CN109691600A - A kind of sweet osmanthus syrup of plum and preparation method - Google Patents
A kind of sweet osmanthus syrup of plum and preparation method Download PDFInfo
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- CN109691600A CN109691600A CN201710997364.5A CN201710997364A CN109691600A CN 109691600 A CN109691600 A CN 109691600A CN 201710997364 A CN201710997364 A CN 201710997364A CN 109691600 A CN109691600 A CN 109691600A
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Classifications
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- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
It includes wild jujube, hawthorn, preserved plum, roselle, rock sugar, dried orange peel, sugar sweet-scented osmanthus sauce and water that the application, which discloses a kind of sweet osmanthus syrup of plum and preparation method, sweet osmanthus syrup of plum,.Preparation method includes successively being added to the water wild jujube, hawthorn, preserved plum, roselle, sugar sweet-scented osmanthus sauce, 61.5% rock sugar and 50% dried orange peel, obtains raw mixture；Raw mixture is boiled into 2h for the first time；After taking out 50% first time tanning mixture, isometric water, 38.5% rock sugar and 50% dried orange peel is added, second of tanning 1.5h obtains second of tanning mixture；The first time tanning mixture and second of tanning mixture that take out 50% are mixed, semi-finished product are obtained；Semi-finished product are filtered, sweet osmanthus syrup of plum is obtained.The application is with wild jujube, and hawthorn, preserved plum, the raw materials such as roselle, which are produced when sweet osmanthus syrup of plum is tasted, the fragrance of a flower, and rear taste is more fragrant and more sweet, and the addition of roselle makes it in jewel red color, bright.The application is boiled most essential taste in storable raw material twice and improves raw material availability.
Description
Technical field
This application involves food processing technology field, in particular to a kind of sweet osmanthus syrup of plum and preparation method.
Background technique
Syrup of plum is traditional beverage for relieving summer heat, and in hot season, majority can buy dark plum voluntarily to boil, also useful poplar
Plum replaces dark plum, and the inside puts white sugar and removes acid, drinks after iced.The raw material of syrup of plum is dark plum and hawthorn, sweet osmanthus, Radix Glycyrrhizae, rock sugar
These types of material.Syrup of plum can help digestion in conjunction, and promoting the circulation of qi scattered silt promotes the production of body fluid to quench thirst, and restrain lung qi, and relieving restlessness is calmed the nerves, and Chang Yinke, which gets rid of illness, to be removed
Disease, health body-building are the rare health beverages of torridity summer.
The formula majority of traditional syrup of plum selects dark plum as primary raw material, and the syrup of plum mouthfeel that dark plum is worked it out has
Point is bitter, and the inclined dark brown of color, is not liked by consumer.
Summary of the invention
The application's is designed to provide a kind of sweet osmanthus syrup of plum and preparation method, bitter to solve traditional syrup of plum mouthfeel
And the problem of color inclined dark brown.
On the one hand, according to an embodiment of the present application, a kind of sweet osmanthus syrup of plum is provided, comprising: wild jujube, hawthorn, preserved plum, rose
Rare eggplant, rock sugar, dried orange peel, sugar sweet-scented osmanthus sauce and water.
Optionally, the sweet osmanthus syrup of plum includes the raw material of following parts by weight: 1090 portions of wild jujubes, 924 portions of hawthorn, and 800 parts
Preserved plum, 500 portions of roselles, 2976 portions of rock sugar, 50 parts of dried orange peels, 290 parts of sugar sweet-scented osmanthus sauce and 42500 parts of water.
Optionally, the dried orange peel is obtained by honey stir-fry.
On the other hand, according to an embodiment of the present application, a kind of preparation method of sweet osmanthus syrup of plum, including following step are provided
It is rapid:
Successively by wild jujube, hawthorn, preserved plum, roselle, sugar sweet-scented osmanthus sauce, water is added in 61.5% rock sugar and 50% dried orange peel
In, obtain raw mixture；
The raw mixture is boiled into 2h for the first time, obtains boiling mixture for the first time；
Take out 50% first time tanning mixture after, be added the water of equal volume and 38.5% rock sugar and 50% it is old
Skin, second of tanning 1.5h, obtains second of tanning mixture；
The first time tanning mixture for taking out 50% and second of tanning mixture are mixed, sweet osmanthus acid is obtained
Plum soup semi-finished product；
The sweet osmanthus syrup of plum semi-finished product are filtered, sweet osmanthus syrup of plum is obtained.
Optionally, the preparation method further include:
It is filling and sterilize after the sweet osmanthus syrup of plum is placed into room temperature, obtain finished product sweet osmanthus syrup of plum；
The finished product sweet osmanthus syrup of plum is placed in freezer to save.
Optionally, the mode of the sterilization is water dip sterilization.
Optionally, described sterilize includes:
Measure the pH value of the syrup of plum；
Sterilization temperature and time are determined according to the pH value.
Optionally, the sieve mesh number of the filtering is 350 mesh.
Optionally, the temperature of the freezer is -4 DEG C.
From the above technical scheme, the embodiment of the present application provides a kind of sweet osmanthus syrup of plum and preparation method, the osmanthus
Flower syrup of plum includes wild jujube, hawthorn, preserved plum, roselle, rock sugar, dried orange peel, sugar sweet-scented osmanthus sauce and water.The preparation method includes successively
By wild jujube, hawthorn, preserved plum, roselle, sugar sweet-scented osmanthus sauce, 61.5% rock sugar and 50% dried orange peel are added to the water, obtain raw material and mix
Close object；The raw mixture is boiled into 2h for the first time, obtains boiling mixture for the first time；The first time tanning for taking out 50% mixes
After closing object, be added the water of equal volume, 38.5% rock sugar and 50% dried orange peel, second boils 1.5h, is endured for the second time
Mixture processed；The first time tanning mixture for taking out 50% and second of tanning mixture are mixed, sweet osmanthus is obtained
Syrup of plum semi-finished product；The sweet osmanthus syrup of plum semi-finished product are filtered, sweet osmanthus syrup of plum is obtained.The application is with wild jujube, hawthorn, preserved plum,
Roselle, rock sugar, dried orange peel, sugar sweet-scented osmanthus sauce are that raw material has the fragrance of a flower when producing the trial test of sweet osmanthus syrup of plum, and rear taste is more fragrant and more sweet, Er Qiemei
The addition of rare eggplant makes it in jewel red color, bright.Preparation method in the application is boiled twice in storable raw material
Most essential taste simultaneously improves raw material availability.
Detailed description of the invention
In order to illustrate the technical solutions in the embodiments of the present application or in the prior art more clearly, below will be to institute in embodiment
Attached drawing to be used is needed to be briefly described, it should be apparent that, the accompanying drawings in the following description is only some implementations of the application
Example, for those of ordinary skill in the art, without creative efforts, can also obtain according to these attached drawings
Obtain other attached drawings.
Fig. 1 is the flow chart according to a kind of preparation method of sweet osmanthus syrup of plum shown in the embodiment of the present application；
Fig. 2 is the flow chart according to the method for disinfection shown in the embodiment of the present application.
Specific embodiment
Embodiments herein provides a kind of sweet osmanthus syrup of plum, comprising: wild jujube, hawthorn, preserved plum, roselle, rock sugar are old
Skin, sugar sweet-scented osmanthus sauce and water.
Smoked plum, is also green plum, and plum is a kind of fruit.Smoked plum has anti-aging, beneficial liver and nourishing stomach, promotes the production of body fluid to quench thirst, neutralizing acid
Property metabolite and other effects.People like to cook soup with smoked plum, steep in wine.
Preserved plum is with the yellow maturity plum picked after Grain in Ear, and selected preserved plum is that the Anhui orchard Liu Liu group has in the application
The preserved plum of limit company production.
Roselle also known as Roselle, roselle, red sorrel etc., its calyx can preserved fruit processed, jam, high-grade drink etc., rose
Eggplant vitamin C rich in or the nutriment of the elderly, children.The gorgeous rosiness pigment of calyx, be in food
Toner.Tastes delicious is the good quality beverages of summer clearing away heat and removing summer.Roselle can make sweet osmanthus syrup of plum that jewel be presented for mentioning color
Red, and increase the fragrance of syrup of plum.
Sugar sweet-scented osmanthus sauce is process with fresh sweet osmanthus, white granulated sugar and a little salt.Sugar sweet-scented osmanthus sauce has sweet osmanthus fragrance, can be osmanthus
Flower syrup of plum provides peculiar flavour.
Optionally, the sweet osmanthus syrup of plum includes the raw material of following parts by weight: 1090 portions of wild jujubes, 924 portions of hawthorn, and 800 parts
Preserved plum, 500 portions of roselles, 2976 portions of rock sugar, 50 parts of dried orange peels, 290 parts of sugar sweet-scented osmanthus sauce and 42500 parts of water.By largely practicing card
Bright, sweet osmanthus syrup of plum of this proportion has foundation for heavy florals, and rear taste is more fragrant and more sweet, color be it is vivid ruby red, quality is preferable.
Optionally, the dried orange peel is obtained by honey stir-fry.
Dried orange peel is the mature pericarp of rutaceae orange and its variety.The bitter substance of dried orange peel be with limonin and
Bitter principle is " limonoid " of representative, and this limonoid taste is gentle, is easily soluble in water, facilitates the digestion of food.
Dried orange peel contains the ingredients such as volatile oil, hesperidine, vitamin B, C, and the volatile oil contained by it has mild stimulation to gastrointestinal tract, can
Promote the secretion of digestive juice, exclude pneumatosis in intestinal tube, increases appetite.Dried orange peel can neutralize part of it bitter taste after honey is fried,
Meanwhile its fragrance can be preserved.
From the above technical scheme, the embodiment of the present application provides a kind of sweet osmanthus syrup of plum, the sweet osmanthus smoked plum steamed dumping
Include wild jujube, hawthorn, preserved plum, roselle, rock sugar, dried orange peel, sugar sweet-scented osmanthus sauce and water.The application is with wild jujube, hawthorn, preserved plum, roselle,
Rock sugar, dried orange peel, sugar sweet-scented osmanthus sauce are that raw material has the fragrance of a flower when producing the trial test of sweet osmanthus syrup of plum, and rear taste is more fragrant and more sweet, and roselle
Addition makes it in jewel red color, bright.
Refering to fig. 1, embodiments herein provides a kind of preparation method of sweet osmanthus syrup of plum, comprising the following steps:
Step S1, successively by wild jujube, hawthorn, preserved plum, roselle, sugar sweet-scented osmanthus sauce, 61.5% rock sugar and 50% dried orange peel
It is added to the water, obtains raw mixture；
Specifically, using every kind of raw material of electronic balance accurate weighing, every kind of ingredient uses Baoshang bag to pack respectively, to avoid
Material leakage.
It should be noted that 61.5% rock sugar refers to that the 61.5% of rock sugar total addition level, 50% dried orange peel refer to dried orange peel
The 50% of total addition level.
Step S2, the raw mixture is boiled into 2h for the first time, obtains boiling mixture for the first time；
It in the application, now adds raw materials into cold water, is then boiled, is i.e. cold water pan feeding.It is cold compared with hot water pan feeding
Water pan feeding can make raw material slowly rise to high temperature from low temperature, so that raw material be made to give full play of its essential taste.
It is boiled when tanning for high fire, tanning temperature is 100 DEG C.
Step S3, take out 50% first time tanning mixture after, be added equal volume water and 38.5% rock sugar and
50% dried orange peel, second of tanning 1.5h, obtains second of tanning mixture；
After the material of half is taken out after boiling for the first time, then plus the water with half material same volume, wild jujube can be reduced,
Hawthorn, preserved plum, the concentration of the leachable of roselle, to promote wild jujube, hawthorn, preserved plum, the acidic materials of roselle continue molten
Out, the utilization rate of raw material is improved.
After tanning mixture takes out half for the first time, and Ban Guoshui is added, material matching is unreasonable, mouthfeel and color
It is affected, so needs continue to add a certain amount of rock sugar and dried orange peel is adjusted.
Step S4, the first time tanning mixture for taking out 50% and second of tanning mixture are mixed, is obtained
To sweet osmanthus syrup of plum semi-finished product；
Step S5, the sweet osmanthus syrup of plum semi-finished product are filtered, sweet osmanthus syrup of plum is obtained.
Optionally, the preparation method further include:
Step S6, filling and sterilize after the sweet osmanthus syrup of plum being placed into room temperature, obtain finished product sweet osmanthus syrup of plum；
Step S7, the finished product sweet osmanthus syrup of plum freezer is placed in save.
In the prior art, syrup of plum is mostly now cooked and is now drunk, and cannot be stored for a long time, apt to deteriorate.After filling and sterilization,
The harmful microorganism that sweet osmanthus syrup of plum can be eliminated is placed in freezer preservation, can extend the pot-life of sweet osmanthus syrup of plum, not lose it
Original taste.
The application uses electronic semiautomatic can packing machine, and is sealed using automatic sealing.
Optionally, the mode of the sterilization is water dip sterilization.
By water dip sterilization method with sterilize parameter carry out sterilization can reach commercial sterilization.Water dip sterilization is complete by water dip sterilization kettle
At water dip sterilization kettle is so that the water of hot-water cylinder is warming up to predetermined temperature by being directly injected into steam, be then injected into process tank, together
When recycle the process water in pot constantly, and sterilized by water-vapor mixer circulating-heating.So as to shorten sterilizing time, mention
High working efficiency.The process water of sterilization can be recycled, and save the consumption of the energy, time and human and material resources, reduce production
Cost.
Optionally, referring to Fig.2, the sterilization includes:
Step S61, the pH value of the syrup of plum is measured；
Step S62, sterilization temperature and time are determined according to the pH value.
According to the pH value of syrup of plum, the parameter of sterilization, i.e. sterilization temperature and sterilizing time are obtained.It is determined most according to pH value
Suitable sterilization temperature, and guarantee that any change does not occur for the character of syrup of plum after sterilizing, it can reach the room temperature shelf-life 1 year.
Optionally, the sieve mesh number of the filtering is 350 mesh.It, can be by the sweet osmanthus syrup of plum when sieve mesh number is 350 mesh
Raw material residue in semi-finished product is separated, and guarantees the as clear as crystal of sweet osmanthus syrup of plum.
Optionally, the temperature of the freezer is -4 DEG C.When temperature of ice house is -4 DEG C, it is ensured that the comfortable mouth of sweet osmanthus syrup of plum
Sense, especially summer, when taking-up, that is, drinkable.Meanwhile low temperature can inhibit microbial growth in sweet osmanthus syrup of plum, extend it
Pot-life.If the temperature of freezer is lower than -4 DEG C, sweet osmanthus syrup of plum is easy to freeze, and when drinking or transporting, needs negative catalysis, negative catalysis
Sweet osmanthus syrup of plum mouthfeel and taste afterwards can change, and have an adverse effect to sweet osmanthus syrup of plum.
From the above technical scheme, the embodiment of the present application provides a kind of sweet osmanthus syrup of plum and preparation method, the osmanthus
Flower syrup of plum includes wild jujube, hawthorn, preserved plum, roselle, rock sugar, dried orange peel, sugar sweet-scented osmanthus sauce and water.The preparation method includes successively
By wild jujube, hawthorn, preserved plum, roselle, sugar sweet-scented osmanthus sauce, 61.5% rock sugar and 50% dried orange peel are added to the water, obtain raw material and mix
Close object；The raw mixture is boiled into 2h for the first time, obtains boiling mixture for the first time；The first time tanning for taking out 50% mixes
After closing object, be added the water of equal volume, 38.5% rock sugar and 50% dried orange peel, second boils 1.5h, is endured for the second time
Mixture processed；The first time tanning mixture for taking out 50% and second of tanning mixture are mixed, sweet osmanthus is obtained
Syrup of plum semi-finished product；The sweet osmanthus syrup of plum semi-finished product are filtered, sweet osmanthus syrup of plum is obtained.The application is with wild jujube, hawthorn, preserved plum,
Roselle, rock sugar, dried orange peel, sugar sweet-scented osmanthus sauce are that raw material has the fragrance of a flower when producing the trial test of sweet osmanthus syrup of plum, and rear taste is more fragrant and more sweet, Er Qiemei
The addition of rare eggplant makes it in jewel red color, bright.Preparation method in the application is boiled twice in storable raw material
Most essential taste simultaneously improves raw material availability.
Those skilled in the art will readily occur to its of the application after considering specification and practicing application disclosed herein
Its embodiment.This application is intended to cover any modification of the application, purposes or adaptive change, these modifications, purposes or
Person's adaptive change follows the general principle of the application and including the undocumented common knowledge in the art of the application
Or conventional techniques.The description and examples are only to be considered as illustrative, and the true scope and spirit of the application are by following
Claim is pointed out.
It should be understood that the application is not limited to the precise structure that has been described above and shown in the drawings, and
And various modifications and changes may be made without departing from the scope thereof.Scope of the present application is only limited by the accompanying claims.
Claims (9)
1. a kind of sweet osmanthus syrup of plum characterized by comprising wild jujube, hawthorn, preserved plum, roselle, rock sugar, dried orange peel, sugar sweet-scented osmanthus sauce
And water.
2. sweet osmanthus syrup of plum according to claim 1, which is characterized in that the sweet osmanthus syrup of plum includes following parts by weight
Raw material: 1090 portions of wild jujubes, 924 portions of hawthorn, 800 portions of preserved plums, 500 portions of roselles, 2976 portions of rock sugar, 50 parts of dried orange peels, 290 parts of sugared osmanthus
Flower sauce and 42500 parts of water.
3. sweet osmanthus syrup of plum according to claim 1, which is characterized in that the dried orange peel is obtained by honey stir-fry.
4. a kind of preparation method of sweet osmanthus syrup of plum, which comprises the following steps:
Successively wild jujube, hawthorn, preserved plum, roselle, sugar sweet-scented osmanthus sauce, 61.5% rock sugar and 50% dried orange peel are added to the water, obtained
To raw mixture；
The raw mixture is boiled into 2h for the first time, obtains boiling mixture for the first time；
After taking out 50% first time tanning mixture, the dried orange peel of the water of equal volume and 38.5% rock sugar and 50% is added,
Second of tanning 1.5h, obtains second of tanning mixture；
The first time tanning mixture for taking out 50% and second of tanning mixture are mixed, sweet osmanthus syrup of plum is obtained
Semi-finished product；
The sweet osmanthus syrup of plum semi-finished product are filtered, sweet osmanthus syrup of plum is obtained.
5. the preparation method according to claim 4, which is characterized in that the preparation method further include:
It is filling and sterilize after the sweet osmanthus syrup of plum is placed into room temperature, obtain finished product sweet osmanthus syrup of plum；
The finished product sweet osmanthus syrup of plum is placed in freezer to save.
6. preparation method according to claim 5, which is characterized in that the mode of the sterilization is water dip sterilization.
7. preparation method according to claim 5, which is characterized in that the sterilization includes:
Measure the pH value of the syrup of plum；
Sterilization temperature and time are determined according to the pH value.
8. the preparation method according to claim 4, which is characterized in that the sieve mesh number of the filtering is 350 mesh.
9. preparation method according to claim 5, which is characterized in that the temperature of the freezer is -4 DEG C.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881643A (en) * | 2019-11-26 | 2020-03-17 | 上海爱一特餐饮有限公司 | Sour soup and preparation method thereof |
| CN112641019A (en) * | 2020-12-08 | 2021-04-13 | 北京顺鑫农业股份有限公司创新食品分公司 | Quick-frozen concentrated plum juice and preparation method thereof |
| CN113080342A (en) * | 2021-04-21 | 2021-07-09 | 沈中国 | Plant beverage and preparation method thereof |
| CN115137025A (en) * | 2022-07-19 | 2022-10-04 | 广西大学 | Salty preserved plum and lemon beverage |
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| CN101584488A (en) * | 2009-06-22 | 2009-11-25 | 北京燕京饮料有限公司 | Pure natural sweet-sour plum juice and its preparing method |
| CN103504399A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Plum juice drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584488A (en) * | 2009-06-22 | 2009-11-25 | 北京燕京饮料有限公司 | Pure natural sweet-sour plum juice and its preparing method |
| CN103504399A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Plum juice drink |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881643A (en) * | 2019-11-26 | 2020-03-17 | 上海爱一特餐饮有限公司 | Sour soup and preparation method thereof |
| CN112641019A (en) * | 2020-12-08 | 2021-04-13 | 北京顺鑫农业股份有限公司创新食品分公司 | Quick-frozen concentrated plum juice and preparation method thereof |
| CN113080342A (en) * | 2021-04-21 | 2021-07-09 | 沈中国 | Plant beverage and preparation method thereof |
| CN115137025A (en) * | 2022-07-19 | 2022-10-04 | 广西大学 | Salty preserved plum and lemon beverage |
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