CN107149110A - A kind of light prune production technology - Google Patents
A kind of light prune production technology Download PDFInfo
- Publication number
- CN107149110A CN107149110A CN201710458965.9A CN201710458965A CN107149110A CN 107149110 A CN107149110 A CN 107149110A CN 201710458965 A CN201710458965 A CN 201710458965A CN 107149110 A CN107149110 A CN 107149110A
- Authority
- CN
- China
- Prior art keywords
- atomization
- lee
- fruit
- liquid
- prune
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 96
- 235000000346 sugar Nutrition 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 238000000889 atomisation Methods 0.000 claims description 82
- 239000007788 liquid Substances 0.000 claims description 51
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 39
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 38
- 210000003491 skin Anatomy 0.000 claims description 28
- 239000003595 mist Substances 0.000 claims description 27
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 25
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 238000003860 storage Methods 0.000 claims description 14
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 12
- 239000001569 carbon dioxide Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 210000002615 epidermis Anatomy 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000010257 thawing Methods 0.000 claims description 9
- 210000005239 tubule Anatomy 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 6
- 230000010355 oscillation Effects 0.000 claims description 6
- 235000012773 waffles Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 240000001548 Camellia japonica Species 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims description 3
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 3
- 241001145025 Saussurea involucrata Species 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 235000018597 common camellia Nutrition 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 240000006079 Schisandra chinensis Species 0.000 claims description 2
- 229960004424 carbon dioxide Drugs 0.000 claims 3
- 229920000180 alkyd Polymers 0.000 claims 1
- 229910002090 carbon oxide Inorganic materials 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 238000011010 flushing procedure Methods 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 238000009826 distribution Methods 0.000 abstract description 8
- 238000007654 immersion Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 description 9
- 230000009286 beneficial effect Effects 0.000 description 7
- 239000000463 material Substances 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 5
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 210000001124 body fluid Anatomy 0.000 description 4
- 239000010839 body fluid Substances 0.000 description 4
- 238000013467 fragmentation Methods 0.000 description 4
- 238000006062 fragmentation reaction Methods 0.000 description 4
- 230000004927 fusion Effects 0.000 description 4
- 230000008595 infiltration Effects 0.000 description 4
- 238000001764 infiltration Methods 0.000 description 4
- 238000010791 quenching Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000035922 thirst Effects 0.000 description 4
- 230000006378 damage Effects 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 235000001727 glucose Nutrition 0.000 description 2
- 150000002304 glucoses Chemical class 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000003840 Amygdalus nana Nutrition 0.000 description 1
- 244000296825 Amygdalus nana Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000011432 Prunus Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000014774 prunus Nutrition 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of light prune production technology, belong to fruit non-staple food manufacture field；The light prune production technology reduces the breakage of Lee fruit in process, improve salt, the immersion rate of sugar and dispensing and immersion speed, and the distribution and mediation of salt, sugar and dispensing in prune can be made more uniform, light taste does not cover Lee's really taste of itself, and the consumption of salt, sugar and dispensing has also been reduced.
Description
Technical field
The present invention relates to a kind of light prune production technology, belong to fruit non-staple food manufacture field.
Background technology
Prune is dried prune, Prunus rose family deciduous fruit tree, strong adaptability, no matter sandy beach, field, or hillside wasteland,
By improvement, it can transplant.The fruit colour of Lee is plump, and taste sweet tea is delicious, can both eat raw, can be made into again prune be processed into preserved fruit,
Jam, fruit wine and can etc., with appetizing of promoting the production of body fluid, sober up, quench one's thirst, relieve summer heat, the effect of improving a poor appetite, and prune, which is made, in plum has
Holding time, special taste promoted the production of body fluid to quench thirst long, was a kind of cuisines for being beneficial to health.
There is very big destruction to Lee fruit, taste oozes into uneven in existing light prune production technology process,
And its salt system, sugar system and seasoning are carried out by several times, salt, sugar and dispensing are caused in Li Guozhong distribution and uneven, the influence that reconciles
The mouthfeel of prune；And sweet taste, saline taste and condiment taste are too heavy, the taste of prune in itself is covered；In addition, in process salt,
The consumption of sugar and dispensing is larger.
The content of the invention
In order to solve the above-mentioned technical problem, the present invention provides a kind of light prune production technology.The light prune production work
Skill reduces the breakage of Lee fruit in process, improves salt, the immersion rate of sugar and dispensing and immersion speed, and can make
The distribution and mediation of salt, sugar and dispensing in prune are more uniform, and light taste does not cover Lee's really taste of, and salt, sugar itself
And the consumption of dispensing has also been reduced.
Technical scheme is as follows：
A kind of light prune production technology, including it is following the step of sequentially carry out：
1. by fresh Lee fruit impurity elimination, cleaning；
2. clean Lee really carried out to epidermis snap frozen in short-term, the moisture icing for being refrigerated to the attachment of Lee fruit epidermis is
Only；
3. Lee fruit of step 2. will be completed to be enucleated；
4. make skin machine using drum-type Lee fruit after stoning is carried out beating skin；
5. Lee's fruit progress steam thawing beaten after the completion of skin；
6. Lee fruit after thawing carries out supersonic wave wall breaking；
7. Lee fruit after broken wall is sterilized and dried；
8. Lee fruit of completion step 7. is carried out dazzling；
9. Lee fruit after completing step 8. is divided on waffle slab, be placed in sterile secret room, multiple waffle slabs are in nothing
It is hanging and put each other away from floor in nectar room；
10. the atomization saline solution after sterilization, atomization liquid glucose and atomization proportion liquid are passed through simultaneously into sterile secret room, 4 are placed
~6 days, primary atomization saline solution, atomization liquid glucose and atomization proportion liquid were passed through every 10~20 minutes in this course, and lead to
Enter the pressure in the sterile secret room of carbon dioxide raising, improve the temperature in sterile secret room and carry out heat-insulation pressure keeping；
Step 10. after the completion of take out Lee fruit further drying, obtain prune.
Wherein, 1. step is realized by the following manner：Fresh Lee fruit is lived by impurity removing machine impurity elimination, and by gutter channel
Water is rinsed.
Wherein, 2. step is realized by the following manner：Lee fruit is pulled out after the completion of cleaning and at once using liquid carbon dioxide bottle
The mode of injection low-temperature carbon dioxide is freezed, untill the moisture that Lee fruit epidermis adheres to freezes.
Wherein, 4. 3. step carried out with step before Lee fruit is thawed, and 3. step uses Lee's fruit stoner, and 4. step uses
Pulley type makes skin machine, beats during skin every the ice bits of addition in 10~15 seconds, ice bits addition is no more than Lee's fruit weight
10%, the skin time is beaten for 30~60 seconds.
Wherein, 5. the step is realized by the following manner：Lee fruit for completing to beat skin is placed on defrosting, steam in vaporium
Indoor temperature is 50 °~60 °, and standing time of Lee fruit in vaporium is 3~5 minutes.
Wherein, 6. the step uses non-contact type ultrasonic broken wall instrument, and broken time is 2~3 minutes, every time during ultrasound
Between 1~2 second, be spaced 3~4 seconds.
Wherein, 7. the step is sterilized using high-temperature steam, and sterilizing time is 30~40 seconds；Drying is transferred to after the completion of sterilization
Dry to water content 20%~30% in room.
Wherein, the step 8. in a diameter of 0.01~0.02mm of eyelet, invisible be defined by naked eyes.
Wherein, the step 10. in atomization saline solution, atomization liquid glucose and atomization proportion liquid generated respectively using atomizer,
The concentration of saline solution, liquid glucose and proportion liquid is respectively 40%~50%.
Wherein, the composition of the proportion liquid is：The parts by weight of Glycolic acid 20~30, the parts by weight of citric acid 30~40, the fruit of Chinese magnoliavine 5
~10 parts by weight, the parts by weight of pseudo-ginseng 5~8, the parts by weight of cloves 5~8, the parts by weight of saussurea involucrata camellia 7~10, the parts by weight of radix glycyrrhizae 5~10,
The parts by weight of nutmeg 5~10.
Wherein, the sterile secret room offers multiple fog inlets using vertical center line as symmetry axis on the wall of side；It is described enter
It is connected to sleeve pipe group on mist mouthful, first sleeve that described sleeve pipe group includes being arranged successively from inside to outside, the second sleeve pipe and the
Three sleeve pipes；The logical atomization proportion liquid of the first sleeve；Second sleeve pipe encloses the atomization liquid glucose circularized with first sleeve and entered
Mist chamber；Second sleeve pipe and the 3rd sleeve pipe enclose the atomization saline solution circularized and enter mist chamber；In the first sleeve, it is atomized liquid glucose
Enter mist intracavitary and atomization saline solution enters mist intracavitary and is respectively arranged with the first reducing diameter part, the second reducing diameter part and the 3rd reducing diameter part；Many
Tubule is respectively communicated with the first sleeve of the first reducing diameter part position and a dispensing liquid storage tank；Many tubules are respectively communicated with second
The atomization liquid glucose of reducing diameter part position enters mist chamber and a liquid glucose storage tank；Many tubules are respectively communicated with the 3rd reducing diameter part position
Atomization saline solution enter mist chamber and a salt liquid storage tank；Enter mist chamber to the first sleeve, atomization liquid glucose respectively and atomization saline solution enters mist
Intracavitary air blast；First reducing diameter part, the second reducing diameter part and the 3rd reducing diameter part are respectively by a ultrasonic oscillation plate shape into described super
Sound wave shock plate is driven by a supersonic generator to be shaken.
The present invention has the advantages that：
1st, a kind of light prune production technology of the present invention reduces the breakage of Lee fruit in process, improves salt, sugar
And the immersion rate of dispensing and immersion speed, and the distribution and mediation of salt, sugar and dispensing in prune can be made more uniform,
Light taste does not cover Lee's really taste of itself, and the consumption of salt, sugar and dispensing has also been reduced.
2nd, the epidermis snap frozen by clean Lee fruit progress in short-term, not only contributes to the structural strength of Lee fruit, reduces Lee
Fruit in step stoning 3. and step 4. play the damage being subject in skin, and the layers of ice on Lee fruit surface has frangible spy
Property, it can help to remove the layer protecting film on Lee fruit surface by the fragmentation of layers of ice in step beating in skin 4., in addition, fragmentation
Layers of ice and the ice bits that are added during skin is beaten can not only slow down Lee's fruit defrosting, moreover it is possible to increase beats during skin Lee really
Bark effect is beaten in the frictional force on surface, raising.
3rd, to after defrosting Lee fruit carry out supersonic wave wall breaking can significantly improve pickle, sugar system and blending process in salt
Point, the infiltration of sugar and dispensing, the time required to shortening processing.
4th, Lee fruit after broken wall is sterilized and dried, pickling, sugar make and dispensing before sterilized, can
While guarantee extends shelf life be beneficial to following process, particularly pickle, sugar system and dispensing accurate controllability, prevent
Pickle, carry out the deployed taste of sterilization influence after sugar system and dispensing, and drying is carried out after sterilizing can effectively reduce Lee fruit
Moisture, beneficial to subsequent absorption saline solution, liquid glucose and proportion liquid.
5th, Lee fruit is pickled simultaneously in sterile secret room using atomization saline solution, atomization liquid glucose and atomization proportion liquid,
Sugar system and dispensing, not only absorb, moreover it is possible to effectively improve raw material availability beneficial to prune, save raw material, and can make salt, sugar with
And distribution and reconcile more uniform, the mouthfeel of raising prune of the dispensing in prune, and prune excessive taste will not be made, cover
Lee fruit taste of itself.
6th, by the pressure being passed through in the sterile secret room of carbon dioxide raising, and the temperature in sterile secret room and progress are improved
Heat-insulation pressure keeping；The speed that atomization saline solution, atomization liquid glucose and atomization dispensing are penetrated into Lee fruit can be effectively improved, it is sterile removing
Secret room, after pressure release, the carbon dioxide for being dissolved in Li Guozhong is discharged again, and the mouthfeel of finished product prune is not interfered with not only, and
And can be produced and dredging hole from Lee fruit is internal, the diffusion and fusion of salinity, sugar and dispensing, make distribution more in increase Lee fruit
To be uniform, taste fusion is more thorough.
7th, last further drying can reduce the moisture in Lee fruit, further extend storage time, and can be according to this
Regulate and control salinity, sugar and the Ingredient ratio in Lee fruit, the prune of readily available optimum taste.
8th, the composition that proportion liquid is used is natural food materials or medicinal material, has the taste for improving prune and the work of aromaticity concurrently
With, and promoted the production of body fluid to quench thirst with certain, foster the spirit of nobility and mend the function of body, not using insalubrious essence, the prune of production
For healthy food.
9th, enter sterile secret room before to Lee fruit carry out it is dazzling, can promote atomization saline solution, atomization liquid glucose and atomization match somebody with somebody
The infiltration of material, and eyelet diameter is small, and the outward appearance and mouthfeel of Lee fruit are not influenceed.
10th, the present invention effectively realizes the atomization of proportion liquid, liquid glucose and saline solution using venturi principle, and atomizing effect is good, surely
Fixed, atomization proportion liquid, atomization liquid glucose and atomization saline solution mutually liquidate in sterile secret room and realize the automatic compression of atomized liquid, improve
Atomized liquid density, increases absorption efficiency, and sleeve pipe group is set for Internal and external cycle, can effectively improve atomization proportion liquid and atomization sugar
The directionality of liquid, extends skyborne residence time, thus increases assimilation effect, is furthermore possible to effectively improve Lee really each side
Upward is uniform by liquid, and ultrasonic oscillation plate can also ensure the sprayability of solution simultaneously.
Brief description of the drawings
Fig. 1 is the vertical schematic cross-sectional view of the sterile secret room of the present invention；
Fig. 2 is the main view schematic cross-sectional view of sleeve pipe group of the present invention；
Fig. 3 is the diagrammatic side-view cross-sectional schematic diagram of sleeve pipe group of the present invention.
Reference is expressed as in figure：
1- fog inlets, 2- first sleeves, the reducing diameter parts of 21- first, the sleeve pipes of 3- second, the sleeve pipes of 4- the 3rd, 5- atomization liquid glucoses enter
Mist chamber, the reducing diameter parts of 51- second, 6- atomization saline solutions enter mist chamber, the reducing diameter parts of 61- the 3rd, 7- dispensings liquid storage tank, 8- liquid glucoses storage tank, 9-
Salt liquid storage tank.
Embodiment
The present invention will be described in detail with specific embodiment below in conjunction with the accompanying drawings.
A kind of light prune production technology, including it is following the step of sequentially carry out：
1. by fresh Lee fruit by impurity removing machine impurity elimination, the things such as fruit leaf, weeds are removed, and running water punching is carried out by gutter channel
Wash, wash away the dust or foul of Lee's fruit surface attachment, and pick damaged, rotten or underproof Lee fruit in this course
Come.
2. clean Lee fruit is pulled out and carries out epidermis snap frozen in short-term, be refrigerated to the moisture knot of Lee fruit epidermis attachment
Untill ice；Lee fruit is preferred to use side at once using liquid carbon dioxide bottle injection low-temperature carbon dioxide in the present embodiment after pulling out
Formula is freezed, and which freezing is quick and will not produce large effect to intraepidermal pulp.
3. Lee fruit of step 2. will be completed to be enucleated, using Lee's fruit stoner.
4. make skin machine using drum-type Lee fruit after stoning is carried out beating skin, skin machine is beaten using pulley type, beaten during skin
An ice bits were added every 10~15 seconds, ice bits addition is no more than the 10% of Lee's fruit weight, beats the skin time for 30~60 seconds.
The epidermis snap frozen of step 2., not only contributes to the structural strength of Lee fruit, reduces stoning of Lee fruit in step 3.
And step 4. play the damage being subject in skin, and the layers of ice on Lee fruit surface has frangible characteristic, in step beating 4.
Can help remove the layer protecting film on Lee fruit surface by the fragmentation of layers of ice in skin, in addition, the layers of ice of fragmentation and
Lee's fruit defrosting can not only be slowed down by beating the ice bits added during skin, moreover it is possible to which the frictional force on Lee fruit surface during skin is beaten in increase,
Bark effect is beaten in raising.
5. Lee fruit for completing to beat skin being placed in vaporium and thawed, the temperature in vaporium is 50 °~60 °, Li Guo
Standing time in vaporium is 3~5 minutes.
6. Lee fruit after thawing carries out supersonic wave wall breaking, it is preferred to use non-contact type ultrasonic broken wall instrument, broken time is 2
~3 minutes, each ultrasonic time 1~2 second was spaced 3~4 seconds；Can significantly improve pickle, sugar system and blending process in salt
Point, the infiltration of sugar and dispensing, the time required to shortening processing.
7. Lee fruit after broken wall is sterilized and dried, sterilization is using high-temperature steam sterilization, and sterilizing time is 30~40
Second；Baking room is transferred to after the completion of sterilization to dry to water content 20%~30%；The i.e. progress pickling, before sugar system and dispensing
Sterilization, following process can be beneficial to while guarantee extends shelf life, particularly pickle, sugar make and dispensing it is accurate controllable
Property, prevent pickling, carry out the deployed taste of sterilization influence after sugar system and dispensing, and drying is carried out after sterilizing effectively to drop
The moisture of low Lee fruit, beneficial to subsequent absorption saline solution, liquid glucose and proportion liquid.
8. Lee fruit of completion step 7. is carried out dazzling；A diameter of 0.01~the 0.02mm of eyelet, be so that naked eyes are invisible
It is accurate；, it can promote to be atomized saline solution, atomization liquid glucose and the infiltration for being atomized dispensing, and eyelet diameter is small, and the outer of Lee fruit is not influenceed
See and mouthfeel.
9. Lee fruit after completing step 8. is divided on waffle slab, be placed in sterile secret room, multiple waffle slabs are in nothing
It is hanging and put each other away from floor in nectar room.
10. the atomization saline solution after sterilization, atomization liquid glucose and atomization proportion liquid are passed through simultaneously into sterile secret room, 4 are placed
~6 days, primary atomization saline solution, atomization liquid glucose and atomization proportion liquid were passed through every 10~20 minutes in this course, and lead to
Enter the pressure in the sterile secret room of carbon dioxide raising, improve the temperature in sterile secret room and carry out heat-insulation pressure keeping.
Atomization saline solution, atomization liquid glucose and atomization proportion liquid are generated using atomizer respectively, saline solution, liquid glucose and proportion liquid
Concentration be respectively 40%~50%；Using atomization saline solution, liquid glucose and atomization proportion liquid are atomized in sterile secret room while right
Lee fruit is pickled, sugar is made and dispensing, is not only absorbed beneficial to prune, moreover it is possible to effectively improve raw material availability, saves raw material, and
And the distribution and more uniform, the mouthfeel of raising prune that reconciles of salt, sugar and dispensing in prune can be made, and prune will not be made
Excessive taste, covers Lee's really taste of itself.
By the pressure being passed through in the sterile secret room of carbon dioxide raising, and improve the temperature in sterile secret room and protected
Warm pressurize；The speed that atomization saline solution, atomization liquid glucose and atomization dispensing are penetrated into Lee fruit can be effectively improved, is being removed without nectar
Room, after pressure release, the carbon dioxide for being dissolved in Li Guozhong is discharged again, and the mouthfeel of finished product prune is not interfered with not only, and
It can be produced and dredging hole from Lee fruit is internal, the diffusion and fusion of salinity, sugar and dispensing, make distribution more in increase Lee fruit
Uniformly, taste fusion is more thorough.
Step 10. after the completion of take out Lee fruit further drying, obtain prune；Last further drying can reduce Lee fruit
In moisture, further extend storage time, and the salinity in Lee fruit, sugar and Ingredient ratio can be regulated and controled according to this, just
In the prune for obtaining optimum taste.
Further, the composition of the proportion liquid is：The parts by weight of Glycolic acid 20~30, the parts by weight of citric acid 30~40, five
The parts by weight of taste 5~10, the parts by weight of pseudo-ginseng 5~8, the parts by weight of cloves 5~8, the parts by weight of saussurea involucrata camellia 7~10, the weight of radix glycyrrhizae 5~10
Measure part, the parts by weight of nutmeg 5~10；The composition that proportion liquid is used is natural food materials or medicinal material, have concurrently improve prune taste and
The effect of aromaticity, and promoted the production of body fluid to quench thirst with certain, foster the spirit of nobility and mend the function of body, not using insalubrious essence,
The prune of production is healthy food.
Further, as shown in Figures 1 to 3, the sterile secret room is offered using vertical center line as symmetry axis on the wall of side
Multiple fog inlets 1；Be connected to sleeve pipe group on the fog inlet 1, described sleeve pipe group include being arranged successively from inside to outside the
Sleeve 2, the second sleeve pipe 3 and the 3rd sleeve pipe 4；The logical atomization proportion liquid of the first sleeve 2；Second sleeve pipe 3 and first set
Pipe 2 encloses the atomization liquid glucose circularized and enters mist chamber 5；Second sleeve pipe 3 encloses the atomization saline solution circularized with the 3rd sleeve pipe 4 and entered
Mist chamber 6；In the first sleeve 2, atomization liquid glucose enters in mist chamber 5 and atomization saline solution enters to be respectively arranged with the first contracting in mist chamber 6
Footpath portion 21, the second reducing diameter part 51 and the 3rd reducing diameter part 61；Many tubules are respectively communicated with the first of the position of the first reducing diameter part 21
With a dispensing liquid storage tank 7 in sleeve pipe 2；The atomization liquid glucose that many tubules are respectively communicated with the position of the second reducing diameter part 51 enters mist chamber 5
With a liquid glucose storage tank 8；The atomization saline solution that many tubules are respectively communicated with the position of the 3rd reducing diameter part 61 enters the storage of the saline solution of mist chamber 6 and one
Tank 9；Enter mist chamber 5 to the first sleeve 2, atomization liquid glucose respectively and atomization saline solution enters air blast in mist chamber 6；First reducing diameter part
21st, the second reducing diameter part 51 and the 3rd reducing diameter part 61 are respectively by a ultrasonic oscillation plate shape into the ultrasonic oscillation plate is by one surpassing
The driving concussion of sonic generator (not shown).The atomization of proportion liquid, liquid glucose and saline solution is effectively realized using venturi principle,
Atomizing effect is good, stable, and atomization proportion liquid, atomization liquid glucose and atomization saline solution mutually liquidate in sterile secret room and realize atomized liquid
Automatic compression, improves atomized liquid density, increases absorption efficiency, and sleeve pipe group is set for Internal and external cycle, can effectively improve atomization
The directionality of proportion liquid and atomization liquid glucose, extends skyborne residence time, thus increases assimilation effect, is furthermore possible to effectively
Improve uniform by liquid in Lee's fruit all directions, ultrasonic oscillation plate can also ensure the sprayability of solution simultaneously.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright specification and accompanying drawing content are made, or directly or indirectly it is used in other related skills
Art field, is included within the scope of the present invention.
Claims (10)
1. a kind of light prune production technology, it is characterised in that：Including it is following sequentially carry out the step of：
1. by fresh Lee fruit impurity elimination, cleaning；
2. clean Lee really carried out to epidermis snap frozen in short-term, untill the moisture icing for being refrigerated to the attachment of Lee fruit epidermis；
3. Lee fruit of step 2. will be completed to be enucleated；
4. make skin machine using drum-type Lee fruit after stoning is carried out beating skin；
5. Lee's fruit progress steam thawing beaten after the completion of skin；
6. Lee fruit after thawing carries out supersonic wave wall breaking；
7. Lee fruit after broken wall is sterilized and dried；
8. Lee fruit of completion step 7. is carried out dazzling；
9. Lee fruit after completing step 8. is divided on waffle slab, be placed in sterile secret room, multiple waffle slabs are without nectar
It is hanging and put each other away from floor in room；
10. the atomization saline solution after sterilization, atomization liquid glucose and atomization proportion liquid are passed through simultaneously into sterile secret room, 4~6 are placed
My god, primary atomization saline solution, atomization liquid glucose and atomization proportion liquid were passed through every 10~20 minutes in this course, and be passed through two
Carbonoxide improves the pressure in sterile secret room, improves the temperature in sterile secret room and carries out heat-insulation pressure keeping；
Step 10. after the completion of take out Lee fruit further drying, obtain prune.
2. a kind of light prune production technology as claimed in claim 1, it is characterised in that：1. step is realized by the following manner：
By fresh Lee fruit by impurity removing machine impurity elimination, and running water flushing is carried out by gutter channel.
3. a kind of light prune production technology as claimed in claim 1, it is characterised in that：2. step is realized by the following manner：
The mode that Lee fruit is pulled out after the completion of cleaning and sprays low-temperature carbon dioxide using liquid carbon dioxide bottle at once is freezed, to Lee
Untill the moisture of fruit epidermis attachment freezes.
4. a kind of light prune production technology as claimed in claim 1, it is characterised in that：4. 3. step solve with step in Lee fruit
Carried out before jelly, 3. step uses Lee's fruit stoner, 4. step is made skin machine using pulley type, beaten during skin every 10~15 seconds
An ice bits are added, ice bits addition is no more than the 10% of Lee's fruit weight, beats the skin time for 30~60 seconds.
5. a kind of light prune production technology as claimed in claim 1, it is characterised in that：The step is 5. real by the following manner
It is existing：Lee fruit that completion is beaten into skin, which is placed in vaporium, thaws, and the temperature in vaporium is 50 °~60 °, and Lee fruit is in vaporium
Standing time be 3~5 minutes.
6. a kind of light prune production technology as claimed in claim 1, it is characterised in that：The step is 6. using contactless
Supersonic wave wall breaking instrument, broken time is 2~3 minutes, and each ultrasonic time 1~2 second is spaced 3~4 seconds.
7. a kind of light prune production technology as claimed in claim 1, it is characterised in that：7. the step uses high-temperature steam
Sterilization, sterilizing time is 30~40 seconds；Baking room is transferred to after the completion of sterilization to dry to water content 20%~30%；The step
8. a diameter of 0.01~0.02mm of eyelet in, is defined by visually invisible.
8. a kind of light prune production technology as claimed in claim 1, it is characterised in that：The step 10. in atomization salt
Liquid, atomization liquid glucose and atomization proportion liquid are generated using atomizer respectively, and the concentration of saline solution, liquid glucose and proportion liquid is respectively
40%~50%.
9. a kind of light prune production technology as claimed in claim 1, it is characterised in that：The composition of the proportion liquid is：It is sweet
The parts by weight of alkyd 20~30, the parts by weight of citric acid 30~40, the parts by weight of the fruit of Chinese magnoliavine 5~10, the parts by weight of pseudo-ginseng 5~8, cloves 5~8
Parts by weight, the parts by weight of saussurea involucrata camellia 7~10, the parts by weight of radix glycyrrhizae 5~10, the parts by weight of nutmeg 5~10.
10. a kind of light prune production technology as described in claim 1 to 9 any claim, it is characterised in that：The nothing
Nectar room offers multiple fog inlets (1) using vertical center line as symmetry axis on the wall of side；Connect respectively on the fog inlet (1)
Sleeve pipe group is connected to, described sleeve pipe group includes first sleeve (2), the second sleeve pipe (3) and the 3rd sleeve pipe being arranged successively from inside to outside
(4)；The logical atomization proportion liquid of the first sleeve (2)；Second sleeve pipe (3) encloses the atomization circularized with first sleeve (2)
Liquid glucose enters mist chamber (5)；Second sleeve pipe (3) encloses the atomization saline solution circularized with the 3rd sleeve pipe (4) and enters mist chamber (6)；It is described
In first sleeve (2), atomization liquid glucose enters in mist chamber (5) and atomization saline solution enters in mist chamber (6) to be respectively arranged with the first reducing diameter part
(21), the second reducing diameter part (51) and the 3rd reducing diameter part (61)；Many tubules are respectively communicated with the first reducing diameter part (21) position
With a dispensing liquid storage tank (7) in first sleeve (2)；Many tubules are respectively communicated with the atomization sugar of the second reducing diameter part (51) position
Liquid enters mist chamber (5) and a liquid glucose storage tank (8)；The atomization saline solution that many tubules are respectively communicated with the 3rd reducing diameter part (61) position enters
Mist chamber (6) and a salt liquid storage tank (9)；Enter mist chamber (5) to the first sleeve (2), atomization liquid glucose respectively and atomization saline solution enters mist
Chamber (6) interior air blast；First reducing diameter part (21), the second reducing diameter part (51) and the 3rd reducing diameter part (61) are shaken by a ultrasonic wave respectively
Plate shape is swung into the ultrasonic oscillation plate is driven by a supersonic generator to be shaken.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710458965.9A CN107149110B (en) | 2017-06-16 | 2017-06-16 | Production process of light dried plums |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710458965.9A CN107149110B (en) | 2017-06-16 | 2017-06-16 | Production process of light dried plums |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107149110A true CN107149110A (en) | 2017-09-12 |
| CN107149110B CN107149110B (en) | 2020-11-17 |
Family
ID=59795931
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710458965.9A Active CN107149110B (en) | 2017-06-16 | 2017-06-16 | Production process of light dried plums |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107149110B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935898A (en) * | 2018-07-24 | 2018-12-07 | 天峨县平昌生态农业有限公司 | A kind of preparation method of low sugar pearl humilis preserved fruits |
| CN114081094A (en) * | 2021-12-03 | 2022-02-25 | 仲恺农业工程学院 | Guangdong-style preserved fruit processing method without salting and desalting |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150732A (en) * | 2011-05-17 | 2011-08-17 | 浙江大学 | Processing method of plum seedless preserved fruit |
| CN102894302A (en) * | 2012-09-24 | 2013-01-30 | 福建省永泰县顺达食品有限公司 | Seedless dried plum production process |
| CN103349068A (en) * | 2013-07-19 | 2013-10-16 | 山西昌圆农副土特产品有限公司 | Method for fresh-keeping of wet walnuts in all seasons |
| CN104902759A (en) * | 2012-09-25 | 2015-09-09 | Gea食品策划巴克尔公司 | Combination of cooking and smoking |
| CN105454608A (en) * | 2014-08-27 | 2016-04-06 | 张琴芳 | Processing method for dried cherry |
-
2017
- 2017-06-16 CN CN201710458965.9A patent/CN107149110B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150732A (en) * | 2011-05-17 | 2011-08-17 | 浙江大学 | Processing method of plum seedless preserved fruit |
| CN102894302A (en) * | 2012-09-24 | 2013-01-30 | 福建省永泰县顺达食品有限公司 | Seedless dried plum production process |
| CN104902759A (en) * | 2012-09-25 | 2015-09-09 | Gea食品策划巴克尔公司 | Combination of cooking and smoking |
| CN103349068A (en) * | 2013-07-19 | 2013-10-16 | 山西昌圆农副土特产品有限公司 | Method for fresh-keeping of wet walnuts in all seasons |
| CN105454608A (en) * | 2014-08-27 | 2016-04-06 | 张琴芳 | Processing method for dried cherry |
Non-Patent Citations (1)
| Title |
|---|
| 李自强主编: "《园艺产品贮藏与加工技术》", 30 November 2013, 重庆大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935898A (en) * | 2018-07-24 | 2018-12-07 | 天峨县平昌生态农业有限公司 | A kind of preparation method of low sugar pearl humilis preserved fruits |
| CN114081094A (en) * | 2021-12-03 | 2022-02-25 | 仲恺农业工程学院 | Guangdong-style preserved fruit processing method without salting and desalting |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107149110B (en) | 2020-11-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107212375A (en) | A kind of flat mushroom freezes the preparation method of crisp chip | |
| WO2019165771A1 (en) | Dried fresh jujube chips and energy-saving processing technique for differential-pressure explosion puffing drying | |
| CN105231441B (en) | A kind of black fungus drying means | |
| CN100596271C (en) | Low-sugar preserved bitter gourd and preparation method thereof | |
| CN108936618A (en) | Red fruit joins the preparation method and applications of jelly dry powder block and freeze-dried powder | |
| CN106418101A (en) | Preparation method of instant passionfora edulis f. flavicarpa Deg beverage | |
| CN108157947A (en) | One kind is exempted to stew instant cubilose and preparation method thereof | |
| CN107149110A (en) | A kind of light prune production technology | |
| CN104982919B (en) | A kind of preparation method for sophora flower powder of fermenting | |
| CN107343555A (en) | A kind of preparation method of low sugar Citrus shatangju preserved fruit | |
| CN107744562A (en) | A kind of processing method of taipei fritillary bulb | |
| CN110613127A (en) | Novel vacuum freezing production method of dendrobium officinale floss | |
| CN100444753C (en) | Method of producing freeze dried abalone using fresh abalone | |
| CN102150912B (en) | Rehmannia-radix asparagi beverage and preparation method thereof | |
| CN106616690A (en) | Long kong pulp jelly with health-care effect | |
| CN109362938A (en) | A kind of preparation method of ice cream persimmon | |
| CN104509665A (en) | Processing technology for scallion flavor ginger slice | |
| CN103988968A (en) | Preserved candied tea-flavored pineapples and preparation method thereof | |
| CN107455044A (en) | A kind of bottle gourd seed poison-removing method | |
| CN100444752C (en) | Method of producing freeze dried abalone powder using fresh abalone | |
| KR101806285B1 (en) | A method for manufacturing tree ear mushroom lavor improved healthy functionality and expiration date with advanced content and sterilizing | |
| KR100897493B1 (en) | Sanitary salicornia herbacea dried yellow corvina slices mixed with red pepper paste and rubus coreanus miq. extract and manufacture method thereof | |
| CN108651618A (en) | A kind of Huang square rafter orchid flavor yoghourt | |
| CN107136431A (en) | A kind of coconut chicken formula | |
| TW201138643A (en) | Treatment method for fresh vegetable and fruit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20201026 Address after: Shop 22, building 21, phase II, Zhenghe community, Wuhang Town, Changle City, Fuzhou City, Fujian Province Applicant after: FUZHOU GAOKE NEW TECHNOLOGY DEVELOPMENT Co.,Ltd. Address before: Changle Road, Jinan District, Fuzhou city of Fujian Province in 350011 189, 3 304 unit Long Xin Yuan Fu Applicant before: Ke Dan |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |