CN106306313A - Preserved dark plum fruits containing dried tangerine peel and preparation method of preserved dark plum fruits - Google Patents
Preserved dark plum fruits containing dried tangerine peel and preparation method of preserved dark plum fruits Download PDFInfo
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- CN106306313A CN106306313A CN201610769037.XA CN201610769037A CN106306313A CN 106306313 A CN106306313 A CN 106306313A CN 201610769037 A CN201610769037 A CN 201610769037A CN 106306313 A CN106306313 A CN 106306313A
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- 241000675108 Citrus tangerina Species 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 83
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000011158 Prunus mume Nutrition 0.000 claims description 108
- 244000018795 Prunus mume Species 0.000 claims description 108
- 238000009923 sugaring Methods 0.000 claims description 95
- 238000009938 salting Methods 0.000 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 229930006000 Sucrose Natural products 0.000 claims description 28
- 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 28
- 239000005720 sucrose Substances 0.000 claims description 28
- 239000011449 brick Substances 0.000 claims description 26
- 238000004080 punching Methods 0.000 claims description 24
- 210000000582 semen Anatomy 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 15
- 235000013824 polyphenols Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 239000008518 lycium barbarum polysaccharide Substances 0.000 claims description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 10
- 239000001509 sodium citrate Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 230000037303 wrinkles Effects 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 4
- 230000000378 dietary effect Effects 0.000 abstract description 4
- 238000002560 therapeutic procedure Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 13
- 235000019658 bitter taste Nutrition 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 12
- 235000019614 sour taste Nutrition 0.000 description 9
- 235000019605 sweet taste sensations Nutrition 0.000 description 9
- 239000002932 luster Substances 0.000 description 5
- 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 4
- 239000008103 glucose Substances 0.000 description 4
- 238000005728 strengthening Methods 0.000 description 4
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000209051 Saccharum Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000012567 medical material Substances 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241000244186 Ascaris Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000002881 Colic Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000234272 Dioscoreaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000003445 biliary tract Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000037306 mature skin Effects 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000035922 thirst 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the field of food processing and particularly relates to preserved dark plum fruits containing dried tangerine peel and a preparation method of the preserved dark plum fruits. The preserved dark plum fruits containing the dried tangerine peel comprise raw materials in parts by weight as follows: 160-200 parts of preserved dark plum fruits, 15-20 parts of dried tangerine peel powder, 6-10 parts of coix seed powder, 5-8 parts of yam flour and 3-6 parts of mint powder. The preserved dark plum fruits containing the dried tangerine peel taste cool, sour, sweet and delicious, is moderate in softness and stable in quality and has the dietary therapy effects of promoting appetite, tonifying the spleen and the like, and the shelf life can be as long as 12 months or longer.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of Pericarpium Citri Reticulatae Fructus Mume preserve and preparation method thereof.
Background technology
Fructus Mume is (blue or green by the dry almost ripe fruit of rose department plant plum Prunus mume (Sieb.) Sieb.etZucc.
Prunus mume (sieb.) sieb.et zucc.) through smoking or the method such as baking processes.Fructus Mume have astringe the lung, astringing intestine to stop diarrhea, promote the production of body fluid, effect of relieving colic caused by ascaris, be used for clinically controlling
The diseases such as treatment chronic cough of deficiency lung, chronic dysentery laxation, deficiency-heat are quenched one's thirst, biliary tract ascarid.At present, Fructus Mume is except as in addition to medicinal, being also widely used in
Make various drink and food.But the processing of Fructus Mume is only limitted to smoke Armeniaca mume Sieb. or bake, the Fructus Mume acidity made is high, only
It is suitable for making the product such as sweet-sour plum juice, plum juice, should not directly eat, therefore, the most still lack a kind of sweet and sour taste,
Direct-edible Fructus Mume candied product.
The at present making of green plum sweetmeat mainly includes selecting materials, punches, rinses, Sal is pickled, dry, impregnate desalination, sugaring,
Seasoning, drain, the operation such as drying, but Armeniaca mume Sieb. just need to can obtain Fructus Mume after smoking or baking, therefore, it is necessary to seek one
Method pickling, sugaring, smoke or the step such as baking combines, thus prepare Fructus Mume candied product.
Summary of the invention
In order to solve problems of the prior art, the invention provides a kind of Pericarpium Citri Reticulatae Fructus Mume preserve, its sweet and sour taste,
In good taste, there is the dietetic therapy effects such as appetite promoting and the spleen strengthening, and steady quality, the shelf-life is more than 12 months.
The Pericarpium Citri Reticulatae Fructus Mume preserve that the present invention provides, including the raw material of following weight portion meter: Fructus Mume preserve 160～200 parts, old
Corium farinosum 15～20 parts, Semen Coicis powder 6～10 parts, Rhizoma Dioscoreae powder 5～8 parts and Herba Menthae powder 3～6 parts.
As the preferred embodiment of the present invention, described Pericarpium Citri Reticulatae Fructus Mume preserve includes the raw material of following weight portion meter: Fructus Mume
180 parts of preserve, tangerine peel powder 18 parts, Semen Coicis powder 8 parts, Rhizoma Dioscoreae powder 6 parts and Herba Menthae powder 4 parts.
Further, described Pericarpium Citri Reticulatae Fructus Mume preserve also include the lycium barbarum polysaccharide 2 of weight portion meter～3 parts and tea polyphenols 0.5～
1.5 part.
Pericarpium Citri Reticulatae of the present invention is the dry mature skin of rutaceae orange and variety thereof, and Semen Coicis is grass
The dry mature kernal of Semen Coicis, Rhizoma Dioscoreae is Dioscoreaceae plant Rhizoma Dioscoreae dry rhizome, and Herba Menthae is labiate Herba Menthae or family Herba Menthae
Leaf, the most size-reduced process of above-mentioned medical material, cross 80 mesh sieves, prepare corresponding medical material powder, i.e. tangerine peel powder, Semen Coicis powder, Rhizoma Dioscoreae powder
And Herba Menthae powder.Pericarpium Citri Reticulatae, Semen Coicis, Rhizoma Dioscoreae regulating qi-flowing for strengthening spleen, benefit the intestines and stomach, Herba Menthae wind and heat dispersing, Pericarpium Citri Reticulatae, Semen Coicis, Rhizoma Dioscoreae, Herba Menthae with
Fructus Mume compounds, and enhances the dietetic therapy effects such as Fructus Mume appetite promoting and the spleen strengthening, also enriches the mouthfeel of Fructus Mume simultaneously, and making that Fructus Mume preserve is refrigerant can
Mouthful.It addition, Pericarpium Citri Reticulatae Fructus Mume preserve of the present invention can also include lycium barbarum polysaccharide (No. CAS: 107-43-7) and tea polyphenols (No. CAS:
84650-60-2), lycium barbarum polysaccharide and tea polyphenols are compounding as antiseptic and inhibiting bacteria function agent by a certain percentage so that Pericarpium Citri Reticulatae Fructus Mume preserve
Steady quality, the shelf-life was up to more than 12 months, and the local flavor of Pericarpium Citri Reticulatae Fructus Mume candied product of the present invention will not be produced impact.
Meanwhile, present invention also offers the preparation method of above-mentioned Pericarpium Citri Reticulatae Fructus Mume preserve, have and comprise the following steps:
S1, select materials: take fresh Armeniaca mume Sieb. as raw material, reject bad fruit；
S2, punching: Armeniaca mume Sieb. surface is carried out punching process；
S3, salting: using salting liquid to carry out salting 20～30h in the Armeniaca mume Sieb. after punching, salting liquid is made up of Sal and water,
The addition of Sal is the 5～10% of fresh Armeniaca mume Sieb. weight；And salting liquid addition is advisable to flood Armeniaca mume Sieb.；
S4, rinsing: drained by the Armeniaca mume Sieb. after salting, use clear water to rinse 2～3 times, and each 8～12h drain after rinsing；
Clear water addition is advisable to flood Armeniaca mume Sieb.；
S5, a heatable brick bed roast: the Armeniaca mume Sieb. after draining carries out a heatable brick bed roasting at 40～45 DEG C, when Armeniaca mume Sieb. roasting to sixty percent is dry, stir up and down,
Stirring once every 6h, a heatable brick bed roasting to sarcocarp is yellowish-brown wrinkle skin for degree, boils in a covered pot over a slow fire 2～3d again, prepare crow after black to be programmed after roasting
Prunus mume (sieb.) sieb.et zucc.；
S6, sugaring: prepared Fructus Mume uses sucrose solution to carry out sugaring for the first time, sugar addition is fresh Armeniaca mume Sieb. weight 20～
30%, it is simultaneously introduced 0.1～the sodium citrate of 0.2% of fresh Armeniaca mume Sieb. weight, sugaring 18～20 days；Obtain Fructus Mume A after sugaring；Sugar
After stain, Fructus Mume A uses sucrose solution to carry out second time sugaring, addition is fresh Armeniaca mume Sieb. weight the 35～45% of sugar, sugaring 16～18
My god, obtain Fructus Mume B after sugaring；The sucrose solution addition of twice sugaring is advisable to flood Fructus Mume；
S7, it is dried: Fructus Mume B after sugaring is placed in baking oven, begins to warm up, heat up with the speed of 10～15 DEG C/h, work as temperature
When degree reaches 50～60 DEG C, stopping heating, freeze-day with constant temperature, to Fructus Mume B water content 35%, prepares Fructus Mume preserve；
S8, mixing: weigh Fructus Mume preserve, tangerine peel powder, Semen Coicis powder, Rhizoma Dioscoreae powder and Herba Menthae powder, mixing, carry out microwave heating
After, cooling, packaging, obtain Pericarpium Citri Reticulatae Fructus Mume preserve.
Further, described step S8 also includes the lycium barbarum polysaccharide 2 of weight portion meter～3 parts and tea polyphenols 0.5～1.5 parts
Add.
Further, the frequency of described microwave heating is 600～800MHz, and the time is 2～3min.
Further, described sugar is Saccharum Sinensis Roxb., brown sugar or glucose.
First the preparation method of Pericarpium Citri Reticulatae Fructus Mume preserve of the present invention carries out salting to Armeniaca mume Sieb. and rinsing processes, and removes its bitter taste
And reducing its acidity, then carry out a heatable brick bed roasting and obtain Fructus Mume, and then Fructus Mume carries out sugaring process, first a heatable brick bed roasting processes and can remove
Portion of water in Fructus Mume, is conducive to the draining of sugaring below to inhale sugar, and is also beneficial to the removal of bitter taste；Sugaring uses first
The sucrose solution of low concentration also uses sodium citrate, and sugaring uses carrying of the sucrose solution of higher concentration, beneficially syrup concentration for the second time
Rise and sugar is inhaled in the use of sodium citrate, beneficially Fructus Mume draining, reach intended sugar content within a short period of time；Then to sugaring
Fructus Mume be dried, use the mode slowly heated up so that the evaporation rate of Fructus Mume surface moisture and internal moisture are to surface
Migration velocity is close, keeps color and luster and the gloss of product, also avoids sugar caking and coking in dry run, prepares after drying
Fructus Mume preserve water content 35%, sugar content is 63～70%.
Therefore, compared with prior art, present invention have an advantage that
(1) Pericarpium Citri Reticulatae Fructus Mume preserve cool taste of the present invention, sweet and sour taste, neither too hard, nor too soft, meet GB/T 10782-2006 and
The relevant regulations of GB 14884-2003, and have the dietetic therapy effects such as appetite promoting and the spleen strengthening, steady quality simultaneously, the shelf-life is 12
More than individual month, be conducive to promoting.
(2) preparation method of Pericarpium Citri Reticulatae Fructus Mume preserve of the present invention is stable, and condition is controlled, can effectively remove the bitter taste of Armeniaca mume Sieb.,
Reducing its acidity, can keep color and luster and gloss that Fructus Mume preserve is good, and production cost is relatively low, the production cycle is shorter, can industry
Metaplasia is produced.
Specific embodiment
Below by specific embodiment, the present invention is described in further detail.
Embodiment 1, Pericarpium Citri Reticulatae Fructus Mume preserve of the present invention and preparation thereof
Formula: Fructus Mume preserve 160kg, tangerine peel powder 15kg, Semen Coicis powder 6kg, Rhizoma Dioscoreae powder 5kg and Herba Menthae powder 3kg.
Preparation method: S1, select materials: take fresh Armeniaca mume Sieb. as raw material, reject bad fruit；
S2, punching: Armeniaca mume Sieb. surface is carried out punching process；
S3, salting: using salting liquid to carry out salting 20h in the Armeniaca mume Sieb. after punching, salting liquid is made up of Sal and water, Sal
Addition is fresh Armeniaca mume Sieb. weight 5%；And salting liquid addition is advisable to flood Armeniaca mume Sieb.；
S4, rinsing: drained by the Armeniaca mume Sieb. after salting, use clear water to rinse 2 times, and each 8h drains after rinsing；Clear water adds
Measure and be advisable flooding Armeniaca mume Sieb.；
S5, a heatable brick bed roast: the Armeniaca mume Sieb. after draining carries out a heatable brick bed roasting at 40 DEG C, when Armeniaca mume Sieb. roasting to sixty percent is dry, stir up and down, every
6h stirs once, and a heatable brick bed roasting to sarcocarp is yellowish-brown wrinkle skin for degree, boils in a covered pot over a slow fire 2d again, prepare Fructus Mume after black to be programmed after roasting；
S6, sugaring: prepared Fructus Mume uses sucrose solution to carry out sugaring for the first time, and the addition of sugar is fresh Armeniaca mume Sieb. weight
20%, be simultaneously introduced fresh Armeniaca mume Sieb. weight 0.1% sodium citrate, sugaring 18 days；Obtain Fructus Mume A after sugaring；Fructus Mume A after sugaring
Use sucrose solution to carry out second time sugaring, addition is fresh Armeniaca mume Sieb. weight the 35% of sugar, sugaring 16 days, obtain Fructus Mume B after sugaring；
The sucrose solution addition of twice sugaring is advisable to flood Fructus Mume；
S7, it is dried: Fructus Mume B after sugaring is placed in baking oven, begins to warm up, heat up with the speed of 10 DEG C/h, when temperature reaches
During to 50 DEG C, stopping heating, freeze-day with constant temperature is 30% to Fructus Mume B water content, prepares Fructus Mume preserve, and its sugar content is 60%, color
Pool is pitch-black, glossy；
S8, mixing: weigh Fructus Mume preserve, tangerine peel powder, Semen Coicis powder, Rhizoma Dioscoreae powder and Herba Menthae powder, mixing, carry out microwave heating
After, cooling, packaging, obtain Pericarpium Citri Reticulatae Fructus Mume preserve.
Wherein, the frequency of described microwave heating is 600MHz, and the time is 2min.Described sugar is Saccharum Sinensis Roxb..
The cool taste of the Pericarpium Citri Reticulatae Fructus Mume preserve that the present embodiment prepares, sweet and sour taste, without bitterness.And meet GB/T
The relevant regulations of 10782-2006 and GB 14884-2003, room temperature can meet relevant regulations, but preserve 10 after preserving 9 months
Occur rotten after Yue, do not meet relevant regulations.
Embodiment 2, Pericarpium Citri Reticulatae Fructus Mume preserve of the present invention and preparation thereof
Formula: Fructus Mume preserve 200kg, tangerine peel powder 20kg, Semen Coicis powder 10kg, Rhizoma Dioscoreae powder 8kg and Herba Menthae powder 6kg.
Preparation method: S1, select materials: take fresh Armeniaca mume Sieb. as raw material, reject bad fruit；
S2, punching: Armeniaca mume Sieb. surface is carried out punching process；
S3, salting: using salting liquid to carry out salting 30h in the Armeniaca mume Sieb. after punching, salting liquid is made up of Sal and water, Sal
Addition is fresh Armeniaca mume Sieb. weight 10%；And salting liquid addition is advisable to flood Armeniaca mume Sieb.；
S4, rinsing: drained by the Armeniaca mume Sieb. after salting, use clear water to rinse 3 times, and each 12h drains after rinsing；Clear water adds
Enter amount and be advisable to flood Armeniaca mume Sieb.；
S5, a heatable brick bed roast: the Armeniaca mume Sieb. after draining carries out a heatable brick bed roasting at 45 DEG C, when Armeniaca mume Sieb. roasting to sixty percent is dry, stir up and down, every
6h stirs once, and a heatable brick bed roasting to sarcocarp is yellowish-brown wrinkle skin for degree, boils in a covered pot over a slow fire 3d again, prepare Fructus Mume after black to be programmed after roasting；
S6, sugaring: prepared Fructus Mume uses sucrose solution to carry out sugaring for the first time, and the addition of sugar is fresh Armeniaca mume Sieb. weight
30%, be simultaneously introduced fresh Armeniaca mume Sieb. weight 0.2% sodium citrate, sugaring 20 days；Obtain Fructus Mume A after sugaring；Fructus Mume A after sugaring
Use sucrose solution to carry out second time sugaring, addition is fresh Armeniaca mume Sieb. weight the 45% of sugar, sugaring 18 days, obtain Fructus Mume B after sugaring；
The sucrose solution addition of twice sugaring is advisable to flood Fructus Mume；
S7, it is dried: Fructus Mume B after sugaring is placed in baking oven, begins to warm up, heat up with the speed of 15 DEG C/h, when temperature reaches
During to 50～60 DEG C, stopping heating, freeze-day with constant temperature is 33% to Fructus Mume B water content, prepares Fructus Mume preserve, and its sugar content is
70%, color and luster is pitch-black, glossy；
S8, mixing: weigh Fructus Mume preserve, tangerine peel powder, Semen Coicis powder, Rhizoma Dioscoreae powder and Herba Menthae powder, mixing, carry out microwave heating
After, cooling, packaging, obtain Pericarpium Citri Reticulatae Fructus Mume preserve.
Wherein, the frequency of described microwave heating is 800MHz, and the time is 3min.Described sugar is brown sugar.
The cool taste of the Pericarpium Citri Reticulatae Fructus Mume preserve that the present embodiment prepares, sweet and sour taste, without bitterness.And meet GB/T
The relevant regulations of 10782-2006 and GB 14884-2003, room temperature can meet relevant regulations, but preserve 10 after preserving 9 months
Occur rotten after Yue, do not meet relevant regulations.
Embodiment 3, Pericarpium Citri Reticulatae Fructus Mume preserve of the present invention and preparation thereof
Formula: Fructus Mume preserve 180kg, tangerine peel powder 18kg, Semen Coicis powder 8kg, Rhizoma Dioscoreae powder 6kg and Herba Menthae powder 4kg.
Preparation method: S1, select materials: take fresh Armeniaca mume Sieb. as raw material, reject bad fruit；
S2, punching: Armeniaca mume Sieb. surface is carried out punching process；
S3, salting: using salting liquid to carry out salting 25h in the Armeniaca mume Sieb. after punching, salting liquid is made up of Sal and water, Sal
Addition is fresh Armeniaca mume Sieb. weight 8%；And salting liquid addition is advisable to flood Armeniaca mume Sieb.；
S4, rinsing: drained by the Armeniaca mume Sieb. after salting, use clear water to rinse 3 times, and each 10h drains after rinsing；Clear water adds
Enter amount and be advisable to flood Armeniaca mume Sieb.；
S5, a heatable brick bed roast: the Armeniaca mume Sieb. after draining carries out a heatable brick bed roasting at 40 DEG C, when Armeniaca mume Sieb. roasting to sixty percent is dry, stir up and down, every
6h stirs once, and a heatable brick bed roasting to sarcocarp is yellowish-brown wrinkle skin for degree, boils in a covered pot over a slow fire 2d again, prepare Fructus Mume after black to be programmed after roasting；
S6, sugaring: prepared Fructus Mume uses sucrose solution to carry out sugaring for the first time, and the addition of sugar is fresh Armeniaca mume Sieb. weight
25%, be simultaneously introduced fresh Armeniaca mume Sieb. weight 0.2% sodium citrate, sugaring 20 days；Obtain Fructus Mume A after sugaring；Fructus Mume A after sugaring
Use sucrose solution to carry out second time sugaring, addition is fresh Armeniaca mume Sieb. weight the 40% of sugar, sugaring 18 days, obtain Fructus Mume B after sugaring；
The sucrose solution addition of twice sugaring is advisable to flood Fructus Mume；
S7, it is dried: Fructus Mume B after sugaring is placed in baking oven, begins to warm up, heat up with the speed of 10 DEG C/h, when temperature reaches
During to 55 DEG C, stopping heating, freeze-day with constant temperature is 32% to Fructus Mume B water content, prepares Fructus Mume preserve, and its sugar content is 68%, color
Pool is pitch-black, glossy；
S8, mixing: weigh Fructus Mume preserve, tangerine peel powder, Semen Coicis powder, Rhizoma Dioscoreae powder and Herba Menthae powder, mixing, carry out microwave heating
After, cooling, packaging, obtain Pericarpium Citri Reticulatae Fructus Mume preserve.
Wherein, the frequency of described microwave heating is 700MHz, and the time is 2min.Described sugar is glucose.
The cool taste of the Pericarpium Citri Reticulatae Fructus Mume preserve that the present embodiment prepares, sweet and sour taste, without bitterness.And meet GB/T
The relevant regulations of 10782-2006 and GB 14884-2003, room temperature can meet relevant regulations, but preserve 10 after preserving 9 months
Occur rotten after Yue, do not meet relevant regulations.
Embodiment 4, Pericarpium Citri Reticulatae Fructus Mume preserve of the present invention and preparation thereof
Formula: Fructus Mume preserve 180kg, tangerine peel powder 18kg, Semen Coicis powder 8kg, Rhizoma Dioscoreae powder 6kg, Herba Menthae powder 4kg, Fructus Lycii are many
Sugar 2kg and tea polyphenols 0.5kg.
Preparation method: S1, select materials: take fresh Armeniaca mume Sieb. as raw material, reject bad fruit；
S2, punching: Armeniaca mume Sieb. surface is carried out punching process；
S3, salting: using salting liquid to carry out salting 25h in the Armeniaca mume Sieb. after punching, salting liquid is made up of Sal and water, Sal
Addition is fresh Armeniaca mume Sieb. weight 8%；And salting liquid addition is advisable to flood Armeniaca mume Sieb.；
S4, rinsing: drained by the Armeniaca mume Sieb. after salting, use clear water to rinse 3 times, and each 10h drains after rinsing；Clear water adds
Enter amount and be advisable to flood Armeniaca mume Sieb.；
S5, a heatable brick bed roast: the Armeniaca mume Sieb. after draining carries out a heatable brick bed roasting at 40 DEG C, when Armeniaca mume Sieb. roasting to sixty percent is dry, stir up and down, every
6h stirs once, and a heatable brick bed roasting to sarcocarp is yellowish-brown wrinkle skin for degree, boils in a covered pot over a slow fire 2d again, prepare Fructus Mume after black to be programmed after roasting；
S6, sugaring: prepared Fructus Mume uses sucrose solution to carry out sugaring for the first time, and the addition of sugar is fresh Armeniaca mume Sieb. weight
25%, be simultaneously introduced fresh Armeniaca mume Sieb. weight 0.2% sodium citrate, sugaring 20 days；Obtain Fructus Mume A after sugaring；Fructus Mume A after sugaring
Use sucrose solution to carry out second time sugaring, addition is fresh Armeniaca mume Sieb. weight the 40% of sugar, sugaring 18 days, obtain Fructus Mume B after sugaring；
The sucrose solution addition of twice sugaring is advisable to flood Fructus Mume；
S7, it is dried: Fructus Mume B after sugaring is placed in baking oven, begins to warm up, heat up with the speed of 10 DEG C/h, when temperature reaches
During to 55 DEG C, stopping heating, freeze-day with constant temperature is 34% to Fructus Mume B water content, prepares Fructus Mume preserve, and its sugar content is 69%, color
Pool is pitch-black, glossy；
S8, mixing: weigh Fructus Mume preserve, tangerine peel powder, Semen Coicis powder, Rhizoma Dioscoreae powder, Herba Menthae powder, lycium barbarum polysaccharide and tea polyphenols,
Mixing, after carrying out microwave heating, cooling, packaging, obtain Pericarpium Citri Reticulatae Fructus Mume preserve.
Wherein, the frequency of described microwave heating is 700MHz, and the time is 2min.Described sugar is glucose.
The cool taste of the Pericarpium Citri Reticulatae Fructus Mume preserve that the present embodiment prepares, sweet and sour taste, without bitterness.And meet GB/T
The relevant regulations of 10782-2006 and GB 14884-2003, room temperature remains to meet relevant regulations after preserving 12 months.
Embodiment 5, Pericarpium Citri Reticulatae Fructus Mume preserve of the present invention and preparation thereof
Formula: Fructus Mume preserve 180kg, tangerine peel powder 18kg, Semen Coicis powder 8kg, Rhizoma Dioscoreae powder 6kg, Herba Menthae powder 4kg, Fructus Lycii are many
Sugar 3kg and tea polyphenols 1.5kg.
Preparation method: S1, select materials: take fresh Armeniaca mume Sieb. as raw material, reject bad fruit；
S2, punching: Armeniaca mume Sieb. surface is carried out punching process；
S3, salting: using salting liquid to carry out salting 25h in the Armeniaca mume Sieb. after punching, salting liquid is made up of Sal and water, Sal
Addition is fresh Armeniaca mume Sieb. weight 8%；And salting liquid addition is advisable to flood Armeniaca mume Sieb.；
S4, rinsing: drained by the Armeniaca mume Sieb. after salting, use clear water to rinse 3 times, and each 10h drains after rinsing；Clear water adds
Enter amount and be advisable to flood Armeniaca mume Sieb.；
S5, a heatable brick bed roast: the Armeniaca mume Sieb. after draining carries out a heatable brick bed roasting at 40 DEG C, when Armeniaca mume Sieb. roasting to sixty percent is dry, stir up and down, every
6h stirs once, and a heatable brick bed roasting to sarcocarp is yellowish-brown wrinkle skin for degree, boils in a covered pot over a slow fire 2d again, prepare Fructus Mume after black to be programmed after roasting；
S6, sugaring: prepared Fructus Mume uses sucrose solution to carry out sugaring for the first time, and the addition of sugar is fresh Armeniaca mume Sieb. weight
25%, be simultaneously introduced fresh Armeniaca mume Sieb. weight 0.2% sodium citrate, sugaring 20 days；Obtain Fructus Mume A after sugaring；Fructus Mume A after sugaring
Use sucrose solution to carry out second time sugaring, addition is fresh Armeniaca mume Sieb. weight the 40% of sugar, sugaring 18 days, obtain Fructus Mume B after sugaring；
The sucrose solution addition of twice sugaring is advisable to flood Fructus Mume；
S7, it is dried: Fructus Mume B after sugaring is placed in baking oven, begins to warm up, heat up with the speed of 10 DEG C/h, when temperature reaches
During to 55 DEG C, stopping heating, freeze-day with constant temperature is 32% to Fructus Mume B water content, prepares Fructus Mume preserve, and its sugar content is 68%, color
Pool is pitch-black, glossy；
S8, mixing: weigh Fructus Mume preserve, tangerine peel powder, Semen Coicis powder, Rhizoma Dioscoreae powder, Herba Menthae powder, lycium barbarum polysaccharide and tea polyphenols,
Mixing, after carrying out microwave heating, cooling, packaging, obtain Pericarpium Citri Reticulatae Fructus Mume preserve.
Wherein, the frequency of described microwave heating is 700MHz, and the time is 2min.Described sugar is glucose.
The cool taste of the Pericarpium Citri Reticulatae Fructus Mume preserve that the present embodiment prepares, sweet and sour taste, without bitterness.And meet GB/T
The relevant regulations of 10782-2006 and GB 14884-2003, room temperature remains to meet relevant regulations after preserving 12 months.
Comparative example one
Compared with Example 3, the difference of this comparative example is:
S6, sugaring: prepared Fructus Mume uses sucrose solution to carry out sugaring for the first time, and the addition of sugar is fresh Armeniaca mume Sieb. weight
40%, sugaring 20 days；Obtain Fructus Mume A after sugaring；After sugaring, Fructus Mume A uses sucrose solution to carry out second time sugaring, and the addition of sugar is
The 25% of fresh Armeniaca mume Sieb. weight, sugaring 18 days, obtain Fructus Mume B after sugaring；The sucrose solution addition of twice sugaring is advisable to flood Fructus Mume；
S7, it is dried: Fructus Mume B after sugaring is placed in baking oven, begins to warm up, heat up with the speed of 10 DEG C/h, when temperature reaches
During to 55 DEG C, stopping heating, freeze-day with constant temperature is 32% to Fructus Mume B water content, prepares Fructus Mume preserve, and sugar content is 47%, compares
Embodiment 3, Fructus Mume preserve sugar content substantially reduces.
Comparative example two
Compared with Example 3, the difference of this comparative example is:
S1, select materials: take fresh Armeniaca mume Sieb. as raw material, reject bad fruit；
S2, punching: Armeniaca mume Sieb. surface is carried out punching process；
S3, salting: using salting liquid to carry out salting 25h in the Armeniaca mume Sieb. after punching, salting liquid is made up of Sal and water, Sal
Addition is fresh Armeniaca mume Sieb. weight 8%；And salting liquid addition is advisable to flood Armeniaca mume Sieb.；
S4, rinsing: drained by the Armeniaca mume Sieb. after salting, use clear water to rinse 3 times, and each 10h drains after rinsing；Clear water adds
Enter amount and be advisable to flood Armeniaca mume Sieb.；
S5, sugaring: the Armeniaca mume Sieb. after rinsing uses sucrose solution to carry out sugaring for the first time, and the addition of sugar is fresh Armeniaca mume Sieb. weight
25%, be simultaneously introduced fresh Armeniaca mume Sieb. weight 0.2% sodium citrate, sugaring 20 days；Obtain Armeniaca mume Sieb. A after sugaring；Armeniaca mume Sieb. A after sugaring
Use sucrose solution to carry out second time sugaring, addition is fresh Armeniaca mume Sieb. weight the 40% of sugar, sugaring 18 days, obtain Armeniaca mume Sieb. B after sugaring；
The sucrose solution addition of twice sugaring is advisable to flood Armeniaca mume Sieb.；
S6, a heatable brick bed roast: after sugaring, Armeniaca mume Sieb. B carries out a heatable brick bed roasting at 40 DEG C, when Armeniaca mume Sieb. roasting to sixty percent is dry, stir up and down, every
6h stirs once, and a heatable brick bed roasting to sarcocarp is yellowish-brown wrinkle skin for degree, boils in a covered pot over a slow fire 2d again, prepare Fructus Mume preserve after black to be programmed after roasting,
The water content of Fructus Mume preserve is 30%, and sugar content is 51%.Comparing embodiment 3, Fructus Mume preserve sugar content substantially reduces, and has relatively
Significantly bitter taste；Color and luster is pitch-black, but matt.
Comparative example three
Compared with Example 3, the difference of this comparative example is:
S7, it is dried: Fructus Mume B after sugaring is placed in baking oven, begins to warm up, heat up with the speed of 25 DEG C/h, when temperature reaches
During to 55 DEG C, stopping heating, freeze-day with constant temperature is 32% to Fructus Mume B water content, prepares Fructus Mume preserve, and its sugar content is 62%, should
Fructus Mume preserve color and luster is pitch-black, and there is caking sugar on surface, matt.
Comparative example four
Formula: Fructus Mume preserve 180kg, tangerine peel powder 18kg, Semen Coicis powder 8kg, Rhizoma Dioscoreae powder 6kg, Herba Menthae powder 4kg and tea polyphenols
4.5kg。
Compared with Example 5, without lycium barbarum polysaccharide in this comparative example formula, the consumption of tea polyphenols is adjusted to 4.5kg, preparation
Method reference example 5.Pericarpium Citri Reticulatae Fructus Mume preserve good in taste that result prepares, but with bitterness.Meet GB/T10782-
The relevant regulations of 2006 and GB 14884-2003, but room temperature occurs rotten after preserving 11 months.
Comparative example five
Formula: Fructus Mume preserve 180kg, tangerine peel powder 18kg, Semen Coicis powder 8kg, Rhizoma Dioscoreae powder 6kg, Herba Menthae powder 4kg and Fructus Lycii are many
Sugar 4.5kg.
Compared with Example 5, without tea polyphenols in this comparative example formula, the consumption of lycium barbarum polysaccharide is adjusted to 4.5kg, preparation
Method reference example 5.Pericarpium Citri Reticulatae Fructus Mume preserve in good taste that result prepares, sweet and sour taste, without bitterness.Meet GB/T
The relevant regulations of 10782-2006 and GB 14884-2003, but room temperature occurs rotten after preserving 10 months.
Comparative example six
Formula: Fructus Mume preserve 180kg, tangerine peel powder 18kg, Semen Coicis powder 8kg, Rhizoma Dioscoreae powder 6kg, Herba Menthae powder 4kg, Fructus Lycii are many
Sugar 1.5kg and tea polyphenols 3.0kg.
In this comparative example formula, the consumption of lycium barbarum polysaccharide is adjusted to 1.5kg, and tea polyphenols consumption is adjusted to 3.0kg, preparation side
Method reference example 5.Pericarpium Citri Reticulatae Fructus Mume preserve good in taste that result prepares, but with bitterness.Meet GB/T 10782-
The relevant regulations of 2006 and GB 14884-2003, but room temperature occurs rotten after preserving 11 months.
Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert
Being embodied as of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of present inventive concept, it is also possible to make some simple deduction or replace, all should be considered as belonging to the present invention's
Protection domain.
Claims (6)
1. a Pericarpium Citri Reticulatae Fructus Mume preserve, it is characterised in that include the raw material of following weight portion meter: Fructus Mume preserve 160～200 parts,
Tangerine peel powder 15～20 parts, Semen Coicis powder 6～10 parts, Rhizoma Dioscoreae powder 5～8 parts and Herba Menthae powder 3～6 parts.
2. as claimed in claim 1 Pericarpium Citri Reticulatae Fructus Mume preserve, it is characterised in that include the raw material of following weight portion meter: Fructus Mume preserve
180 parts, tangerine peel powder 18 parts, Semen Coicis powder 8 parts, Rhizoma Dioscoreae powder 6 parts and Herba Menthae powder 4 parts.
3. Pericarpium Citri Reticulatae Fructus Mume preserve as claimed in claim 1 or 2, it is characterised in that also include the lycium barbarum polysaccharide 2～3 of weight portion meter
Part and tea polyphenols 0.5～1.5 parts.
4. the method preparing Pericarpium Citri Reticulatae Fructus Mume preserve as claimed in claim 1 or 2, it is characterised in that comprise the following steps:
S1, select materials: take fresh Armeniaca mume Sieb. as raw material, reject bad fruit；
S2, punching: Armeniaca mume Sieb. surface is carried out punching process；
S3, salting: using salting liquid to carry out salting 20～30h in the Armeniaca mume Sieb. after punching, salting liquid is made up of Sal and water, Sal
Addition is fresh Armeniaca mume Sieb. weight 5～10%；
S4, rinsing: drained by the Armeniaca mume Sieb. after salting, use clear water to rinse 2～3 times, and each 8～12h drain after rinsing；
S5, a heatable brick bed roast: the Armeniaca mume Sieb. after draining carries out a heatable brick bed roasting at 40～45 DEG C, when Armeniaca mume Sieb. roasting to sixty percent is dry, stir up and down, every
6h stirs once, and a heatable brick bed roasting to sarcocarp is yellowish-brown wrinkle skin for degree, boils in a covered pot over a slow fire 2～3d again, prepare Fructus Mume after black to be programmed after roasting；
S6, sugaring: prepared Fructus Mume uses sucrose solution to carry out sugaring for the first time, sugar addition is fresh Armeniaca mume Sieb. weight 20～
30%, it is simultaneously introduced 0.1～the sodium citrate of 0.2% of fresh Armeniaca mume Sieb. weight, sugaring 18～20 days；Obtain Fructus Mume A after sugaring；Sugar
After stain, Fructus Mume A uses sucrose solution to carry out second time sugaring, addition is fresh Armeniaca mume Sieb. weight the 35～45% of sugar, sugaring 16～18
My god, obtain Fructus Mume B after sugaring；
S7, it is dried: Fructus Mume B after sugaring is placed in baking oven, begins to warm up, heat up with the speed of 10～15 DEG C/h, when temperature reaches
During to 50～60 DEG C, stopping heating, freeze-day with constant temperature, to Fructus Mume B water content 35%, prepares Fructus Mume preserve；
S8, mixing: weigh Fructus Mume preserve, tangerine peel powder, Semen Coicis powder, Rhizoma Dioscoreae powder and Herba Menthae powder, mixing, after carrying out microwave heating,
Cooling, packaging, obtain Pericarpium Citri Reticulatae Fructus Mume preserve.
5. the preparation method of Pericarpium Citri Reticulatae Fructus Mume preserve as claimed in claim 4, it is characterised in that described step S8 also includes weight portion
The lycium barbarum polysaccharide 2 of meter～3 parts and tea polyphenols 0.5～the addition of 1.5 parts.
6. the preparation method of Pericarpium Citri Reticulatae Fructus Mume preserve as claimed in claim 4, it is characterised in that the frequency of described microwave heating is
600～800MHz, the time is 2～3min.
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| CN108244557A (en) * | 2018-01-31 | 2018-07-06 | 秭归县屈姑食品有限公司 | A kind of preparation method of nine orange peels processed |
| CN108740263A (en) * | 2018-05-25 | 2018-11-06 | 湖州美果汇食品有限公司 | A kind of production method of hawthorn conserve |
| CN108782927A (en) * | 2018-05-25 | 2018-11-13 | 湖州美果汇食品有限公司 | A kind of hawthorn conserve |
| CN109247419A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of rare plum preserved fruit of dried orange peel and preparation method thereof |
| CN110916026A (en) * | 2019-11-26 | 2020-03-27 | 上海西贝浩驰餐饮管理有限公司 | Tomato juice beverage and preparation method thereof |
| CN111631295A (en) * | 2020-06-19 | 2020-09-08 | 浙江华味亨食品有限公司 | Method for inhibiting sand return of preserved fruits |
| CN112890144A (en) * | 2021-02-23 | 2021-06-04 | 安徽万联食品有限公司 | Smoked dark plum |
| CN113455627A (en) * | 2021-04-21 | 2021-10-01 | 安徽华善堂中药饮片有限公司 | Preparation process of nine-steamed and nine-processed dark plum |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244557A (en) * | 2018-01-31 | 2018-07-06 | 秭归县屈姑食品有限公司 | A kind of preparation method of nine orange peels processed |
| CN108740263A (en) * | 2018-05-25 | 2018-11-06 | 湖州美果汇食品有限公司 | A kind of production method of hawthorn conserve |
| CN108782927A (en) * | 2018-05-25 | 2018-11-13 | 湖州美果汇食品有限公司 | A kind of hawthorn conserve |
| CN109247419A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of rare plum preserved fruit of dried orange peel and preparation method thereof |
| CN110916026A (en) * | 2019-11-26 | 2020-03-27 | 上海西贝浩驰餐饮管理有限公司 | Tomato juice beverage and preparation method thereof |
| CN111631295A (en) * | 2020-06-19 | 2020-09-08 | 浙江华味亨食品有限公司 | Method for inhibiting sand return of preserved fruits |
| CN111631295B (en) * | 2020-06-19 | 2023-04-07 | 浙江华味亨食品有限公司 | Method for inhibiting sand return of preserved fruits |
| CN112890144A (en) * | 2021-02-23 | 2021-06-04 | 安徽万联食品有限公司 | Smoked dark plum |
| CN113455627A (en) * | 2021-04-21 | 2021-10-01 | 安徽华善堂中药饮片有限公司 | Preparation process of nine-steamed and nine-processed dark plum |
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Application publication date: 20170111 |