CN111000019A - Preparation method of ginger brown sugar and yellow peach preserved fruit - Google Patents
Preparation method of ginger brown sugar and yellow peach preserved fruit Download PDFInfo
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- CN111000019A CN111000019A CN201911191059.2A CN201911191059A CN111000019A CN 111000019 A CN111000019 A CN 111000019A CN 201911191059 A CN201911191059 A CN 201911191059A CN 111000019 A CN111000019 A CN 111000019A
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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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a preparation method of ginger brown sugar and yellow peach preserved fruits, and belongs to the technical field of food processing. The main technical scheme is as follows: soaking yellow peach in saline water; removing core from the pickled yellow peach, cutting into pieces, and placing into a utensil; slicing rhizoma Zingiberis recens, uniformly spreading with brown sugar and fructus Lycii on the cut surface of yellow peach, stirring, and uniformly sticking sugar on the yellow peach; sealing the opening of the vessel by using a preservative film, and pickling; pouring the pickled juice, yellow peach and ginger into a pot, decocting with slow fire, turning off the fire when a sugar ring appears, pouring into a vessel, adding medlar, sealing with a preservative film, uniformly placing the yellow peach on a baking tray, and baking; taking out, cooling, and sterilizing by ultraviolet irradiation. The invention increases the edible approach and economic value of the yellow peach, and can improve the immunity of the organism after long-term eating. Has the advantages of simple preparation, no preservative addition and the like, conforms to the current human consumption concept, and has wide market prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of ginger brown sugar and yellow peach preserves.
Background
Yellow peach is called health-preserving peach because it contains abundant vitamin C, cellulose, carotene, lycopene and trace elements (selenium and zinc). Yellow peach has the effects of providing heat for maintaining brain function and regulating fat metabolism in the body. Meanwhile, the health care tea also has the health care effects of relaxing the bowels, reducing blood sugar and blood fat, improving the immune function and the like. In addition, the yellow peach can resist free radicals and has the function of removing black spots, so that the yellow peach has a good beautifying effect of delaying skin aging. Although a lot of foods are sold in the market at present, which take yellow peaches as main raw materials, the foods have single taste and are difficult to meet different requirements of consumers.
Disclosure of Invention
In order to make up the defects of the prior art, the instant preserved fruit is prepared by taking yellow peaches as main materials and adding ginger, brown sugar and medlar, is sour, sweet and delicious, and has certain health care effect so as to meet the requirements of consumers. The technical scheme of the invention is as follows: a preparation method of ginger brown sugar and yellow peach preserves comprises the following sequential steps:
(1) soaking yellow peach in 0.5 wt% saline water for 5 min;
(2) removing cores of 30-35 parts of pickled yellow peaches, cutting into pieces, and putting into a utensil;
(3) 1-5 parts of ginger are cut into slices with the thickness of 1cm, and then the slices are uniformly sprinkled on the cut surfaces of the yellow peaches together with 1-5 parts of brown sugar and 1-5 parts of medlar, and the mixture is uniformly stirred and the yellow peaches are uniformly stuck with sugar;
(4) sealing the opening of the utensil by using a preservative film, and pickling for 6-10 h;
(5) pouring the pickled juice, yellow peaches and ginger into a pot, decocting for 5min at 120 ℃ with slow fire, turning off the fire when sugar rings appear, pouring into a vessel, adding medlar, sealing with a preservative film again, and standing for 3-5 h;
(6) uniformly placing the yellow peaches on a baking tray, baking the yellow peaches for 8 to 10 hours at 120 to 140 ℃ with upper and lower fire, and taking out the yellow peaches when the yellow peaches are dried to 25 percent of the initial weight;
(7) taking out, cooling, and sterilizing by ultraviolet irradiation to obtain the ginger brown sugar yellow peach preserved fruit.
Further, 30 parts of yellow peach, 4 parts of brown sugar, 3 parts of ginger and 2 parts of medlar.
The yellow peach is named as the main raw material yellow because the flesh color is yellow, and is rich in various vitamins, and necessary elements such as iron and selenium for resisting fatigue, resisting aging and enriching blood of a human body, so that the yellow peach has the health care peach and health maintenance peach functions.
The ginger added in the invention has warm nature and pungent taste, enters lung, stomach and spleen channels, and has the effects of promoting blood circulation, warming, dispelling cold, sweating, invigorating stomach, arresting vomiting, relieving swelling, detoxifying and the like. In addition, gingerol rich in ginger accelerates heartbeat, dilates blood vessels, accelerates blood flow and warms the whole body by stimulating heart and blood vessels. Meanwhile, sweat pores are opened, sweat is increased, redundant heat in the body is taken away, germs and toxin generated by metabolism of the body are discharged, and accordingly disease resistance of the human body is enhanced. The gingerol also can promote secretion of digestive juice and enhance gastrointestinal motility. Promoting appetite and digestion. In addition, ginger contains a large amount of resin substances, and can inhibit the absorption of cholesterol by human bodies. Preventing accumulation of cholesterol in liver and blood serum, and preventing hypertension, atherosclerosis, and cerebral hemorrhage. The ginger also contains phytoncide, has bactericidal effect on bacteria and fungi, and can be used for preventing and treating bacillary dysentery, bronchitis, pertussis, tinea manus, tinea pedis, trichomonas vaginalis, etc.
The brown sugar added in the invention has warm property and has the effects of removing blood stasis, promoting the production of body fluid, dispelling cold, activating blood, warming stomach, tonifying spleen and relieving pain. The brown sugar contains glucose, fructose and other monosaccharide and polysaccharide energy substances, and can accelerate metabolism of skin cells and provide energy for the cells. The brown sugar contains folic acid and trace substances, which can accelerate blood circulation, increase blood volume, stimulate hemopoietic function of organism, expand blood volume, and increase nutrition, oxygen and water supply of local skin. Part of vitamins and electrolyte components contained in the brown sugar can balance water metabolism of intracellular environment, eliminate cell metabolites and keep the intracellular and extracellular environments clean by regulating the concentration of certain substances among tissues. The brown sugar contains various vitamins and antioxidant substances, and can resist free radicals, rebuild and protect cell infrastructure, and maintain normal function and metabolism of cells.
The brown sugar contains amino acids, cellulose and other substances, and can effectively protect and recover the fiber structure and water locking capacity of epidermis and dermis, strengthen the tissue structure and skin elasticity of skin, supplement skin nutrition and promote cell regeneration. In addition, natural acids and pigment regulating substances contained in the brown sugar can effectively regulate various pigment metabolic processes, balance the secretion quantity and pigment distribution condition of pigment in the skin, reduce abnormal accumulation of local pigment, and have good beautifying effect for women. The purpose of adding brown sugar into the product is as follows: the product has the effects of improving taste, providing energy for human body, and caring skin.
The added medlar is one of the varieties of food and medicine which are first published by Ministry of health, and the medlar is flat in nature and sweet in taste, enters liver and kidney channels, nourishes and nourishes the liver and the kidney and moistens the lung in traditional Chinese medicine. Modern medical research shows that the medlar has the effects of reducing blood pressure, reducing blood fat, resisting oxidation, nourishing liver, improving eyesight, maintaining beauty, keeping young and the like. In addition, the medlar contains abundant nutrient components such as vitamins, minerals, proteins, active polysaccharides, amino acids and the like, and is one of the best raw materials for developing functional foods. The product is added with medlar for the purpose: supplementing protein and amino acids to make up the deficiency of the substances in the yellow peach, and increasing lycium barbarum polysaccharide and lycium barbarum pigment to enhance immunity.
The invention has the following beneficial effects:
the yellow peach is selected as a main raw material, the health care effect of the yellow peach is mainly embodied in antioxidant components such as α -carrot, β -carotene, vitamin C, lycopene and the like, the components can play the roles of prolonging life and resisting aging, the functionality of the yellow peach is also embodied in the aspects of food therapy health care such as blood pressure regulation, blood sugar reduction, blood fat reduction, intestine and stomach protection and is beneficial to constipation and skin black spots, the yellow peach also has the functions of nourishing yin and tonifying kidney, and the symptoms of anemia and weakness can be effectively relieved.
In addition, due to the addition of the brown sugar, the sour and astringent taste of the yellow peach is improved, the brown sugar reacts with gingerol in the ginger, the spicy taste of the ginger is reduced, the antioxidant activity of the brown sugar and the yellow peach is greatly improved, the requirements of the intake amount and the types of vitamins of a human body are met due to the addition of the ginger, the product is sweet but not greasy, fine and smooth in taste, has the three tastes of the ginger, the brown sugar and the yellow peach, the single flavor of the traditional yellow peach preserves is improved, and the effects of tonifying qi, enriching the blood, beautifying and maintaining the beauty are further improved.
The process adopted by the product is water boiling, the original flavor and the composition of the yellow peach and the ginger are kept, the complete variation of the molecular space structure caused by the breakage of covalent bonds between molecules of the yellow peach and the ginger due to overhigh temperature is avoided, and the proper temperature just promotes the existence of certain gaps in the molecular space structure to ensure that the beneficial components of the brown sugar, the medlar and the ginger smoothly enter the yellow peach, so that the problem of single taste of the traditional yellow peach preserved fruits is solved.
In conclusion, the ginger brown sugar and yellow peach preserved fruit with comprehensive nutrition and better health care effect is prepared by reasonably proportioning the raw materials, so that the edible approach and the economic value of the yellow peach are increased, and the immunity of the organism can be improved after long-term eating. In addition, as a leisure snack, the product has the effect of resisting cold and benefiting diseases, has certain body health care effect when being eaten, has the advantages of being convenient to carry, simple to manufacture, free of any preservative and the like, accords with the consumption concept of people at present, and has a wide market prospect.
Detailed Description
The present invention is further illustrated by the following specific examples, wherein the raw materials and equipment used in the present invention are conventional in the art unless otherwise specified.
Example 1
(1) Soaking yellow peaches with uniform size (weight of 155g) in saline water with the concentration of 0.5 wt% for 5min, and weighing 150 g of pickled yellow peaches, 5g of brown sugar, 5g of ginger and 5g of medlar according to parts;
(2) splitting the lines with the circumference of the yellow peach by using a knife, digging out a peach pit, longitudinally cutting the peach pit into blocks with the weight of 30g, and putting the blocks into a vessel;
(3) cutting rhizoma Zingiberis recens into 1cm thick slices, uniformly spreading on the cut surface of yellow peach together with brown sugar and fructus Lycii, stirring with hand, and uniformly sticking sugar on the yellow peach;
(4) sealing the opening of the vessel by using a preservative film, and pickling for 6 hours;
(5) pouring the juice pickled in the vessel, yellow peach and ginger into a pot, decocting with slow fire at 120 ℃ for 5min until large sugar rings (bubbles) appear, pouring into the vessel, adding fructus Lycii, sealing with a preservative film, and standing for 3 h;
(6) uniformly placing the yellow peaches on a baking tray, baking for 8 hours with upper and lower fire (120 ℃), and taking out when the yellow peaches are dried to 25% of the initial weight;
(7) taking out the ginger brown sugar and yellow peach preserved fruits, cooling, and sterilizing by ultraviolet irradiation to obtain the finished product.
Example 2
(1) Soaking yellow peaches with uniform size in 0.5 wt% saline water for 5min, and weighing 175 g of pickled yellow peaches, 25 g of brown sugar, 25 g of ginger and 25 g of medlar according to parts;
(2) splitting the lines with the circumference of the yellow peach by using a knife, digging out a peach pit, longitudinally cutting the peach pit into blocks with the weight of 30g, and putting the blocks into a vessel;
(3) cutting rhizoma Zingiberis recens into 1cm thick slices, uniformly spreading on the cut surface of yellow peach together with brown sugar and fructus Lycii, stirring with hand, and uniformly sticking sugar on the yellow peach;
(4) sealing the opening of the vessel by using a preservative film, and pickling for 10 hours;
(5) pouring the juice pickled in the vessel, yellow peach and ginger into a pot, decocting with slow fire (120 ℃) for 5min until large sugar rings (bubbles) appear, pouring into the vessel, adding medlar, sealing with a preservative film, and standing for 5 h;
(6) uniformly placing the yellow peaches on a baking tray, baking for 10 hours by using upper fire and lower fire (140 ℃), and taking out the yellow peaches when the yellow peaches are dried to 25% of the initial weight;
(7) taking out the ginger brown sugar and yellow peach preserved fruits, cooling, and sterilizing by ultraviolet irradiation to obtain the finished product.
Example 3
(1) Soaking yellow peaches with uniform size in 0.5 wt% saline water for 5min, and weighing 150 g of pickled yellow peaches, 20 g of brown sugar, 15 g of ginger and 10 g of medlar according to parts;
(2) splitting the lines with the circumference of the yellow peach by using a knife, digging out a peach pit, longitudinally cutting the peach pit into blocks with the weight of 30g, and putting the blocks into a vessel;
(3) cutting rhizoma Zingiberis recens into 1cm thick slices, uniformly spreading on the cut surface of yellow peach together with brown sugar and fructus Lycii, stirring with hand, and uniformly sticking sugar on the yellow peach;
(4) sealing the opening of the vessel by using a preservative film, and pickling for 8 hours;
(5) pouring the juice pickled in the vessel, yellow peach and ginger into a pot, decocting with slow fire (120 ℃) for 5min until large sugar rings (bubbles) appear, pouring into the vessel, adding medlar, sealing with a preservative film, and standing for 4 h;
(6) uniformly placing the yellow peaches on a baking tray, baking the yellow peaches for 9 hours at the temperature of 130 ℃ with upper and lower fire, and taking out the yellow peaches when the yellow peaches are dried to 25% of the initial weight;
(7) taking out the ginger brown sugar and yellow peach preserved fruits, cooling, and sterilizing by ultraviolet irradiation to obtain the finished product.
The ginger brown sugar yellow peach preserves prepared in examples 1-3 were subjected to sensory evaluation, and the results are shown in table 1 below:
TABLE 1 sensory evaluation Table
As shown in Table 1, the product prepared by the method provided by the invention is bright and transparent, soft and tasty, is not sticky and dry, has no sugar cream separated out in the baking process, and has good taste and nutrition.
The foregoing examples are provided for illustration and description of the invention only and are not intended to limit the invention to the scope of the described examples. Furthermore, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that many variations and modifications may be made in accordance with the teachings of the present invention, which variations and modifications are within the scope of the present invention as claimed.
Claims (2)
1. The preparation method of the ginger brown sugar and yellow peach preserves is characterized by comprising the following steps in sequence:
(1) soaking yellow peach in 0.5 wt% saline water for 5 min;
(2) removing cores of 30-35 parts of pickled yellow peaches, cutting into pieces, and putting into a utensil;
(3) 1-5 parts of ginger are cut into slices with the thickness of 1cm, and then the slices are uniformly sprinkled on the cut surfaces of the yellow peaches together with 1-5 parts of brown sugar and 1-5 parts of medlar, and the mixture is uniformly stirred and the yellow peaches are uniformly stuck with sugar;
(4) sealing the opening of the utensil by using a preservative film, and pickling for 6-10 h;
(5) pouring the pickled juice, yellow peaches and ginger into a pot, decocting for 5min at 120 ℃ with slow fire, turning off the fire when sugar rings appear, pouring into a vessel, adding medlar, sealing with a preservative film again, and standing for 3-5 h;
(6) uniformly placing the yellow peaches on a baking tray, baking the yellow peaches for 8 to 10 hours at 120 to 140 ℃ with upper and lower fire, and taking out the yellow peaches when the yellow peaches are dried to 25 percent of the initial weight;
(7) taking out, cooling, and sterilizing by ultraviolet irradiation to obtain the ginger brown sugar yellow peach preserved fruit.
2. The preparation method of the ginger brown sugar yellow peach preserves as claimed in claim 1, wherein the yellow peaches are 30 parts, the brown sugar is 4 parts, the ginger is 3 parts, and the medlar is 2 parts.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719761A (en) * | 2013-12-25 | 2014-04-16 | 杨明志 | Preparation method of household canned yellow peach |
| CN106562285A (en) * | 2016-11-04 | 2017-04-19 | 覃贤强 | Method for processing health yellow peach can |
| CN108208294A (en) * | 2018-01-15 | 2018-06-29 | 杭州梅园食品有限公司 | Recombinate the production technology of preserved fruit |
| CN108272050A (en) * | 2018-01-11 | 2018-07-13 | 湖南靓果食品有限公司 | A kind of production method that yellow peach is dry |
| CN108850912A (en) * | 2018-05-28 | 2018-11-23 | 安徽金古堆绿色农业有限责任公司 | A kind of processing technology that yellow peach is dry |
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- 2019-11-28 CN CN201911191059.2A patent/CN111000019A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719761A (en) * | 2013-12-25 | 2014-04-16 | 杨明志 | Preparation method of household canned yellow peach |
| CN106562285A (en) * | 2016-11-04 | 2017-04-19 | 覃贤强 | Method for processing health yellow peach can |
| CN108272050A (en) * | 2018-01-11 | 2018-07-13 | 湖南靓果食品有限公司 | A kind of production method that yellow peach is dry |
| CN108208294A (en) * | 2018-01-15 | 2018-06-29 | 杭州梅园食品有限公司 | Recombinate the production technology of preserved fruit |
| CN108850912A (en) * | 2018-05-28 | 2018-11-23 | 安徽金古堆绿色农业有限责任公司 | A kind of processing technology that yellow peach is dry |
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