CN108185096A - The preparation method of pungent plum - Google Patents
The preparation method of pungent plum Download PDFInfo
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- CN108185096A CN108185096A CN201711476217.XA CN201711476217A CN108185096A CN 108185096 A CN108185096 A CN 108185096A CN 201711476217 A CN201711476217 A CN 201711476217A CN 108185096 A CN108185096 A CN 108185096A
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- Prior art keywords
- plum
- green plum
- pungent
- preparation
- weight
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of preparation method of pungent plum, including selection, marinated, pin hole, rinsing, immersion, drying and packaging.Present invention reduces the marinated activity times of green plum, retain the nutritional ingredient of former fruit as far as possible.Raw material availability can be improved simultaneously, reduce production cost.Pungent plum prepared by the present invention is in dark yellow or milk yellow, and transparent feel is strong, and color and luster is basically identical, can keep former fruit flavor, mouthfeel is good, and can meet the needs of pungent fan, enhances the appetite of people.
Description
Technical field
The present invention relates to a kind of preparation methods of green plum fruit jelly, can keep former fruit flavor more particularly to one kind and be produced into
The preparation method of this low pungent plum.
Background technology
There are many method that fruit jelly is currently made of green plum, wherein based on Guangdong-style preserved fruits.The plum of present market sale, mouth
Taste is single, and former fruit flavor missing is serious, main problem be manufacturer in order to preserve raw material, the often crispness retaining agent of excessive addition
And color stabilizer.And the time of marinated process is longer, the original nutritional ingredient of green plum is wandered away seriously.
Invention content
Present invention seek to address that the above problem, and the original nutritional ingredient of green plum can be retained to greatest extent by providing one kind, and
Produced fruit jelly, former fruit is with rich flavor, the preparation method of the good pungent plum of mouthfeel.
Purpose to realize the present invention, the present invention provides a kind of preparation method of pungent plum, which is included such as
Lower step：
A, selection：Selecting pericarp, the green plum fresh fruit of no disease and pests harm is raw material, is cleaned after classification with clear water in nattierblue；
B, it pickles：By salt of the clean green plum weight percent for 10~20%, 2~8% calcium chloride and 0.05
It is pickled 6-8 days in~0.2% sodium pyrosulfite mixed liquor；
C, pin hole：Marinated green plum is subjected to pin hole with pin hole machine；
D, it rinses：Pin hole good green plum clear water is rinsed into 40-48h, and drain away the water；
E, it impregnates：Green plum after rinsing is placed in soak after impregnating 3-8 days, white granulated sugar is added in into soak, directly
It is 40% to soak melting concn, wherein, soak is the white granulated sugar and 0.02-0.08% that weight percent is 10-20%
Potassium sorbate mixed liquor, then into soak add in weight be green plum weight 0.5-2% chilli powder, continuous dipping 5-7 days；
F, it dries：Soaked green plum is drained, is placed in drying 8-15h in 45~60 DEG C of environment,
G, it packs：By the green plum of drying through packing after the assay was approved.
In step a, the raw material selects the green plum fresh fruit of six, medium well, and the classification is carried out by drum-type grader
Classification.
In step b, by the salt, 4% calcium chloride and 0.1% coke Asia that clean green plum weight percent is 15%
It is pickled 6-8 days in sodium sulphate mixed liquor.
It is primary every 6-8h replacement clear water in the rinse cycle in step d.
In step e, soak is the white granulated sugar that weight percent is 15% and 0.05% potassium sorbate mixed liquor, is added in
The weight of white granulated sugar is the 5% of soak weight.
In step e, the weight of the chilli powder is the 1% of green plum weight.
In step f, in the drying course, early period, temperature was 60-65 DEG C, drying time 2-3h, latter temperature 45-
50 DEG C, drying time 6-8h.
Beneficial effects of the present invention are：Present invention reduces the marinated activity times of green plum, retain the battalion of former fruit as far as possible
It forms point.Raw material availability can be improved simultaneously, reduce production cost.Pungent plum prepared by the present invention is in dark yellow or yellow fraction
Color, transparent feel is strong, and color and luster is basically identical, can keep former fruit flavor, and mouthfeel is good, and can meet the needs of pungent fan, enhancing
The appetite of people.
Specific embodiment
The following example is being explained further and supplementing to the present invention, and inventing type is not limited in any way.
The preparation method of the pungent plum of the present invention includes selection, marinated, pin hole, rinsing, immersion, drying and packaging.
Embodiment 1
Six, medium well is selected, pericarp is in nattierblue, and the green plum fresh fruit of no disease and pests harm is raw material, then removes residual fruit, rotten
Fruit, re-grading are finally cleaned with clear water.By salt that clean green plum weight percent is 10%, 2% calcium chloride and
It is pickled 6 days in 0.05% sodium pyrosulfite mixed liquor, then with pin hole machine the green plum pin hole pickled.By the good green plum of pin hole
40h is rinsed, and a clear water is changed every 6h with clear water, to remove the salinity that green plum surface is more than, then drain away the water.It will drain again
Green plum be placed in soak and impregnate 3 days after, it is 5% white granulated sugar that parts by weight are added in into soak, until soak mixes
A concentration of 40%, wherein, soak is the white granulated sugar that weight percent is 10% and 0.02% potassium sorbate mixed liquor, then to
The chilli powder that weight is green plum weight 0.5%, continuous dipping 5 days are added in soak.Certainly, it can be adjusted according to finished product flavor
Sugar adjusts acid, tune salty.Soaked green plum is dried, wherein, early period, temperature was 60 DEG C, drying time 2h, later stage temperature
It is 45 DEG C to spend, and drying time 6h makes green plum surface not touch with one's hand.Finally by the green plum of drying through packing after the assay was approved.
Embodiment 2
Six, medium well is selected, pericarp is in nattierblue, and the green plum fresh fruit of no disease and pests harm is raw material, then removes residual fruit, rotten
Fruit, re-grading are finally cleaned with clear water.By salt that clean green plum weight percent is 15%, 4% calcium chloride and
It is pickled 7 days in 0.1% sodium pyrosulfite mixed liquor, then with pin hole machine the green plum pin hole pickled.By the good green plum of pin hole
45h is rinsed, and a clear water is changed every 7h with clear water, to remove the salinity that green plum surface is more than, then drain away the water.It will drain again
Green plum be placed in soak and impregnate 5 days after, it is 5% white granulated sugar that parts by weight are added in into soak, until soak mixes
A concentration of 40%, wherein, soak is the white granulated sugar that weight percent is 15% and 0.05% potassium sorbate mixed liquor, then to
The chilli powder that weight is green plum weight 1%, continuous dipping 6 days are added in soak.Certainly, it can be adjusted according to finished product flavor
Sugar adjusts acid, tune salty.Soaked green plum is dried, wherein, early period, temperature was 63 DEG C, drying time 3h, later stage temperature
It is 48 DEG C to spend, and drying time 8h makes green plum surface not touch with one's hand.Finally by the green plum of drying through packing after the assay was approved.
Embodiment 3
Six, medium well is selected, pericarp is in nattierblue, and the green plum fresh fruit of no disease and pests harm is raw material, then removes residual fruit, rotten
Fruit, re-grading are finally cleaned with clear water.By salt that clean green plum weight percent is 20%, 8% calcium chloride and
It is pickled 8 days in 0.2% sodium pyrosulfite mixed liquor, then with pin hole machine the green plum pin hole pickled.By the good green plum of pin hole
48h is rinsed, and a clear water is changed every 8h with clear water, to remove the salinity that green plum surface is more than, then drain away the water.It will drain again
Green plum be placed in soak and impregnate 8 days after, it is 5% white granulated sugar that parts by weight are added in into soak, until soak mixes
A concentration of 40%, wherein, soak is the white granulated sugar that weight percent is 10% and 0.02% potassium sorbate mixed liquor, then to
The chilli powder that weight is green plum weight 2%, continuous dipping 7 days are added in soak.Certainly, it can be adjusted according to finished product flavor
Sugar adjusts acid, tune salty.Soaked green plum is dried, wherein, early period, temperature was 65 DEG C, drying time 5h, later stage temperature
It is 50 DEG C to spend, and drying time 10h makes green plum surface not touch with one's hand.Finally by the green plum of drying through packing after the assay was approved.
Claims (7)
1. a kind of preparation method of pungent plum, which is characterized in that the preparation method includes the following steps：
A, selection：Selecting pericarp, the green plum fresh fruit of no disease and pests harm is raw material, is cleaned after classification with clear water in nattierblue；
B, it pickles：By salt that clean green plum weight percent is 10~20%, 2~8% calcium chloride and 0.05~
It is pickled 6-8 days in 0.2% sodium pyrosulfite mixed liquor；
C, pin hole：Marinated green plum is subjected to pin hole with pin hole machine；
D, it rinses：Pin hole good green plum clear water is rinsed into 40-48h, and drain away the water；
E, it impregnates：Green plum after rinsing is placed in soak after impregnating 3-8 days, white granulated sugar is added in into soak, until leaching
It is 40% to steep liquid melting concn, wherein, soak is the white granulated sugar that weight percent is 10-20% and the mountain of 0.02-0.08%
Potassium sorbate mixed liquor, then the chilli powder that weight is green plum weight 0.5-2%, continuous dipping 5-7 days are added in into soak；
F, it dries：Soaked green plum is drained, is placed in drying 8-15h in 45~60 DEG C of environment,
G, it packs：By the green plum of drying through packing after the assay was approved.
2. the preparation method of pungent plum as described in claim 1, which is characterized in that in step a, the raw material selects six, seven
Ripe green plum fresh fruit, the classification are classified by drum-type grader.
3. the preparation method of pungent plum as described in claim 1, which is characterized in that in step b, by clean green plum weight
It is pickled 6-8 days in salt, 4% calcium chloride and 0.1% sodium pyrosulfite mixed liquor that percentage is 15%.
4. the preparation method of pungent plum as described in claim 1, which is characterized in that in step d, in the rinse cycle every
It is primary that 6-8h replaces clear water.
5. the preparation method of pungent plum as described in claim 1, which is characterized in that in step e, soak is weight percent
For 15% white granulated sugar and 0.05% potassium sorbate mixed liquor, the weight for adding in white granulated sugar is the 5% of soak weight.
6. the preparation method of pungent plum as described in claim 1, which is characterized in that in step e, the weight of the chilli powder is
The 1% of green plum weight.
7. the preparation method of pungent plum as described in claim 1, which is characterized in that preceding in the drying course in step f
Phase temperature is 60-65 DEG C, drying time 2-3h, and latter temperature is 45-50 DEG C, drying time 6-8h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711476217.XA CN108185096A (en) | 2017-12-29 | 2017-12-29 | The preparation method of pungent plum |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711476217.XA CN108185096A (en) | 2017-12-29 | 2017-12-29 | The preparation method of pungent plum |
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| CN108185096A true CN108185096A (en) | 2018-06-22 |
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| CN201711476217.XA Pending CN108185096A (en) | 2017-12-29 | 2017-12-29 | The preparation method of pungent plum |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656914A (en) * | 2005-03-15 | 2005-08-24 | 李协鼎 | Method of preparing crisp plum from green plum |
| CN103027167A (en) * | 2012-12-27 | 2013-04-10 | 漳州科技职业学院 | Greengage sweetmeat containing black tea and production method of greengage sweetmeat |
| CN104381563A (en) * | 2014-11-18 | 2015-03-04 | 苏州苏东庭生物科技有限公司 | Processing method of ginger juice green plums |
| CN106722577A (en) * | 2017-01-18 | 2017-05-31 | 湖州川源食品有限公司 | A kind of production technology of green plum |
-
2017
- 2017-12-29 CN CN201711476217.XA patent/CN108185096A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656914A (en) * | 2005-03-15 | 2005-08-24 | 李协鼎 | Method of preparing crisp plum from green plum |
| CN103027167A (en) * | 2012-12-27 | 2013-04-10 | 漳州科技职业学院 | Greengage sweetmeat containing black tea and production method of greengage sweetmeat |
| CN104381563A (en) * | 2014-11-18 | 2015-03-04 | 苏州苏东庭生物科技有限公司 | Processing method of ginger juice green plums |
| CN106722577A (en) * | 2017-01-18 | 2017-05-31 | 湖州川源食品有限公司 | A kind of production technology of green plum |
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Application publication date: 20180622 |
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