CN108935897A - A kind of fructus crataegi pinnatifidae preserved fruit and preparation method thereof - Google Patents
A kind of fructus crataegi pinnatifidae preserved fruit and preparation method thereof Download PDFInfo
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- CN108935897A CN108935897A CN201810781343.4A CN201810781343A CN108935897A CN 108935897 A CN108935897 A CN 108935897A CN 201810781343 A CN201810781343 A CN 201810781343A CN 108935897 A CN108935897 A CN 108935897A
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- fructus crataegi
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- 238000002360 preparation method Methods 0.000 title abstract description 9
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- 244000202052 Poncirus trifoliata Species 0.000 claims abstract description 17
- 235000000404 Poncirus trifoliata Nutrition 0.000 claims abstract description 17
- 240000007994 Rhodomyrtus tomentosa Species 0.000 claims abstract description 17
- 235000007234 Rhodomyrtus tomentosa Nutrition 0.000 claims abstract description 17
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
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- 229940117709 gamboge Drugs 0.000 claims abstract description 6
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract 5
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 28
- 239000004373 Pullulan Substances 0.000 claims description 14
- 229920001218 Pullulan Polymers 0.000 claims description 14
- 235000019423 pullulan Nutrition 0.000 claims description 14
- 229960003080 taurine Drugs 0.000 claims description 14
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 13
- 235000010413 sodium alginate Nutrition 0.000 claims description 13
- 239000000661 sodium alginate Substances 0.000 claims description 13
- 229940005550 sodium alginate Drugs 0.000 claims description 13
- 241000598812 Garcinia tinctoria Species 0.000 claims description 11
- 238000000605 extraction Methods 0.000 claims description 11
- 235000021013 raspberries Nutrition 0.000 claims description 11
- 229920000161 Locust bean gum Polymers 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 235000010420 locust bean gum Nutrition 0.000 claims description 10
- 239000000711 locust bean gum Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000002137 ultrasound extraction Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims 4
- 235000007516 Chrysanthemum Nutrition 0.000 claims 2
- 240000005250 Chrysanthemum indicum Species 0.000 claims 2
- 235000009508 confectionery Nutrition 0.000 claims 2
- 235000013616 tea Nutrition 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 235000010443 alginic acid Nutrition 0.000 claims 1
- 239000000783 alginic acid Substances 0.000 claims 1
- 229960001126 alginic acid Drugs 0.000 claims 1
- 229920000615 alginic acid Polymers 0.000 claims 1
- 150000004781 alginic acids Chemical class 0.000 claims 1
- 235000015177 dried meat Nutrition 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 229920003266 Leaf® Polymers 0.000 description 12
- 241000544066 Stevia Species 0.000 description 12
- 238000001914 filtration Methods 0.000 description 8
- 240000008886 Ceratonia siliqua Species 0.000 description 4
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 description 3
- 240000000171 Crataegus monogyna Species 0.000 description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
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- 238000001764 infiltration Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010027476 Metastases Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- JMFSHKGXVSAJFY-UHFFFAOYSA-N Saponaretin Natural products OCC(O)C1OC(Oc2c(O)cc(O)c3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C1O JMFSHKGXVSAJFY-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- GPPXJZIENCGNKB-UHFFFAOYSA-N vanadium Chemical compound [V]#[V] GPPXJZIENCGNKB-UHFFFAOYSA-N 0.000 description 1
- 229910052720 vanadium Inorganic materials 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food processing fields, and in particular to a kind of fructus crataegi pinnatifidae preserved fruit and preparation method thereof is mainly made by following raw material: fructus crataegi pinnatifidae, Radix Baccaureae ramiflorae, hill gooseberry, trifoliate orange Dulcis, Spinycalyx Raspberry, big fruit gamboge, stevia rebaudian leaf.Stevia rebaudian leaf, Spinycalyx Raspberry are first prepared into extracting solution, fructus crataegi pinnatifidae is entered in extracting solution and is impregnated, effectively slows down the oxidation of fructus crataegi pinnatifidae, keeps the fresh of fructus crataegi pinnatifidae pulp；Pulp is added into the through hole of fructus crataegi pinnatifidae again, is pressurized repeatedly in vacuum environment, depressurizes and penetrate into pulp in fructus crataegi pinnatifidae pulp, not only increased the flavor of fructus crataegi pinnatifidae but also helped the preservation of fructus crataegi pinnatifidae.
Description
[technical field]
The invention belongs to food processing fields, and in particular to a kind of fructus crataegi pinnatifidae preserved fruit and preparation method thereof.
[background technique]
Hawthorn is stone fruit, and caryoplasm is hard, and pulp is thin, and taste is slightly sour puckery.Fruit is raw-eaten or makees preserved fruit fruitcake, can after drying
It is used as medicine, is the distinctive dual-purpose of drug and fruit tree species of China, has the effects that reducing blood lipid, blood pressure, heart tonifying, arrhythmia, be also simultaneously
Spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting good medicine, the diseases such as, hernia, blood stasis full to chest diaphragm spleen, amenorrhoea have good curative effect.Mountain
Flavone compound Vitexin in short, bristly hair or beard, is a kind of stronger drug of antitumaous effect, and extract is raw to internal cancer cell is inhibited
Long, proliferation and infiltration metastasis have certain effect.
But hawthorn being oxidized easily in processing, not only darken and influence mouthfeel, many manufacturers in order to
Prevent hawthorn to be oxidized joined many chemical substances being harmful to the human body in process, also use sodium pyrosulfite, chlorine
Changing calcium, vanadium, salt etc. makes the not perishable raw material of fresh fruit, these raw materials are not easy all to remove completely in back segment processing, cause to produce
Residual quantity in product can cause certain harm to human body.
[summary of the invention]
In view of problem above, the present invention provides a kind of fructus crataegi pinnatifidae preserved fruit and preparation method thereof, the big fruit produced
Preserved haw unique flavor is easy to save and without preservative.The technical problems to be solved by the invention use following technology
Scheme is realized:
A kind of fructus crataegi pinnatifidae preserved fruit is mainly made by the raw material of following parts by weight: 20-30 parts of fructus crataegi pinnatifidaes, the 8-12 portions of wooden milk
Fruit, 5-9 part hill gooseberry, Dulcis, 3-7 parts of Spinycalyx Raspberries of 6-10 portions of trifoliate oranges, 5-8 parts of big fruit gamboges, 10-12 parts of stevia rebaudian leafs.
Preferably, a kind of fructus crataegi pinnatifidae preserved fruit is mainly made by the raw material of following parts by weight: 20 parts of fructus crataegi pinnatifidaes, 8 parts of wood
Milk fruit, 5 parts of hill gooseberrys, 6 parts of trifoliate orange Dulcis, 3 parts of Spinycalyx Raspberries, 5 parts of big fruit gamboges, 10 parts of stevia rebaudian leafs.
Preferably, a kind of fructus crataegi pinnatifidae preserved fruit is mainly made by the raw material of following parts by weight: 25 parts of fructus crataegi pinnatifidaes, 10 parts of wood
Milk fruit, 6 parts of hill gooseberrys, 8 parts of trifoliate orange Dulcis, 5 parts of Spinycalyx Raspberries, 7 parts of big fruit gamboges, 11 parts of stevia rebaudian leafs.
Preferably, a kind of fructus crataegi pinnatifidae preserved fruit is mainly made by the raw material of following parts by weight: 30 parts of fructus crataegi pinnatifidaes, 12 parts of wood
Milk fruit, 9 parts of hill gooseberrys, 10 parts of trifoliate orange Dulcis, 7 parts of Spinycalyx Raspberries, 8 parts of big fruit gamboges, 12 parts of stevia rebaudian leafs.
A kind of fructus crataegi pinnatifidae preserved fruit and preparation method thereof, comprising the following steps:
1) stevia rebaudian leaf, Spinycalyx Raspberry mixing are put into pulverizer and crushed, added 85 DEG C of water and be stirred, while stirring
It mixes side and sodium bicarbonate(edible) is added, after twenty minutes, standing is cooled to room temperature for stirring, is carried out ultrasonic extraction, is carried out after extraction
Filtering, obtains extracting solution；
2) fresh fructus crataegi pinnatifidae is chosen, after cleaning, fructus crataegi pinnatifidae is beaten into through hole from carpopodium, makes hole through big fruit mountain
Then short, bristly hair or beard cuts out fruit stone inside through hole, fructus crataegi pinnatifidae is then put into the resulting extracting solution of step 1) and is impregnated, by extracting solution
It is heated to 60-65 DEG C, is impregnated 1 hour, stoning fructus crataegi pinnatifidae is obtained；
3) hill gooseberry, trifoliate orange Dulcis, big fruit gamboge are mixed in investment high speed beater and are beaten, 0.5% pectase is then added,
The resulting extracting solution of step 1) is added after filtering in filtrate, adds sodium alginate, taurine, pullulan, locust bean
Glue, 85-89 DEG C at a temperature of stirred at low speed, be made pulp；
4) the resulting pulp of step 3) is slowly poured into the through hole of the resulting stoning fructus crataegi pinnatifidae of step 2), makes pulp
Through hole is filled up, the stoning fructus crataegi pinnatifidae for filling up pulp is put into closed container, is first improved the vacuum degree of closed container, then will
The vacuum degree of closed container reduces, and after improving vacuum degree repeatedly and reducing vacuum degree twice, stoning fructus crataegi pinnatifidae is taken out, then right
The through hole of stoning fructus crataegi pinnatifidae pours into pulp, and the stoning fructus crataegi pinnatifidae that then will be filled with pulp rapidly is put into -5 DEG C -0 DEG C of temperature
Degree carries out 2-4 hours cooling；The stoning fructus crataegi pinnatifidae that will be filled with pulp after cooling is vacuum-packed, and fructus crataegi pinnatifidae is obtained
Preserved fruit.
Further, ultrasonic power 160W used in ultrasonic extraction used in step 1), supersonic frequency 50kHz surpass
80 DEG C of sound temperature, extraction time 2h.
Further, the mass ratio of the middle sodium alginate being added of step 3), taurine, pullulan, locust bean gum
For 1:3:5:2.
Further, the vacuum degree after the vacuum degree of closed container improves in step 4) is 11kPa-20kPa, vacuum degree drop
Vacuum degree after low is 1kPa-5kPa.
Further, the extracting solution of sodium alginate, taurine, pullulan, locust bean gum and addition is added in step 3)
Weight ratio be 1:3:2:5:7.
Further, the mixing speed of step 3) is 300-400 revs/min.
By adopting the above-described technical solution, the invention has the following advantages: fructus crataegi pinnatifidae preserved fruit first by stevia rebaudian leaf,
Spinycalyx Raspberry prepares extracting solution, and fructus crataegi pinnatifidae is entered in extracting solution and is impregnated, and effectively slows down the oxidation of fructus crataegi pinnatifidae, keeps
Fructus crataegi pinnatifidae pulp it is fresh；Pulp is added into the through hole of fructus crataegi pinnatifidae again, is pressurized repeatedly in vacuum environment, depressurizes and make
Pulp penetrates into fructus crataegi pinnatifidae pulp, and the air in the gap of pulp is carried out infiltration with pulp and is replaced, was both increased
The flavor of fructus crataegi pinnatifidae helps the preservation of fructus crataegi pinnatifidae again.
[specific embodiment]
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of fructus crataegi pinnatifidae preserved fruit is mainly made by the raw material of following parts by weight: 20 parts of fructus crataegi pinnatifidaes, 8 parts of Radix Baccaureae ramifloraes, 5 parts
Hill gooseberry, 6 parts of trifoliate orange Dulcis, 3 parts of Spinycalyx Raspberries, 5 parts of big fruit gamboges, 10 parts of stevia rebaudian leafs.
A kind of fructus crataegi pinnatifidae preserved fruit and preparation method thereof, comprising the following steps:
1) stevia rebaudian leaf, Spinycalyx Raspberry mixing are put into pulverizer and crushed, added 85 DEG C of water and be stirred, while stirring
It mixes side and sodium bicarbonate(edible) is added, after twenty minutes, standing is cooled to room temperature for stirring, is carried out ultrasonic extraction, is carried out after extraction
Filtering, obtains extracting solution；
2) fresh fructus crataegi pinnatifidae is chosen, after cleaning, fructus crataegi pinnatifidae is beaten into through hole from carpopodium, makes hole through big fruit mountain
Then short, bristly hair or beard cuts out fruit stone inside through hole, fructus crataegi pinnatifidae is then put into the resulting extracting solution of step 1) and is impregnated, by extracting solution
60 DEG C are heated to, is impregnated 1 hour, stoning fructus crataegi pinnatifidae is obtained；
3) hill gooseberry, trifoliate orange Dulcis, big fruit gamboge are mixed in investment high speed beater and are beaten, 0.5% pectase is then added,
The resulting extracting solution of step 1) is added after filtering in filtrate, adds sodium alginate, taurine, pullulan, locust bean
Glue, 85 DEG C at a temperature of stirred at low speed, be made pulp；
4) the resulting pulp of step 3) is slowly poured into the through hole of the resulting stoning fructus crataegi pinnatifidae of step 2), makes pulp
Through hole is filled up, the stoning fructus crataegi pinnatifidae for filling up pulp is put into closed container, is first improved the vacuum degree of closed container, then will
The vacuum degree of closed container reduces, and after improving vacuum degree repeatedly and reducing vacuum degree twice, stoning fructus crataegi pinnatifidae is taken out, then right
The through hole of stoning fructus crataegi pinnatifidae pours into pulp, then will be filled with rapidly pulp stoning fructus crataegi pinnatifidae be put into -5 DEG C of temperature into
Row is 2 hours cooling；The stoning fructus crataegi pinnatifidae that will be filled with pulp after cooling is vacuum-packed, and fructus crataegi pinnatifidae preserved fruit is obtained.
Further, ultrasonic power 160W used in ultrasonic extraction used in step 1), supersonic frequency 50kHz surpass
80 DEG C of sound temperature, extraction time 2h.
Further, the mass ratio of the middle sodium alginate being added of step 3), taurine, pullulan, locust bean gum
For 1:3:5:2.
Further, the vacuum degree after the vacuum degree of closed container improves in step 4) is 11kPa, after vacuum degree reduces
Vacuum degree is 1kPa.
Further, the extracting solution of sodium alginate, taurine, pullulan, locust bean gum and addition is added in step 3)
Weight ratio be 1:3:2:5:7.
Embodiment 2
A kind of fructus crataegi pinnatifidae preserved fruit is mainly made by the raw material of following parts by weight: 25 parts of fructus crataegi pinnatifidaes, 10 parts of Radix Baccaureae ramifloraes, 6
Part hill gooseberry, 8 parts of trifoliate orange Dulcis, 5 parts of Spinycalyx Raspberries, 7 parts of big fruit gamboges, 11 parts of stevia rebaudian leafs.
A kind of fructus crataegi pinnatifidae preserved fruit and preparation method thereof, comprising the following steps:
1) stevia rebaudian leaf, Spinycalyx Raspberry mixing are put into pulverizer and crushed, added 85 DEG C of water and be stirred, while stirring
It mixes side and sodium bicarbonate(edible) is added, after twenty minutes, standing is cooled to room temperature for stirring, is carried out ultrasonic extraction, is carried out after extraction
Filtering, obtains extracting solution；
2) fresh fructus crataegi pinnatifidae is chosen, after cleaning, fructus crataegi pinnatifidae is beaten into through hole from carpopodium, makes hole through big fruit mountain
Then short, bristly hair or beard cuts out fruit stone inside through hole, fructus crataegi pinnatifidae is then put into the resulting extracting solution of step 1) and is impregnated, by extracting solution
62 DEG C are heated to, is impregnated 1 hour, stoning fructus crataegi pinnatifidae is obtained；
3) hill gooseberry, trifoliate orange Dulcis, big fruit gamboge are mixed in investment high speed beater and are beaten, 0.5% pectase is then added,
The resulting extracting solution of step 1) is added after filtering in filtrate, adds sodium alginate, taurine, pullulan, locust bean
Glue, 85-89 DEG C at a temperature of stirred at low speed, be made pulp；
4) the resulting pulp of step 3) is slowly poured into the through hole of the resulting stoning fructus crataegi pinnatifidae of step 2), makes pulp
Through hole is filled up, the stoning fructus crataegi pinnatifidae for filling up pulp is put into closed container, is first improved the vacuum degree of closed container, then will
The vacuum degree of closed container reduces, and after improving vacuum degree repeatedly and reducing vacuum degree twice, stoning fructus crataegi pinnatifidae is taken out, then right
The through hole of stoning fructus crataegi pinnatifidae pours into pulp, then will be filled with rapidly pulp stoning fructus crataegi pinnatifidae be put into -3 DEG C of temperature into
Row is 3 hours cooling；The stoning fructus crataegi pinnatifidae that will be filled with pulp after cooling is vacuum-packed, and fructus crataegi pinnatifidae preserved fruit is obtained.
Further, ultrasonic power 160W used in ultrasonic extraction used in step 1), supersonic frequency 50kHz surpass
80 DEG C of sound temperature, extraction time 2h.
Further, the mass ratio of the middle sodium alginate being added of step 3), taurine, pullulan, locust bean gum
For 1:3:5:2.
Further, the vacuum degree after the vacuum degree of closed container improves in step 4) is 16kPa, after vacuum degree reduces
Vacuum degree is 3kPa.
Further, the extracting solution of sodium alginate, taurine, pullulan, locust bean gum and addition is added in step 3)
Weight ratio be 1:3:2:5:7.
Embodiment 3
A kind of fructus crataegi pinnatifidae preserved fruit is mainly made by the raw material of following parts by weight: 30 parts of fructus crataegi pinnatifidaes, 12 parts of Radix Baccaureae ramifloraes, 9
Part hill gooseberry, 10 parts of trifoliate orange Dulcis, 7 parts of Spinycalyx Raspberries, 8 parts of big fruit gamboges, 12 parts of stevia rebaudian leafs.
A kind of fructus crataegi pinnatifidae preserved fruit and preparation method thereof, comprising the following steps:
1) stevia rebaudian leaf, Spinycalyx Raspberry mixing are put into pulverizer and crushed, added 85 DEG C of water and be stirred, while stirring
It mixes side and sodium bicarbonate(edible) is added, after twenty minutes, standing is cooled to room temperature for stirring, is carried out ultrasonic extraction, is carried out after extraction
Filtering, obtains extracting solution；
2) fresh fructus crataegi pinnatifidae is chosen, after cleaning, fructus crataegi pinnatifidae is beaten into through hole from carpopodium, makes hole through big fruit mountain
Then short, bristly hair or beard cuts out fruit stone inside through hole, fructus crataegi pinnatifidae is then put into the resulting extracting solution of step 1) and is impregnated, by extracting solution
63 DEG C are heated to, is impregnated 1 hour, stoning fructus crataegi pinnatifidae is obtained；
3) hill gooseberry, trifoliate orange Dulcis, big fruit gamboge are mixed in investment high speed beater and are beaten, 0.5% pectase is then added,
The resulting extracting solution of step 1) is added after filtering in filtrate, adds sodium alginate, taurine, pullulan, locust bean
Glue, 87 DEG C at a temperature of stirred at low speed, be made pulp；
4) the resulting pulp of step 3) is slowly poured into the through hole of the resulting stoning fructus crataegi pinnatifidae of step 2), makes pulp
Through hole is filled up, the stoning fructus crataegi pinnatifidae for filling up pulp is put into closed container, is first improved the vacuum degree of closed container, then will
The vacuum degree of closed container reduces, and after improving vacuum degree repeatedly and reducing vacuum degree twice, stoning fructus crataegi pinnatifidae is taken out, then right
The through hole of stoning fructus crataegi pinnatifidae pours into pulp, then will be filled with rapidly pulp stoning fructus crataegi pinnatifidae be put into 0 DEG C of temperature into
Row is 3 hours cooling；The stoning fructus crataegi pinnatifidae that will be filled with pulp after cooling is vacuum-packed, and fructus crataegi pinnatifidae preserved fruit is obtained.
Further, ultrasonic power 160W used in ultrasonic extraction used in step 1), supersonic frequency 50kHz surpass
80 DEG C of sound temperature, extraction time 2h.
Further, the mass ratio of the middle sodium alginate being added of step 3), taurine, pullulan, locust bean gum
For 1:3:5:2.
Further, the vacuum degree after the vacuum degree of closed container improves in step 4) is 20kPa, after vacuum degree reduces
Vacuum degree is 5kPa.
Further, the extracting solution of sodium alginate, taurine, pullulan, locust bean gum and addition is added in step 3)
Weight ratio be 1:3:2:5:7.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (8)
1. a kind of fructus crataegi pinnatifidae preserved fruit, which is characterized in that be mainly made by the raw material of following parts by weight: 20-30 parts of fructus crataegi pinnatifidaes,
8-12 parts of Radix Baccaureae ramifloraes, 5-9 parts of hill gooseberrys, Dulcis, 3-7 parts of Spinycalyx Raspberries of 6-10 portions of trifoliate oranges, 5-8 parts of big fruit gamboges, 10-12 portions of stevia rebaudianums
Leaf.
2. a kind of fructus crataegi pinnatifidae preserved fruit according to claim 1, which is characterized in that mainly by the raw material system of following parts by weight
: 20 parts of fructus crataegi pinnatifidaes, 8 parts of Radix Baccaureae ramifloraes, 5 parts of hill gooseberrys, 6 parts of trifoliate orange Dulcis, 3 parts of Spinycalyx Raspberries, 5 parts of big fruit gamboges, 10 parts of sweet teas
Chrysanthemum leaf.
3. a kind of fructus crataegi pinnatifidae preserved fruit according to claim 1, which is characterized in that mainly by the raw material system of following parts by weight
: 25 parts of fructus crataegi pinnatifidaes, 10 parts of Radix Baccaureae ramifloraes, 6 parts of hill gooseberrys, 8 parts of trifoliate orange Dulcis, 5 parts of Spinycalyx Raspberries, 7 parts of big fruit gamboges, 11 parts of sweet teas
Chrysanthemum leaf.
4. a kind of fructus crataegi pinnatifidae preserved fruit according to claim 1, which is characterized in that mainly by the raw material system of following parts by weight
: 30 parts of fructus crataegi pinnatifidaes, 12 parts of Radix Baccaureae ramifloraes, 9 parts of hill gooseberrys, 10 parts of trifoliate orange Dulcis, 7 parts of Spinycalyx Raspberries, 8 parts of big fruit gamboges, 12 parts
Stevia rebaudian leaf.
5. a kind of production method of fructus crataegi pinnatifidae preserved fruit according to claim 1, which comprises the following steps:
1) stevia rebaudian leaf, Spinycalyx Raspberry mixing are put into pulverizer and crushed, added 85 DEG C of water and be stirred, while stirring
Sodium bicarbonate(edible) is added, after twenty minutes, standing is cooled to room temperature for stirring, and ultrasonic extraction is carried out, is filtered after extraction,
Obtain extracting solution；
2) fresh fructus crataegi pinnatifidae is chosen, after cleaning, fructus crataegi pinnatifidae is beaten into through hole from carpopodium, makes hole through fructus crataegi pinnatifidae, so
Fruit stone is cut out inside through hole afterwards, fructus crataegi pinnatifidae is then put into the resulting extracting solution of step 1) and is impregnated, extracting solution is heated
It to 60-65 DEG C, impregnates 1 hour, obtains stoning fructus crataegi pinnatifidae；
3) hill gooseberry, trifoliate orange Dulcis, big fruit gamboge are mixed in investment high speed beater and is beaten, 0.5% pectase is then added, filtered
The resulting extracting solution of step 1) is added in filtrate afterwards, adds sodium alginate, taurine, pullulan, locust bean gum,
It is stirred at low speed at a temperature of 85-89 DEG C, pulp is made；
4) the resulting pulp of step 3) is slowly poured into the through hole of the resulting stoning fructus crataegi pinnatifidae of step 2), fills up pulp
Through hole, the stoning fructus crataegi pinnatifidae for filling up pulp are put into closed container, are first improved the vacuum degree of closed container, then will be closed
The vacuum degree of container reduces, and after improving vacuum degree repeatedly and reducing vacuum degree twice, stoning fructus crataegi pinnatifidae is taken out, then to stoning
The through hole of fructus crataegi pinnatifidae pours into pulp, then will be filled with rapidly pulp stoning fructus crataegi pinnatifidae be put into -5 DEG C -0 DEG C of temperature into
Row is 2-4 hours cooling；The stoning fructus crataegi pinnatifidae that will be filled with pulp after cooling is vacuum-packed, and fructus crataegi pinnatifidae fruit is obtained
Dried meat.
6. a kind of production method of fructus crataegi pinnatifidae preserved fruit according to claim 5, which is characterized in that surpass used in step 1)
Ultrasonic power 160W, supersonic frequency 50kHz used in sound wave extraction, 80 DEG C of ultrasonic temperature, extraction time 2h.
7. a kind of production method of fructus crataegi pinnatifidae preserved fruit according to claim 5, which is characterized in that closed container in step 4)
Vacuum degree improve after vacuum degree be 11kPa-20kPa, vacuum degree reduce after vacuum degree be 1kPa-5kPa.
8. a kind of production method of fructus crataegi pinnatifidae preserved fruit according to claim 5, which is characterized in that alginic acid is added in step 3)
Sodium, taurine, pullulan, the weight ratio of locust bean gum and the extracting solution of addition are 1:3:2:5:7.
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Application publication date: 20181207 |