CN108185097A - The method for preparing green plum fruit jelly with green plum salt embryo - Google Patents
The method for preparing green plum fruit jelly with green plum salt embryo Download PDFInfo
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- CN108185097A CN108185097A CN201711480809.9A CN201711480809A CN108185097A CN 108185097 A CN108185097 A CN 108185097A CN 201711480809 A CN201711480809 A CN 201711480809A CN 108185097 A CN108185097 A CN 108185097A
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- Prior art keywords
- green plum
- salt
- weight
- layer
- fruit jelly
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- 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.)
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- 150000003839 salts Chemical class 0.000 title claims abstract description 57
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 28
- 235000015110 jellies Nutrition 0.000 title claims abstract description 21
- 239000008274 jelly Substances 0.000 title claims abstract description 21
- 210000001161 mammalian embryo Anatomy 0.000 title claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000007654 immersion Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 238000004090 dissolution Methods 0.000 claims description 7
- 235000021022 fresh fruits Nutrition 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 238000010612 desalination reaction Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001502 supplementing effect 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A kind of method for preparing green plum fruit jelly with green plum salt embryo, including selection, marinated, pin hole, rinsing, immersion, drying and packaging.The green plum fruit jelly that the present invention prepares can retain the original nutritional ingredient of green plum to greatest extent, and pass through and take away the puckery taste, prevent-browning, protect the technical matters such as brittleness, produced fruit jelly, former fruit is with rich flavor, and mouthfeel is good, can evoke the appetite of people.
Description
Technical field
The present invention relates to a kind of preparation methods of fruit jelly, can retain the original nutrition of green plum to greatest extent more particularly to one kind
Ingredient and the method in good taste for preparing green plum fruit jelly with green plum salt embryo.
Background technology
There are many method that fruit jelly is currently made of green plum, wherein based on Guangdong-style preserved fruits.But the green plum fruit jelly of market sale,
Former fruit flavor missing is serious.Main problem be manufacturer in order to preserve raw material, the often crispness retaining agent and color stabilizer of excessive addition,
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 green plum fruit jelly, former fruit is with rich flavor, the good method for preparing green plum fruit jelly with green plum salt embryo of mouthfeel.
Purpose to realize the present invention, the present invention provides a kind of method for preparing green plum fruit jelly with green plum salt embryo, the systems
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：Clean green plum is pickled 40-60 days with salt, curing process salts down by one layer of green plum, one layer of salt mode
System, and the thickness of green plum layer is no more than 30cm, the weight of every layer of salt is the 5-15% of green plum weight, after salt dissolving, then often
It is secondary to add in 2% salt that weight is green plum weight, until salt concentration of ordinary dissolution is 26 Baume degrees；
C, pin hole：Marinated green plum is subjected to pin hole with vacuum machine；
D, it rinses：Green plum after pin hole clear water is rinsed into 40-48h, and drain away the water；
E, it impregnates：By the green plum after rinsing with weight fraction be 10-20% white granulated sugar and 0.02-0.08% sorbic acid
It is impregnated in the soak of potassium, and adds in white granulated sugar into soak in soaking process, until soak melting concn is 40%；
F, it dries：It is to dry 10-20h at 50-80 DEG C that green plum after immersion is placed in temperature；
G, it packs：To 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, curing process is pickled by one layer of green plum, one layer of salt mode, and the thickness of green plum layer is no more than 30cm,
The weight of every layer of salt is the 10% of green plum weight, after salt dissolving, then adds in 2% food that weight is green plum weight every time
Salt, until salt concentration of ordinary dissolution is 26 Baume degrees.
In step d, a clear water is replaced every 6-8h in rinse cycle.
In step e, the soak is the mixed liquor of the white granulated sugar that weight fraction is 15% and 0.05% potassium sorbate,
And in soaking process, the weight for adding in white granulated sugar is the 5% of soak weight, until soak melting concn is 40%.
In step f, in drying course, it is placed in early period in the dryer that temperature is 60 DEG C and dries 4h, it is 45 that the later stage, which is placed in temperature,
DEG C dryer in dry 10h.
Beneficial effects of the present invention are：The green plum fruit jelly that the present invention prepares can retain the original nutrition of green plum to greatest extent
Ingredient, and pass through and take away the puckery taste, prevent-browning, the technical matters such as brittleness are protected, produced fruit jelly, former fruit is with rich flavor, and mouthfeel is good, energy
Evoke the appetite of people.
Specific embodiment
The following example is being explained further and supplementing to the present invention, and invention is not limited in any way.
The method for preparing green plum fruit jelly with green plum salt embryo of the present invention includes selection, marinated, pin hole, rinsing, immersion, drying
And packaging.
Embodiment 1
In yellowish-brown, the green plum fresh fruit of no disease and pests harm is raw material for acquisition six, medium well, pericarp, then removes residual fruit, rotten
Fruit, then be classified with drum-type grader, finally cleaned with clear water.Clean green plum is pickled 40 days with salt, curing process is pressed
One layer of green plum, one layer of salt mode is pickled, and the thickness of green plum layer is no more than 30cm, and the weight of every layer of salt is green plum weight
5%, after salt dissolving, then 2% salt that weight is green plum weight is added in every time, until salt concentration of ordinary dissolution is 26 Baumes
Degree, to slough the sentimental taste of green plum, while can ensure that the brittleness of fruit, prevent fruit from brown stain occurs.The green plum pickled is used
Pin hole eedle hole, so that green plum more preferably absorbs sugar, while shorten rinsing time in process is impregnated.The good green plum of pin hole is used
Clear water impregnates desalination, to remove extra salt and calcium chloride.And it is primary every 6 hours replacement clear water, it rinses 40 hours, mouth
It tastes slightly pick up with saline taste and drain away the water.Again by the green plum weight fraction after rinsing be 10% white granulated sugar and 0.02%
Potassium sorbate soak in impregnate 5 days after, extract soak daily, the ratio of white granulated sugar 5kg added in every 100kg solution
Then dissolving adds in and impregnates green plum, until soak melting concn is 40%.Soaked green plum is picked up, drains sugar
Liquid is dried with dryer.Drying temperature is that early period, temperature 60 C dried 4 hours, and 45 DEG C of latter temperature dries 6 hours, until
Until green plum surface is tack-free.Finally to the green plum of drying through packing after the assay was approved.
Embodiment 2
In yellowish-brown, the green plum fresh fruit of no disease and pests harm is raw material for acquisition six, medium well, pericarp, then removes residual fruit, rotten
Fruit, then be classified with drum-type grader, finally cleaned with clear water.Clean green plum is pickled 50 days with salt, curing process is pressed
One layer of green plum, one layer of salt mode is pickled, and the thickness of green plum layer is no more than 30cm, and the weight of every layer of salt is green plum weight
10%, after salt dissolving, then 2% salt that weight is green plum weight is added in every time, until salt concentration of ordinary dissolution is 26 Baumes
Degree, to slough the sentimental taste of green plum, while can ensure that the brittleness of fruit, prevent fruit from brown stain occurs.The green plum pickled is used
Pin hole eedle hole, so that green plum more preferably absorbs sugar, while shorten rinsing time in process is impregnated.The good green plum of pin hole is used
Clear water impregnates desalination, to remove extra salt and calcium chloride.And it is primary every 7 hours replacement clear water, it rinses 45 hours, mouth
It tastes slightly pick up with saline taste and drain away the water.Again by the green plum weight fraction after rinsing be 15% white granulated sugar and 0.05%
Potassium sorbate soak in impregnate 5 days after, extract soak daily, the ratio of white granulated sugar 5kg added in every 100kg solution
Then dissolving adds in and impregnates green plum, until soak melting concn is 40%.Soaked green plum is picked up, drains sugar
Liquid is dried with dryer.Drying temperature is that early period, temperature 60 C dried 4 hours, and 45 DEG C of latter temperature dries 10 hours, until
Until green plum surface is tack-free.Finally to the green plum of drying through packing after the assay was approved.
Embodiment 3
In yellowish-brown, the green plum fresh fruit of no disease and pests harm is raw material for acquisition six, medium well, pericarp, then removes residual fruit, rotten
Fruit, then be classified with drum-type grader, finally cleaned with clear water.Clean green plum is pickled 60 days with salt, curing process is pressed
One layer of green plum, one layer of salt mode is pickled, and the thickness of green plum layer is no more than 30cm, and the weight of every layer of salt is green plum weight
15%, after salt dissolving, then 2% salt that weight is green plum weight is added in every time, until salt concentration of ordinary dissolution is 26 Baumes
Degree, to slough the sentimental taste of green plum, while can ensure that the brittleness of fruit, prevent fruit from brown stain occurs.The green plum pickled is used
Pin hole eedle hole, so that green plum more preferably absorbs sugar, while shorten rinsing time in process is impregnated.The good green plum of pin hole is used
Clear water impregnates desalination, to remove extra salt and calcium chloride.And it is primary every 8 hours replacement clear water, it rinses 48 hours, mouth
It tastes slightly pick up with saline taste and drain away the water.Again by the green plum weight fraction after rinsing be 20% white granulated sugar and 0.08%
Potassium sorbate soak in impregnate 5 days after, extract soak daily, the ratio of white granulated sugar 5kg added in every 100kg solution
Then dissolving adds in and impregnates green plum, until soak melting concn is 40%.Soaked green plum is picked up, drains sugar
Liquid is dried with dryer.Drying temperature is that early period, temperature 60 C dried 4 hours, and 45 DEG C of latter temperature dries 10 hours, until
Until green plum surface is tack-free.Finally to the green plum of drying through packing after the assay was approved.
Claims (6)
- A kind of 1. method for preparing green plum fruit jelly with green plum salt embryo, 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：Clean green plum to be pickled 40-60 days with salt, curing process is pickled by one layer of green plum, one layer of salt mode, And the thickness of green plum layer is no more than 30cm, the weight of every layer of salt is the 5-15% of green plum weight, after salt dissolving, then is added every time Enter 2% salt that weight is green plum weight, until salt concentration of ordinary dissolution is 26 Baume degrees；C, pin hole：Marinated green plum is subjected to pin hole with vacuum machine；D, it rinses：Green plum after pin hole clear water is rinsed into 40-48h, and drain away the water；E, it impregnates：By the green plum after rinsing with weight fraction be 10-20% white granulated sugar and 0.02-0.08% potassium sorbate It is impregnated in soak, and adds in white granulated sugar into soak in soaking process, until soak melting concn is 40%；F, it dries：It is to dry 10-20h at 50-80 DEG C that green plum after immersion is placed in temperature；G, it packs：To the green plum of drying through packing after the assay was approved.
- 2. the method for preparing green plum fruit jelly with green plum salt embryo as described in claim 1, which is characterized in that in step a, the original Material selects the green plum fresh fruit of six, medium well, and the classification is classified by drum-type grader.
- 3. the method for preparing green plum fruit jelly with green plum salt embryo as described in claim 1, which is characterized in that in step b, pickled Journey is pickled by one layer of green plum, one layer of salt mode, and the thickness of green plum layer is no more than 30cm, and the weight of every layer of salt is green plum weight The 10% of amount after salt dissolving, then adds in 2% salt that weight is green plum weight, until salt concentration of ordinary dissolution is 26 every time Baume degrees.
- 4. the method for preparing green plum fruit jelly with green plum salt embryo as described in claim 1, which is characterized in that rinsed in step d In journey a clear water is replaced every 6-8h.
- 5. the method for preparing green plum fruit jelly with green plum salt embryo as described in claim 1, which is characterized in that in step e, the leaching Bubble liquid is the mixed liquor of the white granulated sugar that weight fraction is 15% and 0.05% potassium sorbate, and in soaking process, is added in white The weight of granulated sugar is the 5% of soak weight, until soak melting concn is 40%.
- 6. the method for preparing green plum fruit jelly with green plum salt embryo as described in claim 1, which is characterized in that in step f, dried Cheng Zhong is placed in the dryer that temperature is 60 DEG C and dries 4h early period, and the later stage, which is placed in the dryer that temperature is 45 DEG C, dries 10h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711480809.9A CN108185097A (en) | 2017-12-29 | 2017-12-29 | The method for preparing green plum fruit jelly with green plum salt embryo |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711480809.9A CN108185097A (en) | 2017-12-29 | 2017-12-29 | The method for preparing green plum fruit jelly with green plum salt embryo |
Publications (1)
| Publication Number | Publication Date |
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| CN108185097A true CN108185097A (en) | 2018-06-22 |
Family
ID=62586751
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711480809.9A Pending CN108185097A (en) | 2017-12-29 | 2017-12-29 | The method for preparing green plum fruit jelly with green plum salt embryo |
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| CN (1) | CN108185097A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343046A (en) * | 2021-11-05 | 2022-04-15 | 浙江张萃丰食品有限公司 | Production method of dried green plums |
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|---|---|---|---|---|
| CN102754799A (en) * | 2011-04-27 | 2012-10-31 | 如意情集团股份有限公司 | Preparation method of seasoning greengage |
| 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 |
| CN103250858A (en) * | 2013-06-08 | 2013-08-21 | 普宁市梅乡食品有限公司 | Green plum cake and preparation method thereof |
| CN103598393A (en) * | 2013-11-13 | 2014-02-26 | 丽江老君山食品有限公司 | Fresh preserved plums and production method thereof |
| CN104397315A (en) * | 2014-12-18 | 2015-03-11 | 福建省永泰县顺达食品有限公司 | Preparation method of preserved plums capable of relaxing bowels |
| CN105341289A (en) * | 2015-11-07 | 2016-02-24 | 王林林 | Making method of candied green plums |
| CN105394314A (en) * | 2015-12-11 | 2016-03-16 | 季桂芳 | A processing method of preserved plums with a mint flavor |
| CN105994884A (en) * | 2016-05-20 | 2016-10-12 | 惠州同富康生物科技有限公司 | Preserved green plum processing method |
| CN106260443A (en) * | 2016-08-22 | 2017-01-04 | 谭仁燕 | A kind of processing method of sugaring Armeniaca mume Sieb. |
-
2017
- 2017-12-29 CN CN201711480809.9A patent/CN108185097A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754799A (en) * | 2011-04-27 | 2012-10-31 | 如意情集团股份有限公司 | Preparation method of seasoning greengage |
| 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 |
| CN103250858A (en) * | 2013-06-08 | 2013-08-21 | 普宁市梅乡食品有限公司 | Green plum cake and preparation method thereof |
| CN103598393A (en) * | 2013-11-13 | 2014-02-26 | 丽江老君山食品有限公司 | Fresh preserved plums and production method thereof |
| CN104397315A (en) * | 2014-12-18 | 2015-03-11 | 福建省永泰县顺达食品有限公司 | Preparation method of preserved plums capable of relaxing bowels |
| CN105341289A (en) * | 2015-11-07 | 2016-02-24 | 王林林 | Making method of candied green plums |
| CN105394314A (en) * | 2015-12-11 | 2016-03-16 | 季桂芳 | A processing method of preserved plums with a mint flavor |
| CN105994884A (en) * | 2016-05-20 | 2016-10-12 | 惠州同富康生物科技有限公司 | Preserved green plum processing method |
| CN106260443A (en) * | 2016-08-22 | 2017-01-04 | 谭仁燕 | A kind of processing method of sugaring Armeniaca mume Sieb. |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114343046A (en) * | 2021-11-05 | 2022-04-15 | 浙江张萃丰食品有限公司 | Production method of dried green plums |
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Application publication date: 20180622 |
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