.0%, Cys 0.1-0.2%, citric acid 0.2-0.3%；
11, sugar is hung
The preserved fruit of step 9 gained is placed in composite syrup dipping within 1-2 minute, take out；
12, sugar is dried
Preserved fruit after hanging sugar is placed on solarization dish, sends into drying room, dries under conditions of 50-60 DEG C, makes preserved fruit surface form one
Layer transparence saccharic thin film, gets product.
The low sugar low-sulfur Laiyang pear preserved fruit of the present invention, the reasonable science of formula, the Lay that major ingredient uses relieving cough and resolving phlegm, has a sweet taste
Sun pears, are equipped with and have nourishing YIN and moistening the lung, the Chinese herbal medicine of relieving cough and resolving phlegm and can improve body metabolism, antioxidation, raising body
The supplementary of immunologic function, prepares Laiyang preserved pears of anti-fog haze nourishing YIN and moistening the lung, this preserved pears by unique production technology
Can the infringement to human respiratory of effective pre-haze, reduce and prevent the generation of respiratory system disease, and this preserved pears
Sugar content and content of sulfur dioxide are the most relatively low, have a sweet taste, nutritious, eat and storage is convenient, be that one is of value to human body
Healthy new type of health preserved fruit.In sum, inventive formulation is reasonable, and beneficial effect is many, has good market prospect.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment
It is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under not having creative work premise, broadly falls into the scope of protection of the invention.
Embodiment 1
A kind of low sugar low-sulfur Laiyang pear preserved fruit of the present embodiment, including the raw material of following mass parts:
Laiyang pear 400 parts, Chinese medicine component 10 parts, supplementary 1.0 parts, sucrose 15 parts, generation sugar 3 parts, colour fixative 0.5 part；Its
In, Chinese medicine component includes following composition: containing Radix Glehniae 1g, Radix Platycodonis 1 g, Bulbus Lilii 1 g, Fructus Lycii 1 g, the West in every hectogram raw material
Join 1 g, Radix Glycyrrhizae 0.8 g；Supplementary includes following composition: containing vitamin A 1200IU, β Radix Dauci Sativae in every hectogram raw material
Element 1300IU, vitamin C 400mg, biological flavone 400mg, vitamin E 8mg, coenzyme Q10 80mg, calcium 800mg, magnesium 400mg,
Zinc 70mg, selenium 80 μ g, vitamin B2 40mg, vitamin B6 40mg, folic acid 700 μ g, bad A propylhomoserin 4000mg, anthocyanidin 400mg；
Following composition is included: Folium Stevlae Rebaudianae, Liquoride sugar, aspartame, above-mentioned three mixes according to mass parts 1:1:1 for sugar；Colour fixative bag
Include following composition: containing D-sodium erythorbate 0.25%, sodium chloride 0.5%, Cys 0.1%, lemon in every hectogram raw material
Lemon acid 0.2%.
Embodiment 2
A kind of low sugar low-sulfur Laiyang pear preserved fruit of the present embodiment, including the raw material of following mass parts: Laiyang pear 600 parts, Chinese drug-treated group
Part 20 parts, supplementary 4.0 parts, sucrose 20 parts, generation sugar 5 parts, colour fixative 1.0 parts；Wherein Chinese medicine component includes following composition:
Containing Radix Glehniae 3g, Radix Platycodonis 3 g, Bulbus Lilii 3 g, Fructus Lycii 4 g, Radix Panacis Quinquefolii 3 g, Radix Glycyrrhizae 2 g, g Radix Ophiopogonis 4, jade in every hectogram raw material
Butterfly 2 g, Fructus Momordicae 1.5 g, Pericarpium Citri Reticulatae 1.2 g, Semen Armeniacae Amarum 1.2 g, Ramulus Sambuci Williamsii 4 g, Herba Menthae 3 g；Supplementary includes following
Composition: containing vitamin A 1600IU, bata-carotene 1600IU, vitamin C 600mg, biological flavone in every hectogram raw material
600mg, vitamin e1 2mg, coenzyme Q10 100mg, calcium 1100mg, magnesium 600mg, zinc 80mg, selenium 110 μ g, vitamin B2
60mg, vitamin B6 60mg, folic acid 900 μ g, bad A propylhomoserin 600mg, anthocyanidin 600mg；Following composition is included for sugar: Folium Stevlae Rebaudianae,
Liquoride sugar, aspartame, above-mentioned three mixes according to mass parts 1:1:1；Colour fixative includes following composition: contain in every hectogram raw material
There are D-sodium erythorbate 0.8%, sodium chloride 1.0%, Cys 0.2%, citric acid 0.3%.
Embodiment 3
A kind of low sugar low-sulfur Laiyang pear preserved fruit of the present embodiment, including the raw material of following mass parts: Laiyang pear 500 parts, Chinese drug-treated group
Part 15 parts, supplementary 2 parts, sucrose 18 parts, generation sugar 4 parts, colour fixative 0.8 part；Chinese medicine component includes following composition: every hectogram
Containing Radix Glehniae 2g, Radix Platycodonis 2 g, Bulbus Lilii 2g, Fructus Lycii 2g, Radix Panacis Quinquefolii 2 g, Radix Glycyrrhizae 2 g, g Radix Ophiopogonis 3, Semen Oroxyli 1.5 in raw material
G, Fructus Momordicae 1 g, Pericarpium Citri Reticulatae 1 g, Semen Armeniacae Amarum 1g, Ramulus Sambuci Williamsii 3 g, Herba Menthae 2 g；Supplementary includes following composition: every hectogram is former
In material containing vitamin A 1400IU, bata-carotene 1500IU, vitamin C 500mg, biological flavone 500mg, vitamin e1 0mg,
Coenzyme Q10 90mg, calcium 1000mg, magnesium 500mg, zinc 80mg, selenium 100 μ g, vitamin B2 50mg, vitamin B6 50mg, folic acid
800 μ g, bad A propylhomoserin 500mg, anthocyanidin 500mg；Following composition is included: Folium Stevlae Rebaudianae, Liquoride sugar, aspartame for sugar, above-mentioned three
Person mixes according to mass parts 1:1:1；Colour fixative includes following composition: containing D-sodium erythorbate in every hectogram raw material
0.6%, sodium chloride 0.8%, Cys 0.1%, citric acid 0.3%.
Embodiment 4
The processing technique of a kind of low sugar low-sulfur Laiyang pear preserved fruit of the present embodiment, including the raw material of following mass parts: Laiyang pear
400-600 part, Chinese medicine component 10-20 part, supplementary 1.0-4.0 part, sucrose 15-20 part, generation sugar 3-5 part, colour fixative
0.5-1.0 part, concrete processing technique is as follows:
1, peeling is cleaned
Clean Laiyang pear and go the removal of impurity, enucleation of peeling；
2, stripping and slicing
Laiyang pear is cut into bulk；
3, low temperature is disconnected raw
Fruit block being put into boiling in saline, makes fruit block disconnected raw, wherein, saline water temperature controls at 70-80 DEG C, and brine strength is (1-
2) %, brew time controlled at 5-15 minute；
4, cooling
Fruit block is placed in cold water cooling, and drain away the water sabot；
5, sulphuring
Carrying out sulphuring process in fruit block is placed in sulphur house, in sulphur house, sulfur dioxide concentration is 1-3%, room temperature controls at 50-60
DEG C, smoke 24-36 hour；
6, synthesis desulfurating
Fruit block after smoking is placed in warm water, processes 4-6 hour, then soak 24 hours with clear water under ultrasonic environment,
Making fruit block desulfurization degree more than more than 90%, the temperature of warm water controls at 50-60 DEG C, employing 160W ultrasound wave, and ultrasonic frequency controls
At 80KHZ；
7, stir off
Be (15-20) by sucrose, generation sugar according to mass ratio: the ratio of (3-5) mixes and is brewed into syrup, this syrup and Chinese medicine extraction
Thing solution mixing system becomes medicinal liquid syrup；The preparation method of Chinese medicine extract solution is: by Chinese medicine component water boiling concentration, until obtaining
Content of dispersion is the medicinal liquid of 20%；Chinese medicine component includes following composition: in every hectogram raw material containing Radix Glehniae 1-3g, Radix Platycodonis 1-3 g,
Bulbus Lilii 1-3 g, Fructus Lycii 1-4 g, Radix Panacis Quinquefolii 1-3 g, Radix Glycyrrhizae 0.8-2 g, 2-4 g Radix Ophiopogonis, Semen Oroxyli 0.5-2 g, Fructus Momordicae
0.5-1.5 g, Pericarpium Citri Reticulatae 0.8-1.2 g, Semen Armeniacae Amarum 0.8-1.2 g, Ramulus Sambuci Williamsii 2-4 g, Herba Menthae 1-3 g；Following composition is included for sugar:
Folium Stevlae Rebaudianae, Liquoride sugar, aspartame, above-mentioned three mixes according to mass parts 1:1:1；
8, sugaring
By fruit block, medicinal liquid syrup according to the ratio mixing that mass ratio is 1:3, fruit block is made to pickle 18-24 hour in medicinal liquid syrup；
9, oven drying at low temperature
By packaged for the fruit pickled enter drip pan, bake in being placed in drying room, make water content be 15%, the preserved fruit of sugar content 20%, its
In, the room temperature in drying room controls at 50-60 DEG C；
10, composite syrup makes
Sugar, pure water are brewed into saturated sucrose solution according to the ratio mixing that mass ratio is 1:2, saturated sucrose solution is cooled to 60-70
DEG C, add supplementary, in saturated sucrose solution, then add colour fixative mix homogeneously, make composite syrup；Supplementary
Including following composition: containing vitamin A 1200-1600IU, bata-carotene 1300-1600IU, vitamin in every hectogram raw material
C400-600mg, biological flavone 400-600mg, vitamin E 8-12mg, coenzyme Q10 80-100mg, calcium 800-1100mg, magnesium
400-600mg, zinc 70-80mg, selenium 80-110 μ g, vitamin B2 40-60mg, vitamin B6 40-60mg, folic acid 700-900 μ
G, lysine 400-600mg, anthocyanidin 400-600mg；Colour fixative includes following composition: different anti-containing D-in every hectogram raw material
Bad hematic acid sodium 0.25-0.8%, sodium chloride 0.5-1.0%, Cys 0.1-0.2%, citric acid 0.2-0.3%；
11, sugar is hung
The preserved fruit of step 9 gained is placed in composite syrup dipping within 1-2 minute, take out；
12, sugar is dried
Preserved fruit after hanging sugar is placed on solarization dish, sends into drying room, dries under conditions of 50-60 DEG C, makes preserved fruit surface form one
Layer transparence saccharic thin film, gets product.
Composition effect:
Laiyang pear: lung heat clearing, reduce phlegm, cough-relieving, promote the production of body fluid, is treatment cough, the splendid health product of bronchitis；
Radix Glehniae: nourishing the lung to arrest cough, nourishing the stomach to promote the production of body fluid, containing Glehnia Littoralis Polysaccharide, can improve immunity of organisms；
Radix Platycodonis: lung heat clearing away, sputum eliminating, sore-throat relieving antitussive, antiallergic；
Bulbus Lilii: can discharge internal PM2.5, nourishing YIN and moistening the lung, clear away heart-fire and soothe the spirit, for deficiency of YIN cough caused by dryness；
Radix Ophiopogonis: YIN nourishing and the production of body fluid promoting, lung moistening clears away heart-fire, and is usually used in dryness of the lung dry cough, and has the effect of resisting fatigue；
Fructus Lycii: yin nourishing nourishing kidney lung moistening, has antitumor, improves the effect of immunity of organisms；
Semen Oroxyli: moistening lung and nourishing throat, can alleviate laryngopharynx swelling and pain；
Fructus Momordicae: the lung moistening and production of body fluid promoting, preventing phlegm from forming and stopping coughing, cure mainly the diseases such as chronic bronchitis, pharyngolaryngitis, cough with asthma；
Ramulus Sambuci Williamsii: for bones and muscles pain due to rheumatism, lumbago, edema, rubella, urticaria, puerperal blood faints, treating swelling and pain by traumatic injury, fracture, wound goes out
Blood；For rheumatic arthritis, phlegm retention, edema, have loose bowels, jaundice, traumatic injury, scald；Leaf (Folium sambuci williamsii): bitter is cool.Invigorate blood circulation,
Clots absorbing, pain relieving.For injury and bone fracture, rheumatic arthralgia, bones and muscles pain.Flower (Fols sambuci williamsii): for diaphoresis, diuresis；
Pericarpium Citri Reticulatae: brain-strengthening of regulating the flow of vital energy, drying dampness to eliminate phlegm, cures mainly cough with copious phlegm；
Semen Armeniacae Amarum: relieving cough and asthma, loosening bowel to relieve constipation, there is antitumor action；
Herba Menthae: expelling pathogenic factors from the exterior sore-throat relieving, removing toxic substances, can be used for treating cold, fever, laryngopharynx swelling and pain；
Radix Panacis Quinquefolii: boosting qi and nourishing yin, clearing away heat and promoting production of body fluid, treat dry throat and mouth, weakness of the spleen and stomach；
Radix Glycyrrhizae: heat-clearing and toxic substances removing, expelling phlegm for arresting cough, moistening and cleaning throat is eliminated the phlegm.
The low sugar low-sulfur Laiyang pear preserved fruit of the present invention, formula is reasonable in design, has the advantages that
1, the preserved pears sugar content processed is 20%, increases sugariness by the method adding generation sugar, thus sugar use is greatly reduced
Amount, makes the low-sugar preserved fruit of high sugariness；
2, the techniques such as low temperature (60-70 DEG C) boiling, sugaring, drying are used, it is to avoid preserved fruit Middle nutrition material is broken by high-temperature heating
Bad；
3, by synthetic desulphurization technique, make the desulfurization degree of sulfur dioxide more than 90%, reduce the infringement to human body；
4, nourishing YIN and moistening the lung, improves body's immunity, prevents the PM2.5 damage to body, reach dietotherapeutic；
5, add antioxidation and drop clearly free radical, improve the supplementary of respiratory system physiological function；
6, add and prevent the colour fixative of preserved fruit variable color, extend the storage shelf-life of preserved fruit.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (9)
1. a processing technique for low sugar low-sulfur Laiyang pear preserved fruit, including the raw material of following mass parts: Laiyang pear 400-600 part,
Chinese medicine component 10-20 part, supplementary 1.0-4.0 part, sucrose 15-20 part, generation sugar 3-5 part, colour fixative 0.5-1.0 part, its
It is characterised by that processing technique is as follows:
1), peeling is cleaned
Clean Laiyang pear and go the removal of impurity, enucleation of peeling；
2), stripping and slicing
Laiyang pear is cut into bulk；
3), low temperature is disconnected raw
Fruit block is put into boiling in saline, makes fruit block disconnected raw；
4), cooling
Fruit block is placed in cold water cooling, drain well sabot；
5), sulphuring
Sulphuring process is carried out in fruit block is placed in sulphur house；
6), synthesis desulfurating
Fruit block after smoking is placed in warm water, processes 4-6 hour, then soak 24 hours with clear water under ultrasonic environment,
Make fruit block desulfurization degree more than more than 90%；
7), stir off
Be (15-20) by sucrose, generation sugar according to mass ratio: the ratio of (3-5) mixes and is brewed into syrup, this syrup and Chinese medicine extraction
Thing solution mixing system becomes medicinal liquid syrup；
8), sugaring
By fruit block, medicinal liquid syrup according to the ratio mixing that mass ratio is 1:3, fruit block is made to pickle 18-24 hour in medicinal liquid syrup；
9), oven drying at low temperature
By packaged for the fruit pickled enter drip pan, bake in being placed in drying room, make water content be 15%, the preserved fruit of sugar content 20%；
10), composite syrup makes
Sugar, pure water are brewed into saturated sucrose solution according to the ratio mixing that mass ratio is 1:2, saturated sucrose solution is cooled to 60-70
DEG C, add supplementary, in saturated sucrose solution, then add colour fixative mix homogeneously, make composite syrup；
11), sugar is hung
The preserved fruit of step 9 gained is placed in composite syrup dipping within 1-2 minute, take out；
12), sugar is dried
Preserved fruit after hanging sugar is placed on solarization dish, sends into drying room, dries under conditions of 50-60 DEG C, makes preserved fruit surface form one
Layer transparence saccharic thin film, gets product.
2. according to the processing technique of a kind of low sugar low-sulfur Laiyang pear preserved fruit described in claim 1, it is characterised in that
Step 3) described in saline water temperature control at 70-80 DEG C, brine strength is (1-2) %, and brew time controls to divide at 5-15
Clock.
3. according to the processing technique of a kind of low sugar low-sulfur Laiyang pear preserved fruit described in claim 1, it is characterised in that
Described in step 5) in sulphur house sulfur dioxide concentration be 1-3%, room temperature control 50-60 DEG C, smoke 24-36 hour.
4. according to the processing technique of a kind of low sugar low-sulfur Laiyang pear preserved fruit described in claim 1, it is characterised in that
The temperature of warm water described in step 6) controls at 50-60 DEG C, employing 160W ultrasound wave, and ultrasonic frequency controls at 80KHZ.
5. according to the processing technique of a kind of low sugar low-sulfur Laiyang pear preserved fruit described in claim 1, it is characterised in that
The preparation method of Chinese medicine extract solution described in step 7) is: by Chinese medicine component water boiling concentration, until obtaining content of dispersion
It it is the medicinal liquid of 20%.
6. according to the processing technique of a kind of low sugar low-sulfur Laiyang pear preserved fruit described in claim 5, it is characterised in that
Described Chinese medicine component includes following composition: in every hectogram raw material containing Radix Glehniae 1-3g, Radix Platycodonis 1-3 g, Bulbus Lilii 1-3 g,
Fructus Lycii 1-4 g, Radix Panacis Quinquefolii 1-3 g, Radix Glycyrrhizae 0.8-2 g, 2-4 g Radix Ophiopogonis, Semen Oroxyli 0.5-2 g, Fructus Momordicae 0.5-1.5 g, old
Skin 0.8-1.2 g, Semen Armeniacae Amarum 0.8-1.2 g, Ramulus Sambuci Williamsii 2-4 g, Herba Menthae 1-3 g.
7. according to the processing technique of a kind of low sugar low-sulfur Laiyang pear preserved fruit described in claim 1, it is characterised in that
Including following composition for sugar described in step 7): Folium Stevlae Rebaudianae, Liquoride sugar, aspartame, above-mentioned three is according to mass parts 1:
1:1 mixes.
8. according to the processing technique of a kind of low sugar low-sulfur Laiyang pear preserved fruit described in claim 1, it is characterised in that
Supplementary described in step 10) includes following composition: containing vitamin A 1200-1600IU, β in every hectogram raw material
Carotene 1300-1600IU, vitamin C 400-600mg, biological flavone 400-600mg, vitamin E 8-12mg, coenzyme Q10
80-100mg, calcium 800-1100mg, magnesium 400-600mg, zinc 70-80mg, selenium 80-110 μ g, vitamin B2 40-60mg, vitamin
B6 40-60mg, folic acid 700-900 μ g, lysine 400-600mg, anthocyanidin 400-600mg.
9. according to the processing technique of a kind of low sugar low-sulfur Laiyang pear preserved fruit described in claim 1 or 8, it is characterised in that
Colour fixative described in step 10) includes following composition: in every hectogram raw material containing D-sodium erythorbate 0.25-0.8%,
Sodium chloride 0.5-1.0%, Cys 0.1-0.2%, citric acid 0.2-0.3%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109645198A (en) * | 2018-12-06 | 2019-04-19 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of the passion fruit preserved fruit rich in anthocyanidin |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990977A (en) * | 2009-08-28 | 2011-03-30 | 刘峰 | Making method of preserved pear |
| CN103168901A (en) * | 2011-12-20 | 2013-06-26 | 韦志禄 | Making method of preserved Chinese pear |
-
2016
- 2016-08-09 CN CN201610644866.5A patent/CN106260414A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990977A (en) * | 2009-08-28 | 2011-03-30 | 刘峰 | Making method of preserved pear |
| CN103168901A (en) * | 2011-12-20 | 2013-06-26 | 韦志禄 | Making method of preserved Chinese pear |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645198A (en) * | 2018-12-06 | 2019-04-19 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of the passion fruit preserved fruit rich in anthocyanidin |
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