CN108157735A - A kind of rock sugar pear solid beverage and preparation method thereof - Google Patents
A kind of rock sugar pear solid beverage and preparation method thereof Download PDFInfo
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- CN108157735A CN108157735A CN201810114564.6A CN201810114564A CN108157735A CN 108157735 A CN108157735 A CN 108157735A CN 201810114564 A CN201810114564 A CN 201810114564A CN 108157735 A CN108157735 A CN 108157735A
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- sugar
- pyrus nivalis
- fruit
- rock sugar
- solid beverage
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 116
- 239000011435 rock Substances 0.000 title claims abstract description 55
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- 239000007787 solid Substances 0.000 title claims abstract description 27
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 82
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 81
- 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 abstract description 30
- 241000220324 Pyrus Species 0.000 claims abstract description 23
- 235000009508 confectionery Nutrition 0.000 claims abstract description 23
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 239000011265 semifinished product Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 14
- 238000010257 thawing Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 238000001035 drying Methods 0.000 claims description 25
- 238000009923 sugaring Methods 0.000 claims description 25
- 235000021022 fresh fruits Nutrition 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 238000006555 catalytic reaction Methods 0.000 claims description 6
- 239000000155 melt Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 239000004576 sand Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 5
- 235000017491 Bambusa tulda Nutrition 0.000 description 5
- 241001330002 Bambuseae Species 0.000 description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 5
- 229910000831 Steel Inorganic materials 0.000 description 5
- 239000011425 bamboo Substances 0.000 description 5
- 239000010959 steel Substances 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000000659 thermocoagulation Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of rock sugar pear solid beverage and preparation method thereof, preparation method includes step：26 fritter pyrus nivalis preserved fruits are put into mould；Candy sugar powder is put into sugar boiler, add the hydromel of candy sugar powder weight 5% 10%, heating while stirring makes rock sugar thawing be the liquid glucose that temperature is 110 120 DEG C, and liquid glucose takes the dish out of the pot in the mould for pouring into and being placed with pyrus nivalis preserved fruit block, and the mass ratio of pyrus nivalis preserved fruit and liquid glucose is 10 in mould:90‑2:98, demoulding is to get to semi-finished product pyrus nivalis rock sugar block after liquid glucose cooled and solidified；Semi-finished product pyrus nivalis rock sugar block is dried to packaging after moisture≤2.0%.The production method of the rock sugar pear solid beverage of the present invention is simple；Rock sugar pear solid beverage proportioning is reasonable, and special taste, pyrus nivalis edible when drinking meets needs of the people to nutrition and health care.It is a kind of new type of solid beverage, enriches the type of the pyrus nivalis rock sugar of existing market.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of rock sugar pear solid beverage and preparation method thereof.
Background technology
Rock sugar has two kinds of monocrystal rock sugar and polycrystalline rock sugar.Rock sugar is transparent or translucent；Rock sugar is sweet in flavor, there is bowl spares benefit
Gas, Yin-nourishing and body fluid promoting, moisten the lung and relieve the cough, be clearing heat and detoxicating, beauty treatment, turbid relieving sore-throat drop the effect of, can clear phlegm profit larynx, tasty and refreshing appetizing, beneficial to controlling
The diseases such as pharyngalgia dry, hypertension are taken as the good medicine for curing cold in many national rock sugar, are generally liked by consumer
Love.
Pyrus nivalis is rosaceous plant, containing nutrients such as relatively rich sugar, malic acid, citric acid, carrotene, calcium, phosphorus and iron
Matter has refrigerant sweetness, enters lung, play the role of promoting the production of body fluid, moisturize, heat-clearing, resolving sputum.
With the continuous development of national economy, people’s lives also improve therewith, to natural, safe and healthy, nutrition food
Product demand is increasing.Many families have from the custom for boiling rock sugar pear, for moistening the lung and relieve the cough, but every time will through over-cooking,
It is cumbersome.Although rock sugar, pyrus nivalis are respectively provided with nutritious tonifying and medicinal efficacy, the two assembles edible with more comprehensive effect
Fruit.But edible dosage is grasped in inconvenience, and dosage is big, can cause the waste of nutritional ingredient or even have side effect, dosage is small, then
It can not meet needs of the people to nutrition.
Compared to soft drink, solid beverage is due to easy to carry, the characteristics of being brewed according to personal like with water, also by
Gradually welcome by consumer.And existing solid beverage is often through deep processing process, caused by trophism food source nutrition
The defects of component damage or loss.
Invention content
The technical problems to be solved by the invention are to provide a kind of rock sugar pear solid beverage and preparation method thereof.
In order to solve the above technical problems, present invention firstly provides a kind of preparation method of rock sugar pear solid beverage, packet
Include following step：
Stock；The pyrus nivalis preserved fruit for selecting certain deal is spare；
Pyrus nivalis preserved fruit is resolved into the fritter of soybean grain size；
Cloth fruit：2-6 fritter pyrus nivalis preserved fruits are put into each mould；
It stirs off：Candy sugar powder is put into sugar boiler, the hydromel of addition candy sugar powder weight 5%-10% heats while stirring
It is the liquid glucose that temperature is 110-120 DEG C to make rock sugar thawing,
Forming：Sugar cook, which takes the dish out of the pot, pours into the mould, and the mass ratio of pyrus nivalis preserved fruit and liquid glucose is 10 in each mould:
90-2:98；
Demoulding：It is demoulded after liquid glucose cooled and solidified, obtains semi-finished product pyrus nivalis rock sugar block；
It is dry：It is packed after semi-finished product pyrus nivalis rock sugar block is dried to moisture≤4.0%.
Preferably, in the cloth fruit step, 4-5 fritter pyrus nivalis preserved fruits are put into each mould.
The drying temperature of semi-finished product pyrus nivalis rock sugar block is 65-80 DEG C.
Further, the pyrus nivalis preserved fruit is prepared by following steps：
Fresh fruit is quick-frozen：The pyrus nivalis fresh fruit of picking is in the subzero quick-frozen storage of 40-45 degree；
Negative catalysis：Fresh fruit after quick-frozen slowly melts；
Sugaring：Fruit is drained, with granulated sugar sugaring 20-24 hours of its heavy 40-50%；
It is candy：The good pyrus nivalis fruit of sugaring is pulled out, draining sugar liquid；The liquid glucose of a concentration of 50%-75% is added in pot, is added
Enter the pyrus nivalis fruit that sugaring is crossed, boil 20-55 minutes；
Drying：The well-done pyrus nivalis fruit of sugar is pulled out, draining sugar liquid is placed on bamboo sieve (or stainless (steel) wire), is sent into and is dried
It is dry in room.It should be increased to 55-58 DEG C by temperature control early period at 50 DEG C when fruit is half-dried, then by temperature, continue when dry
It is 18-22 hours dry, it can obtain pyrus nivalis preserved fruit.Preserved fruit after drying is pinched flexible, tack-free.Dehydration and drying can be by fruit
In extra moisture abjection, product surface is made to form one layer " sugar-coat ", to inhibit the growth on preserved fruit surface and internal microorganism
Development, so as to extend the shelf-life of preserved fruit.
Preferably, in the candy step, a concentration of 50% liquid glucose is first added in pot, adds in the pyrus nivalis fruit that sugaring is crossed
Stirring, granulated sugar is added in after boiling 10-15 minutes makes sugar concentration be 65%, continues to boil 10-15 minutes.
Further, it is described continue to add in granulated sugar after boiling 10-15 minutes sugar concentration is made to continue to boil 20- for 75%
25 minutes.On the one hand albuminous cell plasm in fruit can be generated better permeability by thermocoagulation, on the other hand by
Blanching and destroy the various enzymes in fruit, be conducive to prevent tannin oxidizing brown stain, the delicious color and luster for keeping preserved fruit.
Rock sugar pear solid beverage made from the preparation method of the rock sugar pear solid beverage.
The production method of the rock sugar pear solid beverage of the present invention is simple.Rock sugar pear solid beverage proportioning is reasonable, taste
Uniqueness, the pyrus nivalis preserved fruit edible when drinking meet needs of the people to nutrition and health care.It is a kind of new type of solid beverage, it is rich
The rich type of the pyrus nivalis rock sugar of existing market.
Specific embodiment
Embodiment 1
Rock sugar pear solid beverage, is prepared using following steps：
Fresh fruit is quick-frozen：The pyrus nivalis fresh fruit of picking is in the subzero quick-frozen storage of 40-45 degree；
Negative catalysis：Fresh fruit after quick-frozen slowly melts；
Sugaring：Fruit is drained, with its heavy 40% granulated sugar sugaring 24 hours；
It is candy：The good pyrus nivalis fruit of sugaring is pulled out, draining sugar liquid；A concentration of 50% liquid glucose is first added in pot, is added in
The pyrus nivalis fruit stirring that sugaring is crossed, granulated sugar is added in after boiling 10-15 minutes makes sugar concentration be 65%, continues to boil 10-15 minutes.
Adding granulated sugar makes sugar concentration be 75%, continues to boil 20-25 minutes.
Drying：The well-done pyrus nivalis fruit of sugar is pulled out, draining sugar liquid is placed on bamboo sieve or stainless (steel) wire, is sent into drying chamber
Interior drying.It should be increased to 55 DEG C by temperature control early period at 50 DEG C when fruit is half-dried, then by temperature, continue drying when dry
22 hours, obtain pyrus nivalis preserved fruit.
Pyrus nivalis preserved fruit is resolved into the fritter of soybean grain size；
Cloth fruit：2-6 fritter pyrus nivalis preserved fruits are put into each mould；
It stirs off：Candy sugar powder is put into sugar boiler, the hydromel of addition candy sugar powder weight 5%-10% heats while stirring
It is the liquid glucose that temperature is 110 DEG C to make rock sugar thawing,
Forming：Sugar cook, which takes the dish out of the pot, pours into mould, and the mass ratio of pyrus nivalis preserved fruit and liquid glucose is 10 in each mould:90；
Demoulding：It is demoulded after liquid glucose cooled and solidified, obtains semi-finished product pyrus nivalis rock sugar block；
It is dry：It is packed after semi-finished product pyrus nivalis rock sugar block is dried to moisture≤4.0% in 65 DEG C of temperature environments.
Embodiment 2
Rock sugar pear solid beverage, is prepared using following steps：
Fresh fruit is quick-frozen：The pyrus nivalis fresh fruit of picking is in the subzero quick-frozen storage of 40-45 degree；
Negative catalysis：Fresh fruit after quick-frozen slowly melts；
Sugaring：Fruit is drained, with its heavy 50% granulated sugar sugaring 20 hours；
It is candy：The good pyrus nivalis fruit of sugaring is pulled out, draining sugar liquid；A concentration of 50% liquid glucose is first added in pot, is added in
The pyrus nivalis fruit stirring that sugaring is crossed, granulated sugar is added in after boiling 10-15 minutes makes sugar concentration be 65%, continues to boil 10-15 minutes.
Adding granulated sugar makes sugar concentration be 75%, continues to boil 20-25 minutes.
Drying：The well-done pyrus nivalis fruit of sugar is pulled out, draining sugar liquid is placed on bamboo sieve or stainless (steel) wire, is sent into drying chamber
Interior drying.It should be increased to 58 DEG C by temperature control early period at 50 DEG C when fruit is half-dried, then by temperature, continue drying when dry
18 hours, obtain pyrus nivalis preserved fruit.
Pyrus nivalis preserved fruit is resolved into the fritter of soybean grain size；
Cloth fruit：4-5 fritter pyrus nivalis preserved fruits are put into each mould；
It stirs off：Candy sugar powder is put into sugar boiler, the hydromel of addition candy sugar powder weight 5%-10% heats while stirring
It is the liquid glucose that temperature is 120 DEG C to make rock sugar thawing,
Forming：Sugar cook, which takes the dish out of the pot, pours into mould, and the mass ratio of pyrus nivalis preserved fruit and liquid glucose is 2 in each mould:98；
Demoulding：It is demoulded after liquid glucose cooled and solidified, obtains semi-finished product pyrus nivalis rock sugar block；
It is dry：It is packed after semi-finished product pyrus nivalis rock sugar block is dried to moisture≤4.0% in 80 DEG C of temperature environments.
Embodiment 3
Rock sugar pear solid beverage, is prepared using following steps：
Fresh fruit is quick-frozen：The pyrus nivalis fresh fruit of picking is in the subzero quick-frozen storage of 40-45 degree；
Negative catalysis：Fresh fruit after quick-frozen slowly melts；
Sugaring：Fruit is drained, with its heavy 45% granulated sugar sugaring 22 hours；
It is candy：The good pyrus nivalis fruit of sugaring is pulled out, draining sugar liquid；A concentration of 50% liquid glucose is first added in pot, is added in
The pyrus nivalis fruit stirring that sugaring is crossed, granulated sugar is added in after boiling 10-15 minutes makes sugar concentration be 65%, continues to boil 10-15 minutes.
Adding granulated sugar makes sugar concentration be 75%, continues to boil 20-25 minutes.
Drying：The well-done pyrus nivalis fruit of sugar is pulled out, draining sugar liquid is placed on bamboo sieve or stainless (steel) wire, is sent into drying chamber
Interior drying.It should be increased to 56 DEG C by temperature control early period at 50 DEG C when fruit is half-dried, then by temperature, continue drying when dry
20 hours, obtain pyrus nivalis preserved fruit.
Pyrus nivalis preserved fruit is resolved into the fritter of soybean grain size；
Cloth fruit：3-5 fritter pyrus nivalis preserved fruits are put into each mould；
It stirs off：Candy sugar powder is put into sugar boiler, the hydromel of addition candy sugar powder weight 5%-10% heats while stirring
It is the liquid glucose that temperature is 115 DEG C to make rock sugar thawing,
Forming：Sugar cook, which takes the dish out of the pot, pours into mould, and the mass ratio of pyrus nivalis preserved fruit and liquid glucose is 5 in each mould:95；
Demoulding：It is demoulded after liquid glucose cooled and solidified, obtains semi-finished product pyrus nivalis rock sugar block；
It is dry：It is packed after semi-finished product pyrus nivalis rock sugar block is dried to moisture≤4.0% in 70 DEG C of temperature environments.
Embodiment 4
Fresh fruit is quick-frozen：The pyrus nivalis fresh fruit of picking is in the subzero quick-frozen storage of 40-45 degree；
Negative catalysis：Fresh fruit after quick-frozen slowly melts；
Sugaring：Fruit is drained, with its heavy 48% granulated sugar sugaring 21 hours；
It is candy：The good pyrus nivalis fruit of sugaring is pulled out, draining sugar liquid；A concentration of 50% liquid glucose is first added in pot, is added in
The pyrus nivalis fruit stirring that sugaring is crossed, granulated sugar is added in after boiling 10-15 minutes makes sugar concentration be 65%, continues to boil 10-15 minutes.
Adding granulated sugar makes sugar concentration be 75%, continues to boil 20-25 minutes.
Drying：The well-done pyrus nivalis fruit of sugar is pulled out, draining sugar liquid is placed on bamboo sieve or stainless (steel) wire, is sent into drying chamber
Interior drying.It should be increased to 57 DEG C by temperature control early period at 50 DEG C when fruit is half-dried, then by temperature, continue drying when dry
19 hours, obtain pyrus nivalis preserved fruit.
Pyrus nivalis preserved fruit is resolved into the fritter of soybean grain size；
Cloth fruit：4-6 fritter pyrus nivalis preserved fruits are put into each mould；
It stirs off：Candy sugar powder is put into sugar boiler, the hydromel of addition candy sugar powder weight 5%-10% heats while stirring
It is the liquid glucose that temperature is 118 DEG C to make rock sugar thawing,
Forming：Sugar cook, which takes the dish out of the pot, pours into mould, and the mass ratio of pyrus nivalis preserved fruit and liquid glucose is 6 in each mould:94；
Demoulding：It is demoulded after liquid glucose cooled and solidified, obtains semi-finished product pyrus nivalis rock sugar block；
It is dry：It is packed after semi-finished product pyrus nivalis rock sugar block is dried to moisture≤4.0% in 75 DEG C of temperature environments.
It should be noted last that more than specific embodiment is merely illustrative of the technical solution of the present invention and unrestricted,
Although the present invention is described in detail with reference to preferred embodiment, it will be understood by those of ordinary skill in the art that, it can be right
Technical scheme of the present invention is modified or replaced equivalently, equal without departing from the spirit and scope of technical solution of the present invention
It is intended to be within the scope of the claims of the invention.
Claims (7)
1. a kind of preparation method of rock sugar pear solid beverage, which is characterized in that include the following steps：
Stock；The pyrus nivalis preserved fruit for selecting certain deal is spare；
Pyrus nivalis preserved fruit is resolved into the fritter of soybean grain size；
Cloth fruit：2-6 fritter pyrus nivalis preserved fruits are put into each mould；
It stirs off：Candy sugar powder is put into sugar boiler, the hydromel of addition candy sugar powder weight 5%-10%, heating while stirring makes ice
Sugar thawing is the liquid glucose that temperature is 110-120 DEG C,
Forming：Sugar cook, which takes the dish out of the pot, pours into the mould, and the mass ratio of pyrus nivalis preserved fruit and liquid glucose is 10 in each mould:90-2:98；
Demoulding：It is demoulded after liquid glucose cooled and solidified, obtains semi-finished product pyrus nivalis rock sugar block；
It is dry：It is packed after semi-finished product pyrus nivalis rock sugar block is dried to moisture≤4.0%.
2. the preparation method of rock sugar pear solid beverage according to claim 1, which is characterized in that the cloth fruit step
In, 4-5 fritter pyrus nivalis preserved fruits are put into each mould.
3. the preparation method of rock sugar pear solid beverage according to claim 1, which is characterized in that semi-finished product pyrus nivalis rock sugar
Block drying temperature is 65-80 DEG C.
4. the preparation method of rock sugar pear solid beverage according to claim 1, which is characterized in that the pyrus nivalis preserved fruit leads to
Cross following steps preparation：
Fresh fruit is quick-frozen：The pyrus nivalis fresh fruit of picking is in the subzero quick-frozen storage of 40-45 degree；
Negative catalysis：Fresh fruit after quick-frozen slowly melts；
Sugaring：Fruit is drained, with granulated sugar sugaring 20-24 hours of its heavy 40-50%；
It is candy：The good pyrus nivalis fruit of sugaring is pulled out, draining sugar liquid；The liquid glucose of a concentration of 50%-75% is added in pot, adds in sugar
The pyrus nivalis fruit that stain is crossed is boiled 20-55 minutes；
Drying：The well-done pyrus nivalis fruit of sugar is pulled out, draining sugar liquid, be sent into drying in drying chamber, drying temperature is controlled in 48-50
℃；55-58 DEG C is increased to when fruit is half-dried, then by temperature, continues to dry 18-22 hours, obtains pyrus nivalis preserved fruit.
5. the preparation method of rock sugar pear solid beverage according to claim 4, which is characterized in that the candy step
In, elder generation adds in a concentration of 50% liquid glucose in pot, adds in the pyrus nivalis fruit stirring that sugaring is crossed, sand is added in after boiling 10-15 minutes
Sugar makes sugar concentration be 65%, continues to boil 10-15 minutes.
6. the preparation method of rock sugar pear solid beverage according to claim 5, which is characterized in that described to continue to boil
Granulated sugar is added in after 10-15 minutes makes sugar concentration be 75%, continues to boil 20-25 minutes.
7. rock sugar pear made from a kind of preparation method of rock sugar pear solid beverage according to one of claim 1 to 6
Solid beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810114564.6A CN108157735A (en) | 2018-02-02 | 2018-02-02 | A kind of rock sugar pear solid beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810114564.6A CN108157735A (en) | 2018-02-02 | 2018-02-02 | A kind of rock sugar pear solid beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157735A true CN108157735A (en) | 2018-06-15 |
Family
ID=62512970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810114564.6A Pending CN108157735A (en) | 2018-02-02 | 2018-02-02 | A kind of rock sugar pear solid beverage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111227078A (en) * | 2018-11-29 | 2020-06-05 | 孙燕兵 | Preparation method of pure natural preserved fruit compound beverage (tea) convenient to eat |
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| CN111227078A (en) * | 2018-11-29 | 2020-06-05 | 孙燕兵 | Preparation method of pure natural preserved fruit compound beverage (tea) convenient to eat |
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